Greek Potatoes (Oven-Roasted and Delicious!)

 

Ingredients:

 

Ingredients:

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)

4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (get the Mediterranean, it's the best!)
1 lemon, juiced
sea salt
fresh coarse ground black pepper

Directions:

 

1. Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

2. Put all the ingredients into a baking pan large enough to hold them.

3. Season generously with sea salt and black pepper.

4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

6. Bake for 40 minutes.

7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

9. This will take about another 40 minutes.

10. Do not be afraid of overcooking the potatoes- they will be delicious.

11. Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Slow Cooker Easy Spicy Sausage Soup

 

Ingredients:

 

1 lb extra lean ground beef
1 lb spicy bulk sausage (casings removed)
1/2 large onion, chopped
2 cups carrots, chopped
2 cups celery, chopped
1 bell pepper, chopped (red or green)
salt and pepper
1 teaspoon dried oregano
2 -3 garlic cloves, minced
14 1/2 ounces stewed tomatoes and green chilies
14 1/2 ounces green beans
1/4 teaspoon chili powder
1 cup instant rice, uncooked  

Directions:

 

1. Combine the beef, sausage, and onions together, and roll into balls.

2. Spray Crockpot with pam and place meatballs inside.

3. Mix together the remaining ingredients (but NOT the rice!) and pour over the meatballs.

4. Cover, cook on low 6-8 hours.

5. 20 minute Before serving, stir in the rice and replace the lid.

6. Enjoy!

    

Easy Bacon-Wrapped Dates

 

       Ingredients:

 

• 1 (10 ounce) package pitted dates
• 1/2 lb bacon, sliced into quarters

 

       

 

 

Directions:

1. Microwave bacon for about 2 minutes, until partially cooked, but not browned.
2. Wrap each date with a strip of bacon and secure with a wooden toothpick.
3. Broil on low 3 minutes, turn dates, and continue broiling 3 to 4 minutes longer, or until browned.
4. Drain on paper towel and serve warm.

Bacon-Wrapped Water Chestnuts

 

Ingredients:

• 1 (8 ounce) can water chestnuts, drained
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 8 slices bacon, cut in half crosswise 
•  
•                     
  

  Directions:

• 1. Marinate the water chestnuts in soy sauce for 1 hour.
  2. Drain.
  3. Roll each chestnut in the brown sugar.
  4. Wrap each chestnut with a piece of bacon.
  5. Secure with a toothpick.
  6. Arrange on a cake rack in a shallow baking pan.
  7. Bake at 400 degrees F for about 30 minutes or until golden brown.
  8. Drain on paper towels.
  9. NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

 

Fresh Tomato And Cucumber Salad

Ingredients:

 

 

2 large tomatoes, diced
2 large cucumbers, diced
1 cup diced green pepper
1 cup chopped onion
1 (8 ounce) bottle fat-free Italian salad dressing
sugar substitute, to equal 2 t sugar

Directions:

 

1, Mix all vegetables in bowl.

2, Combine dressing and sugar substitute.

3, Pour over vegetables.
 

4, Chill.

Cucumber Salad

 

Ingredients:

 

2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill

Directions:

1, Mix cucumbers and onions together.

2, Mix rest of ingredients together in a closed bowl and give a shake.

3, Add to cucumbers, chill till very cold & serve.

Marinade for Grilled or Broiled Pork Chops

Ingredients:

1/2 cup vegetable oil
1/2 cup chili sauce
1 cup vinegar
1 tablespoon onion, chopped
1 garlic clove, minced
1 teaspoon lemon juice
2 lemon slices
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 cup brown sugar

Directions:

1, Combine all ingredients and mix well.

2, Cover pork chops with the mixture and marinate in this mixture for 24 hours in the refrigerator.

3, Remove from sauce when ready to prepare by grilling or broiling the chops until done.

Southwestern Baked Spaghetti

Ingredients:

 

8 ounces uncooked spaghetti
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

Directions:

1, Cook spaghetti per package direcions.

2, Combine milk and egg, mix well.

3, Combine drained spaghetti, milk and egg; mix well.

4, Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
 

5, Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.

6, Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
 

7, Stir in tomato sauce and cook for 2 more minutes.

8, Spread meat mixture over spaghetti.

9, Sprinkle with cheese.

10, Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
 

11, Remove from oven and let stand for 10 minutes.

Cheesecake Factory Shrimp Scampi

 Ingredients:

 

1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated
parsley

For the shrimp

milk
2 tablespoons parmesan cheese, finely grated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper

Directions:

1, Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
 

2, Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
 

3, In a separate pot, bring water to simmer. (for pasta later).
 

4, Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.

5, Bring pasta pot to a boil and add angel hair and cook.

6, To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Ingredients:

4 pork chops
4 tablespoons fresh lemon juice
4 tablespoons honey
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
1 tablespoon sherry wine
2 cloves garlic, minced

Directions:

 

1, Combine all ingredients in a plastic zipper bag and refrigerate for a day (quickly putting everything together first thing in the morning is easy and works well).

2, At cooking time, drain chops and reserve some of the marinade for basting, then either preheat a grill with medium-hot coals or preheat your broiler; depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.

Ingredients:

3 small zucchini, sliced 1/2 inch thick
4 franks, sliced crosswise
1 large tomato, cut in thin wedges
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese or 1 cup Swiss cheese, shredded (4 oz)
2 tablespoons butter

 

 

Directions:

Cook zucchini in boiling water until tender-crisp.

In a greased 8-inch pie pan or small casserole place a layer of zucchini, then a layer of franks and a 

 

layer of tomato wedges; sprinkle with the salt, pepper and cheese and dot with the butter. 

 

Cover with foil and bake at 350° 20 minutes.

                           this is the best milkshake ever
                                 2 banana
                                 2 cups of milk
                                 2 tbsp of sugar
this is good for kids and for you too, it good to have some thing good for you and your family's i love make this because it is good for my body try it out you will love it give it a try thank you for trying this out.
enjoy.

Ingredients:

1 kosher all beef frank
 

1 teaspoon Frenches yellow mustard
 

1 tablespoon finely chopped onion
 

1 tablespoon green sweet pickle relish
 

1 hot dog bun, cut and buttered on the inside

 

Directions:

1, Grill or Steam the frank.

2, Grill the bun, cut side down.
3, Push the cooked frank down into the grilled bun and cover with the condiments in the order given, to taste.
  4, Enjoy!

DID YOU KNOW THAT SALAD ARE GOOD FOR YOUR BODYS JUST TRY ONE AND SEE, THIS ONE IS THE BEST
                                       Chicken salad
ingredients:

leftover barbecued chicken

sliced avocados or mango

1-2 chopped shallots or 1/2 small red onion, finely sliced

lettuce

DRESSING
1/2 large lemon, juice of

1 teaspoon grainy mustard

1 tablespoon warmed honey

Directions:

1 put lettuce leaves in serving bowl, throw in everything else.

2 to make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.

3 keep in fridge.
ENJOY.