Goat Cheese Salda - reposted by request

[zeedrippyvessel.livejournal.com]

I'm not a fan of goat cheese.... but I found this recipe in my Phase 1 Low carb book and thought someone might want to give it a try....

Ingrediants:

1 T snipped fresh rosemary
2 t snipped fresh thyme
1 t coarsely ground black pepper
1 8 ounce roll goat cheese (chevre)
1/8 t salt
1/3 cup white wine vinegar
1/4 cup extra virgin olive oil
9 cups mixed salad greens
3 radishes thinly sliced

Set aside 1/2 t rosemary, 1/4 t of thyme nad 1/8 t of pepper.

Combine the the remaining herbs nad pepper on a 12 inch square of waxed paper of placstic wrap. Toll goat chesse in the herbs to coat. Slice cheese into thin rounds.

IN a screw top jar, combine reserved herbs and pepper and th sale; add veinegar and oil.Shake well.

Divide greens and racish among 6 plates. Top each with goat cheese rounds, shake dressing and drizzle over salads.


Ooppps....

2 G carbs
1g fiber
1g net carbs

Pork Chops with Apples and Cinnamon

[zeedrippyvessel.livejournal.com]

This isn't a science and I do not have exact amounts... it's just something you play with as you go.

INgredients:

Pork Chops - and you will go throug hsome pork chops, so make at least 2 or 3 per person
1 or 2 or 3 cans of Apple Pie Filling
Cinnamon
Sugar - I use Splenda.
Cooking Oil.

(HInt: For me and Spawn, I make 7 or 8 chops and 2 cans of Apples)


In Frying pan or big pot, cover the bottom with oil and bring to sizzle. Put chops in one at a time and sear. Remove when seared.

When all the pork chops are seared, but them BACK in the pot (turn the fire down to medium or a hair below and add how ever many cans of apple pie filling, cinnamon to taste and sugar to taste. I like cinnamon and I tend to use at least a cup of sugar or 3/4 cup of Splenda. Cover for an hour or two and let simmer. Stir occasionally. The apples and stuff should make a nice baste and it's done when the chops shred and fall off the bone.

Inhale

Pork Tenderloin w/ Gravy

[faramirhaldir.livejournal.com]

I found this on the net and it was a hit with the whole family.

1 packet of brown gravy mix
1/2 cup water
3 tbsp. soy sauce
2 tbsp. balsamic or red wine vinegar
1 garlic clove minced
1 pork tenderloin about 3/4-1 lb.
1/4 cup olive or vegetable oil
1/2 lb. fresh sliced mushrooms
1 med. onion sliced into rings and separated
cooked rice


Mix the first five ingredients and set aside. Slice pork into 1/2 in. slices and brown with oil in a large skillet. Now stir in gravy mixture, mushrooms and onions. Bring to a boil, and then lower heat and simmer for about 15-20 min until onions are tender. make sure any juice coming from the pork runs clear. Serve over rice.

Enjoy!

Mamaw's Easy Banana Pudding

[faramirhaldir.livejournal.com]

This is my grandmother's recipe, although I'm quite sure she got it from someone else. : )

1 Box of Instant Vanilla Pudding
1 Box of Instant Banana or Banana Cream Pudding
1 Container of Whipped Cream (thawed)
1 8oz. container of sour cream
1 box of Vanilla Wafers
2 bananas

Mix pudding according to box instructions and let chill in fridge. Once pudding is chilled, add the whipped cream and sour cream, mix well. I use a tall glass bowl to serve. Layer the bottom with vanilla wafers and spoon in a layer of pudding mixture and begin lining the side of the bowl with cookies. Slice some bananas and layer in pudding continue to alternate layers and adding cookies to the side of bowl. Put back in the fridge for about an hour then dig in!

You can use the cook and serve pudding too. Sometimes I pick up the wrong package. makes no difference, just adds prep time.