Ok Recipe Swap

I am in definate recipie need...I feel like I am in a food rut and eating the same old food all the time is making me a little nuts right now...I know that there are the recipie boards but I wanted this to be from the Marchers Group....What is your favorite recipe and will you please share it...stuff that you are eating now...I hope everyone can participate... Jannine

I made this Saturday in the crockpot-- Turned out YUMMY! Needs a little more salt for my liking, and I used No Sugar Added apple juice instead of apple cider-- no specific reason for that change, just I had the apple juice in the fridge. It was very easy, just chop everything quickly and into the crockpot. ---------------------------- INGREDIENTS: 2 pounds boneless trimmed pork shoulder, cut into 3/4-inch cubes 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon pepper 6 carrots, cut into 1/2-inch slices 4 medium potatoes, cut into 3/4-inch cubes 1 cup chopped onion 1 large apple, peeled, cored, and chopped 2 cups apple cider 1 tablespoon vinegar 1/2 cup cold water 1/4 cup flour PREPARATION: Combine 3 tablespoons flour, salt, thyme and pepper; toss with meat. Put carrots, potatoes, onion and apple in slow cooker. Top with the pork cubes. Combine apple cider and vinegar; pour over meat. Cover and cook on LOW for 9 to 11 hours. Turn slow cooker to HIGH. Blend 1/4 cup flour and 1/2 cup cold water, stirring until smooth. Stir into hot liquid in slow cooker. Cover and cook 15 minutes longer, or until thickened. Taste and adjust seasonings. Serves 8.

Here is one of my favorite recipes. Super-easy, low calore, and yummy! And 58% of the calories come from protein! I love scallops and usually eat them a few times a week since surgery. 1 pound bay or sea scallops, rinsed and drained 1/4 cup lemon juice 2 cloves garlic, minced lemon pepper to taste Preheat oven to 350 degrees F (175 degrees C). Pat scallops dry with paper towels and place in a 1 quart casserole sprayed with non-stick cooking spray. Bake scallops in preheated oven for 5 minutes. In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper. Return scallops to oven and bake until firm, about 10 minutes. Serve warm. Servings Per Recipe: 4 Amount Per Serving Calories: 125 Total Fat: 3.5g Cholesterol: 35mg Sodium: 263mg Total Carbs: 4.4g Dietary Fiber: 0.1g Protein: 18.2g

My favorite lately is the crustless pizza recipe I got from another website, I cannot remember which, but here it is: 3 pounds lean ground beef 2 eggs 1/2 cup grated cheese bread crumbs garlic powder to taste Mix all together and press into bottom of jelly roll pan, should be around 1 inch thick. Layer 1/2 to 1 can favorite pizza sauce, 1/2 cup grated cheese 1 small onion chopped 1 green pepper chopped 1 can sliced black olives thinly sliced pepperoni 2 small cans of mushrooms Cover completely with part skim mozzarella and bake at 350 for approximately 1 hour or until center is cooked through. This is a little messy the first night, but it makes awesome leftovers! My whole family loves this dish, husband and son each have 3 pieces. I have to fight to have some leftovers for lunch the next day. Enjoy!

Hi Janine, Here's 3 I really like...Simple and easy! PEPPER JACK STUFFED CHICKEN 2oz pepper jack cheese 2 boneless chicken breast halves 1 t. Mexican or Taco seasoning 1 t. veg. oil Cut cheese into two 2 ¼ x1x ¾ inch strips. Flatten chicken to ¼ in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350° for 25-30 minutes until chicken juices run clear. Discard toothpicks. 2 servings CROCK POT NAVY BEAN SOUP 1 medium onion, chopped 4 medium carrots, thinly sliced 2 celery ribs, chopped 2 cups cubed fully cooked ham 1-1/2 cups dried navy beans 1 package (1.68 oz) vegetable soup mix 1 envelope onion soup mix 1 bay leaf ½ t. pepper 8 c. water In a 5qt slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. Yield: 12 servings This one's really good--flavorful and spicy... CROCK POT ~ SAUSAGE & TORTELLINI SOUP 16oz fully cooked smoked turkey sausage, halved lengthwise and cut into ½ inch slices 2 cups pre-shredded cole slaw mix 1 cup frozen French Cut green beans 2-14oz cans of Italian style stewed tomatoes, undrained 1 can Condensed French Onion soup 3 cups water 1- 9oz package refrigerated Cheese Tortellini 1 tsp. salt 1 T. red pepper flakes (to taste) 1 tsp Italian seasoning In a 4qt. crock pot, place sausage, spices, coleslaw mix, green beans, undrained tomatoes, soup and water. Cover and cook on high heat for 4-5 hours Stir in Tortellini and cover and cook for 15 min. more Garnish with Parmesan Cheese

Mmmmm recipes!! I'm HUNGRY! Rebecca M. 269/163/155?

this is a dish we've enjoyed for years. my Aunt has made for family functions so many times and no one knew the name of it so it developed into "Val's" Chicken. Val is my aunt ;) The chicken is boiled for an hour til it falls off the bone then stays moist because its cooked in cream of mushroom soup and sour cream. good stuff! 2 large chicken breasts, with bone, skin removed 2 cans campbell's cream of mushroom soup (option - low fat cream of mushroom) 16oz container sour cream (option - low fat sour cream) 2 cups bread crumbs (option - carb control or whole wheat bread crumbs) 1 stick butter (option - 1/3 - 1/2 cup smart balance butter) preheat oven to 350. boil water on the stove and add chicken breasts. cover and cook for 1 hour. let the chicken cool to touch on a plate. Once cool enough, shred the chicken into small pieces (i just usually rub it together between my fingers and it shreds). Add 2 cans cream of mushroom and 16oz container sour cream, mix well and spoon into a 9 x 13 pan. melt butter in bowl, add bread crumbs and then put on top of chicken mixture. bake for 35 minutes

My Good Eats.... 1 icecream scoop of chicken salad with 2 crumbled crackers over the top. 1 can of tuna (plain and drained) spooned onto Pickle stakers and a cup of tomato soup. 1/2 cup egg salad rolled with romain lettuce leaves.

I am afraid I don't have any for ya...I don't do caseroles or soups....I am plain old regular...meat and veggie kind of person...well actually a meat kind of person but we eat everything from crab legs and catfish to steak and neck bones in this house, if it's meat we eat it pretty much, hubby still cringes at calamari why I don't know he eat oysters I do make sausage balls...1 pound lean sausage...could use the veggie kind i am sure 2cups lowfat sharp cheddar shreded 2c ( maybe 1 will have to look it up to be sure) reduced fat bisquick..mix roll into 1" balls cook in oven on ungreased cookie sheet at like 350 until golden brown about 15 mins? eat hot out of the oven... great snack you can pop in the microwave a bit high fat but may not be as bad with the veggie sausage mimi

Mimi...do you have some recipes for scallops the little ones? Jannine