Spring arrives and suddenly everyone seems to be on the move.
Dinner becomes a juggling act in between youth sports and other activities.
And it's easy to be outside later than you think -- and loose track of time -- because the days are longer.
I spent Sunday working outside, so by the time 6:30 p.m. -- surprise! -- rolled around, I looked a bit like Pig Pen, with a lot of dirt under my nails, but a smile on my face. The idea of fixing dinner was way down on the list of things to do after putting away all the gardening equipment and taking a shower.
Luckily, I'd planned ahead just a bit. If you haven't tried the brand of marinated 1-pound pork tenderloins from Farmland, I highly recommend them over any other bagged brand. They come in several flavors, are low in sodium (another brand has five times as much) and bake in the oven in its heat-proof bag in 35 minutes. It is a bit of an indulgence because the tenderloin costs more than the supermarket brand, about $10. But it's big enough to get four portions out of it, or two meals for us. That's $2.50 per person for each meal and I think that's pretty reasonable for being a little lazy. Plus, it's pure meat, so no waste.
I scrubbed up some very sweet corn on the cob from Florida and made a salad.
Yes, we ate dinner at 8:30, but I spent more time scrubbing off the dirt than I did working in the kitchen!
If you want to try a pork roast in a crock pot recipe, put these ingredients together, then go play in the garden.
Slow-cooker Apricot Pork Roast
1 boneless pork loin roast (2 to 3 pounds)
1 jar (12 ounces) apricot preserves
1 cup vegetable broth
2 tablespoons cornstarch
1/4 cup cold water
Place roast in a 3-quart slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours, or until tender. Remove meat to a serving platter; keep warm.
To make gravy: Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Yield: 6 servings, each 4 ounces cooked pork with 1/3 cup gravy having 337 calories, 7 grams fat, 75 mg cholesterol, 223 mg sodium, 39 grams carbohydrate, 30 grams protein. Diabetic exchanges: 4 lean meat, 2 starch.
-- Simple & Delicious September/October 2009
Yummy garlic bread gets a redo in this recipe from Pillsbury.
Garlic Parmesan Monkey Bread
1/4 cup butter or margarine, melted
1 teaspoon Italian seasoning
2 cloves garlic, finely chopped
2 cans (8 ounces each) refrigerated crescent dinner rolls or 2 cans (8 ounces each) refrigerated seamless dough sheet
1/2 cup freshly shredded Parmesan cheese
Heat oven to 350 degrees. Spray an 8- or 9-inch square (2-quart) baking dish with cooking spray.
In small bowl, mix melted butter, Italian seasoning and garlic.
Unroll each can of dough into 1 large rectangle. Seal perforations with fingers. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball. Roll dough pieces in butter mixture; arrange in single layer in baking dish.
Bake 25 to 28 minutes, or until golden brown. Sprinkle with cheese; bake 3 to 5 minutes longer, or until cheese is melted. Let stand 5 minutes. Serve warm.
Tips: A pizza cutter works great to cut the biscuits into pieces fast. Monkey bread is best served freshly baked; however, it can be reheated the next day in a 200-degree oven or in the microwave.
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