Herbed Turkey Breast

This was one of the most bizarre recipes I have ever made! I VERY seldom use sage when I cook and if I do, it's always in moderation (maybe 1/2 tsp at most). This recipe called for one tablespoon, which didn't really phase me, until it started cooking and the smell permeated throughout the house. I don't know if it's just me, but apparently I have an aversion to that particular smell!!! I seriously felt like I was going to be sick and I had visions of having to toss this entire turkey breast. It's crazy, because you all might really like the smell...it could just be that I'm not used to cooking with sage (and don't remember my Mom ever using it)--I actually have kind of noticed that my "sense of smell" has changed a little since having my kids...certain smells bother me now that never used to bother me. The craziest part, is that it was some of the BEST turkey I have ever eaten!!!!! The flavor was wonderful and the turkey itself was incredibly moist. We ate it hot the night I made it (with mashed potatoes, of course!!!) and had the leftover turkey cold for sandwiches last night since I worked all day. I know my "review" of this recipe is a bit strange and I hope it doesn't deter any of you from trying it, because it really was great! Also, like I mentioned...I'm just not at all used to cooking with sage!

Herbed Turkey Breast

1/2 cup butter, cubed
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bone-in turkey breast (5-1/2 to 6 pounds)

Directions:

In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting every 30 minutes.

Source: Taste of Home

Pepper-Crusted Pork Tenderloin

I don't have very much experience cooking pork tenderloin, so I'm always at a loss for ideas when I do pick one up! I noticed they were on sale last week for $1.47/lb which was very reasonable, so I had my husband stop and grab one on his way home from work. He came home with about a 5 lb pork tenderloin and since I knew only he and I would be eating it, I cut it in half and froze the other half. As usual, I turned to my trusted Taste of Home cookbooks and found this recipe for Pepper-Crusted Pork Tenderloin. The breaded pork chops I made were a huge hit, as was the Parmesan Chicken (which had a similar coating, minus the Parmesan cheese), so I knew we'd have to give this recipe a try! My goodness was this BY FAR my favorite pork tenderloin recipe to date! I highly recommend it!!!! The actual cooking time may need to be adjusted if you're using a larger piece of pork, as we did...I think it was in for about 20 minutes covered and closer to 50 minutes uncovered, but I would watch it carefully...I think the meat thermometer needs to read about 160 degrees. I had to run to an appointment last night, but my husband took it out at about 157 degrees and let it sit for a good 15 min and it was perfect! (Yet again, please excuse the photo...it was taken close to 9pm and unfortunately, I didn't have an ounce of natural light!)

Pepper-Crusted Pork Tenderloin

2 pork tenderloins (3/4 pound each)
3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2/3 cup soft bread crumbs (I may have used a little more...I coated it pretty generously!)

Directions:

Place tenderloins side by side and tie together with kitchen string. (I omitted this step altogether, because I just used one 2 1/2 lb pork tenderloin). In a small bowl, combine the mustard, buttermilk, thyme, pepper and salt; spread over surface of meat. Press crumbs onto meat.

Place on a rack in a shallow roasting pan. Cover and bake at 425° for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes. Remove string before slicing.

NOTE: If you don't have buttermilk on hand, you can measure out a tablespoon and add the tiniest splash of lemon juice. Let it sit for a few minutes and you've got buttermilk :)

Weight Watcher Points: Approximately 7 points in a 6 ounce serving of pork

Source: Taste of Home

Parmesan Chicken

I have REALLY been struggling to find healthier recipes to make...or those that are within my "point allotment". I love the fact that Weight Watchers allows you to eat most anything, but 20 points isn't very much for a day! I came across this recipe for Parmesan chicken in a cookbook that I borrowed from the library. I've kind of gotten in the habit of checking out cookbooks, looking through them and determining if I can find enough recipes that warrant purchasing the book. This was a very quick recipe to whip up and was really flavorful for not very many points, for those of you also following Weight Watchers--I noticed that several of you commented on how you were! Speaking of which, from now on (or for at least as long as I can survive counting points), I plan to include the point value for everything I make to hopefully make things a little easier for some of you!

Before I post the recipe, I wanted to mention one additional thing to everyone! If you have not already signed up for the "Foodie BlogRoll", I highly suggest that you get on that! I signed up shortly after I started my blog (per my sister's recommendation, I believe) and just found out the other day that I was randomly selected to win a prize package! I didn't have to specifically enter or anything--I guess I automatically qualified for the giveaway, merely for being a member! Cube Artisan Foods is awarding me with a four-pack of products, including their Velvet Tomato Soup, Roasted Kabocha Soup, 4 Cheese Mac & Cheese, and Triple Berry Cobbler. I can't wait to receive my package!!! Now for my recipe... :)

Parmesan Chicken

1/2 cup melted butter
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt (I would maybe even cut down to 1/4 tsp, as it tasted a little salty to me!)
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
(6-8) 6 ounce boneless skinless chicken breasts, pounded to 1/4 inch thickness

Directions:

In a pie plate or shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture.

Place in an ungreased 13x9 inch baking pan. Drizzle with any remaining butter mixture. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink and juices run clear.

Note: Approximately 6 1/2 Weight Watcher Points in a 6 oz serving of chicken

Source: Taste of Home Grandma's Favorites

Herb-Crusted Chuck Roast

Well, my husband and I decided to start doing Weight Watchers...not "formally" or anything, but just following the whole point system. I need to lose those last few pounds from when I had my little girl and my husband...well, he needs to lose the weight he gained with me throughout both pregnancies and kept on :) His weight gain doesn't bother me from a "physical standpoint", but as a nurse, I worry from a "health perspective". Needless to say, this recipe probably was not the best choice for dinner, but it is SO hard for me to resist these delicious recipes I've been trying!!! I purposely "banked" my points throughout the day so I could indulge myself this evening :) I did not have any savory or ground mustard, so I substituted marjoram, sage and Dijon mustard, per a reviewer's recommendation. I also did not want to press my luck and make the sauce, so I cannot tell you firsthand how it was, but it looked great, so I figured I'd go ahead and include it! PLEASE let me know if any of you make it...I'd love to know your thoughts...or know if I should remove it if it's awful!

Herb-Crusted Chuck Roast

1/4 cup dry bread crumbs
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon dried savory
1 teaspoon pepper
1/2 teaspoon dried rosemary, crushed
1 (3 pound) boneless chuck eye or top blade

SAUCE:
1 cup sour cream
3 tablespoons prepared horseradish
1 teaspoon lemon juice
1/4 teaspoon salt

Directions:

In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand 10 minutes before carving.

Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.

Source: Allrecipes.com

Whole Baked Chicken in the Crock Pot

I've mentioned my "issues" with whole chickens in previous posts...I don't know why, but they somewhat gross me out! I pride myself on being a good shopper, however, and seeing as how there were very limited "beef/chicken/pork" items on sale this past week, I broke down and bought a whole chicken...on sale for $.88/lb, I might add :) I noticed a while back that Heidi (Tried-and-True Cooking with Heidi) posted a crock pot chicken recipe and with her rave reviews, I knew it had to be great! I followed her recipe to a tee, except I think my chicken was closer to 5 lbs (I was hoping to have a little extra to make some chicken salad for myself, except we just about polished off the whole bird....that's how good it was!) I also one and a halved the spices, due to the larger size of the chicken. The chicken turned out perfectly...so moist and tender! I had an appointment yesterday afternoon, so I only cooked it on high for about an hour and a half and then turned it down to low for approximately 5 1/2 hours.

(This was my plate...I was working on the thighs!)

Whole Baked Chicken in the Crock Pot

1 whole chicken (2-3 lb) --again, I used a 5 lb chicken!
2 tsp salt (I used Kosher salt)
1/2 tsp pepper
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder

Directions:

Wad 3-4 pieces of aluminum foil into 3 inch balls and place in bottom of crock pot. Pour enough water in crock pot to just cover the bottom. (I used about 1/2 inch of water). Rinse chicken and pat dry. Mix seasonings in a small bowl; rub into chicken. Place chicken in crock pot, on top of foil "balls". Cover and cook on high for 2 hours and then turn crock pot to low for an additional 5 hours.

Source: Tried-and-True Cooking with Heidi

Open-Faced Tuna Melts

Do you ever have one of those afternoons when you're sitting around and all of a sudden realize how hungry you are, but have absolutely no idea what to make?!? That's what happened to me the other day, but it dawned on me relatively quickly that I had noticed a recipe for a tuna melt in one of my Taste of Home magazines the other day when I was marking recipes to try! This is BY FAR my new favorite tuna melt recipe!!! I did not have any celery on hand, so I added a little extra green pepper, but the peppers were a great addition! I had my sandwich ready to stick in the oven in about 5 minutes, so if you're looking for a quick lunch (or dinner) idea, this is perfect! They can be ready in 10 minutes!!!

Open-Faced Tuna Melts

1/4 cup fat-free mayonnaise (I used Miracle Whip)
2 tablespoons chopped green pepper
1 1/2 teaspoons chopped onion
1 1/2 teaspoons chopped celery
1 1/2 teaspoons prepared mustard
1/4 teaspoon Worcestershire sauce
1 can (6 oz) tuna, drained and flaked
2 hamburger buns, split and toasted
4 slices tomato
2 tablespoons shredded, reduced-fat cheddar cheese (or more, if you like cheese as much as I do!)

Directions:

In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese. Place on a baking sheet. Broil 3-4 inches from the heat for 3-5 minutes or until lightly browned and cheese is melted.

Source: Taste of Home Healthy Cooking (June/July 2009)

Oven Fried Pork Chops and Parmesan Knots

Am I the only person on the face of the Earth who has not tried breaded pork chops?!? I saw this recipe on Donna (My Tasty Treasure's) blog and thought they looked fantastic! I generally throw out meal ideas to my husband, to see if he "bites", because after all, he is VERY picky and I don't care to waste my energy if he's going to refuse to eat what I make for dinner. He was so excited when I mentioned these pork chops, because he said that he had only eaten them breaded before he met me, as that was how his Mom made them.

We have all still been battling this nasty virus going around, so I kind of threw together last night's dinner at the last moment and decided to also add this Parmesan Knots recipe from my latest Taste of Home Cooking Magazine. This is a great way to "doctor up" the refrigerated buttermilk biscuits you can buy--especially if you need something quick when you have guests coming over! My rolls turned out a little smaller than I anticipated, but they were very cute and tasted great!

Oven Fried Pork Chops

4 (3/4 inch thick) bone-in pork chops
1 large egg, beaten
2 tablespoons pineapple juice
1 tablespoon soy sauce
1/2 cup Italian style bread crumbs
1/2 teaspoon ground ginger
1/4 teaspoon paprika
1/4 garlic powder
2 tablespoons butter, melted

Directions:

Combine egg, pineapple juice and soy sauce in a small bowl and whisk gently. Combine breadcrumbs and next three ingredients. Dip chops in egg mixture and then dredge in breadcrumbs.

Place chops on a rack in a greased roasting pan. Drizzle butter over chops. Bake at 350 degrees F. for 25 minutes; turn and bake approximately 25 minutes longer or until done.


Parmesan Knots

1 tube (12 oz) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions:

Cut each biscuit into thirds. (I didn't cut mine...they seemed smaller than usual, to start!) Roll each piece into a 3-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 degrees F. for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Source: My Tasty Treasures and Taste of Home August/September 2009