Piggy bank pork bake

--
Lee Plumb

Comments

Post a Comment

Popular posts from this blog

The Legend of No Desserts in One-der-Land

Once there was a woman named Alice who fell down a spiraling hole of guilt and shame while following an elusive White Rabbit of Beauty. She discovered a magical place called One-der-land, though at first it seemed a place of madness and horror. I'll occasionally recount (not in chronological order because this is a place of madness, after all, at least to Alice) some of her adventures. Alice landed at the bottom of the Shame Spiral in tears, her body shattered by so many years of abuse, both from within Alice herself and from others, who felt she didn't deserve anything. She wondered if she'd ever be able to get up, but she managed to heave herself erect and walk, still hoping for another glimpse of the beautiful White Rabbit. Alice had to rest often, and had trouble breathing, but the path seemed familiar somehow, as if she'd traveled upon it or at least seen it many times. Her feet swelled, her knees hurt, and upon occasion she considered just lying down at the side...
Read more

Crock Phillippine Chicken PLUS Chicken Stir Fry

Image
Boy do I love my crock pot, especially for busy days! You will have leftovers from this recipe, so buy a bag of stir fry veggies to have in a couple of days. Don't you just love two meals in one? Notes-- I buy the big jar of already minced garlic. It's a real time-saver! One-half teaspoon equals a clove of garlic done the hard way. Oh, and you are using those cool crock pot liners, right? Ingredients; 6 (or more) chicken thighs 1 small sweet onion, sliced 8 cloves garlic, pressed 3/4 cup low sodium soy sauce 1/2 cup white vinegar Remove the skins from the chicken. Place the chicken in the crock pot. In a bowl, combine the onion, garlic, soy sauce, and vinegar. Pour it over the chicken. Cover and cook on Low for 6-8 hours. Remove the bones, let them cool, and toss them in the trash. You can serve the chicken over rice for those non-dieters. Save the leftover chicken and sauce in the fridge for the stir-fry in a couple of days. 220 calories, 7g carbs. The original version of thi...
Read more

Crock Beef Italiano

Image
This is so easy, I'm so excited! The original recipe had the roast added last, but my crock wants the meat added first. Remember, read your directions. 1. Mix these in a bowl: 1/2 tsp garlic powder 1/4 T. onion powder 1/2 T. oregano 1/4 T. dried parsley 1/4 T. sugar (Splenda works just as well) 1/4 t. black pepper 1/4 t. basil Dash thyme Dash celery salt 1 16-oz jar pepperocini peppers, drained and sliced (I removed the stems and whirled them in the food processor with the juice, then added the whole thing to the bowl.) 1 (10.5 oz) can low sodium beef broth 2. Put the beef blade roast, trimmed of excess fat, in the bottom of the crock. 3. Pour the bowlful all over the roast. 4. Turn on the crock pot to Low. Walk away for 6-8 hours. Serve with a stir-fry of zucchini and yellow squash or perhaps Faux-tay-toes. Add a big spinach salad. 4 servings, about 1/4 lb each. 158 calories, 13g carbohydrates.   L ena Austin http://www.LenaAustin.com Writing blog: http://depravedduchess.blogsp...
Read more