Herb Roasted Pork

May 14, 2013 By 1 Comment
Herb Roasted Pork

This Herb Roasted Pork is one of my family’s favorites because of the flavorful rub and how tender the meat comes out. I love it because it takes minutes to prep and then the oven does all the work. It does have a long cooking time (1-2 hours), so keep that in mind when adding it to your meal plan. This spicy Herb Rub would taste great on chicken, too, if you’re not a fan of pork! With the warmer weather upon us, it’s time to switch from the oven to the grill, and this recipe should transfer well. Just make sure you use a thermometer to check that your pork reaches a safe cooking temperature.

Herb Roasted Pork

Print
Herb Roasted Pork
Serves: 6
 

Ingredients
  • 2 lb Boneless Pork Loin Roast
  • 2 Tbsp grated Parmesan cheese
  • 2 tsp black pepper
  • 2 tsp basil
  • 2 tsp rosemary
  • 2 tsp thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse the pork loin and pat dry with a paper towel.
  3. Combine all the spices and Parmesan cheese in a small bowl and combine to make the Herb Rub.
  4. Apply to all surfaces of the pork roast and place in shallow pan (I use a 9×12).
  5. Roast in oven for 1-1.5 hours (approximately 20 minutes per pound), or until temperature reads 145 degrees.
  6. Remove roast from oven and let rest for 10 minutes before slicing to serve.

 

I’ve been buying a four-pack of boneless pork loin roasts from Costco since they’re priced at $1.99/lb. Between this, the Slow Cooker Pork Ragu & Fettuccine, Pineapple Pork Chops, and Slow Cooker Pulled Pork Sandwiches I’ve got a whole month’s worth of pork meals in my rotation.

This Herb Roasted Pork recipe is linked up to Tasty Tuesday at Balancing Beauty and Bedlam and Fluster’s Creative Muster Party at Fluster Buster.

Filed Under: Home Cooking, Recipes

Slow Cooker Moo Shu (Chicken or Pork)

May 7, 2013 By Leave a Comment
Slow Cooker Moo Shu

Need a quick & easy meal to save you on a busy weeknight? This Slow Cooker Moo Shu can be made with either chicken or pork and is super simple! The slow cooker is such a lifesaver on the nights that we have sports practice around the dinner hour. By setting up the slow cooker earlier in the day, I can walk in the house to a great smelling dinner. I love it! Since we always order Moo Shu when we do Chinese takeout, I knew a home-cooked version would go over well. I adapted this Slow Cooker Moo Shu recipe by simplifying this recipe from Taste of Home.

Slow Cooker Moo Shu

Print
Slow Cooker Moo Shu
 

Ingredients
  • 1 lb. pork loin or boneless skinless chicken breast
  • 1 jar Hoisin Sauce
  • 1 tsp ground ginger
  • 1 bag broccoli slaw or cole slaw
  • 8 whole grain tortillas

Instructions
  1. In large slow cooker, combine meat with Hoisin Sauce.
  2. minutes before serving, add broccoli or cole slaw to slow cooker.
  3. Serve wrapped in tortillas.

For more easy meals to save your busy weeknights, take a look at my readers’ Favorite Recipes of 2012 or my Recipe Index.

Slow Cooker Moo Shu is linked up to Tasty Tuesday at Balancing Beauty & Bedlam.

Disclosure: This post contains affiliate links. Thanks for supporting MoneywiseMoms at no cost to you.

Filed Under: Home Cooking, Recipes

Honey Wheat Banana Bread

April 16, 2013 By Leave a Comment
Honey Wheat Banana Bread

This Honey Wheat Banana Bread is a great example of how changing a few ingredients in a favorite recipe can increase the nutritional value. I switched the regular flour to whole wheat and added some ground flax seed for additional fiber. It’s still a treat, but it’s better for you. With a base recipe like this, you can add chopped walnuts or mini chocolate chips, whatever your family enjoys.

Honey Wheat Banana Bread

Print
Honey Wheat Banana Bread
 

Ingredients
  • 1 3/4 whole wheat flour
  • 2 Tbsp ground flax seed (optional)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 1/2 cup honey
  • 2 eggs, beaten
  • 3 ripe bananas, mashed
  • 1/4 cup water
  • 1/2 cup mini chocolate chips or chopped nuts (optional)

Instructions
  1. Preheat oven to 325 degrees, and prepare a loaf pan with nonstick cooking spray.
  2. In a bowl, combine the flour, flax seed (if using), baking soda, and salt.
  3. Cream oil and honey in a large mixing bowl. Add the eggs, bananas and water, and blend well.
  4. Add the dry ingredients to the wet, mixing well.
  5. Pour into greased loaf pan, and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.

My kids love a small piece of Honey Wheat Banana Bread with a hard-boiled egg for breakfast, or with a cold glass of milk as an afterschool snack. Need more ideas? See this great list of 25 Healthy Afterschool Snacks contributed by readers on the MoneywiseMoms Facebook Page.

 

Honey Wheat Banana Bread is linked up to Happy Hour Friday at Happy Hour Projects, Whatever Goes Wednesday at Someday Crafts, Tasty Tuesday at Balancing Beauty and Bedlam and Fluster’s Creative Muster Party at Fluster Buster.

Filed Under: Recipes

Homemade Spaghetti Sauce

April 9, 2013 By 5 Comments
Homemade Spaghetti Sauce

When you have kids with food allergies, you get used to cooking from scratch so you can control the ingredients. Even if you don’t have dietary restrictions, I encourage you to make your own foods so you can avoid the negatives of processed foods (high sodium, MSG, and corn syrup) and add nutrition where you can. It’s very easy to add veggies to this Homemade Spaghetti Sauce, and you can use it as a base for vegetable-heavy meals like pizza or Vegetarian Ziti.

Homemade Spaghetti Sauce

Print
Homemade Spaghetti Sauce
 

Ingredients
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 28oz can crushed tomatoes
  • 18 oz can tomato paste (or 3 small cans)
  • 1 cup water
  • 1 Tbsp basil
  • 1 Tbsp oregano
  • 1 Tbsp thyme
  • 1 Tbsp parsley
  • 1 Tbsp sugar (to reduce acid)

Instructions
  1. Over medium heat, saute the onion and garlic until softened.
  2. Add crushed tomatoes, tomato paste, and water.
  3. Reduce heat to low. Stir in seasonings, cover, and simmer 1-2 hours or until sauce is desired consistency.

I usually double this recipe and end up with enough sauce to make multiple meals for the freezer (like baked ziti or stuffed shells) along with dinner that night and a little container’s worth for homemade pizza or calzones. It depends on the size of your family and how saucy you like your meals!

If homemade spaghetti sauce is not your thing, there are plenty of other ways to save money by making your own versions of processed foods. Watch my quick video Make it Yourself for more ideas.

Linked up to Recipe Link Up at The Newlywed Table, Whatever Goes Wednesday at Someday Crafts, Fluster’s Creative Muster Party at Fluster Muster, Tasty Tuesday at Balancing Beauty & Bedlam and Cookit Blogit at Diary of a Frugal Family.

Filed Under: Recipes

Butterscotch Blondies

April 2, 2013 By 3 Comments
Butterscotch Blondies

Even thought I’m a huge chocolate fan, it’s nice to try something different once in a while. These Butterscotch Blondies have a brownie texture but with a buttery flavor–yum! I changed this Hershey’s Kitchen recipe a bit by using wheat flour. It doesn’t make them any less sweet, but it gives you a teeny bit of fiber with your indulgence. I figure anywhere I can get fiber into my family, the better.

Butterscotch Blondies

5.0 from 1 reviews

Print
Butterscotch Blondies
Serves: 24-36
 

Ingredients
  • 3/4 cup butter or margarine
  • 3/4 cup light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 cups whole wheat flour (or half white/half wheat)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 bag butterscotch chips

Instructions
  1. Heat oven to 350 degrees, and spray a 9×13 baking pan with nonstick cooking spray.
  2. Beat butter with sugars in large bowl until creamy. Add eggs and beat well.
  3. Stir together flour, baking soda, and salt. Add gradually to butter mixture, beating until well-blended. Stir in butterscotch chips.
  4. Spread in prepared pan, and bake 30-35 minutes or until top is golden brown and center is set. Cool completely in pan before cutting into bars.

Butterscotch Blondies is linked up to Motivating Monday at CEO of Me, Tasty Tuesday at Balancing Beauty & Bedlam, Cook It Blog It at Crazy With Twins, Show Off Your Stuff at Fireflies & Jellybeans, and Whatever Goes Wednesday at Someday Crafts.

Filed Under: Recipes

Homemade Chocolate Cake

March 21, 2013 By 3 Comments
Homemade Chocolate Cake

There are lots of reasons to cook from scratch. For many years, though, I could get boxed cake mixes for pennies with my coupon prowess. It’s supposedly faster to bake from a mix as well, but now that I’ve tried this Homemade Chocolate Cake from Taste of Home I don’t think I’ll go back. It tastes different, as in better x 10! The cake is smooth, light and deeply delicious. The frosting is the key–the combo of cocoa and cream cheese is just the right amount of tangy, sweet and smooth. Note–this is NOT one of the healthy meals I’m always touting. But when your twins turn 7, you get to celebrate!

Homemade Chocolate Cake

Print
Homemade Chocolate Cake with Chocolate Cream Cheese Frosting
Serves: 12-15
 

Ingredients
  • 3 cups flour
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups water
  • 3/4 cups canola oil
  • 2 tsp vanilla
  • 2 tsp white vinegar
  • Frosting:
  • 1 package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1/3 cup baking cocoa
  • 1/2 tsp salt
  • 3 Tbsp milk
  • 1/2 tsp vanilla

Instructions
  1. In a large bowl, combine the dry ingredients. Add the water, oil, vanilla and vinegar, and mix well.
  2. Pour into a greased 9×13 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool completely.
  3. To make the frosting, beat cream cheese and butter in a large bowl until fluffy. Add in the confectioners’ sugar, cocoa, salt, milk and vanilla. Mix well. Spread over cake.

This recipe makes a 9×13 pan of tall, fluffy cake, so you can feed a lot of people. Or you can have a lot of leftovers, which you may want to eat for breakfast. I may have done that. But Bill Cosby says it’s okay.

Homemade Chocolate Cake

Homemade Chocolate Cake is linked up to Tasty Tuesday at Balancing Beauty & Bedlam and Fluster’s Creative Muster Party at Fluster Buster.

Filed Under: Home Cooking, Recipes

Green Chile Chicken Casserole

March 12, 2013 By 2 Comments
green chile chicken casserole

This Green Chile Chicken Casserole recipe is one of my family’s favorites because the flavor is comforting and homey, and it’s super-easy to put together as long as I have pre-cooked chicken and rice in the fridge. Where do you get those? Next time you’re making chicken, cook a little extra, cube it, and put it in the fridge or freezer for another day. Whenever I take the time to make brown rice, I double the recipe and put the rest in the fridge or freezer–same deal–and it’s ready for a quick meal like this one.

green chile chicken casserole

Print
Green Chile Chicken Casserole
Serves: 6
 

Ingredients
  • 1-1.5 cups cubed, cooked chicken breasts or thighs
  • 1 small can diced green chiles (or half a jar of Trader Joe’s Salsa Verde)
  • 1 cup light sour cream
  • Salt and pepper to taste
  • 3 cups cooked brown rice
  • 1 cup shredded Monterey Jack cheese

Instructions
  1. In a large bowl, combine all the ingredients (except the cheese).
  2. Spray a 9-inch square baking pan with non-stick cooking spray.
  3. Spread the rice mixture evenly in the baking pan, then sprinkle with the Monterey Jack cheese.
  4. Bake at 350 degrees for 30 minutes.

 

This casserole is perfect for freezing for later. Just complete through step 3, let cook, and wrap pan in foil. On cooking day, let defrost, then bake 40-45 minutes at 350 degrees and check that the casserole is heated through.

This Green Chile Chicken Casserole recipe is linked up to Tasty Tuesday at Balancing Beauty and Bedlam and Fluster’s Creative Muster Party at Fluster Buster.

Filed Under: Home Cooking, Recipes

Taco Cornbread Casserole

February 26, 2013 By 3 Comments
Taco Cornbread Casserole

It may take a little more time to cook from scratch, but it tastes so good! I found an old Taco Cornbread Casserole recipe in my binder that called for Jiffy Mix, a packet of taco seasoning, and a jar of salsa. With my re-working, it’s made from scratch with yummy ingredients and no preservatives or extra sodium. You can change up the seasonings to make it spicier for your family (my girls won’t tolerate the chili powder).

Taco Cornbread Casserole

This recipe comes together a lot faster when you use precooked ground beef! I always buy in bulk and cook up ground beef with diced onions and green peppers, then freeze in zipper bags. It saves a lot of time for any meal calling for ground beef (lasagna, tacos, etc.), but especially this one:

Casserole Filling:

  • 1 lb cooked ground beef (mine came from the freezer and already had chopped onions and peppers in it)
  • 2 tsp chopped garlic
  • 1 cup frozen corn
  • 1 14oz can diced tomatoes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp paprika
  • 3/4 cup water

Middle:

  • 1 cup shredded cheese (I used Monterey Jack & Cheddar)

Cornbread topping:

  • 1 1/4 cups flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/4 canola oil
  • 1 cup milk

Preheat oven to 400 degrees. Prepare a 9×12 baking dish or similar with nonstick spray.
Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off. Pour the filling into the prepared casserole dish.
Sprinkle the cheese evenly over the top of the filling.
In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Cut through to the filling to check for doneness.

Serves 8.

This Taco Cornbread Casserole recipe is linked up to Happy Hour Friday at Happy Hour Projects, Tasty Tuesday at Balancing Beauty & Bedlam and Fluster’s Creative Muster Party at Fluster Buster.

Filed Under: Home Cooking, Recipes

Whole Wheat Pancakes Recipe

February 19, 2013 By 3 Comments
Whole Wheat Pancakes Recipe

Frugal breakfasts are easy when you take a little time to cook on the weekends. I boil up a bunch of hard boiled eggs and make a double batch of Whole Wheat Pancakes to store in the fridge or freezer the rest of the week. They’re easy to reheat in the toaster or microwave. This recipe is adapted from the old red and white Better Homes & Gardens Cookbook we’ve had since we were married. It’s healthier than a box mix because of the whole wheat fiber, and it costs less, too!Whole Wheat Pancakes Recipe

Print
Whole Wheat Pancakes
 

Ingredients
  • 1 1/4 cups white flour
  • 1 1/4 cups whole wheat flour
  • 4 Tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 eggs, beaten
  • 2 cups milk
  • 2 Tbsp canola oil

Instructions
  1. Stir together flours, sugar, baking powder, cinnamon and salt.
  2. Combine egg, milk and oil; add all at once to dry mixture. Stir until blended but still slightly lumpy.
  3. Pour about 1/4 cup batter on hot, greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about 16 4-inch pancakes.

NOTE: This is a double-batch. You can adapt this recipe by replacing the oil with applesauce, mashed banana or adding pumpkin (like my Pumpkin Pancakes). I like the basic recipe for bleary-eyed weekend mornings. Easy peasy.

This Whole Wheat Pancakes recipe is linked up to Happy Hour Friday at Happy Hour Projects, Whatever Goes Wednesday at Someday Crafts, Tasty Tuesday at Balancing Beauty & Bedlam and Fluster’s Creative Muster Party at Fluster Buster.

Filed Under: Home Cooking, Recipes

Slow Cooker Pork Ragu & Fettuccine

January 22, 2013 By
Slow Cooker Pork Ragu Fettuccine

This Slow Cooker Pork Ragu & Fettuccine is so delish and so simple that it can be one of your everyday meals. My family loved it and asked immediately that it be added to the rotation. I used one of the pork roasts that come in the 4-pack at Costco for $1.99/lb (great price and great quality). I only wish I could find whole grain fettuccine, since I don’t usually buy “white” pasta. But this was totally worth it…

Slow Cooker Pork Ragu Fettuccine

4.0 from 1 reviews

Print
Slow Cooker Pork Ragu & Fettuccine
Author: 
 

Ingredients
  • 1 carrot, chopped teeny tiny or julienned
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp oregano
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 can (14.5oz) diced tomatoes
  • 1 1/2 lbs boneless pork shoulder or roast, cut in half
  • 3/4 box fettuccine noodles
  • Grated Parmesan, for serving

Instructions
  1. In a slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, salt and pepper. Add the tomatoes (and juices), then add the pork and turn to coat.
  2. Cover and cook until pork is tender: low for 7-8 hours or high 5-6 hours.
  3. Using two forks, shred the pork and mix into sauce.
  4. Cook the fettuccine according to package directions, drain and add to pork mixture. Toss to coat noodles.
  5. Serve with grated Parmesan.

I julienned the carrot because I knew my family would be bothered by orange bits. By cutting it tiny, it dissolves into the sauce and they didn’t even know it was there. I told them afterwards and three of them gave me “the face.”

This Slow Cooker Pork Ragu & Fettuccine recipe is linked up to Happy Hour Friday at Happy Hour Projects, Fluster’s Creative Muster at Fluster Buster, Whip it Up Wednesday at Naptime is My Time and Tasty Tuesday at Balancing Beauty & Bedlam.

Filed Under: Home Cooking, Recipes

Favorite Recipes of 2012

January 9, 2013 By
Favorite Recipes 2012 part 2

As you start your New Year, I thought you might like to check out some of the most-viewed recipes from 2012. All are frugal, and are are family-approved! I’m glad to see that food posts are so popular at MoneywiseMoms, since and I love food myself. :)

Favorite Recipes 2012

Pineapple Pork Chops: This is one of the most-viewed pages on my site ever, it seems like many families like their pork this way!

Mini Broccoli Quiches: I make these to freeze for later, but they always seem to get eaten before they get there!

Crockpot Teriyaki Chicken: This is an easy, slow cooker recipe that kids love.

Crustless Italian Spinach Pie: This is a real family favorite of ours! If you prefer, pour the mixture into a prepared pie crust.

 

Favorite Recipes 2012 part 2

Chicken Caesar Casserole: This is easy to double-up and put half in the freezer for another night. Yum!

Chicken Fajitas in the DCB: If you have a Pampered Chef covered baker, this is an easy fajitas recipe. One of my goals this year is to get a repertoire of 10 DCB meals I can use in my rotation, so look for more as I find them.

Homemade Calzones: We’ve really enjoyed these, eitehr with traditional pizza ingredients or just with cheese & broccoli. So much healthier than any frozen food, and the kids like to help make them.

Gluten-Free Broccoli Rice Casserole: Not just for GF-eaters, this casserole is made with real food instead of “cream of” soup.

 

Find even more recipes in my Recipe Index. Happy eating!

 

Filed Under: Home Cooking, Recipes
«Older Posts