Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
- granulated sugar
- skinless chicken thighs
- paprika
- Cajun seasoning
- fresh lemon juice
- prepared quick-cooking rice
http://www.myrecipes.com/recipe/southwestern-chicken-pasta-bake
- linguine $
- unsalted butter $
- green bell pepper
- vegetable oil
- uncoooked white rice
- 14.5-ox can low-sodium chicken broth
- low-sodium chicken broth
- 14.5-ox can diced tomatoes w/jalapenos
- white cannellini beans and/or
- black beans
- 4.5-ox can chopped green chilies
- salt and pepper
- cream of celery soup
- cream of mushroom soup
- FROZEN TATER TOTS
Lisa’ Recipe from various recipes
- 1+ pound ground turkey
- 4~ cups of Marinara sauce
- 15oz ricotta cheese
- zucchini
- shredded mozzarella cheese
Holiday Favorite
- eggs
- Jiffy corn muffin mix
- sour cream
- beef stock or vegetable stock
- thyme
- salt and freshly ground pepper
I use Morning Star Black Bean Veggie Crumbles for this recipe….Feel free to use a meat of your choice.
- small acorn squash
- bulk turkey sausage
- chopped cherry tomatoes
- salt
- shredded Swiss cheese
- kosher salt
- chili powder
- cumin
- onion powder
- sugar
- cornmeal or almond flour
- Juice of 2 limes
- kosher salt
- beef stew meat
- ghee or coconut oil
- Salt and pepper to taste