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Category Archives: Recipes

Delicious recipes I have created

Pork Tenderloin Stuffed with Spinach, Prosciutto, and Mozzarella Cheese

I saw this recipe on Skinnytaste.com great for sunday dinnerand I altered it to suit my families taste buds.

Servings: 4 • Size: 2 slices each


3 cloves garlic, crushed,
2 tbsp lemon juice, freshly squeezed,
2 tsp Dijon mustard,
1 tsp olive oil,
1/4 tsp fresh ground black pepper,
1 (1 lb) pork tenderloin,
2 oz  mozzarella cheese,
2 cups fresh baby spinach,
2 tbsp chopped sun dried tomatoes,
1 oz thin sliced prosciutto,
salt and fresh cracked pepper, to taste


Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string, or use toothpicks to keep it together.

Season lightly with course Kosher salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

This could be served plain or on Quinoa, Brown Rice, or mashed Cauliflower, for fewer carbohydrates..  Add grated cheese to any of these options for more flavor..

Easy Casoulet

2T. Olive oil,
2 cloves garlic,
1 Large onion minced,
2 carrots chopped fine ( I used the Magic Bullet to chop them),
1 can Cannellini Beans 15oz,
1 can Chopped Tomatoes 15 oz,
1 can Mushrooms small (optional),
2 cooked pork chops – Cook them with onions and garlic,
2 Cups cooked Turkey or chicken..
½ t Thyme,
½ t Crushed red pepper,
Salt and coarse pepper to taste,
½ C dried bread crumbs.. I used Pepperidge Farms stuffing bread mix,

In an ovenproof pan fry onion and garlic in the olive oil until soft, add ground carrots. Add whole can of cannellini beans, tomatoes, and mushrooms. Then fold in chopped up pork chops and turkey. Add seasonings and stir well. Cover with Bread crumbs and bake at 350 F for 20-30 min until bubbly.. 

I used the juices from the beans, tomatoes, and mushrooms to make a soft consistency. You may want to use chicken broth or other liquid. 

You can add more crushed red pepper to taste when serving.. Serves 4-6..

Cannellini Bean flour

This is great for making gravy, and has a low glycemic index, for those of us who need to watch our carbohydrates.

Put about 1/4 of a pound of Cannellini beans in a MAGIC BULLET or other processor and grind until you have a fine flour.   BTW,  there’s no need to mix with water first. Just sprinkle on your liquid and stir; it won’t clump.. Yeah!!! This will make enough to have some for the next time too.  I will be trying this flour in other recipes so look for updates in the future.

Chicken Breasts with Garlic — Low Carb. Meals

3 cloves garlic,

2T. Olive oil,

3 defrosted frozen Chicken Breasts, coat with your favorite seasonings.. I use Mural of Flavor spice from Penzey’s..  (Mural of Flavor blends over a dozen spices and herbs, mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.)


In a grill pan fry garlic in the oil, add defrosted chicken breasts and cook until nearly done turn the chicken over and cook on second side. Serve with Florentine Vegetables covered with Parmesian cheese and sliced tomatoes or garden salad..  Serves 3..

Oven Cooked Pork Chops with Vegetables


4 fresh or defrosted boneless pork chops

2T. Apple Cider Vinegar, Bragg organic

1C. celery chopped

1/2  medium onion (I used purple) chopped

3 cloves garlic chopped

1 C. chopped carrots

2 T. olive oil (Extra Virgin)

1/2 can Tomato Sauce 14 oz.

1/2 t. Tuscan Sunset –Penzey’s Spices —  A  salt free Italian-style seasoning with basil, oregano,  zest of garlic, bell pepper, and black pepper.

Additional ground black pepper to taste –We like lots of pepper..

Put pork chops in a plastic bag or bowl with the Vinegar –  set aside.
Cook all vegetables until soft in the olive oil in an oven proof pan. When they are wilted place the pork chops with the vinegar on the top of the vegetables. Add Tuscan Sunset Spice and pepper,  to taste.. Cover the chops with the tomato sauce and bake at 350 F for 25 min or until done. These chops will be fork tender. You may add spices of your own choice to make the recipe your own. Serve with a fresh garden salad and another vegetable for a great dinner. For additional flavor and especially if you want even more protein, grate some Parmesan cheese on top of the chops…  Garlic bread would be a fine addition for people who eat more carbohydrates..