Broccoli & Parmesan

In skiller, medium heat, stir:

2 T olive oil
garlic to taste

then add:

fresh minced broccoli (you can chop it in a food mixer)

after heating for about 3-4 minutes, add:

1/4 cup parmesan, more or less

stir together and serve

Big hit, and easy to prepare. Just a nice variation!

Pork Tenderloin Tacos

Variation on an online recipe. Very, very good!

1  to 2 pounds pork tenderloin, trimmed and sliced thin
2 T ground cumin
2 t garlic and/or onion powder
1 t dried oregano
salt
pepper
3 tablespoons olive oil, divided
1 yellow onion, sliced
1 1/2 cups chicken stock
1/2 cup chopped cilantro
2 to 3 fresh limes, cut in wedges
About a dozen small corn or flour tortillas, warmed

Toppings optional:

Shredded cheese
Avocado - diced
Greek Yogurt

Add all the spices in a bowl with the sliced pork and coat thoroughly. 

Put oil in a medium/high heat skillet and warm. Saute pork, and remove from pan. Add oil again and saute onion. When clear, add pork. Add broth and reduce. Add cilantro and lime. Cook another minute. Remove and put a few tablespoons in each of the warmed tortillas. Top with topping, if you want!

Mexican Coleslaw

Another one I found online and altered:

Ingredients

• 1 (14 oz.) bag coleslaw mix
• 1/2 c. red pepper, diced
• 1/2 c. black beens, rinsed and drained
• 1/2 c. grilled corn
• 1/2 c. minced cilantro
• 1 jalapeno, seeds removed and finely diced
• 1/4 c. mayo
• 1/4 c. greek yogurt
• 1 T cumin
• 1/2 T chili powder
• clove garlic, minced
• salt & pepper to taste
• 1 T dried basil
• 1/2 T dried oregano
• 1/2 T dried dill
• 1 T dried parsley
• 2 Tbsp. lime juice

Mix it all in a bowl and serve!

Madeira Chicken

I got this recipe online, and it is worth the effort - super, super good!!

2 large chicken breasts, halved and pounded till 1/4" in thickness
1 lb of asparagus
1/2 cup of butter, divided
2 T olive oil, divided
2 cups sliced mushrooms
small diced onion
2 garlic cloves minced
2 T fresh parsley
1 1/2 cups Madeira wine
1 1/2 cups beef or chicken stock
1/2 cup half and half
salt and pepper
1 cup shredded mozzarella

Blanch asparagus.

In large oven-safe pan over medium/high heat melt 2 T butter and 1 T oil. Add mushrooms and cook till soft. Stir in onion and cook till clear. Add garlic and a little salt and pepper and parsley. Cook about 2 minutes, and then pour into a dish, and wipe skillet clean and put back on heat and add the rest of the butter and oil.

Season breasts with salt and pepper. When the butter in the pan is foaming, add the chicken and saute for 3-4 minutes per side. Remove chicken and put with mushrooms.

In the same pan, add the wine and boil till reduced by half, about 5 minutes. Add broth and boil until 2/3 cup liquid remains (about 1/4 of its original volume). Reduce heat and add cream and simmer until thickened (about 2 minutes). Season with salt and pepper.

Return chicken to the pan, coating it with the sauce. Top with mushrooms, asparagus, and sprinkle with mozzarella. Broil 4-5 minutes till the cheese is melted. Garnish with parsley when done.

Cauliflower n'Cheese

This was on a Facebook post, and I didn't get exact measurements. It is a dead-ringer for Mac n'Cheese, but must be healthier!

Preheat oven to 350

1 Large Head of Cauliflower
      Par boil for about 5 minutes
      Pour into a strainer and then add back to the pot once drained

  Add the following:

Part of a small container of Greek Yogurt - or sour cream - probably about 2/3 cup
Grated Cheddar Cheese - maybe a cup
Salt & Pepper to taste

Mix so the cheese is even enough throughout.

Pour into a baking dish (I put a little melted butter in mine first)
Top with more grated Cheddar Cheese, if you like, and sprinkle with Parsley (so it looks more gourmet)

Bake as long as you like - depending on how crispy you like it. I baked for about 23 minutes.

Heats up nicely as a leftover, too!