Pork Medallions Alfredo

I got this one from Kraft Foods. (I know everyone is surprised.)

Ingredients:
1 pork tenderloin (1 lb) cut into 1/2 inch thick slices
4 oz cream cheese, cubed
1/3 cup chicken broth
1/4 cup Balsamic Vinaigrette dressing
1/4 cup grated parmesan cheese
1 Tbsp lemon juice
2 Tbsp chopped fresh basil

Spray large nonstick skillet with cooking spray. Heat on medium-high heat. Add meat; cook 2 minutes on each side or until lightly browned on both sides.

Add cream cheese, broth, dressing, parmesan cheese, and juice; stir until cream cheese is melted and mixture is well blended. Cook 3 minutes or until sauce is thickened and meat is cooked thru.

Sprinkle with basil.

My 2 cents worth on this:

• I used already cut pork and it was great.
• This is so easy and I am so excited to have another meat in our rotation - not just chicken and hamburger meat.
• I used the basil spice that you just buy and not fresh.. it was still good.
• Hannah ate every piece of it on her plate. We told her it was pork with cheese and saying "cheese" hooked her. She loved loved loved it.
• Did I say this was easy? It is. And very good.
• I served it with noodles so we put noodles on our plate, a piece of pork on, and then spooned some of the extra sauce on top.
  

Frito Salad

I got this one from a recipe swap with some girls from our congregation. (I forget who brought it!)

Ingredients:
2 cans of whole kernel corn, drained
1 medium onion, chopped
1 green bell pepper, chopped
6 oz shredded cheddar cheese
1 cup mayonnaise
10 oz bag of chili cheese Fritos

Mix and serve immediately

My 2 cents worth on this one:

• YummmmY
• This makes a lot and it is not very good left over.
• I made this for supper and we all ate it up.
  
• If I do this for our family again, I will probably just do half of everything so that we won't waste so much.
  

4 Can Black Bean Chili

I got this one from Connie in a Recipe swap on the Grocery Cart Challenge Blog.

Ingredients:
1 can black beans, rinsed and drained
1 can Rotel
1 can of Mexican Corn (Or regular sweet whole corn)
1 can beef broth
1/2 tsp cumin
1/2 tsp garlic powder

Don't drain the rotel or the corn. Heat all together on stove top. Serve in bowls with a scoop of sour cream on top or with shredded cheese. This goes well with tortillas, rice, cornbread or biscuits.

My 2 cents worth on this one:

• I did not use cumin because I didn't have any and it was fine.
• I used the Mexican corn and loved it. It gives it a little something extra, I think.
• I fixed biscuits with this and had shredded cheese and sour cream and scoop fritos. It was YUMMY!
• We had a friend over for supper and he said that he did not think it would be as good without the sour cream and cheese.
• Hannah loved it and ate some with a spoon and some with chips.
• Chris is a fan and would love to have it again.
• This is really EASY!!

Pound, Pound, and a Bottle

I got this one from another blog.

Ingredients:
1 lb of hamburger
1 lb of Velveeta Cheese
1 Bottle of green taco sauce

Brown the hamburger; Drain.

Cube the Velveeta cheese and add to meat in pan, when it starts to melt add the taco sauce. Stir well until cheese is melted and all is well blended. Serve with Lots of chips for dipping.

My 2 cents worth on this:

• I could not find anything at the store called "Green Taco Sauce" so I went with the brand she recommended and got La Victoria Salsa Verde and it was a medium size ( I think) bottle. I don't know how many ounces.
• We used Tortilla chips.
• This was very yummy and quick.
• Hannah, my 2 year old, ate this meat dip with a spoon. She loved it.
• Chris, my hubby, says that this is similar if not better than the meat cheese dip from Applebees and that it would be a GREAT "meal" for Monday Night Football get together.
  

Creamy Pasta Primavera

I got this one from Kraft Foods!

Ingredients
3 cups penne pasta
2 Tbsp Italian Dressing
1 1/2 Boneless Skinless Chicken breasts cut into bite size pieces
2 Zucchini cut into chunks
1 Red Pepper chopped
1 1/2 cups cut up fresh asparagus
1 cup Chicken Broth
4 oz cream cheese
1/4 cup grated Parmesan cheese

Cook pasta as directed on package

Meanwhile heat dressing in large skillet on medium heat. Add chicken and veggies; cook 10-12 minutes or until chicken is cooked thru, stirring frequently. Add broth and cream cheese; cook 1 minute or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

Drain pasta; return to pot. Add chicken veggie mixture; toss lightly. Cook 1 minute or until heated thru. (Sauce will thicken upon standing.)

My 2 cents worth on this one:

• I skipped out on the asparagus and we still loved the dish.
• I used a green pepper instead of red and it was good.
• We used bow tie pasta and it was great.

Sweet and Spicy Chicken Stir Fry

I got this one from Kraft Foods - again. I know I know... I really love this website and magazine!

Ingredients:
1 lb boneless skinless chicken breasts but into bite size pieces
1 Tbsp oil
3 cups chopped fresh veggies (red or green bell peppers, baby carrots, mushrooms, snow peas)
1 clove garlic, minced
1/4 cup catalina dressing
2 Tbsp hoisin or soy sauce
1/4 tsp crushed red pepper

Cook and stir check in hot oil in large skillet on high 3 minutes.

Add veggies and garlic; cook and stir 5-6 minutes or until chicken is lightly browned.

Stir in remaining ingredients; cook an additional 2 minutes or until chicken is cooked through and veggies are crisp-tender, stirring occasionally.

My 2 cents on this one:

• I serve this one with rice.
• I use bell peppers only as my veggie and love it but I am sure any other veggie you want to use is great.
• Even Hannah (2 years old) eats it so, despite the pepper it is not crazy spicy.