Items needed.

Port Tenderloin,  peeled baby carrots, white onion,  red grapes, cheap white wine, and package of white clovers (fiesta brand).

 

 

 

 

 

preheat oven to 350.

 

 

 

 

 

wash potatoes and cut

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

drop 2 white cloves in each foiled dish and pour enough cheap white wine to cover bottom layer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a layer of carrots to each dish.  then a serving (hand full )  of potatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peel the white onion and slice to 1/4 slices and keep intact.

Clean the cutting board and flip.  Never do meat and vegetables on the same side.

Open pork tenderloin and pat dry with a paper towel. . 

Slice into 3/4 to 1″ slices. (or have butcher cut the slices if you want.  They are happy to do it).  

 

 

 

 

 

 

 

 

 

 

Wash hands with soap after handling the pork.

Spice each side of the pork with salt, pepper and Cavenders All purpose greek seasoning (common spice).

Lay a slice onion circle on each piece of meat.

Close the foil around the meal and place in pre-heated oven.  350 degrees for 1 hour.

 

 

 

 

 

You can refrigerate the uncooked dishes and cook them fresh the next day if desired.   Just place in oven.

Thoroughly clean the cutting board with soap.

Salad time:

Rinse lettuce, cut and spin.

Add tomatoes and croutons, and your preferred additions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the timer goes off it is time to remove the dishes. Be careful of steam when opening the packets.   Steam will burn badly.

 

remove the cloves.  You don’t really want to eat those.

 

 

 

 

 

Were you wondering about the grapes,  That’s  Dessert.  Enjoy.

 

 

 

 

 

 

 

 

 

 

 

Items needed before you start:

Butter, Milk, Chicken (Rotisserie or 2 to 3 chicken breasts), 2 cans of soup (I use cream of celery and cream of chicken herb but those can vary according to your taste), zucchini  (or mushrooms or vegetable of your choice), shredded mexican blend or sharp cheddar cheese,  and egg noodles or elbow macaroni pasta.

 

 

Start heating a large pan of water with salt added on high. 

Cut your  already cooked chicken into bite size portions and clear out any bones or cartilage.  

When water begins to boil add pasta and cook for the recommended time on the package.

In a skillet heat  a table spoon of olive oil on medium heat  and then add sliced zucchini and cook till tender or brown.  Don’t overcook.   No one wants mushy zucchini.  It will cook more in the oven once added to the casserole dish.

In a large sauce pan heat half a stick of butter (1/4 cup) till melted.

Add the 2 cans of soup.   Add a soup can filled with milk and heat till smooth and blended.   Add the prepared chicken and stir till mixed thoroughly. Heat till it is all warmed.

Add pepper and an all purpose seasoning.  I use Tony Chachere’s Spice and Herbs seasoning. 

Prepare a casserole baking dish for the casserole by rubbing butter on the entire inside of the pan. 

Or you can spray the dish with PAM.

When the pasta timer goes off and your pasta is ready, carefully drain the pasta.  Add the sautéed vegetables,

add the creamy chicken mixture and

add a handful of shredded cheese to the mixture and mx it all together.

Empty the entire pan into your prepared casserole dish. and level it out before putting it in the oven.  Your oven should be pre-heated to 350 degrees.  

Place dish in the pre-heated oven and bake for 30 minutes.  

 

For the final stage cover the entire top of the casserole with your shredded cheese and place back in the oven for 15 more minutes.

Remove and enjoy with a salad.

  Yum Yum.

Items needed (A portion of Chicken Nachos for 2 to 3 people.)

Chips,  A single Boneless Chicken Breast, Rosarita Vegetarian Refried Beans,  a bag of  shredded Mexican Blend Cheese and a packet of marinade, mesquite flavored.

Marinade Boneless Chicken Breast in mesquite marinade mixture for about 30 minutes.   Pre-heat oven on broiler (high) and cook the chicken in a pan for about 8 minutes on each side. 

While cooking the chicken breast you can prep a  cookie sheet with chips and drop  random spoon size servings on the chips.

Slice the chicken breast into bite size pieces and lay them as a layer on on the chips.

 

Pre-heat the oven to Bake 350 degrees.   After placing the chicken put a generous layer of Mexican Blend shredded cheese.  

Bake at 350 degrees for about 15-20 or until the cheese completely melts.  Ovens may vary so make sure you don’t go too long and loose the texture of the cheese.   It is best to check every 5 minutes.

Remove and enjoy.

Yum Yum.

 

Needed:  Eggs, Tortillas, butter, Ham,  cheese, and hot sauce.

Heat Skillet at a medium heat and melt  a small amount of butter to coat the bottom of the pan.

 

While melting butter crack 3 or 4 eggs in a bowl and scramble them. 

Dice some ham and stir it into the scrambled eggs .

When the butter is ready, pour the scramble eggs into the skillet and let them heat.

after the 1st minute or so start flipping and stirring the eggs to get the uncooked portion to the bottom of the pan.   Add some salt, pepper and paprika if you have it. 

Do another flip of the  eggs and put a layer of cheese to cover all the eggs.

Lay a tortilla or 2 flat on a paper towel and from a corner roll up the paper towel loose

but when finished it should be the size of rolled up silverware.

Microwave for about 22 seconds then add the eggs with ham and cheese.

Yum. Yum.