Garlicky Green Beans With Mushrooms

Garlicky Green Beans With Mushrooms

2-1/2 pounds fresh green beans, trimmed
2 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
4 tsp. butter
1/2 tsp. onion powder
1/4 tsp. pepper

Place beans in a large sucepan and cover with water, bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large nonstick skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in onion powder and pepper, heat through.

Orange Glazed Carrots

Orange Glazed Carrots

3c. sliced carrots
3TBS. butter
2c. water
3 TBS. orange marmalade
2 TBS chopped pecans

Combine carrots and water in slow cooker or can be used on stove in saucepan. For slow cooker cover and cook on high for 2 to 3 hours or until carrots done. Drain, stir in remaining ingredients. Cover and cook on high for 20-30 minutes.

For stovetop, combine carrots and water and bring to a boil until carrots are done. Drain, stir in remaining ingredients. Cook for several more minutes.

Bacon and Cheddar Mashed Potatoes
Source: Cooking Light magazine8 servings (serving size: 3/4 cup)

RECIPE INGREDIENTS
2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

RECIPE METHOD
Place potato in a saucepan, and cover with water. Bring to a boil.Reduce heat; simmer 15 minutes or until tender.Drain and return potato to pan. Add cheese and milk; mash to desiredconsistency. Cook 2 minutes or until thoroughly heated, stirringconstantly. Add onions and remaining ingredients, stirring to combine.

Country Scalloped Potatoes

Country Scalloped Potatoes

1 1/2 pounds small red potatoes
6TBS. butter, divided
3 TBS. all purpose flour
1/4 tsp. white pepper
1 1/2 c. milk
1 c. shredded Cheddar cheese
4 green onions, sliced
3/4 c. cracker crumbs

Preheat oven to 350 F. Place potatoes in a saucepan and add water to cover. Bring to boil. Cook until partially done, about 10 mintues. Drain and rinse in cold water until cool.
Melt 4 TBS. of butter in medium saucepan. Add flour and white pepper. Stir until smooth. Gradually add milk, stirring until the sauce is thickened. Add the Cheddar cheese until melted.
Cut the potatoes into 1/4 inch thick slices. Layer the potatoes in prepared dish. Top with green onions, and cheese sauce. Repeat layers twice ending with sauce.
Melt remaining butter. Combine cracker crumbs and butter in small bowl. Sprinkle evely over the casserole.
Bake, uncovered until hot and bubbly and potatoes are tender, about 35 to 40 minutes.

dill and honey pork chops

Dill and Honey Pork Chops

INGREDIENTS
6 (3/4 inch) thick bone-in pork chops
2 tablespoons honey
1 tablespoon dried dill weed

DIRECTIONS
Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

*Pizza Meatballs for Slowcooker*

1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
salt and pepper
Italian seasoning (marjoram, thyme, rosemary,savory, sage, oregano, and basil)
8 ounces mozzarella cheese -- cut into 1/4-inch cubes

Sauce:
2 15-ounce cans tomato sauce --
(2 to 3)1 15-ounce can crushed tomatoes
Italian seasoning
1 medium onion -- chopped
1 1/2 teaspoons fresh chopped garlic

Preheat oven to 350°F. Line a flat baking sheet with parchment paper. In alarge bowl add ground beef, onion powder, egg, panko crumbs, garlic,Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mixthoroughly. Shape into 1-inch balls. Push in to the mixture a cube ofcheese. Reshape the meatball. Place on lined baking sheet. Do this until allof the meatballs have been formed. Bake in the oven until browned, about 15to 20 minutes. If the cheese cube that was used is too big it will melt outof the meatball.In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes,Italian seasonings (to taste) onion, and garlic. Keep hot while themeatballs cook. Add the meatballs once they are done cooking. Serve withtoothpicks. The sauce can be heated on stove top.

Source:"Calling All Cooks"Copyright:"Food TV Network"