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1. Mix together chili powder, oregano, cumin, and garlic powder. Rub over the surface of pork. Cover and refrigerate 2-24 hours.
2. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 25-20 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160° F. Pork is done when there is still a hint of pink in the center.
This is one of my favorites that I made up:
Chicken Spinach Mushroom Pasta
1 4oz chicken breast
1 pkg of Pictsweet Chopped Spinach, thawed and drained
1/2 small onion
1 lb of slice mushrooms
2 tbs of Great Value Light Olive Oil
1/4 low sodium chicken broth
10 oz of Ronzoni Garden Delight Penne, not the whole box
1/2 cup of Classico Creamy Alfredo Sauce
1/4 cup of skim milk shredded mozzarella
Garlic Powder & Pepper
Cook pasta til al dente.
Cook chicken breast in skillet with seasoning and olive oil, I used Grillmates Roasted Garlic and Herb spice.
Set Chicken breast to the side after it's cooked.
Cook onions and mushrooms until soft in the same skillet, add in garlic powder and pepper to your taste.
Use the chicken broth to cook your onions and mushrooms.
Add in the spinach and Alfredo sauce, pour in the rest of the chicken broth to thin out the sauce.
Heat until bubbling/boiling.
Cut up the chicken breast in really thin slices and add to the mixture.
Serve over top of the pasta, and top with mozzarella cheese.
This makes about 6 servings.
NI per serving: 306 Calories 39 Carbs 10 Fat 17 Protein 5 Fiber 333 Sodium
I copied this one off my blog too, serve this over rice or in tortillas like tacos.
Mexican Creamy Crockpot Chicken
1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced
Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
Cook for 3-4 hours on high, 7-8 hours on low.
Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
Serve over rice or in tortillas as tacos/burritos.
I usually top it with some shredded lettuce and diced tomatoes.
Makes 8 Servings.
181 Calories per serving 24 Carbs 2 Fat 17 Protein 5 Fiber
Thanks to Jaidynsmum for my siggy!!
Last edited by Olivia&DelilahsMommy; March 9th, 2011 at 07:21 AM.
1-cup uncooked quinoa
1/2 cup each of red and yellow peppers, green onion
1-can black beans
1/2-can of chick peas
1- whole mango
1- teaspoon fresh ginger
half a lime squeezed
1/4 squeezed lemon
Mix all in with cooked quinoa and add cut up chicken breast if desired
refridgerate for 1 hour
Makes a great lunch also!
Last edited by nartist; May 10th, 2011 at 03:26 PM.