Recipes Included On This Page Garlic Pork Roast and Sweet Potatoes Greek Chicken Tenders Greek Salad Grilled Portobello w/Sun Dried Tomato & Goat Cheese Pate on Salad Greens Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Pork Roast and Sweet Potatoes Recipe By : Betty Crocker ­ Slow Cooker Meals ­ Feb. 06 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 pounds boneless pork loin roast 1 tablespoon vegetable oil 1 teaspoon salt 1 pinch pepper 4 cups peeled sweet potatoes -- 1-inch pieces 1 medium onion -- sliced 6 garlic cloves -- peeled 1 cup chicken broth If pork comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork. Cover; cook on Low heat setting for 8 to 10 hours. 8 servings. Betty Crocker ­ Slow Cooker Meals ­ Feb. 06 Contributed to the FareShare Gazette by Claudia; 27 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 2g Fat (59.1% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 363mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Greek Chicken Tenders Recipe By : Sarah Fritschner - Fast Lane Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken tenders -- (more or less) 1 lemon 1 teaspoon dried oregano 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil Spread chicken tenders on a dinner plate or other wide dish. Grate lemon rind (yellow part only) over the chicken, then cut the lemon in half and squeeze juice over all. Sprinkle with dried oregano, salt and pepper. Heat olive oil in a wide skillet over Medium-High heat. Add tenders and cook, stirring, about 8-10 minutes or until tenders are heated through. Serve with orzo or rice and a chopped salad of purple onion, cucumber, red pepper and feta cheese or, green vegetable of choice. Serves 4. Source : "Lansing State Journal, 2-21-2005" S(mastercook formatting by): "Bobbie" NOTES : Substitute pork for the chicken if you like. Buy boneless pork loin chops and cut them in strips. Bobbie's Note: This is delicious. We served it with a large Greek salad and orzo. It is very easy. Contributed to the FareShare Gazette by Bobbie; 12 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 8g Fat (30.8% calories from fat); 38g Protein; 3g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 433mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Greek Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 head romaine lettuce -- torn into bite-size pieces 1 ripe tomato -- cut into 8ths 1 yellow bell pepper -- cut in thin rings 1/4 red onion -- finely sliced 1/4 cup celery -- finely chopped 1/2 cup crumbled chilled feta cheese 6 kalamata olives -- pitted and cut into slivers 1 tablespoon capers -- drained and rinsed Chopped fresh oregano Salt and freshly ground black pepper Mustard Vinaigrette Combine all ingredients except the vinaigrette. Toss the salad with the vinaigrette at last moment. Yield : 2 servings. Source : "Source Unknown" NOTES : I made this recipe to serve with Greek Chicken Tenders and Orzo. It was wonderful. I added about 1/3 of a cucumber, in medium chunks. I made a mustard vinaigrette that was delicious on this. S(mastercook formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 13 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 4g Fat (30.7% calories from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 254mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Portobello w/Sun Dried Tomato & Goat Cheese Pate on Salad Greens Recipe By : Frank’s Recipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces goat cheese 2 roasted garlic cloves 1/4 cup extra virgin olive oil 1/2 cup sun dried tomato -- julienne 2 cups fresh spinach 1/2 cup extra virgin olive oil 2 tablespoons champagne vinegar salt and pepper to taste 2 tablespoons honey 1 pinch chili flakes 1/2 pound spring mix greens for salad -- washed For the pate: In a mixing bowl, combine the goat cheese, sun dried tomatoes, spinach, roasted garlic and 1/4 cup extra virgin olive oil. Mix well and add salt and pepper to taste. For the vinaigrette: In another mixing bowl, combine the honey, champagne vinegar and the chili flakes. Whisk together and then continue to whisk while drizzling in 6 tablespoons of the remaining olive oil. Season to taste with salt and pepper. For the mushrooms: Preheat a grill or barbecue to medium high heat. Brush the mushrooms with extra virgin olive oil and season with salt and pepper. Grill the mushrooms until tender throughout. To serve: Lightly dress the greens and place a 1/4 cup in the centre of each salad plate. Top with grilled mushroom cap and the goats cheese pate. Drizzle with the honey ­ champagne vinaigrette and serve. Serves 6 Frank’s Recipes Chupa Babi formatted in MC: 01.30.06 Contributed to the FareShare Gazette by Chupa; 23 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 476 Calories; 44g Fat (81.8% calories from fat); 15g Protein; 7g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 172mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 7 1/2 Fat; 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.