Ingredient: onion powder

Spicy Chicken Lazone Pasta

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 Spicy Chicken Lazone Pasta
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Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
  3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter and cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
  4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
  5. Pasta
  6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
  7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
  8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.
Recipe Notes

Original Recipe: https://whatsinthepan.com/new-orleans-chicken-lazone-pasta/

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Nutrition Facts
Spicy Chicken Lazone Pasta
Amount Per Serving
Calories 1408 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 39g 195%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 365mg 122%
Sodium 2295mg 96%
Potassium 482mg 14%
Total Carbohydrates 108g 36%
Dietary Fiber 6g 24%
Sugars 3g
Protein 78g 156%
Vitamin A 50%
Vitamin C 4%
Calcium 12%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Pork Wellington

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 Cindy's Pork Wellington
This was adapted from a variety of recipes - see links for original recipes below - and is definitely a work in progress, but a good start! I think it was a bit rich, and needed more herbs, etc. I didn't have a onion - amazingly enough - and I wasn't able to find my dried, minced onion, and I think that was really needed for the pate.
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Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
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Instructions
  1. Remove frozen puff pastry to thaw - it takes about 40 minutes, at least the one I used.
  2. Remove pork from fridge, pat dry, and season with salt and pepper. Preheat oven to 400F.
  3. In a medium-high skillet, heat olive oil. Brown pork on each side, then remove from skillet and let rest and cool.
  4. Mix braunschweiger, cream cheese, onion powder, lemon juice, Worcestershire sauce, salt & pepper. Let cool in fridge.
  5. With one sheet of puff pastry, thaw per package directions and roll out on a sheet of parchment paper so that it is large enough to completely cover the pork roast. Lay the bacon slices on the rolled dough, so that the bacon also completely covers the roast.
  6. Spread the Braunschweiger mixture over the bacon. (I had originally cut slices in the roast and added some pate, bur I think that's too much, too rich). There will probably be extra - it's pretty good with crackers.
  7. Place the roast on top of the mixture, then use the parchment paper to help roll everything up. Tuck in the sides of the dough, and trim any excess. You can use the excess to cut fun little shapes to place on top as decoration. (I didn't have any left.) Cut slits lightly in the top of the dough but not going though the bacon.
  8. Use parchment paper to move the Wellington to a baking sheet, then put in oven and bake for 20 minutes. Recude heat to 350 and bake another 15 minutes, or until internal temperature is 135F for medium rare, 150F for medium. Let sit for 20 minutes before serving. Remember: meat will continue cooking for several minutes while it is resting, and resting is important!
  9. Slice and serve!
Recipe Notes

Thanks to the following for their ideas:

https://www.allrecipes.com/recipe/26893/pate/

https://www.marthastewart.com/1136652/apple-stuffed-pork-wellington

https://www.heb.com/recipe/recipe-item/bacon-wrapped-pork-wellington-with-duxelles/1398826615294

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Nutrition Facts
Cindy's Pork Wellington
Amount Per Serving
Calories 617 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 156mg 52%
Sodium 1048mg 44%
Potassium 348mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 34g 68%
Vitamin A 54%
Vitamin C 1%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

BBQ PULLED CHICKEN

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 BBQ PULLED CHICKEN
BBQ Pulled Chicken with tender chunks of chicken breast cooked in the oven, so easy and convenient you'll skip the slow cooker in favor of this quick meal.
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the bbq sauce to flavor more of the chicken. (like how a holiday ham has the top cut into an x shape).
  3. Add all the ingredients together in a large bowl and toss well together until mixed.
  4. Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
  5. Cook for 25 -30 minutes or until caramelized, browned and cooked through.
  6. Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
  7. If the sauce didn't cook down enough (if you use a pan that's too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes).
Recipe Notes

Original Recipe:  https://dinnerthendessert.com/bbq-pulled-chicken/

I had a bit over 2 lb, so I think I should have had more sauce.  Also, we shredded the chicken, then mixed it together, covered the pan in foil, and put back in the oven for a few minutes, maybe 10-15 minutes.  Awesome!

I plan to do more work on the sauce - I think I can make it better!  🙂

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Nutrition Facts
BBQ PULLED CHICKEN
Amount Per Serving
Calories 255 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 94mg 31%
Sodium 1030mg 43%
Potassium 52mg 1%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 25g
Protein 27g 54%
Vitamin A 17%
Vitamin C 9%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Jambalaya with Shrimp, Chicken & Andouille Sausage

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 Jambalaya with Shrimp, Chicken &Andouille Sausage
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Cube and cook chicken until done.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
  3. Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!

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Nutrition Facts
Jambalaya with Shrimp, Chicken &Andouille Sausage
Amount Per Serving
Calories 552 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 166mg 55%
Sodium 840mg 35%
Potassium 544mg 16%
Total Carbohydrates 67g 22%
Dietary Fiber 7g 28%
Sugars 8g
Protein 35g 70%
Vitamin A 72%
Vitamin C 231%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Psuedo Bruschetta with Gruyere

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 Psuedo Bruschetta with Gruyere
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F. Line baking sheet with foil or parchment paper.
  2. Mix stuffing mix and beaten egg thoroughly. Make into patties, ~1/2" thick. Place on prepared sheet.
  3. Bake for ~12 minutes or until starting to brown and set. Remove from oven and flip.
  4. While the stuffing mixture is baking, mix ketchup, parmesan, Worcestershire sauce, garlic powder, onion powder, oregano, and basil together in a small bowl.
  5. Spread ~2 Tbsp of ketchup mixture on top. Sprinkle cheese over top. Return to oven for ~7 minutes or until cheese starts to melt, bubble, and/or brown.
  6. Remove from oven and allow to cool slightly before serving.
Recipe Notes

Never tried this before, basically wanted to use up some gruyere that I left out of another recipe (damnit).  Will update with notes after I've tried it to see what happens.  Hopefully it works well!

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Nutrition Facts
Psuedo Bruschetta with Gruyere
Amount Per Serving
Calories 112 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 23mg 8%
Sodium 212mg 9%
Potassium 190mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 7%
Vitamin C 2%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Double Breaded Pork Chops for Two

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 Double Breaded Pork
A great, quick dinner for two recipe. Flavorful, simple, and quick.
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix flour, garlic & onion powder, salt, red & black pepper in a shallow container for dredging.
  2. Put the beaten egg in one shallow dish, and milk in another shallow dish.
  3. Combine 1 Tbsp each butter and olive oil in a skillet over medium-high heat until melted and oil and butter are shimmering but not smoking.
  4. Coat pork chops, one at a time, in milk, then dredge in flour mix, then coat with beaten egg, and finally dredge again in flour mix, trying to keep the pork chop completely covered with the coating. Place carefully in skillet.
  5. Cook for ~3-5 minutes, depending on the thickness, until the coating in light golden brown and slightly crispy, and you can see where it is starting to cook up the sides of the chops. Turn carefully to keep breading intact, and turn away from you to avoid grease spatter and burns. Cook another 3-5 minutes as needed, then remove from the skillet and cover with foil for a few minutes before eating. If at any time the skillet is without any butter/oil, or starts sticking, add more butter & oil as needed. Serve hot.
  6. OPTIONAL: If you have any burnt crunchy bit on the bottom of the skillet, you can stir in a few herbs or onions; deglaze with chicken or beef stock, water, or wine; mix in a Tbsp or two or flour, and cook at medium-low heat until thickened and ready to use as a pan sauce.
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Nutrition Facts
Double Breaded Pork
Amount Per Serving
Calories 615 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 165mg 55%
Sodium 2272mg 95%
Potassium 437mg 12%
Total Carbohydrates 78g 26%
Dietary Fiber 4g 16%
Sugars 9g
Protein 39g 78%
Vitamin A 32%
Vitamin C 6%
Calcium 15%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Crock-Pot Pork Tenderloin

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 Crock-Pot Pork Tenderloin
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings
servings
Ingredients
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Rating: 5
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Instructions
  1. Put the pork tenderloin in the bottom of a slow cooker.
  2. Pour in water, bouillon, and Worcestershire sauce into the slow cooker.
  3. In a small bowl, stir together remaining ingredients. Sprinkle mixture over pork.
  4. Cover slow cooker and cook on Low for 3 1/2 hours. {If possible, flip pork over after 2 1/2 hours.}
  5. Place pork in separate container, cover tightly to keep warm.
  6. Place a small amount of the liquid in a small container with a lid, pour the rest in a saucepan.
  7. Mix the flour with the liquid in the small container and shake until well mixed. Add to saucepan and stir while heating, being sure to mix well and breaking up any lumps. Heat until thickened to your liking, stirring constantly.
  8. Or, if you're brave, you can add all of the liquid to the pan, and add the flour gradually and directly to it, whisking vigorously and constantly while heating to ensure flour is evenly distributed.
  9. Add the roast back to the gravy.
  10. Serve pork with the gravy - especially good over smashed potatoes.
Recipe Notes

Should be 140-165F internal temperature.

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Nutrition Facts
Crock-Pot Pork Tenderloin
Amount Per Serving
Calories 339 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 78mg 26%
Sodium 13145mg 548%
Potassium 660mg 19%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 33g 66%
Vitamin A 2%
Vitamin C 7%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Lower Fat Baked Meatballs

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 Lower Fat Baked Meatballs
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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 17 minutes
Servings
meatballs
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 17 minutes
Servings
meatballs
Ingredients
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Instructions
  1. Preheat oven to 400F. Line baking sheet with foil and spray with non-stick spray, or even better, put a wire rack over the foil.
  2. Mix all ingredients together until well blended.
  3. Portion the meat out into 1 1/2 oz portions, then roll into balls. Spread evenly on baking sheet.
  4. Bake for 17 minutes or until cooked through.
  5. Note: These are kind of big, try 1 oz meatballs, cook for about 12 minutes.
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Nutrition Facts
Lower Fat Baked Meatballs
Amount Per Serving
Calories 102 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 44mg 15%
Sodium 226mg 9%
Potassium 139mg 4%
Total Carbohydrates 3g 1%
Dietary Fiber 0.4g 2%
Sugars 0.4g
Protein 11g 22%
Vitamin A 1%
Vitamin C 1%
Calcium 9%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Quick & Easy Marinara Sauce

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 Quick & Easy Marinara Sauce
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Course Condiment
Cuisine Italian
Prep Time 3 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Course Condiment
Cuisine Italian
Prep Time 3 minutes
Cook Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. Dump it all in a sauce pan, heat to a simmer, stirring frequently. Give the seasonings a half hour or more to cook together, then taste and add more of whatever as needed. Just remember - Oregano gets stronger as it cooks, so you need to have plenty of time to let it cook and release the oils, or you can easily get too much!
  2. If you want - I do - use a blender or hand mixer to smooth out the sauce a bit.
Recipe Notes

Each serving is ~1/2 C.

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Nutrition Facts
Quick & Easy Marinara Sauce
Amount Per Serving
Calories 47 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 349mg 15%
Potassium 414mg 12%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 2g 4%
Vitamin A 10%
Vitamin C 16%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Best Homemade (Healthy) Ranch Dressing

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 Best Homemade (Healthy) Ranch Dressing
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Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. In a medium bowl add all ingredients and whisk to combine. Makes 1 cup.
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Nutrition Facts
Best Homemade (Healthy) Ranch Dressing
Amount Per Serving
Calories 19 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.02g
Cholesterol 0.4mg 0%
Sodium 147mg 6%
Potassium 27mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 2g 4%
Vitamin A 2%
Vitamin C 2%
Calcium 5%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.