Super Easy BBQ Pork Tenderloin

Hubby is from Memphis, which means that there’s a pretty high standard for BBQ in our family. They take their barbecue seriously, and there are definite rules for what makes acceptable barbecue. Thankfully, this got the thumbs up from hubby. It also got a thumbs up from me for being so easy!

Cast of Ingredients:
Pork tenderloin (mine was about 2 pounds)
1/2 bottle of barbecue sauce (I used Kraft honey barbecue)

Put the tenderloin in the crock pot.

Cover the tenderloin with barbecue sauce.

Turn the crock pot on low for 8 hours. When you come home, it smells yummy and looks like this (Yes, I know, I’m a fabulous photographer)

Use two forks to shred the pork.

Serve on rolls to make sandwiches, or any other way you like. Tacos, salad, the possibilities are endless!

I served this with mac and cheese for a deliciously Southern meal.


Meatball Stroganoff

Dinner last night was meatball stroganoff. Basically, this is like hamburger stroganoff, with the hamburger formed into meatballs instead of just being ground beef.

Why would I do this, you ask? Because I made meatballs a couple of months ago, and they’ve been in the freezer waiting to be eaten. Hubby is on my case about cleaning out the freezer. Hence, meatball stroganoff.

Cast of Ingredients:
4-6 Meatballs (you can use frozen, or make your own. Someday I’ll give you my recipe for homemade meatballs)
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk or water
Egg noodles

Thaw meatballs if frozen, or bake them if meat is raw.
Mix cream of mushroom soup with milk/water.

Add meatballs to the soup mixture.

Simmer for 5-6 minutes.
Add sour cream and mix together right before serving.
Meanwhile, boil egg noodles until al dente.
Drain noodles and serve meatballs and gravy over the noodles.

I served this with roasted broccoli. One of Hubby’s favorite ways to eat broccoli!

Here’s how:

Cast of Ingredients:
     1 head of broccoli
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons parmesan cheese
1/2 tablespoon lemon juice 
Toss the broccoli with olive oil, minced garlic, parmesan cheese, and lemon juice.

Roast at 400 for 15-20 mins.

Sour Cream Noodle Bake

Hey everyone,

Hope you all had a great weekend! We sure did here.

My piano recital on Saturday went really well. I was really proud of all the kids who worked so hard! It’s so fun to see them succeed. Then Hubby and I had a date night! We ate at Chili’s and went to see the new Pirates of the Caribbean movie. I actually really liked it, though I’ve heard mixed reviews about it.

This recipe I made on Friday night. I modified it from The Pioneer Woman’s original recipe. Not that I’m saying her recipes aren’t great the way they are! But I changed it to fit more for 2 people, as well as what ingredients I have in the pantry.

So, here we go! And again, my picture taking didn’t work out. I’ll try to do better this week, I promise.

Cast of Ingredients:
1 pound ground beef
1/2 chopped onion
1 eight oz can of tomato sauce
8 ounces of egg noodles
1/2 sour cream
2 tablespoons Philadelphia cooking creme
1 cup grated cheddar cheese

Brown the ground beef and onion until cooked through, and drain the grease.
Add the tomato sauce to the meat and let simmer on low.
Meanwhile, cook the egg noodles until al dente. Drain, and set aside.
In a separate bowl, combine the sour cream and cooking creme. (If you don’t have cooking creme, just use cottage cheese or ricotta cheese, as the Pioneer Woman suggests)
Mix the cooked egg noodles with the sour cream mixture, and place in an 8×8 casserole dish.
Dump the ground beef mixture on the noodles, and mix everything together.
Top with the cheddar cheese.
Bake at 350 for 15-20 minutes.

Yum! We love simple, comfort foods, and this is definitely one of them. Enjoy!

Friday List, Plus Muffins

As I’ve said before, I am a piano teacher. I actually started teaching piano in high school, but I just had a few students. We had a couple of tiny little recitals. Tomorrow is my first recital as a “grown-up teacher.” I’m so excited! It’s still going to be fairly small, as quite a few students are already out of town for summer, but I’m looking forward to it.

In honor of the recital, here are some of my favorite things about teaching piano:

1. Unexpected hugs. And cards, and pictures.

2. When they finally remember a new concept that’s been really difficult.

3. Seeing how excited they are to play actual “songs” they recognize.

4. When they brag about what they can do.

5. Being a positive influence.

6. Laughing at the funny things they say.

7. Feeling like I’m making a difference.

8. Planting a love for music in their hearts.

9. Playing musical games so they don’t realize they’re learning.

10. Hearing them improve week after week.

Also in honor of Friday, here’s a recipe for you. Chocolate chip muffins! The other day, Hubby was lying on the couch and suddenly said, “Are you baking?” “Umm, no,” I answered, confused, as I was sitting and reading a book, and definitely not cooking. “Well,” he said, “it smells like chocolate chip muffins. I would really like some chocolate chip muffins right now.”

He had to wait until the next day, since 10:00 pm is not my favorite time to start baking. But, I made them! And they are delicious and already almost gone.

Hubby’s Chocolate Chip Muffins:

Cast of Ingredients:
2 Cups All Purpose Flour
1/2 Cup Sugar
2 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 Cup Milk
1 Egg
1/3 Cup Vegetable oil
3/4 Cup Chocolate chips

Preheat oven to 400.
Combine flour, sugar, baking powder, and salt in a large mixing bowl, then set aside.

In another bowl, mix egg, milk, and oil.

Then add the egg mix into the dry ingredients until moistened, but still lumpy.

Then add chocolate chips and fold in.

Spoon the batter into greased muffin pan, filling each cup about 2/3 full.

Bake for 18-20 minutes. Makes about 15 muffins.

These were a tasty treat! My personal favorite is to add some mashed banana to the mix, but hubby likes it simple. Whatever way you choose, I hope you enjoy!

Crock Pot Pork Chops

AKA Easiest Pork Chop Recipe in the World.

No really, I mean it.

Cast of Ingredients:

4 pork chops
1 can cream of mushroom soup (mine is homemade, so that’s what is in the ziploc bag)
1/4 cup of ketchup
1 tablespoon worcestershire sauce

Defrost your pork chops over night.

In the morning, take your crock pot out.

In the crock pot, combine cream of mushroom soup, ketcup, and worcetershire sauce.

Place pork chops in crock pot.

Turn crock pot on low for 6-8 hours.

Walk into a house that smells good and do a happy dance because dinner is already ready!

I served the pork chops with rice and sauteed green beans. I swear hubby would lick the pan to get the last of those beans!

Oh, now you want the green bean recipe? Greedy! That’s okay, this is super easy as well.

Heat one tablespoon of olive oil in a skillet.

Add in green beans (I use about 1 cup)

Add in 1 teaspoon of minced garlic and 1/2 tablespoon of soy sauce.

Saute until beans are cooked through.

How to Make a Smoothie

Hubby and I absolutely love smoothies. We have one almost every night for “dessert.”  They’re delicious, and it feels like you’re having a treat even though they’re very healthy!

Here’s my simple method for making delicious smoothies. Feel free to substitute any fruit you like!

This makes 2 good-sized smoothies.

Cast of Ingredients:

2 bananas
5-8 strawberries

1/2 cup vanilla (or other flavor) yogurt
2 cups ice
Optional: 1/4 cup skim milk or juice

Peel the bananas and break up into small chunks before putting in the blender.

Next, dump in the yogurt.

Add in the strawberries. You don’t even need to cut off the tops! Couldn’t be easier.

Blend for a minute until ingredients start to mix. If you need a little more liquid, add in a splash of skim milk or juice.
Then add in 1 cup of ice, and blend until ice begins to be mixed in.

Add in the rest of the ice, and blend for a few minutes until smooth.

Pour into two glasses, add a straw, and enjoy! A delicious treat, especially in the hot summer.

Sometimes I add in pineapple, mango, or blueberries. You can’t go wrong with any combination! Peanut butter also goes well with banana, and adds in some extra fiber.

I stock up on strawberries when they are on sale, and put them in the freezer to use later. We go through a lot of bananas, but it’s worth it to enjoy the healthy smoothies. Anything that gets hubby and I to eat more healthily, plus tasting good, is worth it in my book!

Ham and Potato Bake Casserole

This was a big hit for dinner last night! I wasn’t sure at first, because it almost seemed too simple. Hubby and I both really enjoyed it and had seconds.

This is so easy, anyone could make it.

The cast of ingredients:

3 medium baking potatoes
1 cup of ham
1/2 onion
1 1/2 cups of grated cheddar cheese

Only 4 ingredients! How much easier could you get than that?

Peel the potatoes and slice thinly.

Dice the ham into small chunks.
Dice the onion.

Grease a casserole dish. I used a 9×9, but anything close to that size should be fine.
Using half of the ingredients, place a layer of potatoes, a layer of ham, a layer of onion, and cover with half the cheese.

Do one more layer in the same order: potatoes, ham, onion, and top with the rest of the cheese.

Bake at 400 for 45-50 minutes.

See what I mean? So easy! It reminded me of the scalloped potatoes and ham my grandmother used to make. Comfort food at it’s finest. Enjoy!

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