Green Chili Stew

2 - 8 oz. containers of green chili
( 1 mild, 1 hot or Autumn Roast) --- adjust according to how hot you like things
1 pkg. pork stew meat
3-4 potatoes diced (optional)

Brown pork meat and add green chili right before meat is done. Add garlic powder and salt to taste. (Add potatoes if desired at this time)

Add water just about mixture, simmer for an hour and add small amounts of water as you simmer.

We eat this in tortillas ... delicious! I've also made this the night before and warmed it on low in the crockpot for about 4-5 hours (lunchtime to dinnertime) the day I wanted to eat it.

**Freezes VERY well**

Confetti Spaghetti

Confetti Spaghetti

1/4 oz. package of sliced pepperoni
1/2 c. chopped onion (instant)
1/2 c. green pepper sliced
7 oz. cooked spaghetti noodles
1/2 c. parmesan cheese
1/2 c. shredded mozz. cheese
1/2 c. chopped tomatoes (omit if you are Alyssa Driessnack ;) )
1/2 tsp. oregano leaves

Fry the pepperoni in large skillet until edges curl. Add green pepper and cook until tender. Add instant onion just before green pepper is done. Toss together cooked spaghetti and cheeses, tomato and oregano...toss together!

Ginger Ale Cake

Ginger Ale Cake

1 Yellow cake mix with pudding
1/2 c. vegetable oil
4 eggs
1 c. ginger ale
1 - 4 oz. pkg. (bar) German's Sweet Chocolate, grated
1 - 6 oz. pkg. Semi-Sweet Chocolate Chips

Mix first 4 ingredients with mixer. Add grated chocolate and chocolate chips.

Bake in greased tube pan at 350 degrees for 45-50 min.

Pork Tenderloin Studded with Rosemary and Garlic

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare. Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Yield: 4 servings (serving size: 3 ounces)

Ingredients

• 2 tablespoons finely chopped fresh rosemary
• 4 garlic cloves, minced
• 1 (1-pound) pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Preparation

Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Oven-Fried Chicken with Almonds

DELICIOUS!

1 c. whole wheat breadcrumbs (or regular if you don't have whole wheat)
1/4 c. freshly grated parmesan cheese
1/4 c. almonds, finely chopped
2 Tbls. fresh parsley (2 tsp. dried)
1 clove garlic
1 tsp. salt
1/4 tsp. dried thyme
1 pinch of black pepper
1/4 c. olive oil
2 lbs. skinless, boneless chicken-breast halves -- I used whole ones...

1) Preheat oven to 400 degrees

2) In medium bowl, stir bread crumbs, Parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed. Pour oil into pie plate.

3) Dip chicken in oil, then in bread crumb mixture to coat. Place chicken on cookie sheet.
Bake 20 minutes or until juices run clear.

Serves: 6