Tag: quick prep

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Slow Cooker Barbecue Pork and Beans

This easy-peasy slow cooker barbecue pork and beans recipe is made with pork chops, bacon and a sweet and spicy homemade barbecue sauce.

Slow Cooker Barbecue Pork and Beans

Slow Cooker Barbecue Pork and Beans

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Course Main Course
Servings 4
Calories 580 kcal

Ingredients
  

  • ⅔ cup dried great northern beans
  • 2 cups water
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 3 cloves garlic, minced (1 tbsp)
  • 2 slices  bacon, cut into small pieces
  • 2 pork chops (8 oz total)
  • 1 cup beef bouillon
  • ⅓ cup sweet and spicy barbecue sauce
  • ¾ cup ketchup
  • ¼ cup brown sugar

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
  • Place beans in a slow cooker.  Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
  • Lay the porks chops in the slow cooker in a single layer.
  • In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar.  Pour this mixture over the top of the pork chops.
  • Cover the slow cooker and set it on low.  Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
  • Hack:  If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
  • Hack: Frozen or dehydrated onions can be used in this recipe!
  • Hack:  One can of any kind of white bean can be substituted for the dried beans.  It is not necessary to soak the canned beans overnight.  Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, great northern beans, healthy, pork, pork chop, quick prep, slow cooker, white beans

Did you know?  Great northern beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Pair this dish with cheddar cheese jalapeno cornbread for a hearty and delicious meal!

Click here to check out my slow cooker recommendations!

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Healthy Bruschetta Chicken Pasta

This easy but satisfying bruschetta chicken pasta dish is made with fresh bruschetta and chicken. It’s perfect for a quick and easy weeknight supper for one!!

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

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Course Main Course
Servings 1 serving
Calories 563 kcal

Ingredients
  

Instructions
 

  • Bring one quart of water to a boil.  Add ½ tsp salt and bowtie pasta.  Boil until al dente (13-15 minutes).  Drain.
  • Heat olive oil in a heavy pan.  While the oil is heating, cut the chicken into 1” cubes and toss with Italian seasoning.  Add chicken to the pan and saute until no pink remains, 6-8 minutes.
  • Add pasta and bruschetta, toss and saute until warmed through.  Remove to a plate. Sprinkle with parmesan and balsamic reduction.  Serve immediately.
  • Hack: Store leftovers in teh refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Canned or leftover chicken can be used in this recipe.
  • Hack: Feel free to use your favorite pasta or whatever pasta you have on hand!
Keyword bowtie pasta, bruschetta, chicken, chicken dinner, chicken recipe, chicken with pasta, easy, farfalle, homemade, Italian cuisine, Italian food, meal for one, quick and easy, quick dinner, quick prep

Did you know?  Chicken is a healthy, low-fat protein and one of the best protein choices for the price.  Check out the facts here!

Suggestion:  Pack a nutritional and healthy punch by pairing this dish with some asparagus, onions and tomatoes!

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Easy Fresh Green Onion Pesto

Spread this delicious fresh green onion pesto on your toast, roll it up in chicken, smother your salmon or toss it in pasta. How do you like your pesto?

Fresh Green Onion Pesto

Fresh Green Onion Pesto

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Course Appetizer, Snack
Servings 8 servings
Calories 175 kcal

Ingredients
  

  • 2 cups scallion or green onions, coarsely sliced
  • 1 cup fresh basil
  • 2 tbsp fresh chive
  • 5 cloves garlic (5 tsp minced)
  • ½ cup olive oil
  • ¼ cup pine nuts
  • ¼ cup parmesan cheese
  • 3 tbsp lemon juice
  • ½ tsp salt

Instructions
 

  • Place all ingredients in a blender or food processor and blend until smooth.
  • Hack:  Pesto can be stored in the refrigerator for up to 7 days or frozen for 12 months.  I recommend freezing in ice cube trays and then removing portions to a freezer-safe container so you can thaw just the amount you need.
  • Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use.  While they won't retain the crispy texture of fresh green onions, they will be fine for use in cooking.
  • Hack: Use leftover pine nuts in Baked Rice Pilaf,  Healthy Vegetable Lasagna with Butternut Bechamel or Roasted Asparagus with Pine Nuts!
Keyword appetizer, easy, football snacks, green onion, healthy, hors d'oeuvres, low calorie, party food, pesto, pizza, quick prep, scallion, snack, vegetarian

Did you know?  Green onions are an excellent source of vitamin K!  Check out some more healthy benefits here!

Suggestion:   Use this pesto to make Chicken Pesto Naan Pizza!

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Dry Italian Salad Dressing Mix

This dry Italian salad dressing mix is more economical than buying it ready-made. It comes together quickly with spices you probably already have in your kitchen!!

Dry Italian Salad Dressing Mix

Dry Italian Salad Dressing Mix

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Course Salad Dressing
Servings 2 tbs prepared
Calories 130 kcal

Ingredients
  

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp sugar
  • 2 tbsp oregano
  • 1 tsp black pepper
  • ¼ tsp thyme
  • 1 tbsp parsley
  • 1 tsp basil
  • ¼ tsp celery salt
  • 2 tbsp salt

Instructions
 

  • Mix together all ingredients and store in a tightly sealed container at room temperature.
  • For the salad dressing: Combine 2 tbsp mix with ¼ apple cider vinegar, ⅔ cup olive oil and 2 tbsp water. Shake or whisk to combine.
  • Hack: Use this dry Italian salad dressing mix as a dry rub for chicken or other meats!
  • Hack: Add this mix to soups or other "one pot" meals!
Keyword condiments, dry, easy, homemade, Italian salad dressing, mix, powder, quick prep, salad dressing, spices

Did you know?  Italian salad was not invented in Italy.  Check out the story here!

Suggestion:  Use this mix to make fresh pasta salad with peas!

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Hearty Smothered Pork Ribs

Smothered pork ribs are a quick dish that’s hearty and comes together in less than 30 minutes! It also uses only one pan for easy cleanup.

Smothered Pork Ribs

Smothered Pork Ribs

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Course Main Course
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 tbsp olive oil, divided
  • 2 boneless pork ribs (3 oz each)
  • Salt and black pepper
  • 1 clove garlic minced (1 tsp)
  • ½ onion, sliced
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • 1 small tomato, chopped
  • 1 jalapeño pepper, minced
  • 3 tbsp tomato paste
  • ¼ cup red wine
  • ½ cup chicken stock

Instructions
 

  • Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat.
  • Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.
  • When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.
  • Add the remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.
  • Stir tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan.
  • Turn the heat down to medium.
  • Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)
  • Allow to rest for 5 minutes before serving.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Frozen or dehydrated vegetables can be used in this recipe.
Keyword easy, fast and easy, healthy, low calorie, one pan meal, one pan recipe, onions, peppers, pork, pork chop, pork ribs, quick and easy, quick meal preparation, quick prep, simple, smothered

 

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Pair this dish with some sour cream horseradish mashed potatoes for a real stick-to-your-ribs meal!

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Best BBQ Beans (Stove Top)

This is the best bbq beans recipe ever! It matches a few fresh and simple ingredients with navy beans for a hearty and healthy meal. And clean-up is a snap!

Best BBQ Beans

Best BBQ Beans

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Course Main Course
Servings 4
Calories 425 kcal

Ingredients
  

  • ⅔ cup dried navy beans
  • 2 cups water
  • 3 oz salt pork, chopped with rind removed
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 2 cloves garlic minced (1 tbsp)
  • 1 cup chicken bouillon
  • 1 cup sweet and spicy barbecue sauce

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
  • Saute salt pork and onions in a large saucepan over medium-high heat until onions are tender (5-7 minutes). Add peppers and garlic. Saute until fragrant, about 1 minute.
  • Add bouillon and beans to the saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching.  Add more bouillon, if necessary.
  • Add barbecue sauce and simmer, uncovered, for 30 minutes or until the sauce is thickened.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
  • Hack: One cup of frozen onions can be substituted for fresh onion in this recipe. Dehydrated onions and/or garlic can also be used.
  • Hack: One 15 oz. can of navy beans, drained and rinsed can be substituted for the dried beans in this recipe.
  • Hack: Feel free to use your favorite white bean in this recipe or whatever you have on hand!
  • Hack: Mix things up by adding your favorite veggies such as bell peppers or carrots.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, easy prep, healthy, legume, navy beans, one pan meal, one pan recipe, quick prep, white beans

Did you know? Navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Serve with jalapeno cheddar cheese cornbread, if desired.

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Panko Parmesan Crusted Scallops

These vegetarian panko parmesan crusted scallops are an easy-peasy dish that’s on the table in less than 20 minutes! They’re a healthy addition to any meal!

Panko Parmesan Crusted Scallops

Panko Parmesan Crusted Scallops

(Courtesy:  Ray and Irene Horne)
Print Recipe Pin Recipe
Course Main Course
Servings 1
Calories 450 kcal

Ingredients
  

  • 6 sea scallops
  • Dash of salt
  • Dash of pepper
  • 1 tbsp butter, melted
  • 1 tbsp lemon juice
  • 1 tbsp chopped shallot
  • 1 clove garlic, minced (1 tsp)
  • ¼ cup panko breadcrumbs
  • 2 tbsp Parmesan cheese

Instructions
 

  • Heat the oven to 425℉. Coat a small oven-proof pan with cooking spray.
  • Pat the scallops dry and arrange them in a single layer in the pan. Sprinkle with salt and pepper.
  • Whisk butter, lemon juice, shallot and garlic in a small bowl and pour evenly over scallops.
  • In the same bowl, mix breadcrumbs and Parmesan cheese. Sprinkle over the top of the scallops.
  • Bake until the scallops are opaque and the topping is golden brown, 10 to 15 minutes.
  • Hack: Store leftovers in the refrigerator for up to 4 days.
  • Hack: Scallops can be purchased individually from the seafood counter at most grocery stores. Alternatively, they can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
  • Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging it in a bath of cold water for about an hour.
Keyword baked, easy, fast and easy, healthy, quick and easy, quick prep, scallops, seafood, shellfish, vegetarian

Did you know?  Scallops are considered to be one of the healthiest kinds of seafood!

Suggestion:  These scallops would go nicely with Baked Rice Pilaf!

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Fast and Easy Bacon Asparagus Pasta

Bacon asparagus pasta is a simple dish that’s quick and easy to pull together for a busy weeknight dinner! It’s sure to be a crowd-pleaser!

Bacon Asparagus Pasta

Bacon Asparagus Pasta

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Course Main Course
Servings 4
Calories 720 kcal

Ingredients
  

  • ¾ ib rotini pasta, uncooked (6 cups)
  • 3 tbsp olive oil
  • 4 slices bacon, cut into small pieces (4 oz)
  • 1 bunch asparagus, trimmed and cut into 1” pieces
  • 1 onion, thinly sliced
  • ¼ tsp salt
  • ¾ cup chicken broth
  • ¼ tsp black pepper
  • 1 tsp balsamic vinegar
  • ½ cup Parmesan cheese, grated

Instructions
 

  • Place a large pot of water on high heat to boil. Add pasta and cook to al dente, 10-11 minutes. Drain, reserving ¼ cup of pasta water, but do not rinse.
  • Heat olive oil in a heavy saute pan over medium heat and add bacon. Cook until bacon is crispy, about 5 minutes. Remove bacon from the pan, leaving drippings, and set aside.
  • Add asparagus and onion to the saute pan. Turn heat up to medium-high and saute until the mixture begins to brown. Stir in salt and broth.
  • Turn heat down to medium, cover pan and simmer until asparagus is tender, about 4 minutes. Stir in black pepper.
  • Add balsamic vinegar, pasta and bacon to the saute pan. Continue to cook for 1 minute, or until warmed through. Add pasta water if the mixture seems dry.
  • Toss with Parmesan cheese and serve immediately.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
  • Hack:  Separate any remaining uncooked bacon slices and roll them into individual pinwheels.. Place on a cookie sheet in the freezer to freeze bacon slices.  Place in a sealable freezer bag or container. The slices can then be thawed and used in the portions desired.
Keyword asparagus, bacon, easy, easy meal, easy prep, fast and easy, pasta, quick and easy, quick prep, rotini, skillet meal

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Suggestion:  Leftover bacon?  Make a few of these heavenly bacon-wrapped crackers!

 

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Slow Cooker Chicken and Bean Stew

This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!

Slow Cooker Chicken and Bean Stew

Slow Cooker Chicken and Bean Stew

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Course Main Course
Servings 6
Calories 285 kcal

Ingredients
  

  • ½ cup dried pinto beans
  • ½ cup dried navy beans
  • 1½ cup vegetable broth
  • ½ sweet onion, chopped
  • 1 green pepper, chopped
  • 1 lb ground chicken
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup ketchup
  • ¼ cup honey

Instructions
 

  • Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
  • Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
  • Cook on low for 9 hours.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword chicken, crockpot, easy, easy dinner, easy prep, healthy, make ahead, navy beans, pinto beans, quick prep, slow cooker, stew

Did you know?  Pinto and navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Want another slow cooker bean recipe?  Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!

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