Crock Pot Cranberry Orange Pork Chops

6 bone-in pork chops (about 3 lb)
1 teaspoon salt, 1⁄2 teaspoon pepper
1 (14-oz) can whole berry cranberry sauce
1⁄2 cup fresh orange juice 

Sprinkle pork chops with salt and pepper.
Place chops in a lightly greased 5- to 7-quart
slow cooker. Stir together cranberry sauce and
orange juice. Pour over pork chops. Cover and
cook on LOW 6 to 7 hours or until tender. 

Creamy Taco Pasta

I saw this recipe and thought that it sounded delicious! And, well... I was right! It is so good and pretty quick and easy to make. This is a great dinner for a quick meal. This turned out so good, I had seconds, and could have easily have eaten a third plate of it. I can safely say that I LOVE this!

Enjoy!

Creamy Taco Pasta
1 (12-oz) pkg. gluten-free pasta
1-1⁄2 lb ground beef
1 sweet onion, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
2 (14.5-oz) cans diced tomatoes
1 (8-oz) pkg. cream cheese, cubed
1 C. shredded mozzarella

Cook pasta according to package directions. While pasta is cooking, brown beef, onion, and garlic in a large skillet over medium heat. Drain; stir in chili powder, ground cumin, tomatoes, and cream
cheese. Cook 5 minutes or until creamy; stir in cooked pasta. Season with salt and pepper. Sprinkle with mozzarella cheese just before serving.
Original recipe: emeals

Crock Pot Chicken and Rice Soup

It has been bitterly cold here for the past week or so. I really dislike the cold. The cold and I do not mix well. I am ready for warm, sunshine, shorts, tank tops, and my beloved flip-flops. Oh, how I miss my flip-flops.  Anyway, so, here is a good chicken and rice soup recipe! 

Enjoy!

Crock Pot Chicken and Rice Soup
3 boneless, skinless chicken breasts, 
2 (14.5-oz) cans chicken broth
1 (16-oz) bag frozen, mixed vegetables
1⁄2 C. chopped celery
1 tsp. dried parsley
1 Tbsp. fresh lemon juice
1 tsp. onion powder
1 tsp. sugar
1⁄3 C. uncooked instant white rice

Combine first 8 ingredients and 1⁄4 C. water in a 3- to 4-quart slow cooker. Cover and cook on low 6 hours. Shred chicken breasts, and stir in rice during the last hour of cooking. Season with salt and pepper to taste. 
Modified from recipe from eMeals

Pork Loin with Cranberry Sauce and Pecan Rice

Pork Loin with Cranberry Sauce

1-1⁄2 lb. pork loin
1⁄2 tsp. salt
1⁄2 tsp. pepper
2 Tbsp. olive oil
1 can whole berry cranberry sauce
1⁄2 C. minced onion 

Preheat oven to 400 degrees. Sprinkle pork with salt and pepper; cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned. Place pork on a greased, large, rimmed baking sheet. Bake 15 minutes or until a meat thermometer reads  145°F. Meanwhile, combine cranberry sauce and minced onion in a saucepan. Bring to a boil; reduce heat, and simmer approx. 10 minutes. Serve cranberry sauce with pork. 

Pecan Rice

2 C. uncooked instant white rice 

1⁄2 C. chopped pecans, toasted
1 Tbsp. olive oil
1⁄2 tsp. salt

1⁄2 tsp. pepper

Cook rice according to package directions. Stir in pecans, oil, salt and pepper.

Taco Meatloaf

Well, here we are... New Year's Eve 2014!! In a mere 8 hours and some random minutes, we will be starting 2015! Hopefully, with the coming of the New Year, there will be many positive changes! I hope everyone has a great evening and stays safe!! Enjoy your time with loved ones, friends and family, alike!

I had some ground beef that I needed to use up and I also needed something quick and easy to throw together, for a quick supper before someone went to work for the night. So, this is what I settled on making!

Enjoy!

Taco Meatloaf
1 lb. lean ground beef
2 slices American cheese slices
1/2 C. shredded cheddar cheese
1/2 C. canned sweet corn kernels
1/4 C. chopped green bell peppers

or... 3/4 Schwan's southwest roasted corn
1/4 C. chopped onions
1/2 C. salsa

Preheat oven to 375 degrees. Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray. (If using the Schwan's Southwest Roasted Corn, I just mixed it all in with the ground beef, onions, and seasoning mix.) In a large bowl, combine onions and peppers with ground beef, corn, and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″), sprayed with nonstick spray.
Layer the two slices of cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture. Pour the salsa over the top of the loaf. Cook in the oven for approximately 30 minutes.Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Original recipe: Taco meatloaf