Monday, October 19, 2015
Dinner doesn't get any easier than this or more comforting. Throw 4 ingredients into a slow cooker and force yourself to buy a container of already-mashed mashed potatoes. Grab a fruit tray and dinner is served!
slow cooker pork roast with gravy (adapted from dinners, dishes & desserts)
3-4 pound pork loin roast
1 packet onion soup mix (I bought mine at Trader Joe's- no MSG and fewer ingredients)
2 cups chicken broth
1 packet pork gravy mix
Place pork loin, onion soup mix and chicken stock into a slow cooker. Cook on high for 8-10 hours. Shred pork. Serve over mashed potatoes.
Saturday, October 17, 2015
This is the best chocolate frosting! I remember when I was a kid I always requested a chocolate cake with chocolate frosting for my birthday. This is the same chocolate frosting my mom always made and she found the recipe on the back of the Hershey's cocoa powder just like I did this morning. Mmmmm!!!
Hershey's "perfectly chocolate" chocolate frosting
1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter (I used the microwave). Stir in cocoa powder. Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting.
Tuesday, October 6, 2015
Introducing my new favorite thing to eat- guacamole stuffed chicken breasts! I took a picture before baking know that afterwards I wouldn't want to prolong eating them and I was right. I served them with a salad and green beans. I could eat this meal all over again. Right now.
guacamole stuffed chicken breasts (adapted from the wholesome dish)
3 giant boneless, skinless chicken breasts, filleted
1 container guacamole
2 large eggs
1 cup plain panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees.
Use a mallet to pound each chicken breast thin and flat. Set aside.
Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge.
In a shallow bowl, whisk the eggs.
In a separate bowl, add the breadcrumbs and spices. Stir to combine.
Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray. Discard the remaining egg and breadcrumbs.
Bake for 30 minutes or until the chicken is cooked through and its coating is golden brown and crispy.