BlueBerry Pork Chops

BlueBerry Pork Chops

Ingredients

2-8 pork chops 

2-3 eggs 

1-2 cups of flour

1 cup of blueberries

1 cup of sugar

1/4-1/2 cup of water

1/2 cup of vegetable oil

1 teaspoon of: garlic powder, onion powder, cayenne pepper and salt (sea or kosher)

Preparation

- Beat eggs and put in a bowl 

- Put flour in a separate bowl

- Dip pork chops in egg and then flour

- Put floured chops into a oiled baking pan

- Put pan in a preheat 350 oven    

- Put blueberries, sugar and water into a pot

- Cook to a boil then simmer

- When chops are nearly done (35 minutes)  

-  Pour blueberry sauce on all the chops 

-  Bake for 5 minutes and serve 

Watch the videos for preparation and side dishes.

 

 

 

Noah's Surprise Breakfast

Tweets by @Chatmemorecom

Hi everyone,
I woke this morning to my son asking me what's for breakfast? He also didn't
want the traditional breakfast. I became creative and decided to make something that only
took one pan that all the ingredients could fit. I also didn't want anything that was going to
be time consuming being I had to go work.
 I didn't want to deal with cleaning the top of the stove so I decided to bake something. I took out a non-stick pie pan "9 inches" and poured canola oil in the bottom of the pan just enough to cover the bottom. I was out of butter so this was my only option. I placed hamburger rolls on the bottom of the pan until pan was covered (4). I poured  (maple)syrup on top and a little of brown sugar. I scrambled fours eggs and added spices, garlic and onion powder, salt and pepper and a splash of milk. Poured it on top of the burger rolls and baked it in the oven for 30 minutes. Happy to announce that my family absolutely loved it and this will be a go to meal.

Ingredients
8-9 inch non-stick pan
4 burger rolls
1/4 cup canola oil
1/4 cup of maple syrup
1 tablespoon brown sugar
4 eggs scrambled
Sprinkle garlic and onion powder, salt and pepper
Splash of milk

Preparation
Preheat oven to 350
Pour oil in pan
Place rolls on bottom of the pan
Pour syrup on top of rolls and the brown sugar
Add scrambled eggs with spices and milk
Pour on top and bake for 30 to 40 minutes
until eggs are firm and the bread is slightly toasted

Don't be afraid to add your own flare to it. Cheese may also be
an option that would go well with this dish. 

This meal cost under $2.00 to make.

Serves 4

A Fun Chicken Dish

Ingredients
5-6 pound whole chicken
1 large lemon
3 ears of corn
4-5 small plums or any fruit with a pit
1/2 cup of honey
1/2 cup of grapeseed oil or (vegetable)
1 teaspoon of kosher salt
1 teaspoon of cayenne pepper

Preparation
Pre-heat oven at 350*
Rinse chicken well sprinkle half the salt and pepper on chicken.
Squeeze lemon on the chicken.
Pour half the honey on chicken and brush all over the chicken.
Put corn, fruit and the squeezed lemon in the same pan add salt,
pepper and honey to the fruit and corn.
Pour oil on chicken and in pan.
Cook for 1 hour to 1 1/2
Base the chicken and fruit every 15 minutes.

Side Dish
1 cup of Trader Joe's organic Quinoa
2 cups of chicken broth
1/2 teaspoon of garlic powder
1 pinch of salt and pepper
3 leaves of fresh basel
1 can of kidney beans

Preparation
Combine all ingredients excepts for kidney beans
 put in a pot, bring to a boil.
Once the ingredients come to boil lower the the flame stir
and put a top on it, for ten minutes.
Add rinsed kidney beans and continue cooking until
all moisture is absorbed.

This is an easy dish and it will definitely be a favorite.


Serves 4-6 

Beef Stew in a slow cooker

Ingredients
1 to two pounds of stew meat
16 ounce container or can of beef broth
4 chopped inch thick and peeled carrots
4 chopped and peeled potatoes 2 inches thick
3 celery stalks chopped inch thick
1 chopped onion 1/4 inch thick
1 fresh corn stalk peeled and break (cut) in half to fit in crockpot
1 cup of peas
1/2 cup of flour
1 tablespoon of minced jarred garlic
1 teaspoon salt
1teaspoon pepper

Preparation
Place meat in crockpot, potatoes, carrots, celery in this order.
Then add all of the above and mix

Add frozen peas an hour before serving

If consistency is not thick enough add another 1/2 cup of flour
1 hour before serving.

Cook for 8 hours on low.


Serves 4-6

Summer Pasta

This recipe is from Andrea one of Chat Me More's Followers.


Ingredients:
1 pound to 1 1/2 of penne pasta
2 cups of grape tomatoes
1 1/2 cup of toasted pine nuts
2 cups of olive oil
1 container of feta cheese
8 chopped leaves of fresh basil
2 tablespoons of roasted garlic powder
1 teaspoon of salt
1 teaspoon of pepper

Preparation
- boil pasta to preference
 - drain and add all the above ingredients
- mix well and put in the refrigerator over night


This dish can also be served hot.

Serve 4-6

Stuffed Green Peppers

This Recipe is from of one of Chat Me More's Followers (Stephani)


Stuffed Green Peppers

Ingredients: 
1 Tablespoon butter
4 Green bell peppers
1 1/2 pounds ground sirloin
1/2 pound ground sausage (hot, mild, your choice)
1 small white onion, diced fine
Oregano, Seasoned Pepper and Fennel Seed [optional] to taste
6 Roma tomatoes
2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder
6 ounces of fresh Feta cheese, crumbled
1/2 cup grated parmesan or romano cheese
1/2 cup shredded mozzarella cheese (optional)

Spray casserole dish with PAM. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes.

Preheat oven to 350°F.

Cut off tops of all peppers, remove inner seeds and membranes and wash thoroughly. Fill all peppers with meat mixture, alternating with a layer of feta and parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.]

Add any remaining mixture around the peppers and sprinkle all remaining feta and parmesan cheeses on top. Add shredded mozzarella cheese if desired for a hint of extra flavor.

Bake at 350°F for approximately 30 minutes or until browned and bubbly as desired. 

Makes 4 stuffed peppers (or 8 half-peppers.) 5 net grams of carbohydrate per serving.

Springtime Pasta by Chat Me More

Ingredients
5-6 Sweet Italian sausage links
3 large boneless chicken breast
1 to 1 1/2 pounds of bowtie or penne pasta
2 lemons
1 onion
1/2 cup of olive oil
1 tablespoon of minced jarred garlic
1/2 green squash
1 teaspoon of salt
1/2 teaspoon of black or white pepper

Preparation
Cut chicken and sausage an inch thick and cook together in a pan with olive oil, cook until
 the sausage is no longer pink. Simultaneously start boiling water for the pasta.
When water boils add pasta and add 1/2 teaspoon of salt.
Dice onion and cook with the chicken and sausage until onion is transparent.
Add garlic and grate in the squash (with or without the skin)
Squeeze lemons in the pan and mix all ingredients.
Drain pasta (about 7 minutes of cooking, cook until one's preference) and set aside back into pot.
Sprinkle salt and pepper in pan and toss with pasta.

Optional Parmesan cheese, Chat Me More did not use the cheese
for this recipe.


Serve 4-6


This dish will become one of your favorites. 


If you grate vegetables into every dish kids will not be aware
 and they will get the nutrition from the veggies.