[ Peanut Satay Sauce ]

Haven't tried this yet. 

Ingredients

• 1 ⅔ cup coconut milk
• ⅓ cup creamy peanut butter all natural preferable
• 2 tablespoons Kecap Manis sweet soy sauce
• 2 ½ tablespoons brown sugar packed
• 2 ¼ tablespoons Thai red curry paste
• 2 tablespoons fish sauce optional - replace with soy sauce if desired
• ½ tablespoon Tamarind puree optional
• 1 pinch salt
• 1 teaspoon garlic minced
• 1-2 tablespoons lime juice freshly squeezed, adjust to your tastes

Instructions

• Combine all ingredients into a medium-sized saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thickened, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
• Serve over chicken, seafood, or beef!

[ Dr. Pepper Crock Pot Pulled Pork ]

 

I made this for Christmas Eve this year (2024).  It was a total hit.

PREP TIME 5minutes minutes

COOK TIME 4hours hrs on high OR 8 hrs on low

hourshours on hig

Ingredients

• 4-5 pounds boneless pork shoulder roast or pork butt
• salt
• black pepper
• garlic powder
• 12 ounces Dr. Pepper 1 can
• ¾ cup barbecue sauce or to taste
• Rolls for serving 
• prepared coleslaw for serving

Instructions

• Rub the outside of the roast with salt, pepper and garlic powder.  Place in Crock Pot.
• Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
• The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
• Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
• Serve on crusty rolls with coleslaw.

Notes

Rootbeer or cola can be substituted for Dr. Pepper. Diet Dr. Pepper will work in this recipe.

A larger roast will need extra cooking time.

If you check the pork and it is not tender, it likely needs more time so cover it back up and let it keep cooking.

If your pork produces a lot of juice remove some of the juices before adding the shredded pork back into the mixture. We like to stir in additional BBQ sauce before serving.

Pork can be kept warm in the slow cooker.

Nutrition information does not include rolls.

[ The Best Green Beans ]

Made this for Kevin's family Christmas potluck ... it was SO GOOD

For approximately 14 people 

Ingredients:

7 handfuls - green beans
2 - shallots 
3 - rashers of bacon
1/4 cup - dried cranberries 
block of goat cheese

Directions:

1. pan fry the bacon til crispy, remove.

2. add shallots to bacon grease, til clear

3. boil green beans in a 2inch deep pan for 5-8min

4.  add cooked beans to shallot pan, add crispy bacon and toss.

5.  add cranberries (if desired)

6.  place in serving dish, sprinkle with crumbled goat cheese to garnish.

[ The Only Chocolate Chip Cookie Recipe I'll Ever Need ]

I tried this recipe tonight.  It was easy.  Cookies turned out absolutely perfect.  I will no longer be looking for the "perfect" chocolate chip cookie recipe.  That seems strange ...

 Ingredients:

• 1 cup salted butter softened
• 
  
  ▢ 1 cup granulated sugar
• ▢ 1 cup light brown sugar packed
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 large eggs
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon sea salt
• ▢ 2 cups chocolate chips (14 oz)
• *flaked sea salt

Directions:

• Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
• In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until light (about 1 minute).
• Mix in the dry ingredients until combined.
• Add chocolate chips and mix well.
• Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.  Sprinkle with flaked salt if desired.
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.  DO NOT OVER BAKE.
• Let them sit on the baking pan for 5 minutes before removing to cooling rack.

[ Low cal Tik Tok Jello Mousse ]

                                          

Another sweet treat with less than 50 calories per serving and a stack of protein.  Not my pic.

Ingredients:

1 packet sugar free jello

290g low fat greek yogurt

30g vanilla protein powder

Directions:

1. make the jello

2. put yogurts, protein power and jello in the blender

3. blend until frothy

4. pour into 6 small dishes (I use my tiny grey bowls)

[ Low Cal Tik Tok Mug Cake ]

                                                    

It's August 2024 and I'm down 20lbs since the beginning of the summer.  So much work and discipline.  But this week - I am supposed to be increasing my calories while keeping away from starches and sugars.  I saw this on Tik Tok and made it in 5 min and it was a TOTAL treat with 27g of protein and 220 calories. Not my pic.

Ingredients:

30g chocolate protein powder

7.5g (about 1 tbsp) unsweetened cocoa powder

1 large egg

1/4 tsp baking powder

30ml unsweetened almond milk

1 packet of steevia

Directions:

1. in a microwave-safe mug, mix all the ingredients until smooth

2. Microwave on high for 60-80 seconds.

3. Let cool for a minute before enjoying.

[ Bolognaise ]

                            

Made this for my parents and kids, and I had to make TWO batches of spaghetti because they loved it so much!  A total win, and the perfect meal for a fall evening.  Freezes well.  Not my pic.

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince

For the bolognese sauce
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half

To season and serve
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

• STEP 1

  Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• STEP 2

  Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• STEP 3

  Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• STEP 4

  Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• STEP 5

  Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• STEP 6

  Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• STEP 7

  Add the 75g grated parmesan, check the seasoning and stir.
• STEP 8

  When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• STEP 9

  Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.