Cranberry Pork Chops

serves 4

4 pork chops
3 carrots, sliced into 1-inch pieces
1 can cranberries
1 cup chicken or beef broth
1/2 cup red wine
1 tbsp balsamic vinegar, flavored or plain
1/2 cup dried cranberries
2 onions, sliced (or 8 oz pearl onions)
8 oz mushrooms, sliced
bouquet garni


Brown pork chops in a skillet over medium heat. Place carrots in crock pot. Top with pork and all remaining ingredients except mushrooms. Cook for 4-6 hours on low. Add mushrooms and continue cooking on high for 1 hour. Remove lid to reduce liquid or drain and make gravy.

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Still working on this one...the pork was a little tough last time I did this, probably because I forgot to brown it before cooking it. This is a conglomeration of several recipes, so I'll be tweaking as I return to it. This recipe is great with chicken and beef as well.

Quiche Cups

makes 12

Base:
6 eggs
2 tbsp cream cheese or heavy whipping cream

Veggies:
2 cups fresh or frozen spinach, chopped
1/4 cup diced peppers
1/4 cup diced onions or green onions
1/4 cup diced tomatoes, well drained
1 tbsp minced jalapeño peppers

Other add-ins
1 cup shredded cheese
1 tbsp lemon or lime juice
1 tbsp soy sauce
3/4 cup chopped meat
1/2 cup chopped cilantro, parsley, oregano, or other herbs/spices
1 tsp hot pepper sauce

Grease a 12-cup muffin tin or line with muffin cups. Preheat oven to 350°F.

Combine eggs and cream cheese or whipping cream in blender and mix until fluffy. Add other ingredients as desired. Pulse blender just until mixed.

Fill muffin cups about 2/3 full. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Egg cups will expand as they cook--to prevent falling, cool in oven with door open.

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Modified from a South Beach Diet recipe. Two favorite combinations so far: cheddar cheese, spinach, green onions, and hot sauce, and spinach, lemon juice, parmesan cheese, and cilantro.