Scalloped Potatoes & Ham Crock Pot Style

9 red potatoes sliced with skins left on
1 lb fully-cooked ham, cubed
1-oz pkg dry country-style gravy mix
1 can cream of mushroom soup
1/2 tbsp onion powder
2 cups water
2 cups shredded cheddar cheese

Lightly grease inside of crock pot with butter. Combine potatoes and ham in crock pot. In a bowl blend gravy mix, soup, onion powder and water. Whisk together until well blended. Pour over potatoes and ham. Cover and cook on low for 7-9 hours or on high for 3-4 hours. Mix in cheese the last 30 minutes of cooking. Enjoy!

Panko-Crusted Roast

Giving credit where credit is due, I borrowed this recipe from the December, 2010 issue of Prevention Magazine. It is simple and wonderful and lean. You will need a meat thermometer.

1/3 cup panko crumbs
1 tsp ground rosemary (I used fresh right out of our yard)
1 1/2 lb tenderloin beef roast at room temperature
1 Tbsp Dijon mustard

Pre-heat oven to 450 degrees F. Coat roasting pan with cooking spray (I used olive oil spray). Mix panko and rosemary on a plate and set aside. Sprinkle roast with salt and pepper. Cover roast with mustard and roll entire roast in panko mix. Insert thermometer mid way into thickest area of roast. Put roast in pan and cook until done to your taste. (For medium-rare, cook to 125 degrees, approximately 25 to 35 minutes.) Remove roast from oven and place on cutting board. Let rest at least 15 minutes as the temperature will rise about 10 degrees during resting. Cut into 1/2' slices and serve.

Ending temp after resting should be the following:

Rare = 120 to 130 degrees F
Medium-Rare = 130 to 140 degrees F
Medium = 140 to 150 degrees F
Well-Done = 150 to 160 degrees F

Lemon and Herb Pork Tenderloin

This recipe is taken from Extra Lean by Mario Lopez.

1 1/2 lb pork tenderloin
Juice of one lemon
2 cloves garlic, chopped
1 Tbsp honey
1 Tbsp olive oil
1 Tbsp fresh chopped rosemary
1/4 tsp kosher salt
1/4 tsp black pepper

Place tenderloin in a resealable plastic bag, add lemon juice, garlic, honey, olive oil, rosemary, salt and pepper.
Seal and marinate in the fridge for one hour.
Preheat grill or oven to 400 degrees F.
Cook pork for 20 minutes (5 minutes per side) or until completely cooked through. Allow to rest off the heat for 10 minutes before slicing.

Eating Lean

Hi everyone. As many of you know, I have started eating right and working out with a personal trainer, all in an effort to fight off the chances of breast cancer returning.

During this month of October I am using my efforts as a fundraiser of which all monies raised will be donated to the American Cancer Society.

As suggested by my trainer I am following an awesome book called Extra Lean by Mario Lopez. His ideas and methods are completely common sense and healthy and not "faddish" like some of the books out there.

Follow me as I begin to post healthier recipes and ladies, please make sure you keep up to date with those mammograms.

Debra

Deb's Shrimp Cakes

I've made these for both a main course and appetizers. Very tasty!

1 lb Shrimp, cooked, shelled, deveined, and finely chopped
1/4 cup plain bread crumbs (I use Vigo brand)
1/4 tsp garlic powder
1/2 lemon rind, finely grated
1 Tbsp fresh chopped parsley
3 Tbsp mayonnaise (I use Vegenaise)

Mix shrimp, bread crumbs, garlic powder, lemon and parsley. Add mayonnaise and mix until well blended.*

Shape into patties (small if using for appetizers). Fry in small amount of olive oil until nicely browned on both sides.

* optional - 1/4 cup flaked, sweetened coconut can be added here if desired

Deb's Parmesan Chicken

I found this recipe on Epicurious.com and we love it. The original recipe was published in the December, 2001 edition of Gourmet magazine.

3 Tbsp Dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/2 tsp black pepper
3 skinless boneless chicken breasts cut in half
1 1/2 original English muffins
3/4 cup grated Parmigiano- Reggiano cheese (found in your deli)
1 Tbsp unsalted butter, melted

Preheat oven to 450 degrees F. Line a cookie sheet with parchment paper.

Mix mustard, vinegar, salt and 1/4 tsp pepper in large bowl. Add washed and dried chicken breasts, making sure to coat all chicken with mixture.

In your blender or food processor, pulse muffins until finely ground. Add cheese, butter and remaining 1/4 tsp pepper and pulse until mixed well. Empty contents into pie plate.

Dredge chicken breasts in crumbs, coating both sides completely. Press crumbs gently to help crumbs stick to chicken. Place on baking sheet. Bake in center of oven until golden brown, 15 to 20 minutes.

Grilled Grouper

2 Grouper Filets
lime or lemon juice
1 stick unsalted butter cut into small pieces
Garlic seasoning (I use Mrs. Dash)
Pepper

Preheat grill to medium. Place each grouper filet on its own piece of aluminum foil. Divide butter between filets. Sprinkle with seasoning and pepper to taste. Squeeze on lime/lemon juice to taste. Fold up aluminum foil until each filet is sealed in its own pouch. Place directly on grill for 6 - 8 minutes or until fish is flaky. Enjoy!

This is a version of a recipe we found in a Sanibel/Captiva Island Handbook. The unsalted butter and Mrs. Dash seasoning is perfect for those watching their salt intake.

Pasta Salad

With warmer weather just around the corner, (we can only hope) this is a great side dish to take to large casual gatherings and family get-togethers. Made as is this recipe will feed a large crowd. For smaller groups cut the recipe in half.

2 boxes of tri-color rotini pasta
2 cans of small pitted black olives drained
4 small to medium yellow squash (uncooked)
4 small to medium zucchini squash (uncooked)
1 package sliced pepperoni
2 pkgs cubed cheddar and Monterrey jack cheese
1 large bottle of Italian salad dressing*

Cook pasta per package directions. Drain, rinse with cold water and set aside. Slice small olives in half. Slice both squashes and cut slices into quarters. Cut pepperoni slices in half. In a large bowl alternate vegetables, pepperoni and pasta, adding most of dressing as you go. Mix together well so that everything is coated with dressing. Refrigerate. Add cheese just before leaving the house or serving so that cheese doesn't get mushy. Add remaining dressing and mix well.

*Another delicious version of this recipe can be made using Ranch dressing instead of Italian and using sliced turkey and ham instead of pepperoni.

Shrimp Scampi - Easy Peasy

Sometimes it's just nice to find a quick and easy, heat and eat kind of meal. This was so good that I just have to share it with you.

1 32 oz box of Sea Pak brand Shrimp Scampi
1 pound box of spaghetti

Prepare spaghetti as per directions on box and set aside.

Prepare box of Shrimp Scampi in large electric skillet as per package directions. When Scampi is complete, mix with spaghetti and serve.

*We found this brand of Shrimp Scampi at Sam's. It's perfect for a quick meal and absolutely delicious!