pork. the other white meat.

I forgot about this one :)
Pork Tenderloins: 2 tenderloins (4 total), ¼ cup soy sauce, 1 T mustard, 2-3 T maple syrup, 2 T EVOO, 2 T dried minced onion, 1 ½ tsp garlic salt. Mix and pour over the tenderloins. Cook on low 6 hours in crock pot.

tomato soup

INGREDIENTS:

• 1 lb. cherry tomatoes
• 2 lbs. Roma tomatoes cut in half
• 1 medium onion, cut into chunks
• 7 garlic cloves
• 3 large carrots, cut in half
• ⅓ cup olive oil
• salt and pepper
• 4 cups vegetables broth (or chicken broth)
• 2 tablespoons balsamic vinegar
• ½ teaspoon red pepper flakes
• 2-3 tablespoons basil pesto

DIRECTIONS:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. Place the cherry tomatoes, Roma tomatoes, onions, garlic, and carrots on one large baking sheet. It’s okay if some of the ingredients are overlapping. Drizzle the olive oil along with a big pinch of salt and pepper and give it a good toss. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients every 30 minutes and give it a toss.
2. Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you’ve got a super powerful blender it will go in one batch and be super quick. If you’ve got a regular blender, you may need to add a little broth to help it along. For super smooth soup, run the puree through a strainer to get rid of any larger pieces.
3. Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar, red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add the third tablespoon. I used 3 in total because I love a little extra punch of basil. Season with salt and pepper to taste. Serve with cheese toasts.

NOTES:

1. TO MAKE THE CHEESE TOASTS: On slices of baguette, place sliced provolone cheese, top with a sprinkle of salt, garlic powder, and Italian seasoning. Bake in a 400 degree oven for 4-5 minutes or until the cheese bubbles and starts to brown.

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4-Ingredient Healthy Chicken Enchilada Casserole

prep 5 mins

cook 35mins

total 40 mins

author the seasoned mom

yield 6

Ingredients

• 2 cups (12 ounces) diced or shredded cooked chicken (such as rotisserie chicken meat)
• 1 ½ cups enchilada sauce
• 1 cup reduced-fat shredded Mexican-blend cheese
• 8 (6-inch) corn tortillas
• Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole

Instructions

1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray.
2. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
5. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
6. Garnish with optional toppings!

Recipe by The Seasoned Mom at https://www.theseasonedmom.com/4-ingredient-healthy-chicken-enchilada-casserole/