My Tried And Tested Recipes

Rosemary Pork Roast


  • 3 pounds pork tenderloin
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons dried rosemary


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10×15 inch roasting pan and sprinkle with the rosemary.
  3. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 160 degrees F (70 degrees C).

Suggestion:  Add your favorite vegetables in the last 20-30 mins. of roasting.


Red Pepper Roasted Lamb Chops


  • 4 (6 oz.) lamb chops, excess fat trimmed
  • 2 cups sugar snap peas
  • 2 red bell peppers, sliced
  • 1/4 cup mint jelly
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. dried marjoram leaves


Preheat oven to 450 degrees F. Line a 15×10″ jelly roll pan with foil and place lamb chops on pan. Spoon peas and bell pepper around lamb. Bake at 450 degrees F for 10 minutes.

While lamb is roasting, combine remaining ingredients in small saucepan. Cook over low heat until mixture is melted, stirring constantly.

Remove chops from oven and brush meat and vegetables with half of jelly mixture. Return to oven and roast 10 minutes longer until chops are medium and vegetables are crisp tender, brushing with remaining jelly mixture twice during roasting.


Asian Apricot Chicken


  • 1 Tbsp. olive oil
  • 16 oz. pkg. frozen broccoli and carrot combo
  • 2 garlic cloves, minced
  • 1/4 cup water
  • 2 fried chicken breasts, cubed *
  • 1/2 cup apricot jam
  • 1 Tbsp. lemon juice
  • 1/4 tsp. salt
  • dash white pepper
  • 1/2 tsp. dried thyme leaves


  • Heat oil in nonstick skillet and add frozen vegetables and garlic. Stir fry for 1 minute. Add water and cover. Reduce heat to medium and cook for 6-8 minutes until vegetables are crisp tender. Add chicken to skillet.
  • In small bowl, combine apricot jam, lemon juice, salt, pepper, and thyme. Pour over chicken mixture and stir to mix well. Cook for 2-4 minutes longer until chicken is hot and serve over hot cooked rice.


*Chicken may be baked instead of frying. Preheat oven to 400F. While waiting, brush chicken breasts with EVOO and season with salt and pepper. Bake for 20 mins. Let cool for 10 mins. before slicing into cubes.

Pancit Bihon (Filipino dish)


  • 1 8 oz. pack pancit bihon noodles (rice noodles)
  • 1 cooked chicken breast, shredded
  • 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
  • 1/4 cabbage, sliced into strips
  • 3 cloves of garlic, crushed and minced
  • 1/3 cup scallions, cut into pieces
  • 1 carrot, sliced into strips
  • 2 tablespoons of cooking oil
  • 3/4 cup diced celery
  • 5 tablespoons light soy sauce
  • ground black pepper
  • 5 pieces of calamansi or 1 lemon, sliced


Serve hot with sliced calamansi or lemon on the side.

Soak the pancit bihon noodles to soften for 10 minutes.
Grease a large pan or wok with oil. Sauté garlic and onions.
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
Season with pepper.

Note: Calamansi or lemon is to be squeezed into the pancit bihon before eating.


German Potato Salad


  • 4 potatoes
  • 4 slices bacon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons white sugar
  • 1/3 cup water
  • 1/4 cup white wine vinegar
  • 1/2 cup chopped green onions
  • salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
  3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
  4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.


Baked Pork Chops


  • 5 pork chops
  • 1/2 cup apple jelly
  • 1/2 cup light soy sauce
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pork chops in a 9×13 baking dish. In a small bowl stir together the next 5 ingredients. Pour over the chops. Cover with foil and bake for 1 hour or until internal temperature reaches 160F.
  3. Serve with rice.

Mac Daddy Mac n Cheese


  • 2 shallots, peeled
  • 3 cloves garlic
  • 1 teaspoon olive oil
  • 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
  • 2 tablespoons flour
  • 3 cups heavy cream
  • 1 cup Alfredo sauce
  • 1 cup shredded Muenster cheese
  • 2 cups shredded sharp cheddar cheese
  • Salt and freshly ground black pepper
  • 1 pound elbow macaroni, cooked
  • 1/2 cup Panko bread crumbs
  • 2 tbsp. melted butter
  • 1 tablespoon dried parsley flakes


Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.


Diet bar


1/4 cup coconut oil

3/4 cup brown rice syrup

7 cups Kellogg’s Honey Smacks puffed wheat cereal

1 cup unsalted dry roasted peanuts


Measure your cereal into a large bowl. The bowl needs to be big enough so you can easily mix the syrup into the cereal.

Melt the coconut oil in a large saucepan. The syrup will bubble up a lot, so use a pan that has plenty of room.

Add the brown rice syrup, bring to a boil, and boil for 3 minutes.

Remove from heat. Pour syrup over puffed wheat cereal.

Mix well. Press into a greased 9X12 inch cake pan.

Press down on the mixture so it will all stick together. Cover with plastic wrap and cool completely.

Cut into 24 squares.

For variety, you can add up to 1 cup of any of the following in place of the peanuts. Most of these changes will increase the number of calories:

Raisins or currants
Dried cranberries and walnuts
Shredded coconut
Chopped dates
Sunflower seeds
Chopped apples and walnuts or pecans


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