PORK IN MUSHROOMS AND FRESH GARLIC

 We had four thin sliced, lean pork chops and some strips of pork ribs.  I sautéed them in olive oil and butter along with chopped garlic and black pepper.  Later, Elizabeth used some rosemary.

I browned the pork and then let it cook slow in a covered pan.

It was tender and tasty.  Some of my favorite.  The mushrooms added a perfect flavor.  

We had them tonight for the last meal with Cory and Katie before they head off to Lakeside and then home.

PORK LEFT OVER IN ONION AND GARLIC

 From this rather tough roasted loin I cut chunks and sauteed them with fresh garlic, onion, red pepper, and Trader's Joes salute spice.  That seemed to make them more tender.

O my dish I added sour cream and Benson's salt substitute.

I also sliced some very thin and that work fried with eggs for breakfast.

PORK LEFT OVER IN VINEGAR WITH CABBAGE

 The pork loin I cooked was very tasty but a bit tough.  I sliced some of it very thin and cooked it in the fry pan in balsamic vinegar and white wine vinegar along with some cooked cabbage.  I added pepper and garlic.  It was very good and much more tender.

INSTAPOT STEAK CARROTS ONION

 I had some rather tough sirloin, so I decided to just try it in the instapot and see.  I could sear it in the pot, but I just browned it quickly in the fry pan and then put it in about three quarters of beef broth.

I added these spices

Worchester Sauce

granulated garlic

black pepper

Benson's masterpiece meat spice

I put in a yellow onion cut in pieces and topped the steak and onion with small, already peeled carrots.

I set the time for five minutes.  I then let the steam escape slowly for five more as that is supposed to not make it so tough.

RESULT:  The steak was just as tasty as pan fried, but not much less tough.  I think 5 minutes is too much for medium rare.  It ended medium.  Carrots cooked well. Spices were good.   I used Benson's salt at the table.

BEEF STEW

I bought a cheap cut of steak and cut it up for stem.  Actually, I fried a piece and ate it and it was just as good as other steak.  Hard to know.

I added in cut up russet potatoes and carrots.  Eliz bought the already peeled carrots, and that is usually not my pick.

I cut up some white and two red onions.  Tossed in some california garlic and cooked the mess in beef broth.  Later I saw that most recipes call for corn starch, so I stirred that in along with Worchester sauce.  I cooked it most of the day and it turned out very tasty.

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https://www.tasteofhome.com/recipes/slow-cooker-beef-stew/
 

Things to consider

mushrooms

peas

worchester sauce

garlic

I don't want tomato paste

red pepper

corn starch to thicken

I like thyme but not elizabeth

Once it is cooked, take out a bowl and add sour cream and thyme

CHICKEN WING CREAM CHEESE DIP

This is tasty, and I made it once close to the recipe, but Aug 31 I did this"

Sliced a chicken breast into strips and fried it while I mixed the other ingredients

Container of honey walnut cream cheese from Price Chopper.  I did not like this as much as Brugger's, but it is low salt, and this was a way to use it up.  Fine here.

Half cup of Marie's blue cheese

Half cup of sour cream

some turmeric

some black pepper

no salt  no Benson's 

My own homemade jalapeno dip with a quarter chopped jalapeno added.  Added a nice spice but did not overwhelm anything.

I used the shreaded cheese (low salt) from Hannaford.

I forgot about using the cheese as a topping.  I just mixed it in with the cooked chicken and then microwaved until the sensor said it was hot.

Very good.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup cooked chicken breast
• 1/2 cup Buffalo wing sauce
• 1/2 cup ranch or blue cheese salad dressing
• 2 cups shredded Colby-Monterey Jack cheese
• French bread baguette slices, celery ribs or tortilla chips

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Directions

• Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
• Bake, uncovered, 20-25 minutes or until cheese is melted. Serve with baguette slices.

SALT FREE SAUSAGE

Healthy No Salt Sausage

• 3/4 pound ground meat (originally pork, but turkey works great)
•  1 tablespoon dried parsley
•  1/2 teaspoon paprika
•  1/2 teaspoon rubbed sage
•  1/4 teaspoon fennel seeds
•  1/4 teaspoon onion powder
•  1/4 teaspoon black pepper
•  1/4 teaspoon ground thyme

Obviously, you can adjust to taste.

This can be either browned as loose meat or shaped into patties.

Mom got this from the dialysis clinic before she had her transplant, but we still use it all the time. One of our favorite dinners is rice (1 1/2 cups cooked), canned tomatoes (28-ounce can), and 1 recipe of this, and we usually add a chopped onion and chopped bell pepper. We used to use plain hamburger but this is much better. I think it would also be great in breakfast tacos.

Healthy No Salt Sausage

• 3/4 pound ground meat (originally pork, but turkey works great)
•  1 tablespoon dried parsley
•  1/2 teaspoon paprika
•  1/2 teaspoon rubbed sage
•  1/4 teaspoon fennel seeds
•  1/4 teaspoon onion powder
•  1/4 teaspoon black pepper
•  1/4 teaspoon ground thyme

Obviously, you can adjust to taste.

This can be either browned as loose meat or shaped into patties.

Mom got this from the dialysis clinic before she had her transplant, but we still use it all the time. One of our favorite dinners is rice (1 1/2 cups cooked), canned tomatoes (28-ounce can), and 1 recipe of this, and we usually add a chopped onion and chopped bell pepper. We used to use plain hamburger but this is much better. I think it would also be great in breakfast tacos.

It's not as strong as real sausage but it does add a nice flavor, which it really helps if you're trying to reduce fat and are using very lean ground meats.It's not as strong as real sausage but it does add a nice flavor, which it really helps if you're trying to reduce fat and are using very lean ground meat.ts.