Being a good person is like being a pumpkin.
God lifts you up, takes you in, and washes all the dirt off of you.
He opens you up, touches you deep inside and scoops out all of the yucky stuff --
including the seeds of doubt, hate, greed, etc.
Then He carves you a bright new smiling face and puts His light inside of you to shine for all the world to see.
-Kapri Roberts
Can of black beans rinsed
Can of white corn rinsed
Bunch of chopped cilantro
3 (or more ) tbsp of sugar (or less, I don’t like to use a lot of sugar in things, I prefer to keep that in my desserts!)
Packet of Good Seasons Italian dressing mix
*Tomoatoes chopped up (2)
*Avocados chopped up (I think I used like 3 and half)
Fresh lime juice (I think I used half a lime.. taste check)
*Use however many you like, if you like avocados more use more of those, or vice versa
Had this at Scarlett's Birthday party, so good, made for a little engagement party for my sister-in-law, big hit there too!
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
-My mom made this, yummy, she got it from this http://thebellalife.wordpress.com/2009/07/18/debs-famous-tuscan-chicken-pasta/
Servings: 4-6 Servings
Cook Time: 30 minutes
INGREDIENTS:
3-4 Chicken Breasts
6 ounce package of Fusilli or Rotini Pasta
3-4 Roma Tomatoes (chopped)
½ cup Sun Dried Tomatoes (julienned)
2 cups of small Broccoli Florets
¾-1 cup Extra Light Olive Oil
1½-2 Tablespoons Pasta Blend Seasoning (Trader Joe’s has a great one!)
1 teaspoon Garlic Salt
Parmesan Cheese (to taste)
Lemon Pepper
Fill large pot with water, set on stove, and turn heat to high. Bring water to a boil and pour in the 16 ounce package of pasta noodles. Cook for 8-11 minutes until noodles are cooked through and tender. Drain pasta and set aside.
Season chicken with lemon pepper and throw on grill (medium heat for approximately 6 minutes on each side). After you have taken the chicken off the grill, cut in to 1-1½ ” squares and set aside.
In the meantime, chop your roma tomatoes and broccoli florets (set aside).Then, in a small bowl whisk together olive oil, pasta blend seasoning and garlic salt.
Take out a large bowl and add the pasta, chicken, roma tomatoes, broccoli, and olive oil mixture. Now, toss the ingredients to together and season with parmesan cheese (to taste). Serve immediately.
This pasta goes great with a tossed salad and toasted garlic bread. ENJOY
2 Cups flour
2 t cinnamon
½ t salt
1 ½ t baking soda
6 T unsweetened cocoa powder
½ Cup canola oil
1 Cup sugar
¼ Cup brown sugar
3 eggs 2 t vanilla
½ Cup sour cream
3 Cups grated zucchini
¾ Cups mini chocolate chipsTOPPING- (it really doesn't need this)
2 T brown sugar
2 T white sugar
½ t cinnamon
Preheat oven to 350 degrees.
Butter and flour two bread loaf pans and set aside. I actually used on
8” disposable pan to give away and a larger 9” pan for myself and the
batter divided perfectly. So you should get 2 very full 8” pans or
slightly less full 9” pans.
Quick tip: Do you ever cook quick breads and get a rim around the
edge? Where the part right next to the pan edge kind of sinks down and
then the middle of the bread puffs up? After you grease your pans,
take a paper towel and wipe down about one inch all along the top.
Mix topping ingredients in a small bowl and set aside. Place flour,
cinnamon, baking soda, salt, and cocoa powder in a small bowl and
whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and
eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and
sour cream and mix until combined. Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate
chips (that will help keep them evenly distributed). If you only have
regular chocolate chips, or a chocolate bar, just give it a chop so
it’s the size of mini chocolate chips.
Add the remaining flour mixture to the batter and stir just until
combined. Add chocolate chips and stir to combine. Divide the batter
between the two pans and sprinkle topping over each. Place pans on a
cookie sheet for easy moving.
Bake in your preheated 350 degree oven for 50-60 minutes. I set my
timer for 45 minutes and then keep an eye on it for the remainder.
Let it cool on a rack for 5-10 minutes and then remove from pans.
