Roasted Turkey Breast Tenderloin

Great recipe, very easy and can be made very quickly. The leftovers are very good, too. Turkey tenderloin can be found at most any grocery store. An instant read thermometer is very useful here.

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Recipe can be found here at Key Ingredient.

2 (1-pound each) turkey breast tenderloins
2 tbsp olive oil
1 tsp tsp coarse salt
1 tsp black pepper

Preheat oven to 400 degrees. Line a baking sheet with foil. Rub the turkey tenderloins all over with olive oil. Sprinkle both sides with the salt and pepper. Bake 30 minutes, or until done. A meat thermometer should read 140 degrees. Tent your meat with foil and let rest for 15 minutes before serving. 

Best Slow Cooker French Dip Sandwiches (aka) Beef Au Jus

Made in the crock pot, this French Dip, or Beef Au Jus as my family has always called it, is very tender and delicious! I never would have thought that I would have liked something with coke in it because I don't drink pop, but it does not stand out so I would not skip it. I do recommend using the reduced sodium soy sauce, because otherwise this will be too salty.

Recipe can be found here, at Carlsbad Cravings

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Serves 6

1 - 3 pound chuck roast, trimmed of most of the excess fat
1 tbsp olive oil

1/3 cup reduced sodium soy sauce
1 cup coke (not diet)
2 (10.5 oz) cans beef consomme (may use beef broth)
1/4 cup dry minced onions
1 tbsp beef bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (may omit this)
1/4 tsp pepper
1/4 tsp dried thyme
1 bay leaf

6 French rolls or Hoagie buns
12 slices Provolone cheese

1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold the roast, sear on hold on all sides until lightly browned. Add to crock pot and top with remaining ingredients.

2. Cook on LOW for 4 hours, then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in the crock pot and continue cooking on LOW and additional 1-2 hours.

3. When ready to serve, remove the roast and strain the fat from the broth to serve for dipping.

4. Split rolls and line the bottoms on a baking tray. Top each half with beef and followed by 2 slices cheese. Bake at 350 degrees until the cheese is melted. Serve with the reserved au jus.

Chicken Tortellini Soup (aka) Creamy Chicken Noodle Soup

I got this recipe from work. It is excellent, and very versatile. You can use most any type of pasta, whether it is tortellini or egg noodles, or another type of pasta. I use egg noodles, but cheese tortellini is also very good.

Based upon a recipe found here.

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6 cups water
1 (32-oz) carton low-sodium chicken broth
2 (10-3/4 oz.) cans cream of chicken soup (may add an additional can, of desired)
2 cups (about 4 breasts) boneless, skinless chicken breasts cooked chicken, cut up - I use a rotisserie chicken
small amount of chopped onion, optional
2 large peeled carrots, diced
1/2 tsp basil leaves, or to taste
1/2 tsp oregano leaves, or to taste
12-oz package extra-wide (or dumpling) egg noodles, cooked in a seperate pot and drained

1. In a large soup pot, combine the water, chicken broth, cream of chicken soup, onions, carrots, basil and oregano.

2. Bring to a boil and simmer, covered, for 30 minutes.

3. Add the chicken and cooked pasta and simmer, covered, for another 15 minutes, or until heated through. Adjust seasonings to taste.

Notes
1. I add a tub of Knorr Chicken Homestyle Stock.
2. If the soup is too thick, add additional water or chicken broth, or may add the additional can - or just a portion - of cream of chicken soup.
3. May add other seasonings such as thyme, poultry seasoning, and/or ground sage.

Chicken Rice Hotdish

This is a delicious recipe that is pure comfort food. I know the photos are not great, but it gives you an idea of what you're making. The recipe comes from an old copy of the Betty Crocker cookbook, but can also be found online.

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1/4 cup butter

1/3 cup flour

1 1/2 tsp salt

1/8 tsp pepper

1 1/2 cups milk

1 cup chicken broth
2 cups cut up, cooked chicken ( I use a rotisserie chicken)

1 1/2 cups COOKED white rice

1/3 cup chopped green bell pepper 

1/4 cup slivered almonds

2 tbsp drained, chopped pimiento

1. Heat butter in a 2-quart saucepan. Stir in the flour, salt and pepper. Cook over medium heat, stirring constantly until bubbly; remove from heat.

2. Stir in milk and chicken broth and heat to boiling, stirring constantly. Boil and stir for one minute.

3. Stir in remaining ingredients.

4. Pour into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees until bubbly, about 40-45 minutes. 

Serve with the Mandarin Orange & Almond Salad on this website.

Roasted Pork Tenderloin

I found this recipe online at Natasha's Kitchen where you can even watch a video of the recipe. This tenderloin is very flavorful and juicy. It is a very simple recipe and can be ready in less than 30 minutes. Gone are the days where you have to cook pork until no pink remains - so, some pink is okay. It is useful to have an instant-read meat thermometer, but if you don't have one and cook it for the recommended length of time, you should be just fine. Just know that even with the thermometer, even a with minute or two of extra cooking time, the internal temperature of the meat can go up quickly.

This is the tenderloin that I typically use, and I can find them at any grocery store. Just be sure to get the "original" flavor, meaning that it is unflavored and has not been marinated. I brown and then cook it in a cast iron skillet; but if you don't have one, you can either use an oven proof skillet or brown it in a regular skillet and then transfer to a 9 x 13" pan.

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1 tsp coarse sea salt, or to taste
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder (I usually use less)
1 tsp ground coriander
2 tbsp canola, vegetable,  or extra light olive oil - (any oil that has a high smoke point), divided
1 pork tenderloin, about 1 1/2 pounds


1. Preheat oven to 400 degrees with the oven rack in the middle.

2. Trim the tenderloin of most of the fat and the silverskin, then pat dry with a paper towel. Pierce the meat all over with a fork and rub with 1 tbsp of oil.

3. Combine your seasonings a sprinkle evenly over the tenderloin.

4. Heat the other 1 tbsp oil in an ovenproof skillet and once the oil is hot, brown the tenderloin on all sides for a total of 6 minutes.

5. Place skillet in the oven and bake uncovered at 400 degrees for 13-15 minutes, turning over halfway through cooking time. Bake until the center of the pork registers at least 150 degrees on an instant-read meat thermometer. Transfer to a cutting board and let rest for 5-10 minutes. Thinly slice and spoon the juices over the meat.

Linguine with Lemon Sauce

I found this recipe online. I haven't made it yet, but it sounds so refreshing. Once I do make it I will update here to tell you how it turns out.

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Serves 4

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra to serve on the side

1. Bring a pot of salted water to a boil.

2. Heat the butter in a skillet and add the lemon zest.

3. Drop the linguine in to the boiling water. Cook the pasta according to package directions. Drain.

4. Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir just until heated through. Add the Parmesan cheese and toss. Serve with additional Parmesan and lemon zest on the side.

Note: If you are using fresh linguine that comes in a 9 oz. package, use this in place of the half pound.