Moving!

We are in the process of moving all of our recipes over to www.treasurygarden.com. Please visit us there.

30 Day Cooking

I've been perfecting the 30 day cooking. So far I'm loving it. It's so easy to pop a precooked or prepared home cooked meal right in the oven or microwave.

We cooked from 8am to 5 pm on a Saturday. In that time we prepared 60 meals that will feed 2 families of 5 dinner. Now how can you beat that? I know I can't. With the busy lifestyle I live it really makes the evenings a less stressful.

We are getting ready to cook month #2. Some of the things we made during month #1 were things that we chose not to fix again because our families didn't care for them. When we get it down to kid/husband approved I will start posting recipes.

Chunky Apple Oatmeal Pancakes with Maple Cream

3/4 cup whole wheat flour
1/8 cup rolled oats
2 Tbs oat bran
1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice

Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry ingredients are completely moistened.Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side.

Maple Cream Topping
For a tasty and nourishing pancake topping, mix together equal parts of pure maple syrup and plain yogurt.

The above recipe only makes eight pancakes, so you better double or triple it!

GREEN CHILE CHICKEN ENCHILADAS

12 - 15 Corn tortillas
3 Cups Cooked chicken, cubed
1 4 oz.-Can chopped green chiles
1/4 Cup Onion, diced
2 16 oz green chile sauce
2 Cups Longhorn cheddar cheese, grated
2 tsp ground garlic
2 TBS butter
Sour cream

Saute chicken with butter and garlic.
Then grind in food processor.
Place chicken in skillet and add Hatch sauce, onions and green
chiles.
Cook for 5 minutes medium heat.
Lightly spray baking dish with cooking spray.
Line a round baking dish with tortillas.
Spread them with a layer of chicken and cheese. Repeat layers.
Top with green chile sauce, grated cheese and sour cream if desired
and bake at 350 degrees F for 45 minutes.

Honey Mustard Chicken

8 drumsticks or thigh pieces
4 tablespoons whole grain mustard
4 tablespoons honey
salt and pepper

Preheat oven to 190°C/375°F Put chicken in a roasting pan in a single layer. Mix together mustard and honey, salt and pepper. Brush over chicken. Cook for approx 30 mins or until juices run clear.

Herb-Stuffed Pork Chops

1 garlic clove, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (8-oz.) bone-in rib pork chops (1 inch thick)
1 oz. provolone cheese, thinly sliced
3 tablespoons chopped fresh basil
1 teaspoon olive oil

1. In small bowl, stir together garlic, rosemary, thyme, salt and pepper.

2. With small knife, make horizontal slit in each pork chop to create a pocket, being careful not to cut all the way through. Fill each pocket with cheese and basil; brush with oil. Rub rosemary mixture over chops.

3. Heat grillpan or heavy medium skillet over medium-high heat until hot. Add pork; cook 10 to 12 minutes or until chops are pale pink in center, turning once.2 servings

Irish Herbed Potatoes

2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings.