The aroma of honey, Dijon mustard, and ginger will have the family running to find out what’s cooking!  And it’s so easy – just one pot and dinner is served.  This all-in-one-pot meal has the surprise of a glorious glaze for the pork tenderloin that sets it apart and above just a plain old meat and potatoes dinner.

1 1/2 lb. pork tenderloin
1/2 t salt
1/4 t of pepper

1/2 C of honey
6 Tblsp. of Dijon mustard
1 Tblsp. freshly grated ginger root
1 t ground cinnamon (more or less to taste)
1/2 t ground cloves

10 small new potatoes
4 carrots, sliced
3 C of frozen cut green beans

Set the oven temperature to 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven well with a non stick cooking spray.
Place the meat into the pot.
Season the meat with the salt and pepper.
In a small glass bowl, pour the honey, mustard, ginger, cinnamon, and cloves, and whisk together until well blended.
Pour the mixture over the top of the meat.
Place the potatoes into the pot, then add carrots and green beans.
Cover the pot and bake 45 minutes or until the pork is completely cooked through.

Makes 4 servings

We prefer the breakfast links because they are so flavorful.  You can cut back on the fat by using turkey links instead of beef and pork.  Also, when you are able to get fresh tomatoes, go ahead and use those instead of canned.  You’ll need about 6 tomatoes, chopped fine, to replace the canned.  Don’t bother removing the seeds – it’s all good.

1 onion, halved and sliced thin
2 garlic cloves, chopped
2 (14 oz.) cans of Great Northern beans, rinsed and drained
2 t dried thyme
1 t celery seeds
1/2 t of salt
1/4 t of pepper
6 to 8 breakfast sausage links, cut into bite size pieces (about 1/3′rds)
1 small to medium zucchini, course cut chunks, about 1 inches
2 (14 oz.) cans diced tomatoes, drained

Set the oven temperature to 450 degrees and allow to preheat.
Spray the lid, sides and bottom of a cast iron Dutch oven with a non stick cooking spray.
Scatter the onions then the garlic over the bottom of the pot.
Place the beans into the pot and spread them out into a smooth layer.
Sprinkle the beans with the thyme, celery seeds, salt and pepper.
Lay the sausage links in a single layer over the beans.
Add the zucchini, and finally the tomatoes.
Cover the pot and bake 35 to 40 minutes or until the pot is bubbling hot.

Makes 4 servings

Quinoa, although oftentimes mistaken for a grain, is actually a relative of leafy green vegetables like spinach and Swiss chard.  Quinoa (pronounced keen-wa), is a protein rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.

Look for quinoa in the rice and pasta section of your supermarket.  If you can’t find it there, you’ll find it at a health food store or online. We’ve been hearing more about this “gold of the Incas” due to the increased awareness of problems with wheat allergies and tolerance.

Substitute jalepeno peppers for the green chilies if you prefer a little more kick to your recipes.

1 1/2 C of quinoa grain
2 C of chicken broth
1 t ground cumin
1 1/2 lb. turkey tenderloin
1/4 t of salt
2 scallions, sliced
2 mild green chilies, stemmed, seeded and chopped
1 squash, halved lengthwise and sliced
2 C of fresh spinach leaves, roughly chopped
1 red bell pepper, cored, seeded and sliced
1 C of salsa

Preheat your oven to 450 degrees.
Spray a cast iron Dutch oven with cooking spray.
Pour the quinoa into the prepared pot.
Add the chicken broth and cumin and stir until the cumin is dissolved.
Place the turkey into the pot and sprinkle with salt.
Add the scallions and green chilies.
Layer the squash into the pot.
Spread the spinach leaves over the squash.
Scatter the bell pepper slices over the spinach.
Spread the salsa out evenly over the top.
Cover and bake 30 minutes or until the vegetables are fork tender.

Makes 4 servings

I like this meal especially on nights when the “chief cook and bottle washer”, me, is busy and we have to rely on the second in command to pull off a filling, nutritious meal.  If you keep these three items in the freezer, your family won’t go hungry, or worse, have to order expensive pizza delivery.   Even the most challenged cook can get this dinner ready for the oven in just 5 minutes, max!

1 (16 oz.) pkg. frozen hash browns
1/2 t salt
1/4 t of pepper
1 1/2 lbs. frozen chicken breasts
1/2 C teriyaki sauce (if your family doesn’t like teriyaki, use soy sauce)
1 (16 oz.) bag of frozen mixed vegetables (stir fry veggies is great with teriyaki, but any combination will do)

Adjust the oven to 450 degrees allowing it to preheat.
Spray a cast iron Dutch oven well with a non stick cooking spray.
Place the frozen hash browns into the pot and sprinkle with salt and pepper.
Lay the frozen chicken breasts over the top of the potatoes.
Pour the teriyaki sauce over the chicken.
Dump in the bag of frozen vegetables.
Cover and bake 45 minutes or until the chicken is cooked through.

Makes 4 servings

You can change the way this dish tastes by using any of your favorite seasoning in place of the salt and pepper.  For instance, if you have a packet of dry Italian salad dressing in your pantry, give that a try.

Also, you may want to substitute the frozen peas and carrots with any other variety of mixed frozen vegetables.  Try a frozen stir fry combination for something entirely different.  This is one recipe that just begs to be tweaked!

1 (16 oz.) bag of frozen hash browns
2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
1 clove garlic, minced
1 (12 oz.) bag of frozen peas and carrots
1 (6 oz.) can of sliced mushrooms, drained well

Preheat oven to 450 degrees.
Spray the lid and inside of a cast iron Dutch oven well with a non stick cooking spray.
Spread the frozen hash browns over the bottom of the pot.
Lay the chicken pieces on top of the potatoes and sprinkle evenly with the salt and pepper.
Add the garlic, peas and carrots, and mushrooms in that order on top of chicken.
Cover and bake 40 minutes or until the chicken is cooked through.

Makes 4 servings

It’s a common complaint of many families these days. Everyone is involved in so many activities that it’s hard to come together and enjoy time as a family. Consider some of these ideas on how to enjoy a fun family night in instead of everyone going their separate ways.

Scientifically it has been proven that families who eat meals together are more emotionally connected and more stable. And since everyone has to eat, why not start your fun family night in by cooking a meal together?

Family meals don’t have to be elaborate or tedious to prepare. They can be as simple as cooking hamburgers, having chips, and drinks. Of course, you may want to prepare something that will get everyone involved in the cooking process. Someone can cut up vegetables, someone else be in charge of cooking the dessert, and another person in charge of the main meal. Have everyone pitch in and the work will be completed quicker. You can also use the time to reconnect and talk about what’s happened in each person’s life since your last family fun night.

Once the meal is complete, take time to set a nice table and eat there rather than in front of the television. You can make clean-up a breeze by using disposable plates and napkins if you like, but you can also make the dinner seem more special by using nice place settings which are normally reserved for holidays.

After you’ve eaten dinner and cleaned up the dishes, continue your family night by playing board games. Have everyone choose one of their favorite games and then decide together which one you’ll play first. Games are meant to be fun and relaxing, so try to avoid becoming too competitive if that’s your personality. Depending upon the game you’ve chosen, you may be able to play more than one game; and don’t forget to play games even the little children of the family can enjoy.

If games aren’t your favorite things, you can also plan a movie night. Find a movie everyone will like, or at least tolerate, and pop some popcorn. Comedies are usually a good choice even though people have different senses of humor. Unless the humor is extremely dry, everyone in the family should at least get a chuckle out of the movie.

Pull out the family albums and take a stroll down memory lane. Remember the way the children were when they were young. Everyone loves to look at pictures of or hear stories about themselves even if they can be slightly embarrassing. Talk about some of the things your children did as babies or toddlers that you found so endearing.

No matter how busy your family may get, it’s vital to take time to reconnect as a family. You can use some of these ideas on how to enjoy a fun family night in or you can come up with some of your own. The important thing is to do something everyone, no matter what their age, will be able to enjoy and look forward to.

Everything from your favorite steakhouse meal is right here in one easy to make dish.  This is a nice way to treat the whole family to steak inexpensively and without grilling.

1 (16 oz.) pkg. frozen hash browns
1/2 t of salt
3 C of frozen pearl onions
1 1/2 lbs. boneless steak
4 T of steak sauce
2 C of mushrooms, sliced
2 C whole baby carrots
3 C of frozen cut green beans
2 fresh rosemary sprigs

Allow the oven to preheat to 450 degrees and spray a Dutch oven well with cooking spray.

Distribute the hash browns evenly into the pan and sprinkle them with the salt, then top with the onions.

Lay the piece of steak over the onions.
Spread the steak sauce over the top of the steak and scatter the mushrooms over the top of the prepared steak.

Place the carrots, beans, and rosemary sprigs in the pot.

Cover and bake 30 minutes for medium rare, 35 minutes for medium, or 40 minutes for well done.  These times are approximate.

Of course, the edges of the steak closest to the sides of the Dutch oven will cook more, so you can divide up the steak according to everyone’s preference with that in mind.

Makes 4 servings

We love making beef stuffed cabbage rolls so I was pretty sure this layered cabbage roll casserole would be just as tasty.  If your family is not a fan of barley, try some good brown or wild rice instead.

1/2 C of pearl barley
1 C of water
1/2 t of salt
1/4 t of pepper
8 intact large green cabbage leaves, divided
2 (14 oz.) cans of diced tomatoes
1 T of lemon juice
2 T light brown sugar
2 eggs
1 onion, chopped
2 carrots, grated
1 1/2 lb. ground beef
1 t of parsley flakes
2 garlic cloves, minced

Set the oven to preheat to 450 degrees.
Generously spray the inside and lid of a cast iron Dutch oven with cooking spray.

Place the barley into a strainer or colander and rinse under cold water, draining well.
Then add the barley into the prepared pot, add the water, salt and pepper.

Drain the canned diced tomatoes into a small bowl, setting the tomatoes aside.
Add the lemon juice to the bowl and whisk to combine.  Whisk in the brown sugar until dissolved.

Place the eggs into a separate, large mixing bowl and beat lightly with a fork.  Then add the onion, carrot, beef, parsley and garlic and mix the ingredients together well with your hands. Add the drained tomatoes into the meat mixture and mix together until well combined.

Arrange a single layer of cabbage over the barley in the pot.
Spoon half of the meat mixture in an even layer over the cabbage leaves.
Pour half of the tomato juice mixture over the top.
Layer more cabbage leaves over the top in a single layer and cover with the remaining meat mixture over the cabbage leaves.
Layer any remaining cabbage leaves over the meat.
Pour the remaining tomato juice mixture over the cabbage leaves.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

Pot roasts are a classic dish that everyone loves to share.  The recipes are all over the board but there are a few food items that keep a pot roast classic.  You’ll find them all right here in this easy “no watch” baked pot roast.

3 C of frozen pearl onions
4 large potatoes, halved lengthwise and cut into 1/2 in slices
1 t of salt, divided
1/2 t of pepper, divided
1 1/2 lbs. boneless chuck roast
6 T of tomato paste
2/3 C of beef broth
2 T of Worcestershire sauce
2 C of whole baby carrots
3 C of frozen green beans
8 fresh mushrooms, sliced thick

Turn on the oven and allow to preheat to 450 degrees.
Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.

Place the onions and potatoes into the pot and sprinkle half of the salt and pepper over the top.
Place the chuck roast over the vegetables and sprinkle with the remaining salt and pepper.

In a bowl whisk together the tomato paste, beef broth and Worcestershire sauce until well blended.
Pour half of the mixture over the top of the meat in the pot.

Layer the carrots, green beans and mushrooms over the meat.
Pour the remaining sauce over the top of the vegetables.
Cover and bake 50 minutes or until the meat is well done and the vegetables are soft.

Makes 4 servings

You can use shrimp or crab instead of the clams if you wish.  You can also add some whole kernel corn for a heartier chowder.  The collard greens add a nice tangy bite and color while keeping this traditional style seafood chowder pretty true to form.

8 collard green leaves
4 red potatoes, halved and sliced
1/2 t salt
1/4 t of pepper
1 1/2 lbs. cod fillets (or other solid white fish)
14 oz. of fresh clams, shelled (or canned if you can’t get fresh)
6 mushrooms, sliced thin
4 T of milk
2 t of Old Bay seasoning

Allow the oven to preheat to 450 degrees.
Spray the inside of a cast iron Dutch oven well with a non stick cooking spray.

Coarsely chop the collard greens, rinse thoroughly, and set aside.
Scatter the potatoes over the bottom of the pan and sprinkle with the salt and pepper.
Place the fish fillets on top of the potatoes.
Drain the clams and reserve the liquid.  (If you’re using other seafood, prepare as necessary.)
Place the clams (or seafood) into the pot and top with the mushrooms.

Place the milk into a bowl with the reserved clam juice.  (If you don’t have clam juice, you may substitute with a little chicken broth.)
Add the Old Bay seasoning and whisk to combine.

Pour the mixture into the pot.
Pack in the collar greens until the pot is full but the lid will still fit tightly.
Cover and bake 35 minutes.

Makes 4 servings