Slow Cooked Pineapple and Pork

Ingredients:
3-5 of pound pork loin
2 cups of water
1 can of Pineapple Chunks

Instructions 1. Place pork loin in slow cooker and add 2 cups of water and cook for 12 hours on low in the crock pot.
2. After 12 hours of cooking, drain water out of the crockpot, the pork should just fall apart at this point. Shredded pork, add ½ the juice from the can of pineapple and cook for 8 hours on low and ¼ cup of water.
3. At 8 hours add the rest of the pineapple juice and chunks from the can to the slow cooker and ¼ cup of water for 8 hours.
4. Eat and enjoy

Eggplant Pizza (Paleo)

Ingredients
Eggplant
Salt
Olive Oil
Red Sauce
Pizza Toppings

Instructions:
1. Slice Eggplant flat round slices (1/4 inch thick) 2. Put slices into a mixing bowl and sprinkle water over the slices, place in microwave for 1:30 minutes
3. Lay paper towels out and place eggplant slices on the paper towels, and sprinkle each side with salt, let sit for 30 minutes. Rinse each side of the eggplant slice off with water and pat dry. This will help take some of the bitterness of the eggplant out.
4. Preheat the oven at 350, brush olive oil on each side of the eggplant, and sprinkle with salt
5. Bake for 10-15 minutes, until brown Remove from oven and add toppings, and bake for another 10-15 minutes.

Philly Cheesesteak Stuffed Peppers

INGREDIENTS 8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese 2 Large Green Bell Peppers 1 Medium Sweet Onion 6 oz. Baby Bella Mushrooms 2 Tbs. Butter 2 Tbs. Olive Oil 1 Tbs. Garlic – Minced Salt and Pepper – to taste DIRECTIONS 1. Slice peppers in half lengthwise, remove ribs and seeds. 2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes 3. Preheat oven to 400* 4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes 5. Line the inside of each pepper with a slice of provolone cheese. 6. Fill each pepper with meat mixture until they are nearly overflowing. 7. Top each pepper with another slice of provolone cheese. 8. Bake for 15-20 minutes until the cheese on top is golden brown.

Sticky Drumsticks Recipe

SERVINGS 4 to 6 INGREDIENTS 1/4 cup soy sauce 1/4 cup honey 3 garlic cloves, finely chopped (minced garlic works too) 1 tablespoon fresh ginger, peeled, finely chopped (ginger that is crushed as a spice works to) 12 chicken drumsticks 2 teaspoons toasted sesame seeds PREPARATION 1. Mix soy sauce, honey, garlic, and ginger in a resealable storage bag to blend. Add chicken, seal bag, and toss to coat with sauce. Refrigerate at least 1 hour but preferably overnight. 2. Position rack 8 to 10 inches from broiler and preheat broiler. 3. Line a large, heavy, rimmed baking sheet with heavy-duty foil. Transfer chicken and marinade to baking sheet and broil 25 minutes, turning occasionally and watching closely, or until chicken is cooked through and marinade glazes chicken. 4. Sprinkle chicken with sesame seeds and serve. NOTE: You can also just throw everything into the crock pot and let it cook on low for the day. The chicken is a little more moist than it is when cooked in the oven and not as crispy.

Stuffed Shells

Ingredients:

1 box of pasta shells

2 eggs

32 ounces of Ricotta Cheese

16 ounces of Shredded Mozzarella Cheese

8 Ounces of grated Parmesan cheese

2 teaspoons of dried parsley

1 tablespoon of ground pepper

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. 

Chicken Walnut Parm.

Ingredients

4-6 Skinless Chicken Breasts
1 cup of Walnuts
1 cup of shredded parmesan cheese
1 lemon
4 teaspoons of minced garlic
Black pepper


Instructions:
Preheat the oven at 350
Slice the lemon
Take 1-2 slices and squeeze the juice on the bottom the casserole dish
Place chicken breasts in the casserole dish
Spread a teaspoon of minced garlic on each chicken breast
Put walnuts in a food processor until they are finely grated, place the finely grated walnuts on each chicken breast
Spread the shredded parmesan cheese on each chicken breast
Place lemon slices on each chicken breasts


Cook in the oven for 35-45 minutes

Roasted Brussels Sprouts and Grapes with Walnuts

Ingredients

• 24 ounces brussels sprouts (about 8 cups), halved or quartered if large

• 24 ounces grapes

• 2 tablespoons extra-virgin olive oil

• 4 tablespoons fresh thyme

• Coarse salt and freshly ground pepper

• 2 teaspoons balsamic vinegar

• 1/2 cup walnuts, toasted and coarsely chopped

Directions

1. Heat oven to 450 degrees. On two rimmed baking sheets, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.