Cheesy Hash Brown Bake

Rating: 4.5 stars

Cost: $

Comments: I found this recipe online years ago. I served this yummy dish for Easter breakfast and it was a hit! Super easy too!

(serving size 10)

Ingredients
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 (10.75 ounce) cans condensed cream of potato soup, undiluted
2 cups sour cream
2 cups shredded Cheddar cheese, divided
1 cup grated Parmesan cheese

Directions
In a bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Brown Sugar Balsamic Glazed Pork Tenderloin

Rating: 4.5 stars (I give it a 5 but hubby thinks 4, so we are settling right in the middle!)

Cost: $

Comments: I found this great recipe online. I was a little apprehensive about the glaze part, just because I like to throw things in the crock and forget about it until right before dinner. Making the glaze was actually super easy and it wasn't a hassle at all!

Ingredients:
(1-2 lb.) Pork Tenderloin
1 teaspoon ground sage (I left this out because I didn't have any at the time)
1/2 teaspoon of salt
1/4 teaspoon pepper
1 clove garlic, crushed (I left this out because I didn't have any at the time)
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar (this is where the hubs took away a star, see additional comments below)
1/2 cup water
2 tablespoon soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub mix over tenderloin and place in the crockpot. Pour 1/2 cup of water over tenderloin. Cook on low for 5-7 hours or until pork is nice and tender. One hour before the pork is done, combine the ingredients for the glaze in a small sauce pan. Heat and stir the glaze until the mixture thickens (usually when it starts to bubble). Brush the tenderloin with the glaze 2-3 times throughout the last hour of cooking. Serve the remaining glaze on the side.

Additional Comments: In regards to the balsamic vinegar, the hubs is not a fan, and felt as though it was a little too strong. I on the other hand loved it. I will probably half the amount of vinegar next time though.

Mushroom Chicken in Sour Cream Sauce

Rating: 5 stars

Approximate Cost: less than $25 (the white wine was the added cost, but replace with a cheaper wine or chicken broth for a much more cost effective option)

Comments: This was a little higher on the difficulty scale due to all the spices involved to create the chicken rub, but overall it really only took less than 5 min. prep time... it just seems like a lot of ingredients compared to some of the other recipes, but it was actually very easy and really yummy. I served it over some quick instant roasted garlic mashed potatoes and it made for a great meal. Hubby LOVED it!

Ingredients:
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp lemon pepper
1/2 tsp paprika
1 tsp garlic powder
4 boneless chicken breasts
1 can reduced fat cream of mushroom soup
1 8oz. container reduced fat sour cream
1/2 cup dry white wine (I used Riesling) or chicken broth
1/2 lb. fresh mushrooms, sliced

Directions:
Mix salt, black pepper, lemon pepper, paprika, and garlic powder. Rub the mixture on the chicken and place in the crock pot. Combine cream of mushroom soup, sour cream, and white wine. Mix together and add mushrooms. Pour mixture over chicken and cook on low for 6-8 hours or on high for 5 hours. Serve over mashed potatoes, spaghetti, or couscous.