Cranberry-BBQ Chicken Breasts Mix equal parts canned whole-berry cranberry sauce and barbecue sauce. Brush on boneless, skinless chicken breasts. Broil on nonstick foil- lined baking pan, turning once, until cooked through (about 7 minutes). Serve with frozen mashed sweet potatoes.

A Casserole the Mattson Family Will Eat!

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Next, I just fixed a pork dish tonight that was yummy!!! And the best part, Thursday is my crazy day so I either crock pot it or do something I can put together at 4:00 and be ready for the different shifts that everyone eats. Anyway, here it is…by the way, the recipe called for Brandy and I didn’t have any (I know, I didn’t have some spirit on hand) anyway I improvised with Cognac and it was awesome, you could probably use port too.

Also, I bought the big Pork Loin Roast and cut it in half, used half tonight and the other is in freezer.

Pork Loin with Brandy and Dried Cherries

½ c dried cherries

½ c brandy

2 lbs. Boneless pork loin roast

1 t. dried mustard

1 t. pepper

1 t. salt

1 c. finely chopped onion (I actually didn’t have any, so I used shallots instead, always improvising)

3 garlic cloves, minced ( I used about 6)

1 c. chicken broth

1 T. red currant jelly ( I used black cherry)

1 t. fresh thyme

1 bay leaf

Combine Cherries and brandy and let sit 1 hour.

Preheat oven to 325

Sprinkle pork with salt, pepper and mustard

Heat dutch oven and sear pork on all sides, remove from pan.

Add onion and garlic and sauté until soft, add cherry mixture, broth, jelly, thyme and bay leaf, bring to a boil.

Add Pork ( I actually use my stones at this point), cover and bake in oven for 2 hours or until tender. (it was falling apart)

Bring broth mixture to a boil until reduced and thickened, slice pork and serve sauce over. Yuuummy!!

Enjoy,

Christine