Roasted Cabbage

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill,) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..



Then cut the halves in half again…



…to make quarters.



Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



Wrap each wedge and bake for 20-30 minutes.

or if you like soft cabbage.. bake for up to 1 hour

Fiesta Bubble Bread

Fiesta Bubble Bread

1/2 c. butter, melted
1-1/2 c. shredded Mexican-blend cheese
1/4 c. shredded mozzarella cheese
10-oz. jar sliced jalapeño peppers, drained
1 t. dried parsley
2-12-oz. tubes refrigerated biscuits, cut into quarters

In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm.

No Bake Fruit Tart

Source: Rachel Ray

Ingredients

1 box vanilla or lemon flavor instant pudding mix
1 orange, zested
1/2 cup seedless raspberry or blackberry preserves
1 prepared graham cracker crust, found on baking aisle
1/2 pint raspberries
1/2 pint blackberries or blueberries, your preference
6 large strawberries, sliced
2 tablespoons chopped fresh mint, optional

Directions

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

Per serving: Calories: 311;Total Fat: 8 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total carbohydrates: 59 grams; Sugar: 44 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 351 milligrams

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/10-minute-fruit-tart-recipe/index.html?oc=linkback

Watermelon Aqua Fresca

Ingredients:

4 cups cubed seeded watermelon 1/2 cup water 1/2 cup white sugar, or to taste

4 slices lime 24 fresh mint leaves ice

Directions:

1.

Puree the watermelon and water in a blender until smooth. Add sugar to taste. Cut the lime slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before serving.

Crockpot Ranch Pork Chops

Crockpot Ranch Porkchops:
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer porkchops, add the cream of chuicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

This is a favorite at my house. The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes