Lovebugs! We made it! Who is hungry? Here are my fave recipes for this week!
Red, White, and Blueberry Trifle
c/o Skinny Taste
Ingredients
10 oz angel food cake, cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:
6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed
Directions
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.
Mexican Inspired Grilled Pork Tenderloin
Ingredients
Dry Ingredients:
4 TBSP softened unsalted butter
2 TBSP chili powder
1 TBSP garlic powder
2 TBSP sugar
1 tsp cumin
1 tsp Mexican oregano
1 tsp salt and pepper each
1 tsp smoked paprika
Marinade Ingredients:
1/2 cup barbecue sauce
1/4 cup apricot preserves
1/2 tsp hot sauce
1/4 Olive Oil
3 Cloves Garlic, Minced
2 tsp Coriander
2 Lime, Juiced
1 tsp Salt
2 lb boneless pork tenderloin
Directions
Mix together all the dry ingredients along with the softened butter and set aside. Mix together all the marinade ingredients in a large ziploc bag and place in the refrigerator until ready to use. Rub down the pork ( and I do mean RUB) with the softened seasoned butter and place in a large baking dish. Cover and refrigerate for at least 4 hours.
Remove the pork from the baking dish and add the pork to the bag of marinade, seal and let marinate in the fridge for at least 2-4 hours.
When you’re ready to cook up the pork, fire up the grill on medium-high heat (around 425 degrees).Place the pork loin on the grill and cook for about 10-15 minutes, flipping once. The pork will be done when the temperature in the thickest part of the loin reaches 145 degrees.
Remove the loin from the grill and cover with aluminum foil. Let sit for 5 minutes. Cut and serve!
Chicken Scampi
c/o Stephanie Cooks
Ingredients
3 tablespoons unsalted butter
2 tablespoons olive oil
5 cloves garlic, minced
1 cup white wine or chicken broth5 cloves garlic, minced
4 boneless, skinless chicken breasts, cut into bite sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
salt & pepper to taste1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons lemon juice
1 medium red bell pepper, seeded & sliced
1 medium green bell pepper, seeded & sliced
1 medium onion, sliced
1 medium green bell pepper, seeded & sliced
1 medium onion, sliced
Directions
In a skillet heat the butter and oil over medium high until the butter melts. Add the garlic and saute until fragrant. Add the chicken to the skillet along with garlic powder, onion powder, salt and pepper to taste. Cook chicken until lightly browned.
Once chicken is browned, deglaze the skillet by adding the white wine and lemon juice; stirring to pick up any bits on the bottom of the skillet combine. Lower the heat and allow the chicken to simmer for 10 minutes. Add sliced peppers and onions and cook for an additional 7-10 minutes until peppers are tender.
Serve tossed with buttered pasta (such as angel hair), over rice or with potatoes.
Once chicken is browned, deglaze the skillet by adding the white wine and lemon juice; stirring to pick up any bits on the bottom of the skillet combine. Lower the heat and allow the chicken to simmer for 10 minutes. Add sliced peppers and onions and cook for an additional 7-10 minutes until peppers are tender.
Serve tossed with buttered pasta (such as angel hair), over rice or with potatoes.
