Tag: meal planning

Preheat your oven to 400 degrees F.

In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, fresh thyme leaves, salt, and black pepper to create the marinade.

Place the pork tenderloin in a shallow dish or resealable plastic bag. Pour the marinade over the pork, making sure it is evenly coated. Allow it to marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.

Remove the pork tenderloin from the marinade and discard leftover marinade. Heat an oven-safe skillet or roasting pan over medium-high heat. Add 1 ½ teaspoon of olive oil to the pan and sear the pork tenderloin on all sides until browned, about 2–3 minutes per side.

In a separate bowl, toss the grapes with the balsamic vinegar until coated. Add grapes to the roasting pan with the pork.

Transfer the pan to the preheated oven and roast the pork tenderloin for about 15–20 minutes or until it reaches an internal temperature of 145 degrees F and the grapes are slightly caramelized and juicy.

Remove the pork tenderloin from the oven and let it rest for a few minutes before slicing.

Wash jars and lids in hot soapy water; rinse with warm water.

Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.

Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.

Remove and drain jars and lids, one at a time, as needed for filling.

TO MAKE THE JAM: Peel, pit, and finely chop peaches; measure exactly 3 cups fruit.

In a large, heavy stock pot, combine crushed peaches, water, and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam.

TO CAN THE JAM: Ladle hot jam immediately into prepared jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.

Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.

Process for 10 minutes. Remove jars and place upright on a towel to cool completely.

After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

Slice apples into 1-inch x 1-inch chunks and place in a large bowl. Sprinkle with Splenda Stevia, spices, salt, and vanilla. Toss together.

Pour apples into a crockpot or slow-cooker, using a spatula to scrape all of the spices into the slow cooker as well. Cover and cook on low for 8-10 hours until apples are falling apart and fork-tender.

Carefully scoop cooked apples into a high-powered blender (or an immersion blender), blending until it’s the consistency you like in an apple butter (smooth or slightly chunky).

Let the apple butter cool, then scoop it into jars. Use immediately or store in the refrigerator. Enjoy!

Note: Stir some into your morning oatmeal, spread it on whole grain toast, or add as a glaze to your roast beef, turkey, or ham. How much Splenda Stevia you need will depend on how naturally sweet the apples are. Adjust sweetener after blending your apples, adding more if necessary.

Spread popcorn out into one layer on a baking sheet.

Add melted butter (margarine, or coconut oil), Splenda Stevia, and salt together in a small bowl. Drizzle over popcorn and toss. If there are any dry parts on the popcorn, spray lightly with butter-flavored cooking spray.

In a small bowl, stir together pumpkin spice and graham cracker crumbs. Sprinkle mixture over popcorn and toss together.

Scoop into bowls and enjoy immediately!

If pumpkin spice is not available, add 1 ½ teaspoons ground cinnamon, along with ½ teaspoon ground ginger, and ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves. If any areas of the popcorn seem too dry, spray lightly with nonstick butter-flavored cooking spray. Then sprinkle sweetener mixture on top of popcorn and toss