Here is the first ever Make it Up Monday success! You can read more about Make it Monday or MUM in my blog posts.  To sum it up, this recipe worked well last week while this week's recipe was...not up to expectations, to put it nicely :)

This recipe was also one of the first that enlisted the help of a surprise taste tester.  In his words,"Thanks for was amazing!"  It was nice to have such a great review from someone outside of my family, not that their opinion isn't valuable just a bit biased ;).  

This recipe makes enough to freeze for at least 1-2 more meals depending on your family size.  I have a family of 4 and there was enough for me to freeze for another meal.  This is in addition to what we ate on Monday,  the 2 servings I gave to the taste tester and the 3 servings I put in the fridge for left overs later in the week.  **I did not freeze any gnocchi or scallops**

To Freeze: I put 6 Cups of the meat and vegetable mixture, with plenty of juices to reheat for next time, into a freezer safe plastic container, sealed it up and put it in the freezer.  Simple and easy.  To reheat, I will thaw out in the fridge the day before I plan on it for dinner.  I plan on reheating it again using the Crockpot until warm (I am guessing about 1 hour).  I will update this information if I find it is any different.  

So enjoy!!

4-5 pound pork tenderloin
32 ounces reduced sodium chicken broth
1 jar Bella Sun Luci Sun Dried Tomato Halves with Italian Herbs
2, 1 pound boxes of Delallo Potato Gnocchi 
16 ounces bay scallops
olive oil
5 Cups Asparagus
CrockPot-large enough for your roast.  Mine is a 6 quart CrockPot

+Place tenderloin into the CrockPot (I put mine in at 11AM, so I turned mine on high.  If you put yours in earlier in the day I would chose low).

+Add the Chicken Broth and Tomato Halves
+Let it do its thing all day.  
+About 10 minutes before serving, start cooking your gnocchi per the directions on the package.  
+About 5-6 minutes before serving, add you asparagus to the CrockPot and start your scallops.  
+heat a sautee pan with olive oil and garlic.
+Place scallops in and sautee for about 4-5 minutes (note that bay scallops cook faster than sea scallops so keep an eye on them) occasionally stir/flip them so they are evenly cooked but not sticking to the bottom of your pan and burning.  

+Place gnocchi on the plate
+Top with the pork tomatoes and asparagus.  When I used my laddle to plate it I made sure there was some of the juice so it could soak into the gnocchi.
+add a few scallops on top 

Healthy Eatings, 

I had scallops while out to eat awhile back and it hit me that I had never cooked them.  I figured that it couldn't be that hard, so I thought I would give it a whirl for dinner one night for my husband and I while the kids were at grandma and grandpa's.  

Because life gets in the way of my blogging, I hope I remembered this recipe right because I have a terrible habit of not writing things down while I "create".

I had to head to "the big city" (aka Grand Rapids) to get fresh scallops so you may want to check your local grocery store to see if they carry scallops before deciding on this for dinner.  For some this may be hard to imagine that they wouldn't carry scallops, but in smaller towns the local grocer may not stock them because they aren't in demand like they are in larger cities.  

A couple of notes about pan-searing scallops.  1-make sure you rinse and dry your scallops before searing them, 2-make sure the pan is good and hot, 3-do not put more than about 1 pound in the pan at a time because they will not sear well if "crowded", 4-if you need to do more than about a pound just wipe down the pan after the first batch, add more butter and put in the second batch of scallops.  I know these notes may make it seem like searing scallops is hard, but they really are not that hard.  

1 box Delallo Gnocchi
1 pound (approx) fresh sea scallops
4 cups asparagus, chopped
1 jar Delallo Roasted Pepper Bruschetta
4 Tablespoons of Brummel and Brown
2 cloves pressed garlic

-In a large sauce pan, bring 4 quarts of water to boil. Place the gnocchi and asparagus into the boiling water and cook for about 4 minutes, or until the gnocchi float to the surface of the water.   Drain water and set aside.
-In a medium pot place 2 Tablespoons of butter and jar of pepper bruschetta and heat on low until warm, then remove from heat
-Heat garlic and 2 Tablespoons of butter in a sautee or frying pan on medium heat 
-Place scallops in the pan to sear for about 1-2 minutes per side or until there is a golden brown "crust" on the seared side.

Place Gnocchi and asparagus on a plate
Place Bruschetta on top of the gnocchi and asparagus
Finally top with about 4 Scallops

One last thing, this recipe only makes enough for about 2 or 3 people.

Healthy Eatings, 

I had some leftover steak from a cookout. I am not a huge fan of leftover steak, so I wanted to think of something I could do to use that steak in a whole new way.  While thumbing through a cooking magazine, I found a recipe that I thought was good, and made it a little better.  What I came up with was Steak Oscar Pasta.

8oz pasta-I used Barilla Plus Elbows
Steak-I used an Angus Sirloin, grilled to medium the day before.  
Asparagus, about 1 pound, cut
Green onions, one bunch, chopped
Crab Meat-I used about 6 oz
1/2 cup mayo-I use Kraft Mayo with Olive Oil
1/2 cup sour cream
1 tablespoon lemon juice
1 1/2 cup Parmesan cheese
Mrs Dash Garlic and Herb Seasoning-I used about a 1/4 tsp-1/2 tsp of seasoning

-Cut up the steak and place in large bowl (I kept my steak cold, you can have it warm or cold)
-In a separate bowl, mix mayo, sour cream, lemon juice, and parmesan cheese together
-Add the seasoning and crab meat, and mix well then set aside
-Cook pasta according to the directions.
-For the last 2 minutes add the asparagus and green onion to the pasta water.
-Drain and place in the large bowl with the steak, add sauce and mix well.

Healthy Eatings,