I am so bored

how about Pork Tenderloin with Red Grapes & Herb Cream Sauce: # 1/4 teaspoon garlic salt 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon ground thyme, crushed 1/8 teaspoon ground black pepper 1 to 1 1/2 lb. pork tenderloin, cut into 1/2-inch slices 1/2 teaspoon all-purpose flour 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk. 1 cup red seedless grapes, cut in half COMBINE garlic salt, rosemary, thyme and black pepper in small bowl. Sprinkle pork with half of spice mixture. HEAT oil in large, nonstick skillet over medium heat. Add pork and cook on each side for 3 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. REDUCE heat to low. Add flour, evaporated milk and remaining spice mixture to skillet. Stir to loosen brown bits from bottom of skillet. Cook for 3 minutes. Add grapes and cook for an additional minute until thickened.

Last night I made Greek Chicken with Spinach and couscous. It is really good. You brown up some chicken br3ast covered in oregano in a little bit of olive oil. Take them out of the pan and slice them up. Then take the same pan you cooked the chicken in and turn it to medium heat, add a few pats of butter and some minced garlic. Cook the garlic for about a minute, then add some fresh spinach. Toss around for about a minute or until spinach is slightly wilted. Place the chicken on top of the spinach in the pan, sprinkle with some crumbled feta cheese and put the lid on the pan. Take off heat. The heat let in the pan will finish cooking the spinach. Cook some couscous in a separate pan and serve the chicken on a bed of couscous. Sprinkle with some extra feta, salt, and pepper if you want. I served mine with some grilled Greek pita bread on the side.

Everything I like makes absolutely tons of food. I will share anyway. Main dish, get a pork loin roast, brown it, put it in the bottom of the crock pot. Pour over it one can of refried beans and one large jar of salsa. Let it cook several hours until you can shred it with a fork. We eat this on top of potatoes, inside sandwiches, rolled in soft tortillas like a burrito, or fill taco shells with it. Good on nachos, too. Another dish, a side dish.Cook in Microwave with minimal water and cool 32 oz. frozen corn then add one can green chilies, a large jar of pimientos, and a diced onion or a bunch of diced green onions.You can put other peppers in to taste, like banana peppers or jalapeno's. ( you can use Mexicorn, but I never find it.Or three cans drained of corn kernels). Add one cup sour cream and one cup mayonnaise, two cups of shredded cheese of choice stir up and use as a dip or a salad.Recipes make a lot, but keep well in the fridge.

We had fish tacos for lunch. The frozen batter-coated boxes of fish were on buy 1 get one free sale a short time ago, so I had them in the freezer. I just heated up some tortillas and wrapped them around the fish sticks with some chopped lettuce, tomato and a little mayo. That and a bowl of chili on the side.

Food is a big deal with my family. After years of perfecting the traditional holiday recipes we decided to have an international meal one year. I was wonderful! We had Bulgoki, lasagna, pancit, miso soup, california rolls.....it was nice to learn how make something new and different.

There is a great service called Emealz that will give you a menu each week based on the store that you shop in and how much it should cost. I made a great recipe, Ham and Grits Casserole for lunch today. Let me know if you want the recipe.

lets see sometimes i like to make chicken cheese quesadilas. enchiladas, and tonight we had burritos. Tomorrow for supper we are chicken patties covered in country white gravy with potatoes and some vegies. And in a day or two i'm making a crockpot roast. thats just a few ideas i have. hope that helps.