Hot Pockets

These hot pockets can be made with any kind of leftover you might have in the refrigerator. That is how these came about, and they are perfect to reheat and eat on the go.

Hot Pockets
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Prep Time: 10 minutes

Cook Time: 45 minutes

55 minutes

Approximately 8 hot pockets

Hot Pockets

Great recipe when you have random leftovers that you don't want to waste and don't know what to do with. Just create your own Hot Pockets. This can be done with chicken, pork, steak, ground beef, vegetables, etc. Just pick your ingredients, add more fresh ones if needed, and definitely add some sort of gravy, that is key. Wrap up in some phyllo dough, and ta-dah!

Ingredients

  • 3 boneless pork chops, cooked
  • 2 cups gravy (I used a packet for pork gravy, just add water or broth)
  • 2 cups bella mushrooms
  • 1/2 an onion, sliced
  • 1 bell pepper, sliced
  • 1 cup frozen peas
  • Phyllo pastry dough, thawed

Instructions

  1. Preheat oven to 350 degrees F.
  2. Dice the leftover pork chops and transfer to a large bowl. (I cooked mine in a slow cooker the day before)
  3. Over medium heat, in a large sauce pan, saute onions and peppers. Once cool, chop and add to the diced pork.
  4. Saute the mushrooms. Transfer to a separate bowl and set aside.
  5. In the same pan, make the gravy as directed on packet. Add mushrooms to gravy. Set aside and let cool.
  6. Once cool, add gravy to diced pork.
  7. Add frozen peas to pork.
  8. Combine all ingredients together.
  9. Following directions on the phyllo packet, roll dough out on wax or parchment paper. Using about 4 sheets at a time, slice dough in half to make smaller pockets, scoop pork mixture onto dough, and roll up like a burrito, closing the ends. Use melted butter or oil to moisten the end to help seal the seems. Place in greased casserole dish.
  10. Repeat until all pork mixture is used.
  11. Brush phyllo pockets with butter or oil.
  12. Bake for about 20-30 minutes, until golden brown.
  13. Remove from oven, and serve!
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Morning Glory Muffins

These are definitely some hearty muffins. Packed full of healthy ingredients, these make a great start to your day with a cup-a-joe, or glass of milk.

Morning Glory Muffins
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Prep Time: 30 minutes

Cook Time: 20 minutes

1 hour

12-18 muffins

Morning Glory Muffins

Dense, hearty, flavorful, nutrient packed. Excellent mid-day snack, or morning breakfast.

Ingredients

  • 3/4 cup shredded coconut, toasted
  • 1/2 cup walnuts, toasted
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 cups crushed pineapple (from a can)
  • 1 Gala apple, peeled, cored, grated
  • 1 stick butter, melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded carrots (2-3 medium)
  • 1 cup golden raisins

Instructions

  1. Heat oven to 350 degrees F, and grease muffin pan.
  2. In a food processor, blend walnuts and coconut until finely ground.
  3. Add the flour, sugar, baking soda, baking powder, cinnamon, and salt. Pulse until combined. Transfer to large mixing bowl.
  4. Place pineapple and shredded apple in a fine-mesh strainer (do in batches if necessary), and place over a liquid measuring cup. Press the fruit to squeeze the liquid until fruit is somewhat dry. You should have about 1 cup of liquid.
  5. Bring juice to a boil in a large skillet over medium-high heat, and cook until reduced to 1/4 cup (about 5 minutes). Transfer to small bowl and et cool slightly.
  6. Add butter, vanilla extract and eggs to the juice and whisk together.
  7. Stir wet mix into dry flour mix until combined.
  8. Add the pineapple, apple, carrots, and raisins. Stir until combined.
  9. Divide batter into muffin cups.
  10. Bake for about 20-25 minutes, or until toothpick inserted comes out clean.
  11. Cool in tin for 10 minutes, then remove and let cool on wire rack.
  12. Serve! Goes great with butter or cream cheese spread as well (or nothing).
  13. Store in ziplock bag or airtight container for up to 4 days.
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