Honey Mustard Tenderloin


  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 (1-pound) pork tenderloins
  • 1 pound fresh green beans
  • 1/2 teaspoon fine sea salt


1. Preheat the oven to 425°F.

2. Make the honey mustard: In a small bowl, stir together the mustard, honey, olive oil, salt, and pepper.

3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat until the oil shimmers and runs easily when you tilt the pan. Spread the honey mustard evenly over both pork tenderloins and place them in the pan. Sear for 3 to 4 minutes, working in batches if the pan is overcrowded by both tenderloins, until a crust starts to form on the bottom, then flip the tenderloins and sear for 3 to 4 minutes on the second side. Turn the pork one last time, then transfer the pan to the oven. Roast for 15 minutes, or until an instant-read thermometer inserted into the pork registers 145°F.

4. Remove from the oven (keep the oven on) and tent the pork with aluminum foil. Let rest for 5 minutes, then thinly slice one tenderloin and set aside. Transfer the remaining tenderloin to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Reserve the drippings in the pan for serving.

5. Put the green beans on a rimmed baking sheet, drizzle with the remaining 1 tablespoon olive oil, and toss to coat. Spread the green beans over the pan in an even layer and sprinkle with the salt. Roast for 15 minutes, or until bright green and tender. Remove from the oven.

6. Serve the sliced pork topped with the pan drippings, with the green beans alongside.

NOTE: To make gravy add milk to the drippings

Fiesta Tortilla Roll Bites


  • 1 – 8 ounce package light cream cheese, softened
  • ½ cup sour cream
  • ½ cup fresh salsa (I used Sabra)
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon sriachi sauce
  • ¼ cup each chopped green, red, and yellow sweet pepper
  • ½ cup chopped black olives
  • 1 cup sharp cheddar cheese
  • 8 tortillas – use any flavor you wish!


  1. Beat cream cheese, sour cream, salsa, and seasonings together in a small bowl until smooth. Stir olives, peppers, and Cheddar cheese into the cream cheese mixture.
  2. Spread about ½ cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

Creamy Parmesan One Pot Chicken and Rice


  • ▢ 1.5 Pounds cooked chicken, shredded
  • ▢ 4 Tablespoons Butter
  • ▢ 1 Large onion, Diced
  • 1 cup slice carrots
  • 1/2 cup sliced celery
  • ▢ 3 Cloves Garlic, Minced (3 Teaspoons)
  • ▢ 2 Teaspoons Italian Seasoning
  • ▢ 1/2 Teaspoon Pepper
  • ▢ 1 Teaspoon Salt
  • ▢ 2 1/2 Cups Chicken Broth
  • 1 cup white wine
  • ▢ 1 Cup long grain white rice
  • ▢ 1/2 Cup Heavy Cream
  • ▢ 1/2 Cup Freshly Grated Parmesan Cheese
  • ▢ Parsley for serving, Optional


  • Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften. Then add in the celery and carrots.
  • Add in the rice and toast.
  • Pour in the white wine and stir to combine.
  • Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  • Cook and stir for 5 minutes until chicken is golden on all sides.
  • Add the garlic and cook for one more minute, stirring constantly.
  • Add the chicken broth to the pan and stir.
  • Bring to a boil, then reduce the heat to medium low.
  • Cover with a lid and simmer for 17-20 minutes, until rice is completely tender. Or place in 425 degree oven. Cover with foil.
  • Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.