KEEP THE WINTER RECIPES COMING!

shenitamo

Sure wish we had a "permanent" recipe thread on here. Until then, keep sharing those great recipes!
I just made this one tonight--super easy whole crockpot chicken that literally fell off the bone and it was AWESOME. The leftovers are in the crockpot right now to make stock for soup for tomorrow. Yummy!

http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/

homesweeths

I second the vote for a sticky (permanent) recipe thread!

Lizzard_77

We need a group creator to jump in here and make a recipe topic sticky, puhleeeeze!!!!

Anyway, I made a delicious stuffed pork tenderloin tonight and I thought I would share. First I made a mushroom duxelle, mushroom diced, celery diced, shallots or garlic diced. Saute in butter until liquids are released and the mushrooms shrink up a bit, sprinkle in herbs de provence or other herb to taste, salt and pepper. Butterfly your tenderloin and pound it out thin. Spread the duxelle on the tenderloin. dot with your favorite cheese, I used bucheron, a fancy goat cheese that has developed a rind and is smooth and buttery like a brie. Parmesan would work really well here. Roll the tenderloin up and secure with cooking twine. Brown on all sides then place in a 400 degree oven and roast for about 20 minutes. Slice and serve. This was fabulous! Sorry for the informal recipe, I kinda made it up as I went along and eyeballed everything so don't have exact measurements. Feel free to ask any questions if you have 'em

PaleoPath4Lyfe

We need a group creator to jump in here and make a recipe topic sticky, puhleeeeze!!!!

Anyway, I made a delicious stuffed pork tenderloin tonight and I thought I would share. First I made a mushroom duxelle, mushroom diced, celery diced, shallots or garlic diced. Saute in butter until liquids are released and the mushrooms shrink up a bit, sprinkle in herbs de provence or other herb to taste, salt and pepper. Butterfly your tenderloin and pound it out thin. Spread the duxelle on the tenderloin. dot with your favorite cheese, I used bucheron, a fancy goat cheese that has developed a rind and is smooth and buttery like a brie. Parmesan would work really well here. Roll the tenderloin up and secure with cooking twine. Brown on all sides then place in a 400 degree oven and roast for about 20 minutes. Slice and serve. This was fabulous! Sorry for the informal recipe, I kinda made it up as I went along and eyeballed everything so don't have exact measurements. Feel free to ask any questions if you have 'em

I can either create a group or I can see about making a sticky. I am owner to a couple of groups and admin on a couple others.

I stopped coming to MFP for a long time as I let people run me away. I decided no more.

PaleoPath4Lyfe

I created a group for recipe sharing..................

http://www.myfitnesspal.com/groups/home/17967-paleo-primal-recipes

novarugger10

The recipes group looks awesome! Thanks for making it!!

homesweeths

Thank you!