Thursday, June 30, 2011

Tortilla Crusted Pork Chops

Do not let this picture deceive you. Trust me because these pork chops are fantastic. I was in a dinner rut last week and had limited groceries on hand. After digging around my fridge I came up with this recipe. It was a big hit at our house. You could easily use potato chips or maybe BBQ kettle chips....yum yum... This is super easy weeknight meal. I served this with some greens and we were set with a delicious dinner. Enjoy!
Ingredients
4 trimmed boneless pork chops (about 6oz each)
1 cup crushed tortilla chips (this can be done with a food processor or in a ziplock with a rolling pin)
1/4 cup reduced fat mayo
1 tsp hot sauce
1/2 tsp onion powder
salt & pepper

Instructions
Pre-heat oven to 350 degrees.

Spread crushed tortilla chips on a plate and set aside. Mix mayo, onion powder, and hot sauce in a small bowl. Salt and pepper both sides of the pork chops and brush mayo mixture on both sides. Press pork chop into the crushed chips so both sides are lightly coated. Place pork chops into a baking dish and bake in the oven for 30-35 minutes.

Thursday, June 23, 2011

Crockpot Pork and Potatoes: Part 2

Excuse the picture! I had a little trouble getting one I was happy with. I made a similar recipe awhile ago and I decided I wanted to try it again, but this time with a few adjustments. A little cheese, a little garlic, a little greek yogurt, and this meal was set to go. I like this recipe, but I still think I want to change it a little more. However, this recipe is very a yummy and quick weeknight meal. Enjoy!
Ingredients
4 boneless pork chops (about 6 oz each)
1 can healthy request cream of chicken soup
1 onion, chopped
2/3 cup shredded sharp cheddar cheese
1/2 cup greek yogurt
1/3 cup chicken stock
2 clove garlic, minced
1 bag of frozen hashbrowns, thawed
salt and black pepper

Instructions
Grease crockpot with PAM. Place pork into the bottom of the crockpot and season with salt and pepper.   In a medium bowl, mix potatoes, soup, onion, stock, yogurt, and garlic. Season with salt and pepper. Spread evenly over pork chops. Cook on low for 7 hours.

Tuesday, June 21, 2011

Chicken Pesto Pasta Salad

I remember when I was a kid loving cold pasta salads on a hot summer night. Nothing heavy and nothing rich. One of my favorite restaurants in Green Bay is Grapevine Cafe, and they have a chicken pesto pasta salad to die for. One steamy night in Wisconsin I decided it was the perfect time to whip up my own batch of this yummy salad. This recipe gave me exactly what I was looking for, and reminded me of one of my favorite restaurant to go to with my family or my girlfriends. Enjoy!
Ingredients
1 1/4 lb chicken tenders
1 cup sliced celery
3 Tbl sliced green onions
3/4 cup craisins
2 oz pine nuts
12 oz penne or rigatoni
4 Tbl prepared pesto
1 cup reduced fat mayo
1/2 cup reduced fat sour cream
1/2 tsp black pepper
1/2 tsp salt

Instructions

Cook pasta according to package directions. Drain and set aside.

Season chicken with salt and pepper. Saute chicken in a medium skillet until completely cooked. Set chicken aside and allow it to cool.

While chicken is cooling add celery, onion, craisins, and pine nuts in a bowl. Set aside. In another bowl mix mayo, sour cream, salt, pepper, and pesto. When you can comfortably handle the chicken chop it into small bite size pieces.  Add chicken and celery mixture to pesto mayo. Stir till all ingredients are completely incorporated. In a large bowl, fold chicken mixture into noodles.

Serve, or cover and chill in the refrigerator.

Sunday, June 12, 2011

Grilled Buffalo Chicken with Blue Cheese Mashed Potatoes

I love summer grilling. When the warm weather hits I think we use our stove about once a week and grill everything else. One night I was in the mood for spicy chicken wings, but it was way to nice an evening to sit in a restaurant. I put this dish together on the fly, and it was delicious. This dinner hit the nail of the head. I love the combination of spicy chicken and blue cheese! Quick, easy, and a lot better for you than fried wings. Enjoy!
Grilled Buffalo Chicken
6 chicken boneless skinless chicken breasts
1 cup hot buffalo sauce
2 1/2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

In a medium mixing bowl combine all listed ingredients. Cover and place in the fridge 30-45 minutes. Before chicken is finished marinating heat grill. Remove chicken from fridge and grill until chicken is cooked completely cooked. Serve with blue cheese mashed potatoes.

Blue Cheese Mashed Potatoes
1 batch of mashed potatoes
2/3 cup blue cheese

Place large pot of water on stove and bring to boil. Halve the potatoes (it cooks faster and mashes easier) and place in water. When potatoes are easily pierced with a fork, drain water and move to a mixing bowl. Add milk, butter, cream cheese, salt, and pepper. Mix with electronic mixer or by hand with a masher (my personal favorite). While you are mixing the potatoes stir in the blue cheese.

Tuesday, June 7, 2011

Creamy Taco Mac

Another yummy dish to add to Ron's favorite dinners.  As i said before Ron has a soft spot for hamburger helper. I do not share this soft spot. However, I try to throw in a few old school skillet recipes to keep the guy happy. I actually really liked this recipe, and love a different twist on a familiar taco flavor. This is really quick to put together on a busy night, and it makes great leftovers! i have wedding planning on the brain, and am just about done with all the major details! Yay! Enjoy the pasta!
Creamy Taco Mac
recipe from Annie's Eats; adapted from Delish
1¼ lbs. lean ground beef
8 oz. dry shaped pasta ( we use gluten free)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (made with gluten free flour)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese, sliced black olives, sour cream- for garnish

Instructions 
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.
Meanwhile, in a large skillet or saute pan, cook the ground beef over medium-high heat until no longer pink.  A few minutes before the beef is cooked through, add the chopped onion to the skillet.  Once the beef is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

Sunday, June 5, 2011

Bacon Blue Cheese Meatloaf

Last week Ron had a meatloaf craving and wouldn't stop bugging me to make it for dinner. I wasn't in the mood for plain meatloaf with ketchup on top so I decided to doctor up the dish. I have to say that it turned out delicious. I  decided not to use the traditional loaf pan and opted for a broiler sheet- makes serving a lot easier! Blue cheese and bacon- wonderful! I think this meatloaf will make it back to our table in no time. Enjoy! 
Ingredients
1 1/4 lb lean ground beef
1/2 cup finely diced onion
1 egg
1/2 tsp Worcestershire sauce
1 tsp A-1 sauce
2 Tbl ketchup
1/2 tsp hot sauce
1/2 cup blue cheese, divided
1/2 cup bread crumbs (we use gluten free)
1/2 tsp salt
1/2 tsp black pepper
6 slices center cut bacon

Instructions
Pre-heat the oven to 350 degrees and grease a broiler sheet with Pam.
Add all ingredients (only use 1/4 cup blue cheese) besides the bacon in a large mixing bowl. Gently mix the ingredients with your hands, but be careful not to over work the mixture because it can make the texture of the meatloaf tough. Once all ingredients have been incorporated for a loaf on the broiler sheet.  With you finger make a small well down the center of the loaf and place the remaining blue cheese in the well. Next, top the meatloaf with the bacon tucking the ends under the meatloaf. Bake uncovered for 45 minutes.