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Category Archives: Main Dish

Pork Chops Milanese

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I loved, loved, loved this dish. So simple to prepare and so tasty to eat!

Ingredients:

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
3 Tbsp.  Mayonnaise
1 Tbsp. Dijon Mustard
1 pkt.  Pork Seasoned Coating Mix
1/4 cup Grated Parmesan Cheese
1 tsp.  dried oregano leaves
Directions:

1. HEAT oven to 425ºF.

2. Combine mayo and mustard. Mix coating mix, Parmesan and oregano on plate.

3. SPREAD about 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.

4. BAKE chops 12 to 15 min. or until done (160ºF).

 

Adapted from here.

 

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Quick Shrimp and Linguini

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What a tasty dish! I loved this meal!

Ingredients:

1 Tbsp. olive oil
1/2 lb.  extra-large shrimp (16 to 20 count), peeled, deveined
3/4 cup marinara sauce
1/2 cup  frozen peas
1/4 cup Sour Cream
2 slices   Bacon, cooked, crumbled
4 oz. refrigerated linguine, cooked, drained
Directions:

1. HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.

2. REDUCE heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.

3. ADD hot pasta; toss to coat.

Serves 2.

 

Easy Barbecued Sloppy Joes

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This recipe was okay. It didn’t quite have the sloppy joe taste that I like. The barbecue sauce was too barbecuey!

Ingredients:

1 pkg. (16 oz.) Pure Ground Turkey, thawed
1/2 cup  chopped green pepper
1/2 cup chopped red pepper
1/4 cup  chopped onion
1 cup Original Barbecue Sauce
4   hamburger buns, split
Directions:

1. COOK turkey in large nonstick skillet until cooked through; drain. Add peppers and onion; cook and stir until tender.

2. ADD barbecue sauce; cook until thoroughly heated, stirring occasionally.

3. FILL buns with turkey mixture.

Serves 4.

Easy Teriyaki Chicken and Brown Rice

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I loved this dish! So easy and so delicious! The only change is that I added the entire bottle of teriyaki sauce! I’m not sure why 1/3 cup didn’t cut it, but I kept adding the sauce until it had the taste I wanted, and by the time I was done, the entire bottle was gone!

Ingredients:

1 Tbsp. oil
1 lb.  boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1/3 cup  teriyaki sauce
1/2 tsp. garlic powder
2 cups  instant brown rice, uncooked
2 cups frozen broccoli florets
1/3 cup salted peanuts
Directions:

1. HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.

2. ADD next 3 ingredients; stir. Bring to boil.

3. STIR in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

Serves 4.

Apple-Walnut Chicken Bake

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I had such high hopes for this dish. I was a little disappointed in the outcome, but I think it had more to do with the chicken I used. I did not have any boneless, skinless chicken breasts. I ended up using bone-in, skin-on chicken breasts instead. While the dish turned out fine, the increased cooking time took a toll on the stuffing mixture. Next time, I will have the right chicken!

Ingredients:

1 pkg. (6 oz.) Stuffing Mix for Chicken
1 large  apple, chopped
1 cup Walnut Pieces, toasted
1/2 cup  raisins
1/2 cup Honey Dijon Dressing, divided
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup Shredded Cheddar Cheese
Directions:

1. HEAT oven to 375ºF.

2. PREPARE stuffing in large saucepan as directed on package. Add apples, nuts, raisins and 1/4 cup dressing; mix lightly.

3. SPOON into 13×9-inch baking dish; top with chicken. Brush chicken with remaining dressing. Cover loosely with foil.

4. BAKE 35 min. Top chicken with cheese; bake 10 to 15 min. or until chicken is done (165ºF).

 

Serves 6.

 

Herbed Tomatoes, Chicken and Rice

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I loved this dish! It was so simple to prepare and the chicken came out so moist and tender. Delicious!

Ingredients:

1/4 cup Light House Italian Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can  (28 oz.) diced tomatoes, undrained
1 cup water
2 cups  instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1   fresh tomato, chopped
2 Tbsp. chopped cilantro
Directions:

1. HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

2. ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

3. COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

 

Serves 4.

 

Lemon Chicken with Grapes

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This recipe had some unique flavor and texture combinations. I’m still not sure how I feel about this dish. It wasn’t bad at all. It was just . . . different!

Ingredients:

1/2 cup Zesty Italian Dressing
8   bone-in chicken breasts (2-1/2 lb.)
3/4 cup milk
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
Zest and juice of 2 lemons
2 cups  seedless green grapes, halved
2 Tbsp. chopped fresh parsley
Directions:

1. HEAT dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.

2. TRANSFER chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in zest and grapes.

3. SPOON sauce over chicken; top with parsley.

Serves 8.

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