Daily Archives: 03/23/2016

Dump it & forget it

I’m going to be sharing with you as I promised an easy recipe. This dish is so simple to make you hardly have to put any effort into it for a few hours, and when it’s finished cooking, you’re ready to eat. I know you are most likely thinking I’m about to show you another meal that involves using the pesky oven, my answer for you is today your lucky day because I’m giving you a break from it. Why you might ask??? Cause you’ve been doing an excellent job showing the oven who’s in control, and I am very proud of you. 🙂 🙂 🙂

Crockpot Ranch Pork Chops

Ingredients

1 lb of boneless pork chops
One can Cream of Chicken Soup
One packet of Ranch Dressing Mix
water (1/2-1 Cups, depending on how thick you like the sauce)
pepper to taste

Directions

Preparing the pork chops

Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Sprinkle pepper on each pork chop and set aside.

Spray the crockpot with extra virgin olive oil non-stick cooking spray. Get a small bowl stir the can of soup, the Ranch dressing packet and ½-1 full soup can of water until mixed well. Pour some of the soup into the crockpot to coat the bottom.
Place the pork chops in the crockpot.
Cover the pork chops with the rest of the soup. Cover. Cook on low for 4-6 hours.

Enjoy!

I recommend you turning on a timer, so you don’t accidentally loose track of cooking time or overcook the pork chops. I always do this, especially when cooking with my crock pot. Sometimes I even turn on two timers.

So starting next week, I want to choose only one crock pot recipe, and the other two will require the stove/oven. I understand it might be a little intimidating for some of you, but I also know if I can manage to cook a difficult dish despite my physical challenges then you CAN 🙂 do it too regardless if you have limitations.

What would you like to learn to make/cook or share? It can be anything from smoothies to a favorite meal of yours. Let me know and I’ll write about it.

I haven’t figured out what to cook next week, but when I do, I’ll post the menu plan on my blog’s Facebook page. So be on the outlook Saturday or Sunday for what I plan on cooking next week. Are you on Facebook? If you said ”Yes.” then that’s great! I’d love for you to go to my page and like it so you’ll always know what I’m cooking each week.

Hope you have a great rest of the week and have a fantastic weekend.

 

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Recipe adapted from The Mom Maven

For the love of chicken

I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. 🙂 If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. 🙂 Lol, I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

Chicken Parmesan

Ingredients
4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 teaspoon black pepper
2 egg whites
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set aside.

Preheat the oven to 350 degrees F.

While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet lined with aluminium foil and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about 5 seconds total per side. Bake breasts until cooked through and crumbs are browned about 15 minutes. Top with marinara sauce, mozzarella, and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

I seriously and honestly hope my blog is helping you to feel more confident 🙂 cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

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Adapted from Food Network