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Crispy and delicious zucchini bites

Cheesy Garlic Zucchini Bites

2 C. shredded and patted dry zucchini (from about 2 medium-sized zucchini)

1 1/4 C. plain panko breadcrumbs

1 C. shredded cheddar cheese

2 large eggs

1/2 C. finely chopped green onion

2 Tbsp. chopped dill

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

Ranch, for serving

Directions

1. Preheat your oven to 400°F. Grease a 9×13 baking pan with cooking spray. Set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, eggs, green onion, dill, and seasonings until well-combined.

3. Scoop one tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

5. Bake until browned and crisp, for approximately thirty minutes, flipping halfway through.

Source Host the toast

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Slightly Healthier Hamburger Helper

This homemade hamburger helper is as quick and easy as the stuff that you find at your local grocery store, but tastes way better and is a bit healthier for you!

Homemade Hamburger Helper

Ingredients

1 lb. lean ground beef

1 small onion finely chopped

1 tsp. paprika

1 tsp. dried parsley

1 tsp. garlic powder

pinch to 1/2 teaspoon cayenne powder

1/2 tsp. salt

1/2 tsp. pepper to taste

1 1/2 C. milk

1 1/2 C. beef broth

2 C. uncooked macaroni

1 (8 oz) can tomato sauce

2 C. shredded cheddar cheese

Directions

1. Heat oil in a large skillet over medium high heat until hot. Add the onion to the pan and cook it for about a minute or until it becomes tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. Return the meat to a large pot. Add the paprika, parsley, garlic powder, cayenne powder, salt and pepper.

2. Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for ten-twelve minutes or until pasta is tender. Stir occasionally to prevent sticking. Stir in cheddar cheese until melted.

Source Countryside Cravings

Court’s Cooking Notes

• If using a whole wheat macaroni you may need to add in more liquid while cooking.

• This recipe is for macaroni if using another type of pasta you may need to adjust liquids.

• It is important to drain extra liquids after browning hamburger meat.

• If using a ground beef with a higher fat content add in the seasonings after draining the grease.

Dinner problem? Solved.

Not sure what to cook this week? Well, then I have a perfect solution to your dilemma. How about you give your weeknight dinner a little spark and prepare these awesome baked pork chops. The chops stay super moist and tender, and the sauce is to die for! You probably have all the ingredients in your pantry to make this!

AWESOME BAKED PORK CHOPS

Ingredients

6 bone-in pork chops

1 tsp. garlic powder  

1 tsp. salt 

1 tsp. pepper

3 eggs, beaten

1 C. flour

2  C. Progresso Italian style breadcrumbs

4 Tbsp olive oil

1 (10 oz) can  condensed cream of mushroom soup

1⁄2 C. milk  

1⁄3 C. white wine

DIRECTIONS

Preheat oven to 350.

1. Rinse pork chops in cold water, pat dry, and season with garlic powder, pepper and salt to taste.

2. Place the beaten eggs in a small bowl. In a second bowl place the flour and in a third bowl add the breadcrumbs. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with the bread crumbs.

3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops two- three minutes per side, or until the breading appears golden brown. Transfer the chops to a 9 x 13 baking dish, and cover with foil. Bake in the preheated oven for one hour.

4. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture.

5. Replace foil, and bake for another thirty minutes or until the pork chops are cooked through.

Source Genius Kitchen

New to cooking? Try this.

4- ingredient Chicken and Rice Casserole

INGREDIENTS

4 chicken breasts

1 cup long grain white rice uncooked

1 1/2 cups water

1 package onion soup mix or use homemade

10 oz can cream of mushroom soup

Directions

Preheat your oven to 325 degrees F.

1. Grease a 9×13 baking dish with cooking spray. Add chicken breasts and season with salt & pepper.Pour the uncooked rice over the chicken.

2. Then sprinkle with the onion soup mix. Next combine the mushrooms soup and one and half cups of water. Pour over the chicken. Then cover and bake for 1 hour 15 minutes or until the chicken is cooked through and the rice is tender.

Source Spend with pennies

The kitchen is closed today.

It’s my 29th birthday today, so I will not be cooking. My family and I are not going to be doing anything huge. Just a small celebration. I already have started celebrating this morning by getting and eating a donut from this amazing place called Hurts Donuts. They have every donut flavor imaginable. Then I redeemed my birthday reward from Starbucks and got myself a fancy coffee drink. For my birthday dinner, we’re going to a restaurant called Texas Roadhouse. They have delicious food! Then later for dessert, we’re having cupcakes and presents.

Have fun cooking. Bon appetite.

Comfort food at it’s best

You and your family are going to go crazy over this ooey, gooey and cheesy chili cheese casserole. Once this dish was ready to eat my family had this stuff gone within minutes.

Slow Cooker Chill Cheese Casserole

9 1/4 oz. bag fritos

2 15-oz. can Wolf brand Chili

3 C. shredded sharp cheddar cheese

16 oz. sour cream

1/2 cup diced white onion

Directions

1. Grease a four or two quart slow cooker with non-stick cooking spray. Next, sprinkle one and half cups of the fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half of the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions. Cover and cook on high for two hours. Serve with the additional Fritos on top. Enjoy!

Source The Magical Slow Cooker

The Greatest Sloppy Joes

These Sloppy Joes are incredibly easy and super quick to make and so delicious! Double, Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.

The Best Sloppy Joes

Ingredients

1 Tbsp. olive oil

1 tsp. garlic, minced

1 small onion, finely chopped

1 lb. ground beef

1 (8 oz) can Goya tomato sauce

1/2 C. ketchup

1 Tbsp. brown sugar

1 tsp. ground mustard

1 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

1/4 tsp. Salt

1/2 tsp. black pepper

8 Sandwich buns, split

Directions

1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. Return the meat to the skillet.

2. Meanwhile, in a small bowl combine together the tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, salt and pepper.

3. Pour the sauce over the drained beef and stir until evenly coated. Cover and simmer for about twenty minutes, stirring occasionally. Serve in buns.

Source Culinary Hill

Chicken Spinach Roll-ups with Ricotta

If you’re searching for a recipe to make for your family that’s easy, delicious and quick then you are going to love Chicken Stuffed with Ricotta Cheese and Spinach. I honestly had a lot of fun preparing this dish. But l really had no clue what I was doing. I had to read the recipe at least ten times before I could finally figure out to certain degree what I had to do.

To tell you the truth even after reading it several times I still didn’t really had no idea what I was doing and how this recipe was going to turn out. But I didn’t let those thoughts bother me and was determined to follow through with this recipe!

I still enjoyed myself and found humor out of it this experience. I was laughing at myself the whole entire time. The next thing I knew after I had taken it out of the oven it turned out to be delicious!

Chicken Stuffed With Spinach and Ricotta Cheese

Ingredients

5 chicken cutlets pounded thin

1/2 C. Progresso Italian Seasoned breadcrumbs

1/4 C. Parmesan cheese divided

2 eggs

1 10 oz. package frozen spinach, squeezed dry

1/2 C. ricotta cheese

5 slices Mozzarella cheese

1 8 oz. Goya Tomato Sauce

1/4 tsp. salt

1/2 tsp. pepper

Directions

Lightly grease a 9×13 baking dish with cooking spray. Set aside. Preheat your oven to 425 degrees F.

1. In one shallow bowl combine the breadcrumbs together with half of the Parmesan cheese, set aside. In another bowl, mix together the ricotta cheese, spinach and remaining Parmesan cheese together. **Make sure your spinach is squeezed completely dry.** In a third bowl beat the eggs. Set aside

2. Lay the chicken cutlets out on a cutting board and spread about two tablespoons of the cheese and spinach mixture on top of each cutlet. Roll each chicken cutlet up and secure with toothpicks. Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

3. Place the seam side down in the baking dish that has been sprayed and bake in your preheated oven for about thirty minutes or until the chicken is cooked through. Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese. Return to the oven and bake for another five minutes or until the cheese is bubbly.

Source Walking on Sunshine

A Healthier Alternative to French Fries

Delicious, Healthy and nutritious fries that you can eat and enjoy guilt-free. And they’re baked to absolute crisp-perfection! Not to mention these fries are super addicting! After removing them from the oven I immediately helped myself to about three servings.

Baked Green Bean Fries

INGREDIENTS:

1 C. Italian seasoned Progresso Breadcrumbs

1/2 C. grated Parmesan cheese

1/8 tsp. Pinch of cayenne pepper

1/8 tsp. salt

1/8 tsp. black pepper, to taste

1 1/2 green beans, trimmed

1/2 C. all-purpose flour

2-3 large eggs, beaten

DIRECTIONS:

Preheat oven to 425 degrees F.

1. Lightly grease a 9×13 baking dish with nonstick cooking spray. Set aside. In one large shallow bowl, stir together Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside. In a second bowl add the flour and in a third bowl add the eggs

2. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for ten-twelve minutes, or until golden brown and crisp.

Source Damn Delicious

Melt in your mouth Cuban Pork

My apologies for not including a photo in this article. I didn’t like the way my pork turned out and it did not live up to my expectations for a picture. However, I will be posting one shortly.

Now onto the recipe

This super juicy pork is slowly cooked all day until the meat cuts like butter. This recipe is so delicious and can perfectly be served over rice, in tacos, or as sandwiches. It’s so moist that it almost melts in your mouth. That’s my favorite part about this dish!

Slow Cooker Cuban Pork

Ingredients

2 Tbsp extra virgin olive oil

1/2 C. orange juice

1/2 C. lime juice

1 1/2 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

7 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

3 pound Smithfield pork shoulder roast

Directions

1. In a medium bowl, combine together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic. Set aside.

2. Make slits in the pork with a paring knife and place it in a large plastic container. Next, pour the oil mixture all over the pork. Then cover it with a lid and place the container in the refrigerator. Leave it in there overnight.

3. In the morning place the pork in the crockpot, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork. Cover and cook on low for eight hours. Carefully transfer the pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.

Source: Belly Full