Mustard Balsamic Pork Chops

I intended on making Bacon Swiss Pork Chops, but I soon discovered that I didn’t have everything that I needed, so I decided to cook Mustard Balsamic Pork Chops with Rosemary recipe. Get this: the prep time is just five minutes.

These pork chops couldn’t get any simpler; they’re so delicious and juicy, they simply melt in your mouth! Yum!

Mustard Balsamic Pork Chops with Rosemary

Ingredients

4-6 pork chops

1/4 C olive oil

2 Tbsp Dijon Mustard

1/4 C balsamic vinegar

1 Tbsp dry or fresh rosemary coarsely chopped

salt and pepper to taste

Directions

1. Combine all of the ingredients (minus pork chops) into a medium bowl and whisk until the mixture begins to emulsify. Season pork chops with salt and pepper and place them into an airtight plastic container. Pour the marinade over the chops.

2. Make sure they are entirely covered in the sauce. Cover with a lid. Be sure that it’s closed tightly. Place the container in the fridge with the chops inside. You can keep them in the refrigerator for eight hours to overnight.

3. Preheat oven to 425 F degrees. Grease a 9×13 baking with cooking spray. Set aside. Grab your pork chops from the fridge and place them into the previously prepared baking dish. Then bake them for about 45-60 minutes or until done.

Court’s Cooking Notes: The cooking time depends on the thickness of your pork chops. You could prepare these the night before and bake them when you come home from work or school.

Source Jo Cooks

No stovetop required green beans

Give yourself and your stovetop a day off by making these easy and delicious green beans on the counter top in your slow cooker! This is an excellent dish to prepare for the upcoming holidays.

Crockpot Green Beans

Ingredients

1 medium yellow onion diced

2 cloves garlic minced

1 Tbsp olive oil

2 lbs fresh green beans or frozen, washed and trimmed if using fresh

1 (14.5 oz) chicken broth canned

Salt & Pepper, to taste

Directions

1. In a medium saucepan over medium-high heat saute the onions and garlic in the butter. Saute onions and garlic in butter until the onions turn translucent. About seven to ten minutes.

2. In the bottom of a 4-quart or larger slow cooker, add the green beans, sauteed onions and garlic and the chicken broth. Cover and cook on LOW for four to five hours. Season with salt and pepper to taste and enjoy!

Source Crockpot Ladies

Clean Eating Taco Soup

This is a simple, healthy, & gluten free stovetop or a slow cooker meal that uses ground turkey (bison, beef, or venison) along with tons of clean eating vegetables and other wholesome ingredients like canned beans. The option to use homemade ranch and taco seasonings take this dinner to a whole new level. This fast, skinny, and low carb recipe is easy to prepare and will quickly become a family favorite!

Clean Eating Taco Soup

Ingredients

1 lb ground meat (turkey, beef, venison)

1 onion, diced

1 bell pepper, diced

1 small zucchini, diced

1 (14.5 oz) can corn

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can of Goya black beans

2 C water

1/8 tsp cayenne pepper, optional

3 Tbsp homemade taco seasoning or 1 packet

3 Tbsp of homemade ranch seasoning or 1 packet

Optional Toppings:

Sour Cream or Greek yogurt

shredded cheese

tortilla chips or crackers

avocado

lime wedges

Directions

1. In a large pot, brown the meat. Discard the fat. Add in the remaining ingredients and simmer for thirty minutes. Taste. Add more seasoning such as chili or cayanne powder, salt, or pepper if needed.

Court’s Cooking Notes

This soup is quite thick, feel free to add in more water or beef stock to “stretch” the meal further!

Crock-pot variation: Toss all ingredients including browned meat in crock-pot and cook on LOW for six hours.

Source Grounded and Surrounded

Crispy Onion Chicken Dinner

This delicious crispy onion chicken recipe called for two and a half cups of French’s fried onions but I discovered that I didn’t have enough. So I decided to use breadcrumbs to make up the difference. It wasn’t as crispy, but the breadcrumbs did not take the yummy flavors away from the chicken. I also didn’t have enough honey mustard, so I made another change by combining regular mustard and honey. It surprisingly worked out great!

I am very proud of myself. I am getting more and more confident with substituting ingredients and working through the difficulties of cooking. This is one of the several reasons why I enjoy cooking so much. It involves a lot of learning and discovering new things. I hope that cooking is just as beneficial for you as it is for me.

This chicken dish is 100% crispy on the outside and juicy on the inside onion chicken. The flavor is amazing!

Crispy Onion Chicken

INGREDIENTS

4 boneless, skinless chicken breasts

1/2 C honey mustard

1 1/2 C French’s fried onions, crushed

Directions

Preheat oven 375° F. Grease a baking sheet with non-stick spray or cover with foil (and spray foil w/ non-stick spray) for easy clean-up.

1. Place honey mustard in a medium shallow bowl. Place crushed fried onions in a separate medium bowl.

2. Coat each chicken breast in honey mustard then coat in crushed fried onions. Carefully lay coated chicken on baking sheet. Sprinkle tops of the chicken with a little more of the crushed fried onions.

4. Bake for thirty-fifty minutes or until chicken is thoroughly cooked.

Source Life in the lofthouse

Creamy Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

INGREDIENTS:

1 lb Italian sausage

1 (32-oz) container chicken broth

1 (14-oz) can petite diced tomatoes

2 (10.75-oz) cans tomato soup

2 (8-oz) containers chive and onion cream cheese spread

Directions

1. In a medium skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW for six to eight hours.

2. Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for fifteen to thirty minutes, until tortellini is cooked.

Source Plain Chicken

Purely Fall Comfort Food

Grab your crockpot and a few ingredients from your pantry to add some delicious comfort food to your dinner with this Cranberry Pork Chop Recipe! This sweet and tangy Crockpot Cranberry Pork Chop Dish delivers Fall flavors and comfort food goodness all in one dish!

With ONLY 5 Ingredients, these Cranberry Pork Chops are a breeze… and so very tasty! Preparing your pork chops in your crockpot is excellent, simply put them in and walk away!  Are you pumped to make some magic happen in your Crockpot?

Crockpot Cranberry Pork Chop Recipe

Ingredients

4-6 Boneless Center Cut Pork Loin Chops, thawed {approx. 1.5 – 2 lbs..}

1 can Campbell’s Chicken Broth {10.5 oz.}

1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}

8 oz. Kraft Catalina Dressing

1 pkg. Dry Onion Soup

Directions

1. Pour can of Chicken Broth into the bottom of a 6-quart Crock Pot. Place the Pork Chops into the Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain juices from Crock Pot.

2. In a medium size mixing bowl mix together Cranberry Sauce, Dry Onion Soup and Catalina Dressing, and stir until well combined. Pour mixture all over the Pork Chops, and cook on LOW for thirty minutes, or until done.

Source The Frugal Girls

Cincinnati Chili

As many of you know, I am a huge fan of Rae Drummond she is also known as The Pioneer Woman. She cooks really good recipes. I also love her cookbooks. They are so very cute and I wanted one. So my mom bought me one of her cookbooks for my birthday. The title of the book is The Pioneer Woman Cooks: Come and Get it. In the book I found the first recipe that I wanted to try and will be sharing with you today. The recipe is called Cincinnati Chili.

This chili is very simple to prepare and packed with the delicious flavors of fall. It would make a great fall or even winter dish that would warm up your soul. Also, depending on your preference of taste you add more or less of ingredients. Enjoy!

Cincinnati Chili

2 Tbsp olive oil

1 large onion

5 garlic cloves

2 lbs ground beef

one 15-ounce can tomato sauce, and I used Goya

2 C beef broth

2 Tbsp white wine vinegar

2 Tbsp tomato paste

3 Tbsp chili powder

2 tsp ground cumin

1 tsp ground cinnamon

1/8 tsp whole cloves

1/4-1/8 tsp allspice

1/4 tsp Cayenne Pepper

two bay leaves

1 Tbsp Worcestershire sauce

1 14.5 ounce canned kidney beans, optional

1 lb spaghetti, cooked, for serving, optional

Other optional toppings:

Sour Cream

Shredded Cheddar Cheese

Green onions

Fritos

Crackers

Cornbread

Directions

1. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften. Add the beef and cook it until it’s thoroughly browned. Drain the excess fat. Pour meat back into the pot

2. Combine the tomato sauce, beef broth, tomato paste, chili powder, cumin, the other spices, Worcestershire sauce, and the bay leaves.

3. Stir until well combined. Reduce the heat to low and cook the chili for approximately one hour, stirring occasionally. Serve hot with a salad.

Source The Pioneer Woman Cooks: Come and Get it!

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