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Monthly Archives: May 2017

Weekly review for May 16th-20th

On Tuesday the Sixteenth – I cooked a Healthier version of Chicken Spaghetti. It’s a delicious light pasta dish that’s under seven hundred calories. It’s very similar to the Pioneer Woman’s recipe. I will make her dish shortly.

On Wednesday the Seventeenth – I prepared Slow Cooker Cheesy Creamy Nacho Soup. This creamy soup is my latest favorite as it is incredibly easy to fix and delish!

On Saturday the twentieth – I cooked Honey Mustard Glazed Pork Chops and for the side dish Parmesan Ranch Broccoli. Juicy and super moist pork chops cooked on the stove in a real yummy honey mustard sauce.

Coming up next week on cooking with Court

Skillet Ranch Chicken Fajitas

Crockpot Cheeseburger Soup

Crockpot Dijon Pork Chops & Potatoes
Side Dish Honey Balsamic Roasted Brussel Sprouts

Thank you so much for reading!

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Honey Mustard Pork Chops

I planned on cooking last Thursday but my family had way too many leftovers from when I cooked earlier that week. So I decided to cook Saturday night. For my family, I prepared this delicious recipe for honey mustard pork chops that is super easy to make. With just a few easy steps and ingredients, you can make these awesome pork chops right on the stovetop less than five minutes.

The side dish was Parmesan Ranch Broccoli.

Honey Mustard Glazed Pork Chops

Ingredients

4 boneless pork loin chops rinsed and pat dry
1/2 C honey or maple syrup
3 Tbsp yellow mustard
1/2 tsp onion powder
1/2 tsp of salt
1/2 tsp black pepper

Directions

1. Heat a large skillet over medium/high heat. Sprinkle both sides of pork chops with salt, pepper and onion powder.
Heat pork chops in skillet for three minutes on each side.

2. In a small bowl, combine honey and mustard. Pour mixture over pork chops, reduce heat to medium/low, cover and let cook for five-eight minutes. Internal temperature should be 160 degrees F.

Source Easy Recipe Depot

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Parmesan Ranch Broccoli

5-MINUTE PARMESAN RANCH BROCCOLI

INGREDIENTS

6-7 C broccoli (about 1 1/2 lbs, stalks removed)
1 1/2 tsp dry Ranch dressing mix
2 Tbsp butter
2 Tbsp grated Parmesan

Directions

1. Heat a large skillet over medium-high heat. Melt butter in the skillet, then combine broccoli. Stir to coat and cook for approximately four minutes, until broccoli starts to soften but still has a crisp bite to it.

2. Sprinkle Ranch mix over broccoli. Add about two-three tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer. Sprinkle Parmesan cheese over broccoli and serve hot.

Source Yellow Bliss Road

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Cheesy Creamy Nacho Soup

Full of flavor slow cooker cheesy creamy  beef nacho soup! Enjoy the taste of nachos in a comforting soup, excellent for any night of the week!

Slow Cooker Nacho Soup

Ingredients:

1 lb ground beef, cooked and drained of fat
1 C  yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, seeds removed and diced Optional
15 oz. can corn, drained
15 oz .can Goya black beans
15 oz. can petite diced tomatoes
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. ground black pepper
1/8-1/2 tsp. red pepper flakes
3 1/2 C. chicken or beef broth
8 oz. cheddar cheese, shredded
1 C. heavy cream
3-4 Tbsp. all-purpose flour
Green onions, chopped for topping
Directions:

1. Use a bowl of a five-six quart slow cooker/crockpot. Combine the cooked beef, vegetables, beans, seasonings, and broth. Stir gently to combine. Cover and cook on high for four hours or on low for eight hours.

2. When four hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional thirty minutes. Serve warm with chopped green onions and tortilla chips.

Court’s Cooking Notes: *Ground chicken or turkey may be replaced for beef
. 1 1/2 -Tbsps cornstarch may be replaced for flour for a gluten free option

Source Baked by Rachel

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Comfort Food Made Healthy

Chicken Spaghetti is my latest comfort food favorite. I have already eaten it twice on two separate occasions. The first one was at a friend’s Birthday party. The second one was when I stayed with my Grandparents. During my visit I went with my Grandmother to a ladies luncheon. After eating Chicken Spaghetti for the second time I was in love with the dish.

I enjoyed it so much that I wanted to make it too except with half the calories. I searched for one and came across this Healthier Chicken Spaghetti Recipe that is honestly full of flavor. It too is a healthier alternative of the Pioneer Woman’s classic — entirely homemade with no cream soups! It’s a simple make-ahead and freezer friendly meal.

I’m certain that your family will love this dish so much that they will probably even forget it’s healthy.

Healthier Creamy Chicken Spaghetti Bake

INGREDIENTS

3-4 C. cooked, cubed chicken breast (approximately 3 breasts)
2 Tbsp. canola oil
½ C. medium onion, chopped
½ C. green bell pepper, chopped
½ C. red bell pepper, chopped
3¾ C. Barilla whole wheat spaghetti, broken into 1.5″ pieces
1 large carrot, peeled and shredded
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1 tsp. minced garlic
3 tsp. all-purpose flour
3 C. 1% milk
2 C. low-fat cheddar cheese, divided

Directions

Preheat oven to 400 degrees F and lightly grease a 9×13″ baking dish with cooking spray.

1. In a large skillet, heat oil over medium-high heat. Combine the onion, green pepper, and red pepper and cook until softened. Meanwhile, cook the spaghetti according to package directions until just al dente. Drain and transfer the pasta to a large pot. Then add the onion and bell pepper mixture to the pasta. Stir until well combined.

2. Next, add the carrot, salt, paprika, pepper, garlic and cook for one-two minutes. Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened. Stir in the cooked chicken, and one cup cheddar cheese.

3. Spread the mixture into the baking dish, top with remaining one cup cheese and bake twenty-thirty minutes, until hot and bubbly. Serve.

Source The Recipe Rebel

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Weekly Review May 8th-13th

On Monday the eighth – I made Sloppy Joes In A Bowl. It’s a delicious low Carb and gluten free alternative to the classic Sloppy Joes.

On Wednesday the tenth – I prepared Crockpot Sauerkraut and Pork Ribs. There is little work required. But by end of the day, you’ve got a tasty meal waiting for you when you get home from work or school.

On Saturday the thirteenth – I cooked Orange Orange Honey Glazed Turkey Breast. The ease of preparation was a breeze. Full of It has a touch of sweet and spicy.

Surprise! For dessert, I baked Mississippi Mud Brownies.
Oh my goodness, these bad boys were so GOOD!!!!

 Coming up this week on Cooking with Court 
Healthier Creamy Chicken Spaghetti 

Side Dish 5-MINUTE PARMESAN RANCH BROCCOLI

Slow Cooker Nacho Soup

Easy Honey Mustard Pork Chops Recipe

Citrus Honey Glazed Turkey Breast

Preparing this dish was an absolute breeze. Not to mention it’s yummoelicious. It has a touch of Sweet, Spicy and tangy. What more could you want?

Orange Honey Glazed Turkey Breast

Ingredients:

2 (2-3 pound) half turkey breasts, bone-in and skin on
Canola or olive oil
 
Salt
• Black pepper
2 teaspoons herbs de Provence
1 teaspoon paprika
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme

Orange-Honey Glaze (recipe below)

Preparation:

-Preheat the oven to 375°, and line a baking sheet with foil.

1. Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided evenly among each. -Stick a digital thermometer into the thickest part of one of the breasts.

2. Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one-half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.
-Place the turkey breasts into the oven to roast, and after thirty minutes, brush them liberally with the glaze.

3. Continue to roast for another ten minutes, and then brush with more of the glaze. Continue to roast for another ten minutes, and brush once more with the glaze; roast for about another ten minutes, and remove the breasts from the oven once the internal temperature reaches 165°.

4. Allow the turkey breasts to rest for about ten minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.

Orange-Honey Glaze

Ingredients:

¾ C honey
1 tsp, heaping, orange zest
¼ C fresh squeezed orange juice
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Directions:

 Combine all of the ingredients to a small saucepan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for ten minutes. -Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.

Source The Cozy Apron

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