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Tag Archives: Easy Weeknight dinner

Chops, Taters, and gravy

If you love pork chops, potatoes in gravy then you are going to enjoy this savory dish! Oh and you only need a salad to complete this meal.”

Creamy Pork Chops and Potatoes

Ingredients

6-8 pork loin chops (boneless or bone-in)

6 russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup

1 12 oz. can evaporated milk

3/4 C. water

1 package Lipton onion soup base

1/4 tsp.pepper

1/4 tsp. salt

French’s fried onions, optional

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

2. In a large bowl combine together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French’s Fried Onions over the top. Cover with aluminum foil and bake at 325 for 2- 2 1/2 hours. ***, REMOVE foil the last 1/2 hour to allow browning.

Source Joy in the kitchen

Court’s Cooking Notes

If your oven cooks low, increase your temperature by 25 degrees…  you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

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Two ingredients. Cook. Eat. Enjoy.

Crispy Oven Baked Barbecue Chicken

INGREDIENTS

8-10 chicken thighs and/or drumsticks (bone-in, skin on)

2 C. of your favorite barbecue sauce

2 Tbsp olive oil salt, and pepper

Directions

Preheat oven to 400 degrees F.

1. Coat the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin side down on a rimmed baking sheet. Bake for twenty minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

2. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for seven minutes.

3. Remove from the oven, baste top with barbecue sauce, and place back in oven for another seven more minutes.

4. Remove from the oven again and baste again, and place back in oven for seven more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Source Bowl of Delicious

Incredibly Juicy Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches

INGREDIENTS

3.5 to 4 lb Rump Roast

1 Pkg Zesty Italian Dressing Mix

Salt & Pepper to Taste

1 can Beef Broth (14.5 oz)

3/4 jar Peperoncinis, sliced (12 ounce jar)

8 to 10 slices provolone cheese

1 jar Giardiniera – Italian Sandwich Mix

Hoagie or steak Rolls

Directions

1. Season the rump roast on all sides with salt & pepper. Place the roast into the crock pot. Sprinkle packet of Zesty Italian dressing mix on top of the roast. Pour beef broth around roast in bottom of crock pot. Spoon Peperoncinis on top of roast and pour some of the juice in if desired. Set Crock Pot to low for eight hours.

2. Remove beef and shred by pulling with two forks. Pour some of the Juice through a strainer for Au Jus. Place shredded beef on a hoagie or french roll. Top with sliced provolone cheese and broil for two to four minutes. Top with some of the cooked Peperoncinis and Giardinieria Mix. Spoon on some au jus or dip.

Source Soul Fully Made

Savory & Delicious Chicken broccoli casserole

Broccoli Chicken Casserole with Cream Cheese and Mozzarella

Ingredients

5 C. shredded cooked chicken breast

2 broccoli heads, cut into small florets

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 tsp. Italian seasoning

3/4 C. chicken stock

8 oz (230g) softened cream cheese

1 1/2 C shredded mozzarella cheese

Fresh cracked pepper, to taste

Fresh chopped parsley, or garnish

Directions

Preheat your oven to 400ºF (200ºC) Lightly grease a baking dish with non-stick cooking spray.

1. Spread the shredded chicken in the previously prepared baking dish. Then add the minced garlic, red pepper flakes, pepper, and Italian seasoning. Stir well. Set aside.

2. In a large bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.

3. Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for twenty minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy!

Source Eat Well 101

Always grease the baking dish

There is currently no picture is available. I honestly can tell you never stop learning when you cook. Some of these recipes don’t always give you enough information., like be sure to grease pan. So I didn’t. Well the results were delicious chops with the batter still in the baking dish. And. We ate the chops with the batter on the side.

You wouldn’t have wanted to see a picture of my delicious batterless chops.

Baked Pork Chops with Buttery Cracker Crust

Ingredients

1 C Ritz crackers

1 tsp. garlic salt

1/2 tsp. pepper

2 eggs, beaten

4 bone-in pork chops

1/4 C. Butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. In a shallow bowl, combine crushed crackers, garlic salt, and black pepper and mix well. Put eggs In a separate shallow bowl. Dredge each pork chop in egg, then in the cracker mixture, and place in a single layer in a baking dish. Put pieces of butter around the pork chops.

2. Cover and bake for twenty minutes. Turn over the pork chops and bake for another twenty five minutes or until no longer pink in the center and the juices run clear. Remove foil during the last fifteen minutes of cooking.

Source Kitchme

Healthy Italian Inspired Pasta Bake

Enjoy Italian fare at the comfort of your own home with this Creamy Zucchini and Spinach Pasta Bake! You’ll love the deliciousness of this spinach pasta bake and how quick and easy it is to prepare.

Creamy Zucchini and Spinach Pasta Bake

Ingredients

1 16 oz package of pasta, uncooked (any variety)

1 onion, chopped

2 Tbsp. Olive oil

2 zucchini, cut lengthwise in half, then sliced crosswise

1 cup sliced fresh mushrooms

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container (15 oz.) BREAKSTONE’S Ricotta Cheese

1 tsp. dried Italian seasoning

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Directions

Heat oven to 375°F. Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. Cook pasta in a large pot as directed on the package. Meanwhile, heat the oil in a large skillet then stir in the onion. Cook it for three to four minutes or until crisp-tender. Add zucchini and mushrooms; cook for three to four minutes or until zucchini is crisp-tender, stirring frequently.

2. Add half of the spinach; cook for two to three minutes or just until wilted. Repeat with remaining spinach. Remove from heat. Drain the pasta.

3. Carefully add the vegetable mixture in the skillet along with the pasta sauce, pasta, ricotta, Italian seasoning and one cup of mozzarella into the previously prepared baking dish and stir gently until well combined.

4. Top with the remaining mozzarella cheese. Bake for twenty to twenty-five minutes or until casserole is heated through and mozzarella is melted.

Source Kraft Recipes

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

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