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Tag Archives: Progresso

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

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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

Insanely Delicious Chicken Bake

Ohhhh I am SO ecstatic to share this recipe with you. Why you ask?? Because it’s crazy delicious and once your family take a bite they will want it all the time.

Melt in your mouth chicken bake

Ingredients:

1 lb boneless, skinless chicken breasts, diced

3/4 C. mayonnaise or Greek yogurt

1 C. FRESH Parmesan cheese, shredded

1/2 tsp. seasoned salt

1/2 tsp. ground black pepper

4 garlic cloves, minced

1/8 tsp. red pepper flakes

1/2 C. Progresso Italian bread crumbs

Directions:

Preheat your oven to 375 degrees

1. Grease a 9 x 13 baking pan with cooking spray and place chicken evenly on bottom.

2. In a small bowl, combine the mayonnaise (or yogurt), cheese, salt, pepper, garlic cloves, and red pepper flakes. Evenly spread mixture on top of chicken, coating entirely. Sprinkle bread crumbs on top of mixture.

3. Place pan in preheated oven,and bake for thirty-thirty five minutes, or until chicken is cooked through. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!

4. Yum!!

Source The Cookin Chicks

Semi-Healthy Pork Chop Dinner

Creamy Parmesan Garlic Pork Chops

Ingredients

1.5 lb center cut boneless pork chops

1/2 medium onion sliced

2 garlic cloves minced

2 Tbsp. of olive oil

1 C. heavy whipping cream

1 oz. cream cheese

1/3 C. Progresso chicken broth

1/3 C. parmesan cheese

1/2 C. cheddar cheese

1 Tbsp. Italian seasoning

1/2 tsp. pepper and salt

Directions

1. Cook the pork chops, onion, and garlic cloves in two tablespoons of olive oil in a large skillet on medium/high heat (approx three-five minutes each side). Remove the pork chops from skillet.

2. Add the remaining of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously. Add pork chops back to sauce mixture and simmer on low for five minutes or until done.

3. Yum!

Source Kasey Trenum

Melt in your mouth Pork Chops

The best damn pork chops

Ingredients

4-6 Pork Loin Boneless Chops

3 Tbsp. Mayo

1 Packet Dry Ranch Dressing Mix

1 Garlic Clove

1 Cup Shredded Cheddar Cheese

½ C. Progresso Italian Seasoned Breadcrumbs

Preheat oven to 350 degrees.

1. Combine together Mayo, ranch mix, and garlic until well mixed. Add shredded cheese into ranch mixture and mix well. Place pork chops into a 9×13 baking dish.

2. Spread cheesy garlic ranch mixture on top of pork chops. Sprinkle Panko breadcrumbs on top of pork chops. Bake in your preheated oven for forty five minutes or until pork chops are cooked through.

Court’s Cooking Notes: Internal temp of chops should be 145-160 degrees.

Source Serendipity and Spice

All year around veggie casserole

I understand that this Tomato and Zucchini Casserole is not much of a fall recipe. But what inspired me to cook this dish is that it’s not only a healthy casserole, but it also has the Christmas colors red and green.

So overall I am going to have to say that this veggie casserole is packed full of fresh flavors of not just summer but also for any season of the year. It’s an excellent way to use up extra garden veggies. Topped with a crispy Parmesan and bread crumb topping, this side dish is a welcome addition to any meal.

Tomato and Zucchini Casserole

Ingredients

2 Tbsp olive oil

2 lb medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 7 cups)

1/2 tsp salt

1/4 tsp pepper

2 tsp finely chopped garlic

1 C grape tomatoes, halved

1/4 C chopped fresh basil leaves

1 C shredded Italian cheese blend (4 oz)

1/2 C Progresso™ Italian style panko crispy bread crumbs

1/4 C shredded Parmesan cheese

Additional chopped fresh basil leaves, optional

Directions

Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray.

1. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook seven to ten minutes, stirring frequently, until crisp tender. Stir in garlic; cook thirty to sixty seconds or until fragrant. Remove from heat.

3. Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend. In small bowl, mix bread crumbs, Parmesan cheese and remaining one tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake thirty to thirty five minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

Source Pillsbury

Parmesan-Crusted Chicken

This is an uncomplicated recipe to prepare for your family on a busy weeknight, or it would make an excellent meal to take over to your friend(s) who is sick or for a mom who recently had a baby. It’s not overwhelmingly seasoned, but it has just enough flavor to satisfy your taste buds.

Parmesan-Crusted Chicken

Ingredients

4 boneless, chicken breast cut into halves pounded thin

1/2 C Duke’s Mayonnaise

1/2 C grated parmesan cheese

1/2 C Progresso Italian seasoned or plain bread crumbs

1 Tbsp Italian seasoning

Hot cooked pasta and salad for serving optional

Instructions

Use a four or six-quart slow cooker.

In a small bowl combine the Mayonnaise, cheese, bread crumbs and Italian seasoning. Set aside. Place the chicken onto a cutting board or parchment paper and spread the Mayonnaise mixture evenly over on top of the chicken. Cover and cook on LOW for five to six hours or on HIGH for about three hours. Serve warm with pasta and a salad.

Source 365 Slow Cooker Suppers

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Pure comfort food at it’s best

I enjoy cooking pork chops. I do admit they sometimes can be challenging to prepare, though. It seems like every time I cook them they either are always undercooked or overdone.  Yes, of course, I seldom do get discouraged and frustrated as many of us cooks, and food bloggers do. However, I am extremely determined not to give up and just keep on practicing until I get my chops 100% perfect.

My least preferred of how to cook pork chops is on the stovetop, as I have a somewhat of a love-hate relationship with frying almost anything. Why you might ask??? because I can’t stand the splatter, it makes such a huge mess. And the fact I have to babysit the stovetop. I mean really. I don’t have time for that!

I can tell you for sure, though, baked pork chops turn out just as delicious and WAY juicier – if you haven’t cooked pork chops that way, you simply have to! Of course, pork chops drenched in ranch dressing, Italian bread crumbs, and Parmesan cheese pretty much proves a winner dinner!

Super juicy, baked pork chops coated with ranch dressing, Italian bread crumbs, and Parmesan cheese. A fast & easy comfort-food dinner!

Breaded Ranch Pork Chops

Ingredients

6 bone-in pork chops, rinsed and pat dry
2/3 cup ranch dressing
1 cup Progresso Italian Bread Crumbs
2 tablespoons grated Parmesan cheese

Cooking Directions

Preheat the oven to 425°F. Line a 9×13 baking dish with foil or parchment paper and lightly grease it with cooking spray. Set aside.

Pour ranch dressing into a shallow bowl. Combine bread crumbs and Parmesan in another shallow bowl. Dredge each chop in ranch dressing, then in bread crumb mixture, and then into the bottom of the previously prepared greased baking dish (Be sure to give them room around each chop to cook evenly). Bake them for twenty-five- forty minutes or until internal temperature reads 145 degrees. Leave to sit for five minutes before serving.

Source Mostly Homemade Mom

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What is your favorite recipe using bread crumbs? Share it with me in the comments below!

Cheesy Chicken

 

Last night, I had the pleasure of cooking for my Grandma again, and I made for her this delicious and cheesy stuffed chicken parmesan. I do admit though that the preparation of this dish was little messy lol, but I still had a blast. 😀 One of the things I love about this recipe is that after the chicken is finished cooking, you have all this yummy melted cheese inside each chicken. Yum, yum! Haha! I love cheese!

Stuffed Chicken Parmesan

INGREDIENTS

Three or four chicken breasts, boneless and skinless
1/8 tsp salt
1 C. mozzarella cheese
2 C. flour
6 eggs, beaten
2 C. Italian seasoning Progresso bread crumbs
1 C olive oil, for frying
3 C Hunt’s tomato sauce
½ C parmesan cheese
2 Tbsps basil

Preheat oven to 350°F. Line a baking dish with foil, grease it with non-stick cooking spray and set aside.

Directions

1. Slice a hole into each chicken breast. Next, fill the pockets evenly with the mozzarella cheese. Press the ends of the chicken together to close the hole. Divide the flour, eggs, and breadcrumbs into three separate shallow bowls.

2. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the extra. Dip the floured chicken into the egg, then into the breadcrumbs, coating it evenly. Heat the oil in a large pan over medium heat. Cook the chicken until golden brown on both sides.

3. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top. Top with the remaining of the tomato sauce, then sprinkle the parmesan and basil on top. Bake for twenty-thirty five minutes. Enjoy! 😀

Yesterday I went to my all-time favorite bookstore Barnes & Noble and bought two new cookbooks. Book one has crockpot recipes and book two has pressure cooker recipes. I cannot wait to begin sharing new recipes with you real soon.

Keep up the great work, I know you’ll be an excellent cook someday. 🙂
Thank you so very much for reading and have a great weekend!

Source BuzzFeed

Coming up next week on cooking with court

One Pan Pesto Chicken and Veggies

Layered Mexican-Style Casserole

Cider Dijon Pork Chops or Tex-Mex Chili Mac (pressure cooker)
Side Dish Brown Butter Garlic Carrots

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Yellow Squash is the new Zucchini

I have been trying my very best to live a healthy lifestyle by eating more vegetables, and I am learning how to enjoy the ones I dislike the most lol. Like, for example, asparagus and spinach. I also have attempted to eat others that I’ve never tried before. Like, for instance, Zucchini and Yellow Squash. These veggies are my new favorites. 😀 The next ones I want to try are cauliflower, eggplant and Brussels sprouts.

So anyway back to the original subject lol.

These Garlic Parmesan Yellow Squash Chips are incredibly tasty, relatively easy, crisp-tender and healthy. Not to mention they are extremely addicting. Seriously they really are delicious, and if you don’t, believe me, my plate was full of them lol.

OH! They’re also baked!! EEK!

ENJOY!

Garlic Parmesan Yellow Squash Chips

Ingredients

4 yellow squash or Zucchini
3 Tbsp. Olive oil 
1/8 tsp. salt
1/4 tsp. fresh ground pepper
1 C. Progresso Italian Style breadcrumbs
1 C. grated Parmesan cheese
1 tsp. dried oregano
1 tsp. garlic powder
cooking spray

Instructions

Preheat oven to 450.

1. Line a baking sheet with foil and set aside.
Slice squash small to medium, sliced into 1/4-inch to 1/2-inch rounds
In a large mixing dish, combine squash, olive oil, salt, and pepper; stir together until well combined. In another bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder.

2. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. Set the squash in a single layer on the previously prepared baking sheet. Lightly grease individual slice with cooking spray. This will assist with achieving a crunchier texture.

3. Bake for ten minutes; turn pan and continue to bake for eight to ten minutes, or until chips are golden brown.

Time-saving tip: For those of you who find slicing yellow squash time-consuming and or you are in a rush to go to work or school. Here is a suggestion to help yourself save time, slice the yellow squash the night before and or in the early morning on the day of when you plan on cooking this dish. Next, place the slices in two mason jars and stick them in the refrigerator.

 Source Diet Hood

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