These pork chops smelled so wonderful as they were cooking. I had to cook them before we left for T-Ball practice & the whole time we were at practice I couldn't stop thinking about sinking my teeth into them when I got home. Well, my taste buds were not disappointed. They were tasty.
Ingredients
1/3 cup butter, cubed
2/3 cup butter and herb-flavored mashed potato flakes
2/3 cup grated Parmesan cheese
3/4 teaspoon garlic powder
4 bone-in center-cut pork loin chops (6 ounces each and 1 inch thick)
2 tablespoons canola oil
Directions
In a shallow bowl, melt butter. In a large resealable plastic bag, combine the potato flakes, cheese and garlic powder. Dip chops, one at a time, in butter, then place in bag; seal and shake to coat. In a large skillet, cook chops in oil over medium heat for 7-8 minutes on each side or until meat juices run clear.
I served this with steamed broccoli & rice pilaf. The kids ate like there was no tomorrow.
Friday, March 6, 2009
Macaroni Vegetable Soup
This hearty soup is ready in literally minutes. We really like this & it is great for lunch the next day.
Ingredients
1 package (1.4 ounces) vegetable soup mix
1 envelope (.6 ounce) cream of chicken soup mix
2 cans (5-1/2 ounces each) spicy tomato juice (I actually used 1 large can of regular tomato juice)
4 cups water
2 cans (15 ounces each) mixed vegetables, drained (I used the one with carrots, peas, green beans, Lima beans)
Dash crushed red pepper flakes
Dash dried minced garlic
1/2 cup uncooked elbow macaroni
Directions
In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally.
Ingredients
1 package (1.4 ounces) vegetable soup mix
1 envelope (.6 ounce) cream of chicken soup mix
2 cans (5-1/2 ounces each) spicy tomato juice (I actually used 1 large can of regular tomato juice)
4 cups water
2 cans (15 ounces each) mixed vegetables, drained (I used the one with carrots, peas, green beans, Lima beans)
Dash crushed red pepper flakes
Dash dried minced garlic
1/2 cup uncooked elbow macaroni
Directions
In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally.
Chili Cheese Dog Casserole
This was so tasty. It tasted like a yummy corn dog. My son absolutely loved it.
Ingredients
1 package (8-1/2 ounces) corn bread/muffin mix
1 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
1 can (15 ounces) chili with beans
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp chili powder
1 c. (4 ounces) shredded cheddar cheese, divided
Directions
Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over prepared corn bread. Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.
Ingredients
1 package (8-1/2 ounces) corn bread/muffin mix
1 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
1 can (15 ounces) chili with beans
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp chili powder
1 c. (4 ounces) shredded cheddar cheese, divided
Directions
Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over prepared corn bread. Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.
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