Pork Chop Casserole

Here is another simple casserole to assemble, you just have to plan ahead so it has time to cook.

4 pork chops
1 teaspoon vegetable oil
1 cup uncooked rice (not instant)
1 can of cream of mushroom soup
1/2 package dried onion soup mix
1 can 14.5 ounce beef broth

Preheat oven to 325.

Brown pork chops in oil in skillet over medium high heat.

Place rice in casserole, pour beef broth over rice.  Sprinkle 1/2 package of onion soup over the top.  Place pork chops on top.  In a small bowl mix mushroom soup with 1/2 a can of water and pour over pork chops. 

Cover and bake at 325 for one hour and fifteen minutes.

Greek Beef Wraps

Here is a simple way to cook ground beef instead of just making burgers - enjoy.

1 pound ground beef
1 small red onion chopped
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon salt
1 chopped cucumber
1 8 oz container of light sour cream
1 garlic glove, minced
1 teaspoon dried dill
6 flour tortillas regular or whole wheat
3 chopped tomatoes
1 4 ounce package of feta cheese

Cook first four ingredients and 1/4 teaspoon salt in a skillet over medium high heat, stirring often for 7 - 9 minutes until no longer pink.  Drain grease off in colander.

Stir together cucumber, next three ingredients and remaining 1/4 teaspoon salt.  Spoon 2 tablespoons cucumber mixture down the center of the tortilla, top with ground beef , tomatoes and feta and roll up, Serve with extra cucumber mixture.

Serves 6

Southwestern Dip

Consider making this dip instead of buying cheese dip.  It is very very simple and makes a great snack with tortilla chips.   I found this recipe many years ago and my daughter Maggie also has the recipe memorized.  Every time I serve it everyone raves about it and someone always asks for the recipe.

1 8 ounce package of 1/3 less fat cream cheese
1/2 cup light sour cream
1/4 cup salsa
2 cups shredded cheddar cheese

Put all ingredients into a bowl and cream together with mixer or spoon.  Place into microwaveable bowl and heat in microwave for 2 minutes, stir and heat or another 2 - 3 minutes until it is heated through.  Or cut the middle out of a round bread loaf and put dip inside, wrap in foil and bake at 400 degrees for one and 1/2 hours. Serve with tortilla chips and enjoy!

Roasted Spiced Salmon with Wilted Spinach

Okay, yes I said salmon, don't be intimidated and don't assume you won't like because it is fish.  This is simple, very flavorful and good for you.  So just give it a shot.

1/8 cup of orange juice

1tsp orange peel
1 tablespoon of olive oil
2 teaspoon thyme leaves
1 pound salmon fillets
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 bag 10 ounces fresh spinach

To make the marinade, mix orange juice, 1 tablespoon olive oil and 1.

teaspoon of the thyme in a small bowl.  Place salmon in a glass dish.  Add the marinade. turn to coat well.  Cover and refrigerate for thirty minutes, or longer for extra flavor if you have time.

Mix orange peel, sugar, paprika, cinnamon, remaining 1 tsp thyme and salt in a small bowl.  Remove salmon from the marinade.  Place in a greased foil lined baking pan.  Discard remaining marinade.  Rub the salmon with the spice mixture.

Roast salmon in a preheated 400 degree oven for 10 - 15 minutes or until the fish flakes easily.  Meanwhile, heat 1 teaspoon olive oil in a large skillet on medium heat.  Add spinach, cook and stir until for 2 minutes or until the spinach is wilted.  Serve the salmon over the spinach.

Serves 3 - 4

Chili

Instead of opening a can of prepared chili, try using this simple recipe.  It will make a lot, but it can be frozen and easily reheated.

Chili


1 pound Ground beef
½ cup chopped onion
1 teaspoon dried garlic
1 - 2 tablespoons chili powder (start with one and taste the chili and add more based on how spicy you like your chili)
1 28 ounce can chopped tomatoes
1 40 ounce can of hot chili beans
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1 beef bouillon cube
1 tsp salt

Place ground beef and chopped onions in a large stockpot and cook on medium until the beef is brown in color. Pour beef and onions into a colander to drain off the grease.  Place beef and onions back into the stockpot and add the remaining ingredients, turn heat to high and boil stirring for 1 - 2  minutes.  Next, simmer on low for at least one hour.  You can also brown the beef and put all the ingredients into a crockpot and cook on low for 6 - 8 hours.

We like to eat this over cooked spaghetti with shredded cheddar cheese on top.  Enjoy!

Creamy Baked Chicken

This has been a favorite of our family for many years.  It is very fast and simple to put together, you just have to plan enough time to bake it. 

Creamy Baked Chicken

4 boneless, skinless chicken breasts
4 slices of swiss cheese
1 can of cream of chicken soup
1/2 cup white wine (or cooking sherry if you are not 21)
1 cup dried cornbread stuffing mix
1/4 cup butter

Preheat oven to 350 degrees.  Place chicken breasts into a 9x13 inch baking pan that has been sprayed with cooking spray. Sprinkle with salt and pepper and cover each with a slice of cheese.  Mix the soup with the wine or sherry and pour over the chicken breasts. Melt the butter and mix with the stuffing mix.  Sprinkle on top of the chicken.  Bake for 50 minutes. 

This is excellent served with rice and frozen peas.  Simply follow the package directions to prepare the side dishes.

The recipe makes four servings, and it is a little difficult to cut down because it uses a can of soup, so if you cannot find some friends to share it with you, it will keep in the refrigerator for a week. You can also freeze the leftovers in individual portions that can be defrosted and reheated in the oven or microwave.

Parmesan Chicken and Orzo with Parmesan

Give this recipe a try, it is a quick and delicous way to cook a chicken breast.  The orzo recipe that comes after it is a great side dish to seve with it.  If you decide to make both of the recipes it is a good idea to start the orzo first, then make the chicken.  If the orzo fnishes before the chicken you can turn it off and leave it in the pan as it will stay hot for up to 10 minutes.

2 boneless chicken breasts
2 teaspoon olive oil
½ teaspoon salt
¼ teaspoon pepper
4 ounces sliced or shredded mozzarella cheese
2 med tomatoes sliced, cut into ¼ inch slices
¼ cup grated parmesan
1 teaspoon dried basil

In a plastic bag or between two sheets of wax paper pound chicken to ¼ inch thickness using a meat mallet or the bottom of a glass or bottle.

Coat chicken in olive oil and sprinkle with salt and pepper. Heat 1 tsp oil in skillet over medium high heat. Cook chicken for 5 minutes per side. Reduce heat to low and  sprinkle the basil on the chicken and top it with the tomato and cheese. Cover and cook until the cheese melts.

This can also be done on the grill.

Also, the reason you pound the chicken is to make it more tender and so it will cook quicker, if want to skip the step, you can, just cook the chicken a little longer.  If you want to make sure the chicken is completely cooked you can cut into it with a knife before you put the cheese and tomato on top.  When you cut into it make sure that it is not pink at all.

Orzo with Parmesan

2 tablespoons butter
1 cup uncooked orzo pasta (orzo is a very small noodle about the size of rice)
1 14.5 ounce can of chicken broth
1/2 cup grated parmesan cheese
1 tablespoon dried basil
salt and pepper to taste

Melt butter in skillet over medium high heat.  Stir in orzo and saute until lightly browned.  Stir in chicken broth and basil and bring to a boil.  Cover and reduce heat to low and simmer until orzo is tender and the liquid is absorbed, about 15 - 20 minutes.   Mix in parmesan cheese  and season with salt and pepper and it is ready to serve.   This recipe serves four people, but it will keep in the refrigerator for up to week, it can be reheated in the microwave.

Farfalle with Sausage, Tomatoes and Cream

2 tablespoons olive oil
1 pound sweet italian sausage, removed from casings (skin)
1/2 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves minced
1 28 ounce can of tomatoes
1/2 cup half and half

1 pound farfelle (bow tie) pasta
1 tsp dried basil
2 tablespoons parmesan cheese

Heat oil in skillet over medium high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with the back of a fork for about 5 minutes. Add onion and garlic; saute
until onion is tender and sausage is browned, about 3 minutes longer.  Add tomatoes and cream. Season to taste with salt and pepper.

Meanwhile cook pasta in boiling salted water. Drain and reserve one cup cooking liquid. Return pasta to pot and add sausage mixture and a little bit of cooking liquid if mixture is dry. Sprinkle with basil and cheese.

This recipe will feed 4- 6 people, but it will last at least a week in the refrigerator.