Archive for the ‘Favorite Recipes’ Category

Pork Chops Paprikash

I’m not a big pork chop fan, but when they go on sale I still buy them. This is my all time favorite pork chop recipe and so simple to make. I found it in The Low-Carb Bible cookbook. It gets rave reviews everytime I serve it!

2 tsp butter
1 med onion, thinly sliced
1 1/4 tsp paprika
1 tsp garlic salt
1/2 tsp black pepper
4 (5-6 oz) bone-in center cut pork chops, 1/2 inch thick
1/3 c well drained sauerkraut
1/3 c sour cream

Preheat broiler.

Separate onions into rings. Cook in butter over med-high until golden brown and tender.

Mix 1 tsp paprika, garlic salt and pepper and spread over both sides of pork chops. Place pork chops in broiler pan.

Broil 4-5 inches from heat for 5 minutes. Turn; broil 4-5 minutes or until chops are barely pink in the center.

Combine onion, sauerkraut, sour cream and 1/4 tsp paprika. Spread the mix over pork chops and return to broiler for about a minute.

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Tortilla Rollups

My aunt made this recipe for me 11 years ago and I always get rave reviews when I bring it for food days at work.

16 oz cream cheese, softened
flour tortillas
1 diced red pepper
2 diced jalapenos
chili powder

(Adjust pepper and jalapenos to your taste.) Mix cream cheese, peppers, jalapenos. Spread a layer of the mix on tortilla, sprinkle with chili powder. Roll tight, cut off edges (and eat them) then slice into 1 inch rolls.

Fruited Bagel

2 Servings

1 bagel, any kind
cream cheese, any kind
fruit or veggie, sliced or chopped, any kind

Split bagel in half. Top thickly with cream cheese, then fruit.

Our favorite versions:
Cinnamon raisin or brown sugar bagel, plain cream cheese, apple slices
Plain bagel, strawberry cream cheese, blueberries
Blueberry bagel, plain cream cheese, strawberries
Tuscan flavored bagel, plain cream cheese, peppers and onions or broccoli

‘Healthy’ Pancakes

020I have a hard time believing pancakes could ever be healthy, but I think with a couple extra ingredients… they come close to being healthy. I use frozen fruit (soaked in water until thawed), but I’m sure canned or fresh would work just as well. You can find flaxseed in the bulk barrels at the grocery store. Use a coffee grinder or food processor to grind them.

fyi: My pancakes look like footballs because I use my omelet maker to make them.

For 1 pancake:

1/2 c pancake mix
6-8 tbsp water
1 tbsp flaxseed, ground
1/4 c frozen fruit, chopped

Mix pancake mix and water. Add ground flaxseed, mix and add fruit. Cook as directed on pancake mix package.

Italian Pasta Salad

017This is perfect for potlucks or work-related food events. No need to try and squish it into the fridge at work, just put your dish in a paper bag and wait until lunchtime.

Halve the recipe if you’re making it for your family.

 

2 lb big shell pasta, cook it and cool it
1 green, red and yellow pepper, chopped
1 med purple onion, chopped
2 cans black olives, chopped (optional)
1 bottle Zesty Italian dressing
2 c shredded cheddar cheese (optional)

Mix pasta and veggies. When ready to serve, mix in dressing and cheese.

Ranch Chicken

You can make this either as chicken breasts or chicken nuggets. I usually serve it with creamy pesto pasta and broccoli.

2 Servings

2 chicken breasts
1 1/2 c Ranch dressing
3/4 c bread crumbs

Preheat oven to 350. Grease foil-covered baking sheet.

Marinate chicken in Ranch dressing for 1-8 hours. Dip chicken in bread crumbs.

Breasts: Bake for 15 minutes. Turn. Bake another 15-20 minutes or until juices run clear.

Nuggets: Bake for 10 minutes. Turn. Bake another 10-15 minutes or until juices run clear.

Mini Meatloaves

This is my daughter’s favorite meatloaf recipe. Since it’s just the two of us, I cut the ingredients in half. I serve it with green beans and mashed potatoes. It’s a hit everytime!

Our version:
1/2 c water
1/8 c beef gravy
1 lb ground beef
1/2 pkg (or 3 oz) Savory Herb or Cornbread stuffing 
1 egg, beaten

Preheat oven to 400. Mix water, gravy, beaten egg and stuffing. Add to ground beef. Mix.

Shape into 2 oval loaves on foil-covered baking sheet. Bake 30 min or until internal temp is 160.

Instead of meatloaf, you can also shape the mixture into 16 meatballs and bake for 20 minutes.

The original version:
www.kraftfoods.com/kf/recipes/mini-meatloaves-66302.aspx

Tip: Ice cube trays are a perfect way to freeze 1/8 c of beef gravy.