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| Mushroom Risotto & Italian Sausage |
Mon - Pork Chops
Tue - Fiesta Crock Pot Chicken
Wed - Mushroom Risotto
Thur - Teriyaki Meatballs
Fri - Oven Beef Stroganoff
Pan Fried Pork Chops
4-6 (about 1 1/2 lb) pork chops
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| Pan Fried Pork Chop Dinner |
1 egg
3/4 cup bread crumbs (I use Progresso Italian)
Oil to coat the bottom of the pan (veg or canola)
flour coating:
1/2 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chops in the 1 st bowl. let set in the milk for 5 minutes. One chop at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the chop. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet (with a lid) on med-high heat. Add chops one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chop should reach 160F. Let rest 5 minutes on the cooling rack to drain oil. Serve with mashed potatoes and milk gravy (recipe follows).
Milk Gravy
About 1 tbsp Pan drippings from meat (chops, bacon, sausage, ect)
2 tbsp butter
2 tbsp leftover flour coating (or AP flour + seasoning salt)
salt and pepper to taste
3 cups milk
Scrap the pan and get the chucks out. Melt the butter in the pan on high heat. using a whisk, add the flour coating mix to the pan, turn down the heat to low and stir for 2 minutes or until it smells nutty. Turn the heat back up to high and add the milk, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary
Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).
TERIYAKI MEATBALLS WITH RICE (Pampered Chef)
1 pound 93% lean ground turkey
1/4 cup plain dry bread crumbs
1 teaspoon peeled and finely chopped fresh gingerroot
1/2 teaspoon salt
2 teaspoons vegetable oil
3/4 cup teriyaki baste and glaze
1 small red or green bell pepper, diced
1 can (8 ounces) pineapple chunks in juice
1/2 cup thinly sliced green onions with tops
2 cups hot cooked rice
DIRECTIONS
In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter.
Heat oil in (12-in.) Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice.
Yield: 4 servings Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g
Cook's Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores.
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