Italian Pork Chops

Italian Pork Chops

1/2 c Bisquick
1/3 c italian dressing
1/2 c garlic herb bread crumbs
1.5 lbs boneless pork loin chops (4 pieces)
2 tbsp vegetable oil

1. In separate shallow dishes, place Bisquick mix, dressing, and bread crumbs. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10-15 minutes longer or until pork is no longer pink in center. Serve immediately.

Skillet Chicken Parmesan

Skillet Chicken Parmesan

3/4 C Bisquick mix
1 tsp italian seasoning
2 tbsp grated parmesan
1 egg
1 lb boneless skinless chicken breasts
3 tbsp olive oil
1 jar pasta sauce (26 oz)
1 cup mozzarella cheese
hot cooked pasta

1. In shallow dish or pie plate, mix Bisquick mix, italian seasoning, and parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.

2. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes, turning once, until golden brown. Cover; cook 8-10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170*F). Remove from skillet to plate.

3. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with mozzarella cheese. Cover; cook 2-3 minutes or until bubbly and cheese is melted. Serve over cooked pasta.

Pumpkin Cheesecake

From the Nov/Dec 2003 issue of Weight Watchers magazine.

Ingredients:

1 1/3 c graham cracker crumbs
2 tbsp granulated sugar
2 tbsp unsalted butter, melted
2 egg whites, lightly beaten
1 1/2 lbs light cream cheese (neufachtel), at room temperature
1/2 c packed light brown sugar
1 3/4 c pumpkin puree
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground mace
1/4 tsp salt
1 c light sour cream
1 large egg, lightly beaten

1. Preheat the oven to 325*F. Spray a 10-inch round cake pan (or springform pan) with nonstick spray; line the bottom with a circle of wax paper.

2. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tbsp of the beaten egg whites; mix well. Press the graham mixture into the pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly.

3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mac and salt; beat 3-4 minutes. Add the sour cream and beat 2-3 minutes. Add the egg and remaining egg whites and beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.

Per serving (serves 12): 220 cal, 8 g fat, 4 g sat fat, 40 mg chol, 320 sod, 28 g carb, 2 g fiber, 8 g protein, 80 mg calc.

Falen's Baked Potato Soup

5-6 medium size russet potatoes
2/3 cup butter
2/3 cup flour
4 cups milk (more or less depending on preferred thickness)
1 lb bacon, cut into 1/2" pieces and fried crispy
4 cups cheddar cheese
1 cup sour cream
salt and pepper to taste
sliced green onions (optional)

Poke holes in potatoes and bake at 400 degrees for approximately 45 minutes, or until a fork inserted into the potato does so easily. Allow to cool, then peel and dice cooked potatoes.

In a large stock pot, melt butter over medium heat and sprinkle in flour. Whisk continuously until flour turns lightly brown/golden. Whisk in milk slowly to prevent flour from clumping. After there are no lumps remaining, stir in cheese and stir til melted. Stir in potatoes, bacon, and sour cream. Season to taste. Stir til hot, and serve with sliced green onions on top.

Spinach Stuffed Chicken Parmesan w/ Marinara Sauce

I'm excited to begin posting pictures along with my creations. I should have started doing this ages ago!

Marinara Sauce:



28 oz canned diced tomatoes
6 oz canned tomato paste
1 tablespoon italian seasoning, crushed
1/4 c shredded parmesan cheese
1/2 tablespoon minced garlic
1/4 c dehydrated onion flakes
pinch of sugar
salt and pepper to taste


Place everything in the crockpot and cook on low 4-6 hours. Makes approx 6 cups (12 servings)



Yummy goodness :)


Stuffed Chicken Parmesan:


1 lb boneless skinless chicken breast, in 4 even pieces
1/2 c seasoned breadcrumbs
2 tablespoons flour
salt and pepper to taste
1 egg
1 cup thawed frozen chopped spinach, drained
4 wedges Laughing Cow Light Garlic & Herb cheese

Place chicken breasts between sheets of saran wrap; pound with a meat mallet til approximately 1/4" thick. Spread one cheese wedge on each slice; top with 1/4 c spinach. Repeat. Roll each piece up, dip in egg, then dredge in the breadcrumb/flour mixture. Place on a cooking rack on top of a cookie sheet; spray with cooking spray. Bake at 350 degrees for 45 minutes.
Finished product:



Nutritional information:

Marinara Sauce: (1/2 cup) 39 Calories; 1g Fat (25.6% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 87mg Sodium

Spinach Stuffed Chicken Parmesan: (1 roll) 263 Calories; 5g Fat (18.6% calories from fat); 35g Protein; 17g Carbohydrate; 3g Dietary Fiber; 129mg Cholesterol; 795mg Sodium

BBQ Beans

These are so good. Recipe makes approximately 5 cups, so about 10 servings. These freeze well, too. Just toss them in a ziploc and lay flat to freeze.

BBQ Beans

1/2 pound turkey bacon
1 can kidney beans, drained and rinsed
1 can pinto beans, canned, drained and rinsed
1 can Van Camp's Pork & Beans
1/4 cup brown sugar
1/4 cup sugar
1 1/2 tablespoons vinegar
1 cup ketchup

Slice bacon into small chunks; fry til crispy. In a large saucepan, dump all the ingredients in and stir to combine. Simmer over medium heat for approximately 10 minutes.

Serves 10. Per serving: 233 Calories; 5g Fat (27.1% calories from fat); 6g Protein; 23g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 711mg Sodium

Okie Hot Dogs

Total comfort food - my brothers and I grew up on these. I've said many times my mom wasn't the bestest cook in the world, but we adored these. I serve them to my own kids now to continue on the yumminess. Beyond simple - so simple, they're not really a recipe. But worth a shot.

Okie Hot Dogs

1 pack (8 ct) hot dogs, any variety (I get all beef franks)
1 to 1.5 cups prepared mashed potatoes
3-4 slices Kraft American Singles

Slice hot dogs lengthwise, being careful to come close, but not completely cutting in half. Spread open and cover with mashed potatoes. Continue until remaining hotdogs are all covered with mashed potatoes. Open cheese slices, fold into thirds, and cover the length of each hot dog.

Bake at 350 degrees til cheese is melted. It doesn't take long, so watch it.