Cleaning Products Door
Thanks again to Pinterest for this awesome idea. Simply hang a shoe bag over the back of a door. Ours is in the laundry room. We love that all these products are not “lost” undeer the kitchen sink. It is so easy to have everything at our fingertips.
Spinach Stuffed Pork Chops
Pictures shown are for half the recipe. Also, I used canned mushrooms this time around and mushroom gravy. The pork is pork tenderloins but any thick cut pork chops are just fine.
10 oz. frozen chopped spinach
Thaw spinach and squeeze out the excess water between paper towels. Set aside.
This isn’t a very attractive picture but I have found this method works the best for getting all the water out of the spinach.
1 tsp. olive oil
1/2 cup chopped onion
1 tsp. minced garlic, fresh or bottled
3/4 cup chopped mushrooms, fresh or canned
1/2 tsp. bon appetit seasoning
1/8 tsp. pepper
1/8 tsp. nutmeg
Heat oil in a non-stick skillet. Add chopped onion, gralic, chopped mushrooms, bon appetit seasoning, pepper and nutmeg and saute over medium heat until onions are tender.
Remove from heat and add this mixture to the spinach and combine.
4 center cut pork chops, at least 1 inch thick
Trim any fat off of the pork chops. Cut a pocket into each pork chop and stuff with the spinach mixture. Secure with toothpicks.
2 tsp. olive oil
1 tsp. italian seasoning
dash bon appetit
Heat oil in skillet at medium to medium high heat. Sprinkle oil with italian seasoning and bon appetit.
Brown chops in hot oil on both sides.
When chops are brown, transfer to a baking dish.
1 1/2 cups fat-free chicken broth
3 T. marsala wine or apple juice
Add chicken broth and wine/apple juice to the skillet. Stir for a minute to collect any drippings from the pan.
Pour over pork chops.
Cover and bake at 350 degrees for 30 minutes. Remove cover and bake an additional 5 – 15 minutes or until done. This additional time depends on the thickness of your chops. You can check this with a meat thermometer – should read 165 degrees.
Remove chops to serving platter. Don’t forget to remove the toothpicks!
2 T. dry pork, mushroom or brown gravy mix – really, any flavor is great.
1/2 cup sliced mushrooms, fresh or canned
Return juices to the skillet, add pork gravy mix and sliced mushrooms. Simmer until gravy thickens and mushrooms are tender. Pour over pork chops.
SPINACH STUFFED PORK CHOPS pictured with Oven Roasted Asparagus – recipe in this blog.
FULL RECIPE WITHOUT PICTURES –
SPINACH STUFFED PORK CHOPS
10 oz. frozen chopped spinach
Thaw spinach and squeeze out the excess water between paper towels. Set aside.
1 tsp. olive oil
1/2 cup chopped onion
1 tsp. minced garlic, fresh or bottled
3/4 cup chopped mushrooms, fresh or canned
1/2 tsp. bon appetit seasoning
1/8 tsp. pepper
1/8 tsp. nutmeg
Heat oil in a non-stick skillet. Add chopped onion, garlic, chopped mushrooms, bon appetit seasoning, pepper and nutmeg and saute over medium heat until onions are tender.
Remove from heat and add this mixture to the spinach and combine.
4 center cut pork chops, at least 1 inch thick
Trim any fat off of the pork chops. Cut a pocket into each pork chop and stuff with the spinach mixture. Secure openings with toothpicks.
2 tsp. olive oil
1 tsp. italian seasoning
dash bon appetit
Heat oil in skillet at medium to medium high heat. Sprinkle oil with italian seasoning and bon appetit
1 1/2 cups fat-free chicken broth
3 T. marsala wine or apple juice
Add chicken broth and wine/apple juice to the skillet. Stir for a minute to collect any drippings from the pan. Pour over pork chops.
Cover and bake at 350 degrees for 30 minutes. Remove cover and bake an additional 5 – 15 minutes or until done. This additional time depends on the thickness of your chops. You can check this with a meat thermometer – should read 165 degrees.
Remove chops to serving platter. Don’t forget to remove the toothpicks!
2 T. dry pork, mushroom or brown gravy mix – really, any flavor is great.
1/2 cup sliced mushrooms, fresh or canned
Return juices to the skillet, add pork gravy mix and sliced mushrooms. Simmer until gravy thickens and mushrooms are tender. Pour over pork chops.
Oven Roasted Asparagus
This is such an easy and elegant way to serve asparagus. The asparagus gets a slightly nutty flavor after roasting, which makes it even more delicious.
Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.
Oven Roasted Asparagus pictured with Spinach Stuffed Pork Chops.
Desired amount of Asparagus
We learned this awesome tip from Rachel Ray. Bend each piece of asparagus separately and it will magically break right where the woody part starts, leaving you with the tender stem of the asparagus.
Preheat oven to 350 degrees.
Olive oil
Pour a tiny bit of olive oil on asparagus and mix them around with your hands so each piece is coated with olive oil. The olive oil will spread quite easily so use a very small amount. Or, lightly spritz asparagus spears with olive oil.
Salt
Dry Hidden Valley Ranch Dressing mix (optional)
Roasted Slivered Almonds (optional)
Lay asparagus spears on a cookie sheet, preferably in a single layer. Sprinkle with a little salt. You can also sprinkle with dry Hidden Valley Ranch Dressing mix for a delicious flavor. We also love to sprinkle on some roasted almonds.
Bake at 350 degrees for 15 – 20 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife.
Like this:
Savory Chicken Stuffing Bake
(I used chicken tenders this time around.)
1 package (6 oz.) Chicken Stove-Top Stuffing mix
Prepare stuffing mix according to package directions using only 2 T. of margarine instead of the 4 T. that is called for on the box. Do not let it stand as directed on package.
1 can (10 3/4 oz.) 98% fat-free cream of chicken soup (or mushroom)
1/3 cup milk (milk can be omitted if you want a thicker sauce)
1 tsp. parsley
1/4 tsp. pepper
1/2 tsp. garlic granules
1/2 tsp. onion powder
Combine soup, milk and seasonings.
At the last minute, we decided to add the seasonings – not shown in the picture.
6 skinless boneless chicken breasts (or equivalent chicken tenders)
In a 9 x 13 pan, arrange 3 pieces of chicken on each side and spoon stuffing down the middle. Pour soup mixture over the chicken. Cover with foil.
Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake for another 10 minutes or until chicken is done.
Makes 6 servings
Recipe Source: Revised from Campbell’s Deliciously Easy Recipes – page 32
Food Storage: All ingredients, except the chicken can be stored in your pantry.
1 can (10 3/4 oz.) 98% fat-free cream of chicken soup (or mushroom)
1/3 cup milk (milk can be omitted if you want a thicker sauce)
1 tsp. parsley
1/4 tsp. pepper
1/2 tsp. garlic granules
1/2 tsp. onion powder
Preheat oven to 350 degrees.
Prepare stuffing mix according to package directions using only 2 T. of margarine instead of the 4 T. that is called for on the box. Do not let it stand as directed on package.
In a 9 x 13 pan, arrange 3 pieces of chicken on each side and spoon stuffing down the middle.
Combine soup, milk, parsley and seasonings.
Pour over chicken and cover with foil.
Bake 45 minutes. Uncover and bake 10 minutes more or until chicken is done.
Makes 6 servings
Recipe Source: Revised from Campbell’s Deliciously Easy Recipes – page 32
Food Storage: All ingredients, except the chicken can be stored in your pantry.
Lid Door
I know this isn’t a recipe but I just had to share this because I am just so excited about it! Storing the lids to the pans has been a thorn in my side that I finally found a way to solve. Thank you Pinterest! Normally this would go on the inside of a pantry door in the kitchen but our pantry has sliding doors so I put this in a hall closet that is just off of the kitchen. I am excited every time I open that door! With just 4 bathroom towel bars screwed to the inside of the closet door – problem solved! The lids fit so nicely and are easily at our fingertips when needed.
Chocolate Chocolate Chip Cookies
My friend Julie at Weight Watchers told me to take the Pumpkin Chocolate Chip Cookie recipe (in this blog) but use a chocolate cake mix instead of the spice. This is the result and believe me when I tell you that they are very dangerous to have in the house! They are SO good! Portion control people! Keep them in the freezer and just take out what you plan to eat or I can guarantee that you will eat the entire batch. Don’t say I didn’t warn you! Just 3 ingredients make the most delicious cookies ever! (Picture shows a 29 oz. can of pumpkin because that is all the store had at the time. I was making these and the Pumpkin Chocolate Chip cookies at the same time so I just split the can between the two recipes – 14 5/8 oz. per recipe).
Preheat oven to 350 degrees.
1 (15 oz.) can pumpkin
1 chocolate cake mix
Combine pumpkin and cake mix. Mix well.
3/4 cup mini chocolate chips (4 3/4 oz.)
Add chocolate chips. Mix well.
Drop by teaspoons onto cookie sheet. Make 35 cookies.
Make sure to get 35 cookies – so each cookie is 2 PointsPlus.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the chocolate cake mix for other flavors such as spice or carrot. See Pumpkin Chocolate Chip recipe in this blog.
Freeze: These cookies free well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
FULL RECIPE WITHOUT PICTURES:
CHOCOLATE CHOCOLATE CHIP COOKIES
1 (15 oz.) can pumpkin
1 chocolate cake mix
3/4 cup mini chocolate chips (4 3/4 oz.)
Preheat oven to 350 degrees.
Mix pumpkin with dry cake mix.
Add chocolate chips.
Drop by teaspoons onto sheet. Make 35 cookies.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the chocolate cake mix for other flavors such as carrot or spice. See Pumpkin Chocolate Chip recipe in this blog.
Freeze: These cookies free well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
Pumpkin Chocolate Chip Cookies
Yep – that’s it! Just 3 ingredients!
(Picture shows a 29 oz. can of pumpkin because that is all the store had at the time. I was making these and Chocolate Chocolate Chip cookies at the same time so I just split the can between the two recipes – 14 5/8 oz. per recipe).
Preheat oven to 350 degrees.
1 (15 oz.) can pumpkin
1 spice cake mix
Combine pumpkin and cake mix.
Mix well.
3/4 cup mini chocolate chips (4 3/4 oz.)
Add chocolate chips. Mix well.
Drop by teaspoons onto cookie sheet.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the spice cake mix for other flavors such as carrot or chocolate. See Chocolate Chocolate Chip recipe in this blog. Oh yum! Also, you can use butterscotch chips.
Total calories is 2,387. Divide by how many cookies you make. I usually make 36 small cookies.
Freeze: These cookies freeze well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
FULL RECIPE WITHOUT PICTURES:
PUMPKIN CHOCOLATE CHIP COOKIES
1 (15 oz.) can pumpkin
1 spice cake mix
3/4 cup mini chocolate chips (4 3/4 oz.)
Preheat oven to 350 degrees.
Mix pumpkin with dry cake mix.
Add chocolate chips.
Drop by teaspoons onto sheet. Make 35 cookies.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the spice cake mix for other flavors such as carrot or chocolate. See Chocolate Chocolate Chip recipe in this blog. Oh yum!
Total calories is 2,387. Divide by how many cookies you make. I usually make 36 small cookies.
Freeze: These cookies free well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
Spinach-Stuffed Chicken
1 (10 oz.) package frozen chopped spinach, thawed
½ cup cottage cheese
1/3 cup dry bread crumbs
1 T. minced green onion
¼ – ½ tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. nutmeg
1 large egg white, slightly beaten
6 skinless boneless chicken breasts
brown gravy (optional)
fresh mushrooms (optional)
Drain spinach and press between paper towels until barely moist.
Combine spinach and next 7 ingredients in a bowl.
Cut a horizontal slit through thickest portion of each chicken breast to form a pocket.
Divide spinach mixture evenly among the chicken.
Cover and chill stuffed breasts for an hour.
Cook in a large non-stick skillet over medium heat, turning occasionally until done.
Top with brown gravy if desired. (I added some mushrooms to the gravy)
Makes 6 servings
Roasted New Potatoes
18 oz. red potatoes, cut in bite-size pieces
1/2 T. olive oil – Drizzle with olive oil and toss to coat.
Season with favorite seasonings – any of the following. We used garlic and Hidden Valley Ranch dry dressing mix.
Ranch dressing
Dry onion soup
Garlic
Seasoned salt
parmesan cheese
Spread potatoes in a single layer on a cookie sheet.
Bake at 350 degrees for 45 mins or until tender.
Pictured with Lazy Man Chicken Cordon Bleu
Note: 18 oz. raw potatoes = 14 oz. cooked potatoes
FULL RECIPE WITHOUT PICTURES
ROASTED NEW POTATOES
18 oz. red potatoes, cut in bite-size pieces
1/2 T. olive oil
Season with favorite seasonings –
Ranch dressing
Dry onion soup
Garlic
Seasoned salt
parmesan cheese
Bake at 350 degrees for 45 mins or until tender.
Note: 18 oz. raw potatoes = 14 oz. cooked potatoes
Yogurt Parmesan Chicken
Please don’t let the name of this chicken scare you away. Some people shy away from recipes with yogurt in them. Believe me – this recipe is worth trying – and when you do , you will make it over and over. It is so delicious.
20 reduced-fat Ritz crackers
1 tsp. garlic granules
½ tsp. onion salt
¾ cup fresh grated parmesan cheese
Crush crackers and mix in garlic granules, onion salt and grated parmesan cheese.
I find it easiest to put the crackers in a zip lock bag.
You can either crush them with your hands or use the bottom of a glass.
Add the other seasonings and parmesan cheese.
1 individual container of plain yogurt
4 boneless, skinless chicken breasts
1 T. melted Brummel and Brown butter (not shown in pictures)
Melt butter and pour ½ into baking pan that has been lined with tin foil.
Pat chicken dry with a paper towel.
Coat chicken with yogurt on both sides.
Coat with crumb mixture on both sides.
Place in pan and drizzle the remaining butter on top.
(I cut these chicken breasts in half the long way because we were in a hurry to eat and this helped them cook a little faster.)
Cover and bake for 45 minutes at 350 degrees.
Take foil off and bake 15 minutes more.
Could take longer, depending on the size of the breasts.
Recipe Source: revised from Tami A.
FULL RECIPE WITHOUT THE PICTURES:
YOGURT PARMESAN CHICKEN
20 reduced-fat Ritz crackers
1 tsp. garlic granules
½ tsp. onion salt
¾ cup fresh grated parmesan cheese
Crush crackers and mix in other ingredients.
1 individual container of plain yogurt
4 boneless, skinless chicken breasts
1 T. melted Brummel and Brown butter
Melt butter and pour ½ into baking pan that has been lined with tin foil.
Pat chicken dry with a paper towel.
Coat chicken with yogurt on both sides.
Coat with crumb mixture on both sides.
Place in pan and drizzle the remaining margarine on top.
Cover and bake for 45 minutes at 350 degrees.
Take foil off and bake 15 minutes more.
Could take longer, depending on the size of the breasts.
Recipe Source: revised from Tami A.
