Pork Chop Paprikash

Pork Chop Paprikash
from Campbells Kitchen

1 tablespoon olive oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
2 large onions, thinly sliced (about 2 cups)
1 teaspoon paprika
1 can (10 3/4 ounces) Condensed Tomato Soup
1/4 cup water
1/2 teaspoon ground black pepper
1/4 cup sour cream
Hot cooked egg noodles

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.

2. Reduce the heat to medium. Stir the onions and paprika in the skillet and cook until the onions are tender, stirring occasionally.

3. Stir the soup, water, black pepper and sour cream in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the noodles.
Makes: 4 servings.

Mediterranean Chicken & Artichoke with Spinach & Toasted Pine Nut Couscous

This is my own Creation.
Mediterranean Chicken, Artichoke, and Spinach with Toasted Pine nut Couscous.
Ingrediants:
2 lbs Chicken breasts
1 Can Artichoke Hearts w/ Brine
1 med. Onion Chopped
1 Clove Chopped Garlic
1 Can (14 oz) reduced sodium Chicken Broth
1 Medium Zucchini
1 Cup Halved Grap Tomatoes or 1/2 Cup Roasted Red Tomatoes
2 Cups Fresh Spinach (about 2 handfuls)
1 Box Toasted Pine Nut Mediterranean flavored couscous
2 Tbs. Mediterranean Spice
1/4 tsp. Crushed Red Pepper Flakes
1/4 Cup Balsamic Vinegar

Chopped Parsely for Garnish

Method:
In a slow cooker combine chicken broth, chicken breasts, can of Artichoke hearts, onion, garlic, and spices. Cook for 3-4 hours
Place Chopped Zucchini, Tomatoes, Spinach, and Balsamic Vinegar in pot. Cover and cook for about 15 minutes or until cooked completely.
Remove Chicken & vegetables with a slotted spoon and set aside. Stir Couscous mix into the remaining liquid. Cover and cook 5 minutes or until the remaining liquid is absorbed.

Serve Chicken and Veggies over Coucous. Sprinkle Chopped Parsely over top.
Enjoy!

Soba Noodle Bowl

Ingrediants:

•1 pound Soba Noodles (Soba are buckwheat noodles used in Japanese cooking. Found in the oriental section of your local grocer. Can also substitute with Whole Wheat Spagetti noodles)
•Salt and freshly ground pepper
•1 tablespoons olive or grapseed oil
•1 pound medium shrimp, tails off, deveined
•4 scallions, cut into 2-inch pieces
•2 handfuls of string beans (about 1/2 pound), cut lengthwise into strips
•1 red bell pepper, cut into strips
•1 green bell pepper, cut into strips
•3 cloves garlic, chopped
•1/2 cup orange marmalade
•1/4 cup Tamari (dark soy sauce)
•1/2 cup chicken stock
•2 teaspoons hot sauce
•1 tablespoon toasted sesame seeds (optional garnish)

Preparation:
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the noodles and cook to al dente.

Place a large skillet over high heat and add 1 tablespoon canola oil, once around the pan. Add the shrimp and vegetables and stir fry for 4-5 minutes until shrimp are pink and firm.

While the vegetables are cooking, in a medium mixing bowl, whisk together the marmalade, Tamari, chicken stock, hot sauce and some freshly ground black pepper.

Drain the soba noodles and toss them with all the ingredients in the skillet. Pour the sauce over the pan, toss to combine and then adjust the flavors – you can add a splash more stock or soy or hot sauce to your taste. Garnish noodles with toasted sesame seed sprinkles, if desired.

Leftover Pot Roast= Beef Tacos

Shredded Pot Roast Tacos
Ingredients:
•1 pound leftover pot roast Whatever type you have. (roast needs to be able to shred)
•1 14.5 ounce can petite diced tomatoes
•1 cup beef stock
•2 teaspoons chili powder
•2 teaspoons cumin
•Tortillas
•Lettuce
•Cilantro
•Sour cream
•Avocado
•Lime wedges
Method:
I love using leftovers and creating another meal. If you have lots of meat for the tacos, it can be frozen and reheated when you are ready to eat.
1. In a large skillet over medium heat, heat the leftover pot roast, shredding it as it becomes warm.
2. Add tomatoes, stock, chili powder and cumin. Stir ingredients together and cover. Let roast simmer in the sauce for about 15 minutes, until heated through and the roast is completely shredded.
3. Serve taco meat in warmed tortillas and top with your choice of garnishes.

Sloppy Joes Gumbo Style

I swear these Sloppy Joes are the reason my husband married me. The first time I made them he had 3. Add a green salad and you have a delicious meal.

Ingrediants:
1 lb. Ground Beef or Ground Turkey
1 med. Onion Chopped
1/2 Green/Orange/or Red Bell Pepper (Orange is especially good)
1 Cup Ketchup
1/8 Cup Mustard
1 Can Chicken Gumbo Soup
1/4 Cup Water
1/2 tsp. Worcestershire sauce
1 clove garlic minced (or substitute 1/2 tsp garlic powder
1/2 tsp. Pepper


Method:
Brown Meat and add onions and Bell pepper to saute.
Add the rest of the ingrediants and simmer for 1/2 to 1 hour. Stirring occasionally.
Serve on Whole Wheat Hamburger Buns. Yummo

Blackened Chicken & Sweet Cilantro Dressing

Blackened Chicken
Ingredients:
•4 boneless skinless chicken breasts
•2 Tablespoons blackening seasoning
•5 - 6 c. Romaine lettuce, chopped
•1 cup diced watermelon, peaches or blueberries (any combination will work)
Method:


Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing.
Sweet Cilantro Dressing
Ingredients:
•¼ c. cilantro
•½ c. light mayo
•¼ c. honey
•¼ c. cream
•1 T. freshly squeezed lime juice
Method:


Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.

Chicken & Cheese Enchilada Chowder

Ingredients:
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts
Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Also check out my Easy Enchilada sauce if you dont have a can in your pantry.

Crockpot Jamaican Pork Chops

I have been looking through my pantry for something I could make with Pork chops. We love the Jamaican Jerk spice when used at resturants and bought some. I thought it was time to give it a try. This recipe is my very own and I tried hard to bring out the yummy Jamaican Jerk Spice.
Ingrediants:
5 Pork Chops (Frozen or Fresh)
1 Can Stewed Tomatoes
1/2 Cup frozen corn
1/2 Cup Dry Black Beans or 1 Can drained
1 Cup Sliced Bell Peppers (Frozen is easier. Tri-color)
1 Small Onion sliced
1 Can Chicken Stock
1 Garlic clove smashed
Jamaican Jerk Seasoning

Directions:
Place everything in the crockpot starting with the pork chops. Season liberally with the Jamacian Jerk Seasoning. Cook on Low for 6-8 hours. Serve over Brown Rice.

Crockpot Apple Cranberry Pork Chops

I came up with the ingrediants for this yummy and sweet Pork Chop Dish. Enjoy!

Ingrediants:
4 Boneless Pork Chops
1 Can Cranberry Sauce
1 Can Applesauce (8oz.)
1/2 Cup Cranberry Juice or Apple Juice
1/4 Cup Dried Cranberry's (Optional)
1/8 Cup Sugar (Optional)
1 TBS Dijon Mustard or Spicy Brown Mustard
1 TBS Jamaican Jerk Seasoning (Optional, but if withhold I would recommend 1/2 tsp of Cloves)
1/4 Cup Cold Water
2 TBS Corn Starch
1/4 Tsp Salt
Dash of Pepper

Method:
Put Pork Chops in Crockpot. Add the Cranberry and Applesauce to the crockpot, no need to mix beforehand just stir in pot. Add Juice, Dried Cranberry's, Sugar, and Mustard, and Jamaican Jerk Seasoning. Cook in Crockpot for 4-6 hrs on high, or 7-8 hours on low or until the meat is tender.
When cooking is complete mix together the cold water and cornstarch in a saucepan. Add in the cooking juices and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in Salt and Pepper and Serve over Chops.

This is also really good served over brown rice or whole grain noodles. Stuffing also makes a great side dish with this meal.

Remember, one serving of meat is the size of a deck of cards.

Spinach Artichoke Pasta

Ingredients:
8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated
2 T. hot sauce
salt & pepper

Method:
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.

3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.

4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.

5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.

6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.

7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 .

Mini Spinach Quiche

Be careful when buying premade biscuit dough. I have found Pillsbury has enough trans fat to even register on the Nutrition facts. The only place I can find biscuits prepared with no trans fat is Walmart and the there in store brand of biscuits.


1 cup mozarella cheese
4 oz light cream cheese
1/4 Cup parmesan cheese
1 egg
10 oz frozen spinach, thawed and water squeezed out
1/2 Cup sauteed onions


Mix altogether

Chicken, boiled and shredded
Puff pastry sheets or other biscuit or pie crust
Layer in muffin cups, cooked chicken, a melon baller scoop of cheese/ spinach mixture. Top with crust of your choice. Puff pastry sheet works well. Bake at 400 degrees for 30 minutes.

Colorful Chicken Alfredo

Colorful Chicken Alfredo

1 lb boneless, skinless chicken breasts
2 quarts water
8-10 bouillon cubes

1 quart water
1 tbsp salt
1/2 lb farfalle noodles

1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each

1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper

6 leaves fresh basil chiffonade

Directions

Place rinsed chicken and 8-10 bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil and simmer over medium heat for 20 mins until chicken is done. Remove chicken to a cutting board and let sit until cool enough to handle, then cut into bite sized pieces. Strain the broth and save 1/2 cup. Keep the rest of the broth in the fridge (up to 1 week) or freezer for later use (great for making rice!).

Boil farfalle noodles with at least 1 quart of water in a large pot with 1 tbsp salt for 11 mins (or according to pkg instructions).

In a small saucepan, heat the 1/2 cup reserved chicken broth and 3 tbsp butter over medium heat until the butter is melted. Add 1 cup half and half, 1 clove minced garlic, and 1/2 tsp salt and pepper, each. Stir to combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer, whisking occasionally.

Slice bell peppers into matchsticks. Melt 1 tbsp butter over medium high heat, then saute bell peppers for about 5-6 mins. Add in chopped chicken and season with salt and pepper. Stir to combine flavors. Turn heat down to low and pour the cream sauce over the chicken and bell peppers. Stir to combine- let simmer.

Chiffonade the basil, drain and plate the noodles, then toss with the chicken, bell peppers and sweet alfredo sauce. Top with basil.

Broccoli Cheese Bake

Broccoli Cheesy Bake
Ingredients:
•3-4 large heads of broccoli (enough to fill a 9x13 pan)
•I small package of Kraft Original Velveeda Cheese
•1 package of Ritz crackers
•1 square margarine
Method:



1. Steam or cook broccoli.
2. Place 2 Tbsp. of margarine on the bottom of the dish.
3. Evenly distribute broccoli in dish.
4. Thinly slice Velveeta Cheese and place on top of broccoli.
5. Crush Ritz crackers and layer on top of cheese.
6. Pour remaining melted margarine on top.
7. Cover with foil.
8. Bake at 325 until cheese is melted and dish is warmed through.

Easy Chicken Stir Fry

1 lb. boneless skinless chicken breasts, cubed (I only used abt. a third of the above pkg)
3/4 cup Kraft Catalina Dressing (or any kind you like~see above)
1/4 cup Soy Sauce
1/2 tsp. garlic powder
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained or 3 cups fresh veggies

*Cook chicken in dressing, soy sauce and garlic powder for 5 minutes.
*Add vegetables, cover.
*Simmer 5 to 7 minutes or until vegetables are tender,stirring
frequently.
*Serve over hot white or brown rice

Makes 4-6 servings, if you want more, just add more dressing, veggies, and/or chicken.

Grilled Chicken & Pineapple Salad

Ingredients:

* 4 boneless skinless chicken breasts
* ½ tsp salt
* ½ tsp pepper
* ½ tsp Chinese Five Spice Powder
* Juice and zest of 1 lemon
* 4 tbsp olive oil
* 4 slices of fresh pineapple
* Baby spinach
* Cherry tomatoes
* Strawberries
* Blackberries
* Red onion
* Red pepper
* Olives, Optional

Method:

Toss all the above ingredients together in a Ziploc bag and marinate chicken for about a half hour before cooking completely on the grill. At the same time you can grill pineapple. Allow the chicken to rest for 5 minutes before slicing and serving along with the grilled pineapple on a salad made from baby spinach, cherry tomatoes, strawberries, blackberries, red onion, red pepper and olives.

Balsamic Dijon Dressing
Ingredients:

* 2 tbsp Dijon mustard
* 1 tbsp brown sugar
* ¼ cup balsamic vinegar
* ½ cup extra virgin olive oil
* Salt and pepper to season

Method:

Combine all ingredients in a container with a tight sealing lid and serve immediately.

Chicken Tortilla Soup

Chicken Tortilla Soup
Ingredients:
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
2 cans (15 ounces) whole kernal corn, with liquid (or four cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Method:


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Can also add yellow, orange peppers to the mix. Celery is good too.

Creamy Wild Rice and Mushroom Soup with Cheesy Crouton Bread

Creamy Wild Rice & Mushroom Soup
Ingredients:
3 ¼ cups Chicken Broth
1/3 cup Wild Rice (Uncooked)
½ cup Sliced Green Onion
½ cup Sour Cream
½ cup Milk
1-2 tbsp. Crumbled Blue Cheese
2 tbsp. All-Purpose Flour
1 tsp. Snipped Fresh Thyme OR ¼ tsp. Dried Thyme, crushed.
1/8 tsp. Ground Black Pepper
1 cup Sliced Fresh Mushrooms
Method:


In a medium sauce pan, combine the chicken broth and the uncooked rice.
Bring to a boil.
Reduce heat and simmer, covered for 25 minutes until rice is tender.
Stir in the green onion.
Whisk together the sour cream, milk, flour, thyme and pepper till well blended. Add to the rice mixture.
Add mushrooms and blue cheese. Cook and stir till thickened.
Makes 4 servings.


White Cheese Croutons
Ingredients:
4 Slices rustic bread
Olive oil for brushing
¾ cup Dubliner Irish cheese or shaved Parmesan
Method:



Lightly brush bread with olive oil.
Place bread oil side up on a cooking tray.
Sprinkle bread with cheese and place under broiler till cheese is melted and slightly golden.
Serve with creamy Wild Rice and Mushroom soup

Cheesy Stove Top Chicken
Ingredients:
Boneless, skinless chicken breasts (4 breasts, 1 1/2 lbs)
1 small package Velveeta Cheese (8 oz) (use lowfat for a healthier option)
1 can Cream of Chicken Soup
1 small container of Sour Cream (1 cup)
2 c. Stove Top Stuffing Mix
6 Tbsp. of Butter
Method:



1. Spray a 9 x13 pan with cooking spray.
2. Place chicken breasts in pan.
3. Mix together soup and sour cream (thin with milk, if needed).
4. Pour over chicken breasts.
5. Sprinkle stuffing mix over the top of the chicken.
6. Cut the Velveeta Cheese into thin slices and spread over chicken.
7. Top with slices of butter.
8. Cover with foil and bake at 350 degrees for about 45 minutes (or until chicken is done).
Healthy Make-over tips for the Cheesy Stove Top Chicken

1. Reduced fat products -


2% milk Velveeta cheese (24 grams fat vs 48 grams of fat per recipe)
Healthy Request Cream chicken soup (6.25 grams vs 17.5 grams per can)
Fat-free sour cream (0 grams vs 6 grams per 2 tablespoons)
Butter reduce to 3 tablespoons

Jambalaya

Jambalaya
Ingredients:
2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Method:


Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.

For variety add keilbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!

"Real" Fettuccine Alfredo

"Real" Fettuccine Alfredo
Ingredients:
1 Pound dried pasta (fettuccine, tagliatelle, or linguine)
1 stick (8 tablespoons) unsalted butter, cut into small pieces
½ cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Method:


Bring to a boil 6-9 quarts of water plus a small handful of salt in a large pot.

Cook the pasta according to directions until tender, but al dente (firm to the bite).

Add the butter and Parmigiano-Reggiano cheese and toss vigorously. Add a splash or two of the reserved pasta water if necessary to loosen the sauce. It should be silky and glistening.

Season with additional salt and pepper to taste; serve immediately.