Garlic Butter & Mushroom Baked Pork Chop Recipe

• 3-4 Thick Cut Pork Chops
• ½ Stick Butter
• 2 Garlic Cloves, Minced
• ¼ Cup Flour, All Purpose or gluten free blend
• ¼ Cup Milk 
• 1 Cup Mushrooms, Cleaned and Sliced
• 1 tsp Oregano
• 1 tsp Thyme
• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
3. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
4. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
5. Remove skillet from oven and remove your pork chops and sit them aside to rest.
6. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
7. Serve over the top of pork chops.

*Picture and recipe by www.amomstake.com

Black Bean Chicken Soup

BLACK BEAN CHICKEN SOUP

This crock-pot soup is great for those cold winter days when you just don't want to cook. Filled with delicious ingredients and loads of flavor – you can't find an easier or yummier soup out there!

Ingredients

2 chicken breasts

1 c chicken broth

1 can black beans, drained

1 can corn, drained

1 c salsa

1 taco seasoning

1/2 c sour cream

1/2 c cheddar cheese

tortilla chips

Instructions

Step 1

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.

Step 2

2. Cook on low for 6 hours (or high for 3 hours).

Step 3

3. Remove chicken and shred. Re-add chicken.

Step 4

4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)

Step 5

5. Serve with tortilla chips.

Zupas Wisconsin Cauliflower Soup

1 medium onion, chopped
3 T butter
2 pounds cauliflower chopped into 1 inch pieces (can use frozen)
1/4 C flour or corn starch
2 C half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 t salt
1 t dijon mustard

Optional Toppings:
green onions
bacon bits
additional cheese, shredded

1. In a large pot, melt 3 T butter and cook the chopped onion  until translucent and golden brown. Whisk in the flour or corn starch.  Gradually stir in half and half, water, and chicken broth.

2. Add the chopped cauliflower and heat to boiling.  Reduce heat to medium low and allow the cauliflower to cook until tender, about 15 minutes.

3. In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth.  Return to the pot.

4.  Add the cheeses, salt, and dijon mustard.  Serve topped with green onions, bacon bits, and additional shredded cheese.

Crockpot Lasagna Soup

{Photo credit from Taste of Home}

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1 TB dried italian seasoning
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 1/2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

 2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

 3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

{For a Gluten Free Lasagna Soup use Gluten free beef  broth and gluten free pasta. }

Crispy Cheddar Chicken

Chicken:4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
 
1. Cut each chicken breast into 3 large chunks. 
2. In a small food processor grind up the ritz crackers. 
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
6. Sprinkle the dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 
Enjoy!

*recipe and photo courtesy of Jamie Cooks It Up

Tortilla Chip and Pepper Jack Crusted Chicken with Avocado Jalapeno Ranch

4 Boneless Skinless breasts (I cut mine in half, to make 8, width wise)

One 12 oz bag tortilla chips

4 ounces pepper jack cheese shredded

1 C mayonnaise ( I used light)

1/2 T garlic powder

1/2 T cumin

1/2 T chili powder

2 teaspoons lime juice

For the sauce: (I halved it)

1 C Mayo 

1/2 C buttermilk

1 C sour cream

1 packet ranch dip mix

1 T garlic powder

1 T onion powder

1-3 diced jalapeño slices (from a jar)

1 t lime juice

2 avocado's

Preheat oven to 350 degrees.

Put about half of the chips in the food processor and blend.  You should have 2-3 cups of crushed chips.  (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together.

Whisk together mayo, garlic powder, chili powder, cumin, and lime juice.  Dredge the chicken in the mayo and then the chip mixture, pressing down to make sure it's all coated.  (Here is where you might need to grind up more chips for coating if you ran out.)  When all the chicken is coated, put it in the oven and bake for about 25-30 minutes until the chicken is done all the way through and the chips are crispy.

Blend the sauce ingredients together in a food processor and serve over the chicken.

Southwest Chicken Salad with Avocado Dressing

I loved this!

Salad
4 cups salad mix
1 cup chicken, cooked and diced
1/2 cup cherry tomatoes, sliced in half
1/2 cup shredded cheddar cheese
1/2 cup sweet corn
1/2 cup black beans

Dressing:
1 avocado, ripe
1 1/2 tsp. lemon juice
6 oz. plain greek yogurt
1/4 tsp. tabasco (opt.)
1/3 cup olive oil
1 tsp. crushed garlic
3 tsp. chopped cilantro
3/4 tsp. kosher salt

Arrange salad. In a food processor add all dressing ingredients. Serve and enjoy. Yield 4.
Recipe courtesy of shurgarysweets.com

Cream Cheese Chicken Chili

Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

I usually remove the cream cheese and mix it up well in a small bowl before stirring it back into the chili or it can be lumpy. I also remove my chicken at this time to shred it and then I put it all back in the crockpot and stir.

Wisconsin Cauliflower Soup

• 3 Tbsp. butter
• 1 medium onion chopped
• 1/4 cup flour or cornstarch
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1 1/2 cups sharp cheddar cheese shredded
• 1/2 cup pepper jack cheese shredded

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese and bacon bits for garnish.

Beef Stroganoff

1 lb. boneless beef sirloin steak
8 oz. sour cream
2 Tb. flour (I used cornstarch for gluten-free)
1/2 c. water
2 tsp. instant beef bouillon granules
1/4 tsp. pepper
2 Tb. butter
1 1/2 c. fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced

Hot cooked Noodles

Trim fat from meat. Partially frozen beef slices better, slice across the grain into bite size strips. In a small mixing bowl stir together sour cream and flour. Stir in water bouillon granules and pepper. Set aside. In a large skillet cook mushrooms and onions until softened in 1 Tbs. butter. Remove from skillet and cook meat in remaining butter until done. Drain fat. Return veggies to skillet. Stir in flour mixture into skillet. Cook and stir until thickened and bubbly. Serve over noodles. Makes 4 servings.

*picture Betty Crocker

Loaded Baked Potato Chicken Casserole

Ingredients

• 2 lbs chicken breasts, cubed 
• 10-12 small red or russet potatoes diced
• 1/2 cup olive oil
• 1  tsp. salt
• 1 TBS. freshly ground pepper
• 1/2 TBS. garlic powder
• 2 c. Mexican blend cheese, shredded
• 1/2 c. crumbled bacon 
• 1/2 c. chopped green onion 

Directions:

Preheat your oven to 475.  In a large bowl, mix together olive oil, salt, pepper & garlic powder. Add the potatoes and coat with mixture.  Place the potatoes into a greased baking dish, leave as much of the mix as possible.  Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done.  While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!)  Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.  Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted.  Serve with sour cream or ranch dressing.

This is one of my family's favorite meals! 

 Picture and Recipe Courtesy of My Sweet Little Steiner Family

Grilled Chicken Caesar Pasta Salad

Ingredients:
3 cups grilled chicken, cut into bite-size pieces
6 oz (about 1/2 box) penne pasta, cooked and cooled*
4 cups Romaine lettuce, cut into small pieces
1 cucumber, diced
1/4 cup fresh basil, thinly sliced
1/4 cup green onions, thinly sliced
2 cups cherry tomatoes, cut in half
1/2 cup shredded Parmesan cheese (we used pre-shredded cheese that you buy in a bag)
1 bottle of your favorite Caesar salad dressing (I used Cardini's)

Directions:
Mix together all ingredients EXCEPT for the dressing. Pour desired amount of dressing on top (we used about half a bottle) and serve immediately (the salad starts to go soggy if you pour the dressing on ahead of time).

Makes 4 large servings.

To make this gluten-free I used some Gluten-Free pasta that I found at Wal-Mart.

Picture and recipe courtesy of http://sixsistersstuff.com

Honey Mustard Chicken with Bacon

Ingredients:
4 boneless, skinless chicken breasts
3/4 C honey
1/2 C mustard
lemon pepper to taste
4 slices of cooked bacon, cut in half
1 C. shredded mozarella cheese

Place chicken breasts in baking dish. Mix honey and mustard and spread over chicken. Sprinkle with lemon pepper to taste.  Bake for 25 minutes at 375 degrees. Remove from oven and place strips of bacon on the chicken (I laid the two pieces of bacon side by side crossway over the chicken) and then sprinkle cheese over the bacon. Put back in over for about 10 minutes more. Until cheese is melted and bubbly.

BBQ Chicken Chop Salad

 

Ingredients:

 

3 cups cooked, shredded chicken

2 cups BBQ sauce, storebought or homemade

½ head iceberg lettuce, cored and chopped

2 romaine hearts, chopped

3 to 4 Roma tomatoes, chopped

¼ cup chopped fresh cilantro

1 1/2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

 1/2 lb monterey jack cheese, grated

 

Marinate chicken in BBQ sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate until ready to use.  When ready to serve, combine chicken in a large bowl with salad ingredients and toss. Serve with ranch dressing, additional BBQ sauce and crispy corn tortilla strips.

Loaded Baked Potato & Chicken Casserole

Ingredients:

• 2 lbs chicken breasts, cubed or shredded
• 10-12 small  potatoes diced
• 1/2 cup olive oil
• 1 tsp. salt
• 1 TBS. freshly ground pepper
• 1/2 TBS. garlic powder
• 2 c. Mexican Blend Cheese
• 1/2 c. crumbled bacon
• 1/2 c. chopped green onion

Directions:

Preheat your oven to 475. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400. Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. Serve with sour cream or ranch dressing

 

Recipe and photo courtesy of My Sweet Little Steiner Family

Chicken Tortilla Soup

 

 

Ingredients:

 

2 lbs large tomatoes, chopped

4 tablespoons vegetable oil
6 cups chicken stock or 6 cups canned chicken broth
2 chicken breasts cooked and shredded
1 tablespoon ground cumin
2 tablespoons chili powder
1 cup corn tortilla, cut in strips
1 medium onion, chopped
1 tablespoon chopped garlic
1 can enchilada sauce (size not given)
1 tablespoon chopped cilantro
2 teaspoons chopped green chilies
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese

Directions:

1. Saute onions in a large saucepan in oil until transparent
2. Add tomatoes and cook, stirring until tomatoes are softened
3. Cool and then puree in blender or food processor with the tortilla strips
4. Return to pan and add rest of ingredients, except cheese
5. Simmer, stirring occasionally, about 30 mins
6. Serve with additional crunchy tortilla strips or chips and cheese

recipe and picture from food.com

Sour Cream Chicken

2 pounds chicken breasts or tenders

1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (I used Ritz crackers)

1 cup sour cream

Pinch kosher salt

Pinch freshly ground pepper

Pinch garlic powder

1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees

Lay the chicken close together on a foil lined baking sheet.

Sprinkle with salt, pepper and garlic powder.

Coat with a thick layer of sour cream.

Top with the seasoned Pepperidge Farm herved stuffing(or ritz crackers crushed) and dot with the butter.

Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour

for chicken breasts.

It’s ready when the chicken is cooked through and the breadcrumbs are nicely

browned.

Pork Tenderloin with Pan Sauce

I found this recipe here you can go look at her beautiful picture because I forgot to take one! This was moist and flavorful...I loved it.

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Crock Pot Chops and Gravy

4 lean pork chops
4 T soy sauce ( 1 usually do 2-3)
1/2 C sliced mushrooms (optional)
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley

Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops. We love this with mashed potatoes

recipe and photo courtesy of Real Mom Kitchen

Crispy Southwest Chicken Wraps

Here is another delish recipe and picture from melskitchencafe.com!!

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve