Tuesday, July 29, 2014

Pork Chops Saltimbocca

I often make veal saltimbocca, usually Emeril's recipe, but veal can be pricey.  When I came across this recipe in the Food Network Magazine, I was thrilled.  We always have pork chops on hand, thanks to my beloved Wagjag grocery deals so I had to try this one out.

It comes across as being quite a fancy meal, but is quite simple and quick to prepare.  As always, I love when recipes come with side dish suggestions, since it eliminates the need to go looking for what I will serve alongside the meal.


Pork Chops Saltimbocca

4 pork chops
Salt & pepper
4 large sage leaves
8 slices prosciutto
4 slices provolone
1 lb baby spinach
Juice of 1 lemon
1/3 c chopped red onion
2/3 c chicken broth

Preheat oven to 425.  Season chops with salt & pepper.  Top each with a sage leaf, then wrip in 2 slices of prosciutto.  Heat 2 T EVOO in large skillet over medium-high.  Add chops, sage side down, and cook, turning once, 8-10 minutes.  Transfer to a baking sheet and roast 8 minutes.  Top each with a slice of cheese, roast 1-2 minutes more.  Meanwhile put spinach in a microwave-safe bowl, add 1 T EVOO, 1 T water and a pinch of salt.  Cover with plastic wrap and microwave until wilted, 3 minutes.  Drizzle with half of the lemon juice and season with salt & pepper.  Heat the same skillet already used over medium and add onion.  Cook, stirring, until soft, 3 minutes.  Add broth and simmer until reduced by half.  Stir in remaining lemon juice and season with salt & pepper.  Divide chops among plates, drizzle with sauce.  Serve with spinach and lemon wedges.

Per serving of 4:
583 calories
37g fat
16g carbs
5g fiber
48g protein

Monday, July 21, 2014

Sweet & Smoky Pork Chop Dinner

I love recipes that provide a complete meal, with sides and all.  This one fit the bill, and was so tasty.  The mix of sweet and salty, smoky and slightly spicy...so good.  There is very little prep work involved, and everything is made on one baking sheet!  I couldn't ask for an easier meal.  Thanks Canadian Living, this hit the spot!

I doubled all of the ingredients to feed my family of 4.

Sweet & Smoky Pork Chop Dinner
1 tsp brown sugar
½ tsp smoked paprika
¼ tsp each onion powder, mustard powder, garlic powder
2 thick bone-in pork chops
2 slices bacon cut in ½” pieces
1 large russet potato cut in ½” thick wedges
Pinch each salt & pepper
2 tsp grainy mustard
1 tsp maple syrup
1 tsp balsamic
1 lb brussel sprouts
1 apple cut in 1” chunks

Stir together first 3 ingredients and rub all over chops.  Set aside.  Sprinkle bacon over half of a foil-lined baking sheet.  Sprinkle potatoes with salt, pepper and garlic powder and place on bacon.  Roast in a 425 oven for 20 minutes.  Turn wedges (I didn’t).  Meanwhile stir together next 3 ingredients.  Toss with brussel sprouts and apple.  Add to empty side of baking sheet.  Roast 25 minutes.  Place chops on brussel sprouts and roast 8-10 minutes more.

Per serving (of 2):
577 calories
39g protein
20g fat
65g carbs
12g fiber

Tuesday, July 15, 2014

Cheesy Stuffed Shells

Thank you Kraft for another delicious meal that can easily be made ahead!  I cooked the shells and stuffed them on a Sunday afternoon, and left the tray in the fridge (minus the cheese topping) until Monday evening when I was ready to pop it in the oven.  I baked it for about 40 minutes rather than the recommended 35 below, but that's because I didn't let it come to room temperature first.

I also added extra lean ground turkey (1lb) because I wasn't up for a vegetarian meal, although I'm sure it's delicious without it.  For the turkey, I cooked it up first with some seasoning (seasoning salt, garlic powder, black pepper, pinch of cayenne) and then added it to the cottage cheese mixture once it was cool.


Cheesy Stuffed Shells
1 container cottage cheese
1 pkg frozen spinach, thawed & well drained
1 c part skim shredded mozzarella
¼ c light parmesan grated
1 tsp Italian seasoning
20 jumbo pasta shells, cooked
3 c pasta sauce
1 large tomato chopped

Heat oven to 400.  Mix cottage cheese, spinach, ½ c mozzarella, parmesan, and seasoning until blended.  Spoon into pasta shells, adding about 1 Tbsp to each.  Combine pasta sauce and tomatoes; spread half on the bottom of a 13x9 baking dish sprayed with cooking spray.  Add shells, top with remaining sauce.  Cover.  Bake 25 minutes or until heated through.  Top with remaining cheese & bake uncovered 2 minutes, or until melted.

Make ahead – assemble ahead of time & chill up to 24 hours.  When ready, bake, covered @ 400 for 35 minutes.  Top with remaining cheese and continue as per above.

Wednesday, July 9, 2014

Barbecue Baconloaf Buns

As many of you know, I love a meal that can be done in a muffin tin.  So portable, so easy, so delicious!  When I saw this recipe in my Food Network Magazine, I knew I had to try it.  I didn't want them to be served as burgers though, so you can omit the "buns" from the title for my version.

I served these mini "meatloaves" alongside some steamed broccoli, and they were a hit!

Barbecue Baconloaf Buns
1 lb bacon chopped
½ yellow onion minced
1 lb ground beef (I used ground bison)
1 c panko
1 c grated aged cheddar
2 large eggs, beaten
½ c bbq sauce plus more for serving
2 T chopped parsley
Salt & pepper
Cooking spray
Salted butter, for buns (I left out)
12 slider buns, split (I left out)
Sliced dill pickles for topping (I left out)

Cook bacon in skillet over medium  until crisp, 8 minutes.  Remove with slotted spoon.  Pour off all but 1 Tbsp of the drippings.  Add onion and sauté until soft, 8 minutes.  Preheat oven to 375.  Combine bacon, onion, next 3 ingredients, 2 Tbsp bbq sauce and parsley in large bowl.  Season with salt & pepper and mix with your hands.  Spray 12-cup muffin pan with cooking spray.  Pat meat into each muffin cup to just below the top and spread ½ Tbsp bbq sauce on each one.  Bake 12-15 minutes, let cool in pan.  Meanwhile butter the buns and toast cut-side down in skillet over medium-high.  Sandwich meatloaves on buns; top with pickles and serve with extra bbq sauce.