Baked Pamesan Pork Chops

Baked Parmesan Pork Chops

½ C Parmesan cheese, dry

2 Tbsp. Ranch Dressing mix

½ tsp. garlic powder

Seasoning salt to taste

6 boneless pork chops

Preheat oven to 400 degrees. Mix cheese, Ranch dressing mix and garlic powder Moisten pork chop with water then coat with cheese mixture. Place in a 9x 13 inch baking dish. Bake 15-20 minutes or until cooked through.

Taco Soup

Taco Soup

1 Lb. ground beef, cooked

1 (28 oz can) crushed tomatoes

1 (1bsp5 oz) can corn, undrained

1 (15 oz) can black beans, undrained

1 (15 oz) can kidney beans, undrained

1 (15 oz) can pinto beans, undrained

2 Tbsp taco seasoning

1 small onion, chopped

Add all ingredients to a crockpot and stir to combine. Cook on low for 4-6 hours or until heated through and done.

Cheesy Chicken Broccoli Divan

  
Cheesy Chicken Broccoli Divan

1 Lb Broccoli, cooked
1/2 Cup Cheddar Cheese, shredded
1 lb. chicken, cooked
1 Tbsp. butter, melted
1 (10 oz) can cream of chicken soup
2 Tbsp. bread crumbs
1/3 Cup milk


additional cheddar cheese for garnish if desired

Place broccoli in the bottom of a 2 qt baking dish, top with chicken. Combine soup and milk, mix well and pour evenly over the top of the broccoli/chicken in the dish. Sprinkle with cheese. Combine butter and bread crumbs, then sprinkle over the cheese. Bake at 450 degrees for 15 minutes or until heated though. Garnish with additional cheddar cheese if desired.

Onion Steak

Onion Steak

6 steaks
¼ C. flour
Salt and pepper to taste
3 Tbsp. shortening
¼ C. water
1 onion, sliced

Pound steak to tenderize. Mix together flour, salt and pepper. Dredge the steaks in the seasoned flour, sprinkling any remaining over the top. In a skillet heat the shortening until melted and brown the steak. Add the water and onion. Turn down the heat, cover tightly and simmer for 1 hour or until tender. Check occasionally to add additional water if needed.

For more wonderful recipes check out Frugal Food Thursday

Crockpot Enchiladas

Crockpot Enchiladas

1 lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes with green chilies, undrained
1/3 C. water
1 tsp. chili powder
½ tsp. cumin
Salt and pepper to taste
2 C. Mexican blend cheese, shredded
6 small flour tortillas

In a skillet cook ground beef, onion and green pepper until beef is browned and the vegetables are tender. Add the beans, tomatoes, water and seasonings; bring to a boil then reduce heat and simmer for 10 minutes. In a crockpot layer 1/3rd of the beef, 1/3rd or the tortillas, and ½ C of the cheese. Repeat layers until all ingredients are used, placing any remaining cheese on top. Cover and cook on low for 4-6 hours or until heated through.

For more wonderful recipes check out Slowcooking Thursday

Italian Steak, Caulifower with Cheese Sauce, Mashed Potatoes

Italian Steak
1 (8 oz.) bottle Italian salad dressing
6 steaks

Marinate steak in salad dressing. Cook by grilling or broiling until done.

Cauliflower with Cheese Sauce
1 med. cauliflower
2 C. milk
4 Tbsp. butter
4 Tbsp. flour
1 1/2 C. cheddar cheese, shredded
1/2 tsp. salt

Steam the cauliflower , until tender, about 12-15 mins. While cauliflower is cooking make a white sauce, by melting butter, and then adding flour. Add milk gradually.
Cook slowly until thickened, stirring constantly. When thickened, remove from heat, and add grated cheese, and salt. Serve cheese sauce over cauliflower.

Mashed Potatoes
6 potatoes
4 Tbsp. butter
milk
Adobo seasoning to taste

Peel potatoes and quarter. Boil in enough water to cover potatoes until potatoes are tender. Drain. Mix all ingredients except milk and mash with a potato masher or large fork. Add enough milk to make potatoes creamy.

Crockpot Spareribs

Crockpot Spareribs

3 lbs. spareribs
½ C. vinegar
½ C. brown sugar
4 cloves garlic, chopped
½ C soy sauce

Place everything in a crockpot and cook all day on low or until done.

Vegetable Chowder

Vegetable Chowder

2 C. frozen cubed hash browns
1 C. frozen mixed vegetables
1 small diced onion
Salt and pepper to taste
¼ C. flour
¼ C butter
2 C milk
1 (15 oz) can corn, undrained
1 (15 oz) can creamed corn
Parmesan cheese for garnish

In a pot sauté onion until soft in a small amount of oil. Add hash browns and vegetables including cans of corn, season to taste with salt and pepper. Keep over low heat. Add flour, butter, and milk. Turn heat up to medium high and let simmer for about 10 minutes or until warmed through. Garnish with parmesan cheese before serving.

Baked Eggs in Bread Cups

Baked Eggs in Bread Cups

6 slices white bread
6 slices bacon, cooked and crumbled
1 green onion, chopped
1/4 teaspoon garlic powder
6 large eggs
1 package Hollandaise Sauce Mix, prepared according to package directions

Heat oven to 350 degrees. Cut each slice of bread into a 3-inch circle using a cutter or a glass. Press bread circles into 6 muffin tins that have been sprayed with nonstick cooking spray. Divide the bacon and green onions among the bread rounds, sprinkle each with a bit of garlic powder and top with an egg. Bake 20 minutes, until whites are set and yolks are soft but not runny. Remove from tins and top with the Hollandaise sauce.

Chicken Tostadas

Chicken Tostadas

1 lb. boneless, skinless chicken pieces
1 pkg. taco seasoning
½ C. water
12 count pkg. tostada shells
1 (30oz.)can refried beans
2 C. Mexican blend cheese
Sour cream to taste
Salsa Verde

Place chicken in a crockpot with taco seasoning and water. Cook on low 6-8 hours until the chicken shreds easily with a fork. Shred and keep chicken warm. Assemble chicken on tostada shells with refried beans, cheese, sour cream and salsa as desired.

For more wonderful recipes visit Tuesdays at the Table

Happy Homemaker Monday

The weather in my neck of the woods:
It's 40 degrees right now- it's supposed to be a high of 70 degrees today


Things that make me happy:  my dogs who always know when I need a cuddle

Book I'm reading:
none


What's on my TV today:  

nothing

 

On the menu for dinner:
Crockpot Pork Chops and Veggies, Brown Rice, Glazed Carrots


On my To Do List:

Homeschooling

New Recipe I tried or want to try soon:
Baked Garlic Parmesan Chicken Legs

In the craft basket:

lap blanket for my mom


Looking forward to this week:
My husband coming home from the hospital


Tips and Tricks:
none


My favorite blog post this week:
 Cranberry Sauce recipe from Octoberfarm

Blog Hopping (a new discovered blog you would like to share with the readers):
none


No words needed (favorite photo or picture, yours or others you want to share):

Lesson learned the past few days:
My husband is in the hospital and I am worried sick. I don't want him to die and I don't know how I'd live without him. Always let the people you love know you love them because you never know when it may be too late. Cherish each day,


On my mind:
my husband


To take part in Happy Homemaker Monday visit Sandra.

Menu Plan Monday

Monday-

Crockpot Pork Chops and Veggies
Brown Rice
Glazed Carrots

Tuesday-

Crockpot Enchiladas
Green Salad

Wednesday-

Broccoli Cheese Soup
Green Salad
Bread

Thursday-

Homemade Hamburger Helper- Stroganoff flavor
Carrots with Ranch Dip

Friday-

Baked Potato Bar
Green Salad

Saturday-

Homemade Tomato Soup
Grilled Cheese Sandwiches

Sunday-

Meatball and Vegetable Soup
Green Salad
Dinner Rolls

Baked Garlic Parmesan Chicken Legs

Baked Garlic Parmesan Chicken Legs

6  chicken legs

¼ C olive oil

6 cloves garlic, minced

1 C dry bread crumbs

1 C dry Parmesan cheese

Seasoning salt to taste

Nonstick cooking spray

In a bowl, combine olive oil and garlic. In a separate bowl combine bread crumbs, parmesan cheese, and seasoning salt. Dip each chicken leg in oil mixture and then coat with bread crumb/cheese mixture.  Place chicken on a 11x15 jelly roll pan that has been sprayed with non-stick spray. Bake 45- 60 minutes at 375 degrees or until the is cooked through. 

Coleslaw Recipe 

For more wonderful recipes check out Eat at Home

Mexican Buffet

A wonderful serve yourself dinner, just prepare everything and let everyone dig in.

Cooked pinto beans
Cooked  rice
Hamburger, cooked and seasoned with taco seasonings
Salsa
Sour cream
Lettuce, chopped
Tomatoes, chopped
Cheddar Cheese, shredded
Olives, sliced
Jalapeno rings
And any other condiments your family may enjoy

Creamy Italian Salad Dressing

Creamy Italian Salad Dressing

1/2 C olive oil

1/4 C white wine vinegar

1 tsp Italian seasonings

black pepper to taste

1 tsp sugar

1/2 tsp garlic powder

4 Tbsp mayonnaise

2 envelopes Italian Dressing mix, prepared according to package directions.

Combine all ingredients in a blender until mixed well.

Crab Alfredo

Crab Alfredo

1 lb. imitation crab, cut into bite sized pieces

Pasta, cooked and kept warm

1 (8 oz) pkg cream cheese

1 C parmesan cheese

½ C butter

1 C milk or more as needed

Mix cream cheese, parmesan cheese, and butter in a saucepan over low heat, stirring frequently until smooth. Add milk until sauce is the consistency you would like. Add crab and heat through. 

For more wonderful recipes check out  GCC Recipe Swap

Chicken Broccoli Bake

Chicken Broccoli Bake

1(16 oz.) pkg. frozen broccoli, thawed

2 C cooked chicken, cut up

3 C bread, cubed

3 C cheese, shredded

2 C chicken gravy, prepared (make your own gravy mix here)

1 C milk

Nonstick cooking spray

Spray a 9x13 inch baking dish with nonstick cooking spray. Layer the broccoli, chicken, bread and cheese in the dish. In a small mixing bowl combine gravy and milk. Pour gravy/milk mixture over the chicken/broccoli mixture. Bake at 375 degrees for 40 minutes. 

For more frugal recipes check out Frugal Food Thursday