Tuesday, August 10, 2010

Stuffed Pork Chops

I have gotten the idea in my head to try cooking meals and freezing them. I found a really cool book at Boarders and purchased it. It is called Once-A-Month-Cooking. I highly recommend this book. There are a few known issues with it but overall it is a fantastic book! Here is one of the recipes I have prepared, frozen, thawed, and cooked.

Stuffed Pork Chops

2 Pounds thick boneless pork chops
1 cup grated mozzarella cheese
1 4-ounce can sliced mushrooms stems and pieces
¼ cup minced fresh parsley
½ teaspoon salt
¼ teaspoon pepper
½ cup seasoned bread crumbs
1 large egg

In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat egg in one; sprinkle the bread crumbs in the other.
Slit each pork chop lengthwise about ¾ of the way through the chop. Stuff with the cheese-mushroom mixture. Then Dip and roll the chops first in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze.
When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350 for 40 minutes.

My notes:
I am not a fan of mushrooms, aka fungus, soooooo I used artichoke hearts in place of the mushrooms. It turned out really good!

I used garlic bread crumbs. I think it added a nice touch of flavor.
I would also advise to make the "pockets" in all of your pork chops then move on to the other steps.

Monday, August 2, 2010

Skillet Mac and Beef

Ok guys this is the last post with no pictures. Sorry! This has been an insanely busy week!

I found this recipe off the Campbell's website. You can click here to see it on their site. Ketchup boy really liked this one!

3/4 pound ground beef (85% lean)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon Italian seasoning or dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/4 cup water
1 cup frozen whole kernel corn
3 cups corkscrew-shaped pasta (rotini), cooked without salt and drained
1/4 cup grated Parmesan cheese

· Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
· Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

Calories: 292
Fat: 10g
Fiber: 2g
Protein: 16g
Sodium: 290mg

Monday, July 12, 2010

P.J.'s Fresh Corn Salad

I tried this over the weekend. It was super easy and really yummy!! Sorry I didn't get a picture though!

8 ears fresh corn
1 tomato, chopped
1 zucchini, chopped
1 cucumber, peeled and chopped
1 red onion
1 red bell pepper, chopped
½ cup Italian-style salad dressing

Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion, and red bell pepper. Pour dressing over the vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

Enchilada Lasagna

I got this recipe from a friend who found it in Sandra Lee's cookbook. It is really yummy!

1 can (16 ounces) refried black beans
1 can (4 ounces) diced green chilies
1 container (15 ounces) ricotta cheese
1 egg lightly beaten
2 teaspoons Mexican Seasoning
½ teaspoon salt
2 cans (10 ounces each) enchilada sauce
18 corn tortillas
1 can (11 ounces) Mexicorn, drained
2 packages (6 ounces each) grilled chicken strips, cut into bite-size pieces
3 cups shredded Mexican-blend cheese

1. Heat oven to 400. In a glass bowl, blend refried beans and chilies. Cover; microwave on high for 1 minute.
2. Stir together ricotta, egg, Mexican seasoning and salt; set aside.
3. Spread ½ cup of the enchilada sauce evenly in a 13x9-inch baking pan. Overlap 6 corn tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half of the mexicorn, half the chicken and 1 cup shredded cheese. Top with ½ cup enchilada sauce.
4. Add 6 more tortillas;top with ¼ cup enchilada sauce. Repeat layering the black bean mixture, ricotta mixture, Mexicorn, chicken and 1 cup shredded cheese. Top with ½ cup enchilada sauce and last 6 tortillas. Spread with remaining enchilada sauce;sprinkle with remaining 1 cup shredded cheese.
5. Cover with foil;bake at 400 for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.

Serves 8

**My variations....I do not use the frozen chicken. I like to get one of roasted chickens from the store and take all the meat off it. (I do not use the skin.) The flavor it gives is amazing! Enjoy!!

Friday, May 21, 2010

More Cakes!!

Here are some more cakes I have done. I am really enjoying doing these but I might have a problem. I seem to be addicted to baking and decorating!

I need to learn/practice something other than roses so that is my mission for next time.

Wednesday, May 19, 2010

Sugar Free Trifle

I know most of you are probably thinking that cant be good.....but it really is. I promise.I got this recipe from my sister. My husband, aka Ketchup Boy, LOVES it. My sister has to hide it from him at all family gatherings so that the rest of us will have a chance to get some!

Ok so on with the recipe.

2 sugar free angel food cakes (I buy mine premade from the bakery)
2 boxes sugar free instant chocolate pudding (normal size don't get the big family size box, it will not be right)
2 containers sugar free or just free cool whip thawed (again don't get the big size just 2 normal tubs)
1 package Heath topping

Now open one pack of the angel food cake and tear into chunks and put in the bottom of your bowl.
After the cake mix up one of the pudding boxes and pour onto cake chunks.( I don't stir until it is thick. I think it is better when your cake soaks up the pudding....but do as you would like.)
Now take one of the cool whip containers and put the whole thing on top of the pudding. Sprinkle with crushed Heath topping.
Repeat layers and you are done! Store in the fridge until you are ready to serve it!

Tuesday, May 4, 2010

Cake Classes!

Sorry for the loooooooong silence! I have decide that I am fat and am going to lose the weight. Hence the lack of new posts! I will be changing some of the items I post here to be more diet friendly. :)

Now onto cake classes! With much urging from my husband I finally signed up for the Wilton cake classes at Michale's. I was really hesitant because it was once a week on a Thursday, Grey's Anatomy day. I had to be there by 6:30 with an iced cake each week. In the end it was worth it! I had a blast and learned a lot! I am planning on taking the next 3 courses!

Here are a couple of pictures of my cakes.

Saturday, March 20, 2010

Falafel Pitas

Falafal Pitas.. from Cooking Light

1 cup 2% reduced-fat Greek yogurt
2/3 cup chopped, peeled cucumber
1 teaspoon chopped fresh dill
1 garlic glove, minced

1 (15 oz) can no-salt-added chickpeas
1/4 cup dry breadcrumbs
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped red onion
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons olive oil

Other Ingredients:
2 (6-inch) whole wheat pitas, cut in half
2 cups shredded romaine lettuce
1 cup chopped plum tomato
2/3 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion

1) To prepare sauce, combine first 4 ingredients; set aside
2) To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid(discrad remaining liquid), breadcrumbs, and next 5 ingredients in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping into a 1/2-inch thick patty.
3) Heat oil in a large non-stick skillet over mediium-high heat. Add pattied to pan; cook 3 minutes on each side or until golden brown.
4) Spread about 1/4 cup of the sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablspoon sliced onion, and 2 falafel patties.

Yield: 4 servings (serving size: 1 stuffed pita half)

Calories: 303; Fat: 10.8g; Protein: 14.4g; Carb: 40.6g; Fiber: 7.4g

Wednesday, January 27, 2010


I received The Pioneer Woman Cooks cookbook for Christmas! I LOVE LOVE LOVE it. I have made 5 recipes out of the book so far and have nothing but great things to say about it. My first one I am sharing is Egg-In-The-Hole. This is a super easy but really tasty dish!


1 Slice of bread
4 tablespoons butter (PW uses real butter.....YUMMY!)
1 large egg

Take a biscuit cutter or drinking glass cut a hole out of the center of the bread.

Heat 2-3 tablespoons of butter in a frying pan. After the butter is melted place the bread in the skillet. Move the bread around so it can soak up the butter.

After 1 minute crack the egg into the hole of the bread. Sprinkle with salt and pepper and allow to cook for another minute. Put another tablespoon of butter in the pan.

Flip the bread. Move it around so it can soak up the butter. Sprinkle with salt and pepper and cook until the egg has reached the desired doneness.

Sunday, January 24, 2010

Sugar Cookie Cutouts

I received some super cute Christmas cookie cutters from a lady at work this year. So naturally that means I have to use them! Here is how they turned out!

Sugar Cookie Cutouts
From Better Homes and Gardens Limited Edition Cookbook

2/3 cup butter (I used real butter. YUM!!)
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
1 recipe Powder Sugar Icing

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough 30 minutes or until easy to handle.

On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a 2 1/2-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, frost with Powdered Sugar Icing

Powdered Sugar Icing

1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk or orange juice

In a small bowl combined powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

My Notes:

I use self rising flour in all my baking endeavors. In doing this I omit any baking soda, baking powder, and salt the recipe calls for.

In the icing I used orange flavoring in place of the vanilla. It gave the cookies a nice flavor that was not just sugar.

Now on with the pictures!!