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