This is one of my favorite "fancy" meals to make, that is also super quick and easy. Make sure you pound out your pork chops until that are between 3/4 to 1/2 inch, so they will cook all the way through. It goes great with brown rice and a green salad.
Boneless Pork loin chops (around 3-4 oz), how ever many you need
1 tsp. garlic powder
salt, to taste
ground black pepper
honey teriyaki sauce (I use Ken's Steakhouse brand)
canned, sliced pineapple (the rings)
Preheat the broiler and put the top rack as close to the top as you can. Line a jelly roll pan with aluminum foil and lightly spray with Pam. Lightly brush both sides of the pork chops with olive oil and season with the garlic powder, salt and pepper. Place the chops, not touching, on the baking sheet and broil for about 2 minutes. Turn the chops over and spread some of the teriyaki sauce over each chop. Top with pineapple slices. Broil about 5 more minutes, or until pineapple and glaze brown slightly and pork chops are barely pink inside. Watch closely under the broiler!! They can go from fine, to burned, to on fire in a matter of minutes!
Sunday, June 16, 2013
BBQ Bacon Meatloaf
Remember how I said I only like one meatloaf? I lied. I love this one too, but it really isn't anything like traditional meatloaf. First it is made with ground chicken, but if you can't find ground chicken, you can used ground turkey breast instead. Try it!
1 cup chopped red onion
4-6 slices bacon, chopped
2/3 cup old-fashioned or quick cooking oats
1/2 cup milk
1 lb. ground chicken breast
2 large egg whites, beaten
1/2 tsp. garlic salt
1 tsp. Lea & Perrins
BBQ sauce
Preheat the oven to 350 degrees. Spray a loaf pan lightly with cooking spray. Heat a few tsp. of vegetable oil in a medium skillet over medium heat. Add onion and bacon and cook, stirring frequently, until onion is tender and bacon is crisped. Remove from heat. Combine the oats and milk in a medium mixing bowl and let stand about 3 minutes or until oats begin to soften. Add the onion and bacon, the chicken, egg whites, garlic salt, and Lea & Perrins. With a fork or clean hands, mix together until very well combined. Put the chicken mixture into the prepared loaf pan and spread so the top is flat. Spread some BBQ sauce evenly over the top. Bake for 35 to 40 minutes or until 165 degrees in center. Let loaf sit for 10 minutes before serving. Serve with more BBQ sauce for dipping!
1 cup chopped red onion
4-6 slices bacon, chopped
2/3 cup old-fashioned or quick cooking oats
1/2 cup milk
1 lb. ground chicken breast
2 large egg whites, beaten
1/2 tsp. garlic salt
1 tsp. Lea & Perrins
BBQ sauce
Preheat the oven to 350 degrees. Spray a loaf pan lightly with cooking spray. Heat a few tsp. of vegetable oil in a medium skillet over medium heat. Add onion and bacon and cook, stirring frequently, until onion is tender and bacon is crisped. Remove from heat. Combine the oats and milk in a medium mixing bowl and let stand about 3 minutes or until oats begin to soften. Add the onion and bacon, the chicken, egg whites, garlic salt, and Lea & Perrins. With a fork or clean hands, mix together until very well combined. Put the chicken mixture into the prepared loaf pan and spread so the top is flat. Spread some BBQ sauce evenly over the top. Bake for 35 to 40 minutes or until 165 degrees in center. Let loaf sit for 10 minutes before serving. Serve with more BBQ sauce for dipping!
Brown Sugar Sweet Potatoes
Before I married Tim I don't think I had ever tried a bite of sweet potato. Then we got married and I learned that Prusse's love sweet potatoes, and I tasted these and realized why. They are so delicious. Sweet, but not too sweet. Pretty much perfect.
4 lbs. sweet potatoes or yams, peeled and chunked
1/2 cup brown sugar
4 Tbls. butter
3/4 tsp. salt
1 1/2 tsp. vanilla
black pepper
Heat oven to 425 degrees. Grease a 9x13 baking dish and put chunked potatoes in and cover with foil. Bake 20 minutes. While potatoes are baking, in a medium saucepan combine brown sugar, butter, and salt. Cook over medium heat until it bubbles, stirring frequently. Simmer one minute. Remove from heat and stir in the vanilla. Keep warm until potatoes finish first 20 minutes. Remove potatoes and pour brown sugar mixture over the top and stir. Bake uncovered an additional 40-45 minutes, until potatoes are tender and glazed. Half way through, baste with juices. Let stand 10 minutes before serving.
4 lbs. sweet potatoes or yams, peeled and chunked
1/2 cup brown sugar
4 Tbls. butter
3/4 tsp. salt
1 1/2 tsp. vanilla
black pepper
Heat oven to 425 degrees. Grease a 9x13 baking dish and put chunked potatoes in and cover with foil. Bake 20 minutes. While potatoes are baking, in a medium saucepan combine brown sugar, butter, and salt. Cook over medium heat until it bubbles, stirring frequently. Simmer one minute. Remove from heat and stir in the vanilla. Keep warm until potatoes finish first 20 minutes. Remove potatoes and pour brown sugar mixture over the top and stir. Bake uncovered an additional 40-45 minutes, until potatoes are tender and glazed. Half way through, baste with juices. Let stand 10 minutes before serving.
Crunchy Chicken Casserole
This is a kid favorite meal. I got this recipe a few years ago from the Friend magazine, of all places. So, bonus, it should be easy enough for the under 12 crowd to make. Then I thought, should kids under 12 really be making meals? But whatever the source, it is easy and good! Serve over rice, noodles or mashed potatoes.
2 Tbls. vegetable oil
2 lbs. (give or take) boneless, skinless chicken breasts, cut into chunks
8 oz. sour cream (I use light or even plain yogurt)
1/2 cup chicken broth
1 can cream of chicken soup
Around 40 Ritz crackers
2 tsp. poppy seeds
1/2 cup butter, melted
Warm oil in a pan and cook the chicken until light brown. Place cooked chicken in the bottom of a 9x13 baking dish. Mix together the soup, sour cream, and broth. Pour it over the chicken. Top with crushed crackers and sprinkle with poppy seeds. Pour the melted butter over the crackers. Bake at 350 degrees for 30 minutes.
2 Tbls. vegetable oil
2 lbs. (give or take) boneless, skinless chicken breasts, cut into chunks
8 oz. sour cream (I use light or even plain yogurt)
1/2 cup chicken broth
1 can cream of chicken soup
Around 40 Ritz crackers
2 tsp. poppy seeds
1/2 cup butter, melted
Warm oil in a pan and cook the chicken until light brown. Place cooked chicken in the bottom of a 9x13 baking dish. Mix together the soup, sour cream, and broth. Pour it over the chicken. Top with crushed crackers and sprinkle with poppy seeds. Pour the melted butter over the crackers. Bake at 350 degrees for 30 minutes.
Subscribe to:
Posts (Atom)