Herbed Pork Chops

Ok, not the greatest pic in the world, but ooohhhh so good! I changed up the original recipe a bit and served the chops with refried beans (low fat- YEAH RIGHT) and leftover Mexican rice.

2 Tbsp. flour
1/4 tsp. ground sage
1/2 tsp. garlic powder
1/4 tsp. paprika
4 to 6 boneless pork chops
2 Tbsp. margarine
1 can cream of chicken soup
1/2 c. water

Combine flour, sage, garlic powder and paprika in a shallow pan. Coat pork chops lightly with flour mixture. Melt margarine in a 10 inch skillet over medium heat. Add pork chops; cook 10 minutes until both sides are browned. Push chops to one side of skillet and spoon off excess fat. Stir in soup and water, stirring to loosen brown bits in pan. Cover and cook 10 to 15 minutes or until chops are tender. Server over hot cooked wild or white rice. Serves 4 to 6.

Caldo de Res

I made this soup the other night when it was sooo cold. It was super good. Of course it's much better when my Grandma makes it, but I'm getting the hang. I forgot the cabbage, but my Mom didn't contest. :) I made Mexican rice and homemade tortillas to go along with it. I was good, only had one serving. :):)

2 lbs beef stew meat
salt, to taste
garlic powder, to taste
4 ears corn
6 celery ribs, cut into 1/2-inch pieces
3 carrots, peeled and cut into 1-inch pieces
4 potatoes, peeled and cut into 2-inch chunks
3 tomatoes cut into wedges (I used 1 can stewed tomatoes)
3 zuchinni, cut into 2-inch chunks
2 onions, cut into 6 wedges
1/2 head cabbage, cut into quarters
1 green bell pepper, sliced

Brown meat in a little bit of oil, add onion and cook for approx 5 minutes. Aadd water to cover by 6 inches. Bring to boil, reduce heat and boil gently for 45 minutes.
Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer. Serve with rice and tortillas. Yummm

Menu Plan Monday

It was tough to stay on track with weight watchers last week. I gained 1.5 pounds (not too shabby I guess). So we are back on watching what we eat and excersing. I hope everyone had a fantastic Thanksgiving! For more recipe ideas, please visit our host Laura @ www.orgjunkie.com.

Monday
Caldo de Res

Tuesday

BBQ chicken

Broccoli with cheese

Corn

Wednesday

Herbed Pork Chops (Recipe below)

Wild Rice

Mixed Veggies

Thursday

Lemon Pepper Chicken (recipe below)

Wild Rice

Califlower with Cheese

Friday

Pizza night with the girls :)

Saturday

Leftovers

Sunday

Roasted Chicken

Baked Potato

Veggies

Lemon Pepper Chicken

4 Tbsp. breadcrumbs

2 Tbsp. grated Parmesan

1/4 tsp. cracked black pepper

4 boneless, skinless chicken breasts

2 egg whites, lightly beaten

2 tsp. butter

1/2 fresh lemon, cut into 4 pieces

Mix bread crumbs, parmesan cheese, and pepper on a medium plate. Coat chicken breast with egg whites and dip into the breadcrumb mixture, coating both sides well. Melt butter in a large non-stick skillet over medium heat. Add chicken breasts and cook until golden brown on both sides. Try to turn only once to avoid losing the coating. Squeeze 1 piece of lemon over each chicken breast and serve. Makes 4 servings.

Herbed Pork Chops

2 Tbsp. flour

1/4 tsp. ground sage

1/4 tsp. dried thyme

4 to 6 boneless pork chops

2 Tbsp. margarine

1 can cream of chicken soup

1/2 c. water

2 to 4 c. cooked long grain rice

Combine flour, sage, and thyme in a shallow pan. Coat pork chops lightly with flour mixture. Melt margarine in a 10 inch skillet over medium heat. Add pork chops; cook 10 minutes until both sides are browned. Push chops to one side of skillet and spoon off excess fat. Stir in soup and water, stirring to loosen brown bits in pan. Cover and cook 10 to 15 minutes or until chops are tender. Server over hot cooked wild or white rice. Serves 4 to 6.

Menu Plan Monday

This week will be mostly eating leftovers and out with friends. Next week's menu should be a little more interesting. I hope everyone has a great Thanksgiving and spends it with the ones they love!! For more receipe ideas visit our host Laura @ www.orgjunkie.com.

Monday
Dinner with friends

Tuesday

Meximelts and salad

Wednesday

At Grandma's (I'll eat good tonight)

Thursday - Happy Thanksgiving!!

Roasted Turkey

Stuffing

Sweet Potato Bake

Mac-n-cheese

Mixed Salad

Mashed Potatoes

Gravy

Rolls

Friday

Leftovers I'm sure!

Saturday

More left overs

Sunday

Turkey Tetrazini

Friday's Feast #169

Friday's Feast #169

Appetizer
What was your first “real” job?
At an aircraft repair station as an administrator. (got real lucky)

Soup
Where would you go if you wanted to spark your creativity?
I need all the help I can get.... Martha Stewart's house if she'll have me. LOL

Salad
Complete this sentence: I am embarrassed when…
I say something really stupid in front of a crowd.

Main Course
What values did your parents instill in you?
Be polite, always help the elderly, don't judge people

Dessert
Name 3 fads from your teenage years.
omgosh.... let's see. Big hair was still kind of in. Ok, I've been sitting here for the past 10 minutes trying to think of some things. I was the biggest nerd so I really have no clue anyway. LOL

Menu Plan Monday

Whew! I had quite a week. I hope this one is a little quieter. I didn't get to the pumpkin pasta last week so I'm going to give it another shot. Have a fab week everyone!

Monday
Left over Night

Tuesday
Chicken Parmesan

Wednesday
Taco Night

Thursday
Beef Goulash

Friday
Leftover Goulash

Saturday
Pasta with Pumpkin and Sausage

Sunday
Roasted Chicken
Mac-n-cheese
Grilled veggies

Cheese Enchiladas for My Mom

This dish is my Mom's favorite so I made it for her birthday dinner. My Grandmother used to make this for special occasions but now that she has almost retired from cooking I've taken over. :) There are a lot of steps involved but once you make it a few times it becomes really easy. I never have measured any of this so Ive tried to remember as best I could. Have fun!

Enchilada ingredients:

Shredded cheese- (I usually use monterry jack, but my Mom likes it with cheddar. You can use whatever cheese you likey.)

chili powder

salt

corn tortillas (extra thin are great for this)

chicken broth

2-3 tablespoons of flour

cooking oil

tomato, diced for topping

lettuce, shredded for topping

onion, diced for topping

Directions:

1. Fill a pan with cooking oil until it has covered the entire bottom. Heat until oil is very hot. Place corn tortilla in hot oil for about 10 seconds until it becomes soft. Remove and place on a plate that has paper towel. Repeat this step until all of your tortillas are done.

2. Reduce heat to Med. Using the same pan, leave around 2 tablespoons of oil. Add the flour and cook for a few minutes until the flour becomes brown.

3. Mix a palmful of chili powder and around 1 cup of water together in a bowl. Add salt to taste. Slowly mix this into the flour and whisk the lumps out. Add 1 cup of chicken stock. You'll need to adjust the mixture to your taste, adding more salt, water, stock, chili. Once you have the taste you want cook for around 10 minutes until it reduces and thickens a little.

4. Dip each tortilla into the sauce (on each side) until fully coated. Transfer to a large baking pan. Place cheese down the middle of each tortilla then roll it up. You'll want to place each rolled tortilla close to one another (believe me, its just easier) Repeat this process until each tortilla is done.

5. Pour remaining sauce over enchiladas and top with as much cheese as your heart desires.

6. Bake at 350 for approximately 10 minutes then change over to the broiler until the cheese is bubbly. Top with tomatoes, onion and lettuce. Serve with rice and refried beans. Yummmm

Mexican Rice:
1 can tomato sauce
1 palmful cumin seed
2 garlic cloves
1 cup white rice
4 slices onion
1 cup water
1 cup chicken stock
salt to taste
2 tablespoons cooking oil

Heat oil in a frying pan. Once heated add onion and rice. Cook rice until brown. In a mortal & pestal grind cumin and garlic together. Add to the rice and cook for 1-2 minutes. Add tomato sauce and cook for an additional 3 minutes to let the flavors combine. Add water and chicken stock. At this point you'll want to add salt to taste. Cover and let simmer for approx 20 minutes or until all liquid has evaporated. Serves 4-6. Delish!

Menu Plan Monday

Monday
Cereal Night

Tuesday
Pasta with Pumpkin and Sausage

Wednesday
Cheese enchiladas for the Birthday Girl (my Mom)

Mexican Rice

Thursday
Chicken Soup

Friday

Leftovers

Saturday
Out with the girls

Sunday

Bean Tostadas