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Showing posts from January, 2010

Pork Chops with Button Mushrooms, Broccoli and Long Grain Rice

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What a yummy dinner we had last night. This one is certainly a KEEPER! This was such a yummy, comforting dish... it would be good with chicken breast too!



Pork Chops with Button Mushrooms, Broccoli and Long Grain Rice
4 pork chop
Salt, pepper and garlic powder
1 can 98% Fat Free cream of mushroom soup
2 cups water/chicken stock
1½ cup long grain rice, uncooked
2-2½ cups fresh broccoli florets
10 button mushrooms, sliced
Preheat oven to 350⁰F.

Season pork chops with salt, pepper and garlic powder and grill until brown and almost done.

In a large bowl mix together soup, water/stock, rice, broccoli and mushrooms.
In a 9x13 inch baking dish place browned pork chops in the bottom then top with rice mixture and cover with foil; bake 1 hour or until rice has absorbed all the liquid.
Modified from this recipe: stefaniescookingspot.blogspot.com/2010/01/pork-chop-and-rice-bake.html

Shooting from the hip...

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So we totally shot from the hip on this one... Not sure where it will go but for this dinner we just used :

2 Chicken Breasts - pounded out to about 1/4" thick
1 pkg Frozen Spinach - thawed and drained
4 slices of Baby Swiss cheese

Pound out the chicken, sprinkle with salt and pepper. Spread half the spinach on one breast, half on the other breast. Lay down 2 slices end to end of swiss cheese on each breast. Roll the breast up and reinforce with toothpicks. Bake at 350 for 30-35 minutes, depending on you oven.

Next time we talked about adding one or a few of the following to the middle:
2 Tb Light Ranch dressing to each
2 Tb Caesar Dressing on each
2 Tb Miracle Whip on each
a sprinkle of cranberries
2 slices Deli Ham
2 slices Bacon

Not sure what else but when we fix it next time we'll be posting....

Cheddar Tuna Casserole

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