{recipe} Eight Dishes!

Need some Kitchen Inspiration for the upcoming Holidays. I figured you did. We all need some help every now and then. 

It's nice to make something new. Something easy!  And well... something tasty! Change it up a bit and try some of these amazing recipes shared by my "real life friend" as well as blogger buddy, Medea over at A Manner Worthy!

Chicken Penne Parmesan (makes 6-8 servings)

1 pkg. penne (I use whole wheat for everything)

1 26 oz. jar pasta sauce (I use Classico Fire-Roasted Tomato & Garlic)

1/3 whipping cream

12 oz. grilled chicken breast strips (I use the frozen Tyson kind)

9 oz. frozen cut broccoli, thawed, drained

1/3 cup shredded Parmesan cheese

Preheat oven 350. Cook pasta according to package directions; drain.

Whisk together pasta sauce and cream in a large bowl until well blended. Add cooked pasta, chicken breast strips, and broccoli; stir to coat well.

Pour pasta mixture into a 13x9 baking dish. Sprinkle with parmesan.

Bake casserole until cheese is melted and mixture is bubbling slightly, about 30 minutes.

Italian Baked Pork Chops (3-4 servings)

1 tbsp Dijon mustard

1 tbsp extra virgin olive oil

1/4 tsp Italian seasoning

4 pork center loin chops (6 oz each)

1/2 c. shredded Parmesan cheese

Preheat oven to 400. Line baking sheet with kitchen parchment. Set aside.

In a small bowl, whisk together mustard, oil, and italian seasoning. Season the pork chops with salt & pepper, then brush both sides of chops with mustard mixture. Press Parmesan into both sides of chops.

Place chops on prepared baking sheet. Bake about 10 minutes or until just cooked through. (160 degrees)

Strawberry Spinach Salad

2 tbsp sesame seeds

1 tbsp poppy seeds

1/2 c. white sugar

1/2 c. olive oil

1/4 c. distilled white vinegar

1/4 tsp. paprika

1/4 tsp. worcestershire

1 tbsp minced onion

10 oz. fresh spinach

1 qt. strawberries sliced

1/4 c. almonds

Whisk together sesame seeds, poppy seeds, sugar, olive oil, vinegar, worcestershire sauce, onion. Cover & chill for one hour.

Combine spinach, strawberries, and almonds. Pour dressing over and toss. Refrigerate 10-15 minutes before serving.

Beef & Parmesan Pasta (makes 4-6 servings)

1.5 lb lean ground beef (I use ground turkey)

1 14 oz. can beef broth

2 c. farfalle (I use wheat)

1 14 oz. can italian style diced tomatoes

2 c. zucchini, thinly sliced

3/4 c. grated parmesan cheese

Garlic powder, minced onion, oregano, parsely, thyme, salt, pepper- all to taste

Heat a large skillet on medium high heat, brown ground beef. Drain. Remove beef and set aside. In same skillet, add broth, tomatoes & pasta. Stir to coat pasta. Bring to a boil, and reduce heat to medium. Add spices while cooking uncovered for 15 min. Add zucchini and cook 5 more minutes. Add beef and stir in 1/2 c. cheese. Heat through. Sprinkle parmesan on each serving after serving on plates. 

Broccoli-Chicken Roll-Ups (makes 6-8 servings)

1 can cream of mushroom soup

1 c. milk

10 oz chicken, cooked (I use the kind in the can)

1 pkg. broccoli, thawed/drained

1 c. shredded cheddar cheese

1 cup french fried onions

6-10 tortillas ( I use wheat)

 

Lightly grease 13x9 dish.

Combine soup and milk, set aside.

Combine chicken, broccoli, 1/2 cup cheese, 1/2 can FF onions

Add 3/4 cup soup mixture.

Divide mixture into tortillas.

Place in dish. Pour remaining soup over.

Bake at 350 for 35 minutes.

Remove from oven and top with remaining cheese and onions

Bake 5 more minutes.

Matt Wheeler’s Asparagus (4 servings)

1 bunch asparagus 

1/4 slice lemon

Olive oil to coat, garlic powder, black pepper, salt to taste

Break off ends of asparagus. In a large plastic baggy, combine asparagus, squeeze lemon, and enough olive oil to coat. Zip up and shake well. Lay out on cookie sheet. Sprinkle with salt, pepper, & garlic powder. Bake at 300 for 20-25 minutes.

Oven-Fried Pork Chops

4 pork loin chops, cut 3/4” thick

2 tbsp butter, melted

1 beaten egg

2 tbsp milk

1/4 tsp. black pepper

1 c. herb-seasoned stuffing mix, finely crushed

Pour butter into a 13x9 pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.

Bake uncovered at 425 for 10 minutes. Turn chops. Bake for 10-15 minutes more or until done (160 degrees) and juices run clear. 

Brown Sugar Glazed Carrots

1 lb. medium carrots ( I use baby carrots)

1 tbsp. butter

1 tbsp. brown sugar (I use 2 tbsp.)

Cut the carrots in half.

In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8-10 minutes. Drain; remove from pan. 

In the same saucepan combine butter, brown sugar, and dash salt. Cook and stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper. 

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Personally.. I have now tried several of these. They are delish!  I'm pretty sure that the Strawberry Spinach Salad, The Chicken Broccoli Roll-ups and the Asparagus have made a weekly appearance. So excited to share with you all!