Pork Chop and Rice Casserole

Pork Chop and Rice Casserole

Ingredients

• 4   

  loin pork chops, bone in (about 1-1/2 pounds total)
• 1/2  teaspoon 

  salt
• 1/4  teaspoon 

  black pepper
• 2   tablespoons 

  vegetable oil
• 2/3  cup 

  long-grain white rice
• 1   can 

  (14.5 ounces) jalapeno-flavored diced tomatoes
• 2   medium 

  sweet green peppers, halved, seeded and thinly sliced into strips
• 1   cup 

  shredded taco-blend cheese
•  

 

 

Directions

 

1.

Heat oven to 350 degrees F.

2.

Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chops; cook until lightly browned, about 2 minutes per side. Remove skillet from heat.

3.

Coat 2-1/2-quart oval baking dish with nonstick cooking spray. Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine. Place pork chops on rice mixture; scatter green pepper over top. Cover dish with foil.

4.

Bake in 350 degree F oven for 50 minutes or until rice is tender and most liquid has been absorbed. Remove foil from dish; sprinkle cheese over top. Bake until cheese melts, about 5 minutes. Let stand 10 minutes before serving. Makes 4 servings.

Brownie Caramel Cheesecake

Brownie Caramel Cheesecake

Ingredients                

1 package (9 ounce) brownie mix,

1 egg,

1 tbsp cold water,

1 package (14 ounce) individually wrapped caramels candy, unwrapped

1 can (5 ounce) evaporated milk,

2 package (8 ounces each) cream cheese, softened

1⁄2 cup white sugar,

1 tsp vanilla extract,

2 egg,

1 cup chocolate hot fudge topping, Directions Preheat oven to 350 degrees F. Grease the bottom of a 9 inch pan. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.   Note: Pic without Fudge Topping.   Cleaning:  I want you to spend 5 minutes and check on the cleaning supplies and things under your sink? Are there things that you don't use? Are there items you have run out of and need to put on your list? Now, what is up with your dish rags and sponges? If you need new ones, put them on the list too. Enjoy your weekend! www.flylady.net

Chicken Parmesan Casserole

Chicken Parmesan Casserole

Ingredients

• about 4 cups of shredded, cooked chicken
• about 1 jar of marinara sauce
• 1/2 cup Parmesan cheese
• 1-2 cups shredded mozzarella cheese
• about 1 cup bread crumbs
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc)
• salt and pepper

 

Instructions

 

1) Preheat oven to 350 degrees.

2) Grease an 8x8 casserole dish with cooking spray.

3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with cheeses until all the chicken is covered.

4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.

5) Sprinkle the seasoned breadcrumbs on top.

6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Strawberry Coconut Smoothie

Strawberry Coconut Smoothie

Ingredients

• 1 cup coconut milk
• 1 frozen banana, sliced
• 2 cups frozen strawberries
• 1 teaspoon vanilla extract

Instructions

1. Add all ingredients to blender and blend until smooth.

 

This was our after school snack today :0)

 

Crockpot Chalupas

Crockpot Chalupas

1 lb. pork shoulder

1 lb. dry pinto beans (rinsed)

1 15-ounce can fire roasted tomatoes

6 cloves garlic, minced

2 jalapeno peppers or other hot chili, minced (ribs and seeds removed to keep it mild)

2 teaspoons chili powder*

2 teaspoons cumin*

½ teaspoon cayenne pepper*

*AND/OR a tablespoon or two of taco seasoning (I used them all)

generous pinch or two of salt

1½ cups water

¾ cup shredded cheese (I used Mozzarella)

12+ flour tortillas

 

 

Note: This pic was before the cheese was added.

Note: We personally don't care for flour tortillas and I didn't have any corn ones on hand,  so I made a pot of rice and we served it over the rice and it was really great that way too.

 

 

Instructions

1. Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1½ cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don't open the lid - it adds to the cooking time.
2. Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it's too runny, continue to cook with the cover off for a little while. If it's too dry, add more water.
3. Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
4. Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.
5. Top each tortilla with pork and bean mixture and sour cream.

 

Cleaning:

 

www.flylady.net

 

Your mission for today is to grab a trash bag and clean out your refrigerator. You are to toss ANYTHING that will not get eaten any time soon. This means that new salad dressing you decided to try but really don't like. It is time to let it go. Just as the rule applies to the rest of the house. If you don't love or use it, lose it! Get rid of the fruit that is a few days beyond when it was really edible, get rid of the veggies that are turning into a science project. Check the dates on the cheeses that are potential science project.

You will be able to really make a better grocery list when your fridge is cleaned out of all the items you don't like and or don't use!

 

 

 

Creamy Chicken Broccoli Over White Rice

Creamy Chicken Broccoli over White Rice

 3-4 boneless chicken breasts
 1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning

1 cup sour cream
6 cups broccoli florets, just fork tender
1 cup shredded cheddar cheese

 

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

 

3. Serve over steamed rice and sprinkle with cheese. 

 

Cleaning:

Your mission today is to get in the kitchen and clean out that silverware holder!

www.flylady.net

 

German Chocolate Cake Bars

German Chocolate Cake Bars

Crust:
1 box devil's good cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted
1 large egg
Filling:
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded coconut
1/2 cup milk chocolate chips

Directions:

Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan (I used non-stick cooking spray).
In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.

Note:

We absolutely love this one! It is awesome.. have made it before and will definitely be making again.