Dinner for tonight I slept through lunch
- Katherine Victoria Vananderland
- Nov 18, 2020
- 7 min read
Breaded Pork Chops
Ingredients
1 large egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1 inch thick)
1/4 cup canola oil
Buy IngredientsPowered by Chicory
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts
1 pork chop: 405 calories, 22g fat (5g saturated fat), 115mg cholesterol, 233mg sodium, 14g carbohydrate (1g sugars, 0 fiber), 36g protein.
Brown Sugar Sweet Potatoes with Apples
12 servings
Read Next
Ingredients
5 pounds sweet potatoes (about 10 medium)
3 medium Granny Smith apples, peeled and cut into 1-inch slices
3/4 cup butter, cubed
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
Buy IngredientsPowered by Chicory
Directions
Peel and cut potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place potatoes and apples in a 6-qt. slow cooker. In a small saucepan, mix butter, brown sugar and pie spice. Bring to a boil over medium heat; cook until blended, 1-2 minutes. Pour over potato mixture. Cook, covered, on low until potatoes are tender, 5-6 hours.
With a slotted spoon, remove potatoes and apples to a bowl, reserving cooking liquid. Mash potato mixture, gradually adding enough reserved cooking liquid, if necessary, to reach desired consistency.
Nutrition Facts
2/3 cup: 383 calories, 12g fat (7g saturated fat), 31mg cholesterol, 116mg sodium, 68g carbohydrate (40g sugars, 6g fiber), 3g protein.
Skillet Rolls
2 dozen
Read Next
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm buttermilk (110° to 115°)
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
4 to 4-1/2 cups all-purpose flour
1 tablespoon cornmeal
1 tablespoon butter, melted
Buy IngredientsPowered by Chicory
Directions
In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, salt, baking soda and egg. Beat until blended. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; knead for 5 minutes. Divide into 24 pieces. Shape each into a ball. Grease a 12-in. cast-iron or other ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes.
Drizzle butter over rolls. Bake at 375° until golden brown, 18-20 minutes. Remove from skillet to a wire rack to cool.
Nutrition Facts
1 roll: 114 calories, 3g fat (2g saturated fat), 16mg cholesterol, 149mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.
Dried Cherry & Sausage Dressing
Ingredients
1 loaf (1 pound) unsliced Italian bread
1/4 cup cherry juice blend or unsweetened apple juice
1 cup dried cherries
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
2 medium Granny Smith apples, chopped
1/2 cup chopped fresh parsley
1/2 cup butter, melted
1 teaspoon Italian seasoning
1 teaspoon fennel seed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon garlic
2 large eggs
2 cups chicken stock
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain.
Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat.
Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.
Nutrition Facts
3/4 cup: 204 calories, 11g fat (5g saturated fat), 43mg cholesterol, 422mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 6g protein.
Cranberry Pineapple Salad
Ingredients
1-3/4 cups boiling water
2 packages (3 ounces each) raspberry gelatin
1 can (14 ounces) jellied cranberry sauce
1 can (8 ounces) crushed pineapple, undrained
3/4 cup orange juice
1 tablespoon lemon juice
1/2 cup chopped walnuts
Lettuce leaves, optional
Miracle Whip, optional
Buy IngredientsPowered by Chicory
Directions
Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.
Nutrition Facts
1 piece: 149 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.
Twice-Baked Red Potatoes
1 dozen
Read Next
Ingredients
6 large red potatoes (about 10 ounces each)
1/2 cup 1% milk
1/2 cup fat-free plain yogurt
3 tablespoons butter, softened
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons garlic-herb seasoning blend
1 teaspoon salt
1/4 teaspoon garlic
1 cup shredded Monterey Jack cheese
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.
When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.
Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.
Nutrition Facts
1/2 stuffed potato: 211 calories, 6g fat (4g saturated fat), 17mg cholesterol, 322mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
Marinated Mushrooms & Artichokes
Ingredients
2 pounds medium fresh mushrooms, halved
2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
1-1/2 cups water
1 cup cider vinegar
1/2 cup olive oil
1 bay leaf
1-1/2 teaspoons salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
Additional parsley
Buy IngredientsPowered by Chicory
Directions
In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts
1/2 cup: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 162mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable.
Holiday Green Bean Casserole
Ingredients
8 cups cut fresh green beans (about 2 pounds)
1/2 pound sliced fresh mushrooms
2 tablespoons Kerrygold Salted Butter
2 tablespoons all-purpose flour
1 teaspoon dried minced onion
1/2 teaspoon pepper
1/2 cup fat-free milk
1 cup reduced-fat sour cream
1 teaspoon Worcestershire sauce
1-1/2 cups shredded reduced-fat Swiss cheese
TOPPING:
1/3 cup slivered almonds
1/3 cup crushed cornflakes
1 tablespoon butter, melted
Directions
Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.
Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.
Transfer to an 11x7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top.
Bake, uncovered, 12-16 minutes or until bubbly and heated through.
Test Kitchen TipsInstead of snapping off the ends of each green bean like Grandma did, trim a bunch in seconds. Gather beans in a small pile, lining up the tips on one side. Cut off tips with a single slice using a chef’s knife. Flip the pile over and do the same on the other side.
If you don't have the minced onion on hand, substitute fresh. One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
Fresh green beans make a great base for our favorite green bean recipes. Serve along with our favorite Christmas casseroles and classic Thanksgiving side dishes.
Nutrition Facts
2/3 cup: 144 calories, 7g fat (3g saturated fat), 20mg cholesterol, 108mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Cheddar Spirals
Ingredients
1 package (16 ounces) spiral pasta
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter, melted
4 cups shredded cheddar cheese
Buy IngredientsPowered by Chicory
Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.
Test Kitchen TipsSharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
To prevent pasta from sticking together when cooking, use a large pot and 3 qts. water for each 8 oz. pasta you plan to cook. Add 1 Tbsp. cooking oil to the water. (This also prevents boiling over.) Bring the water to a full rolling boil before stirring in the pasta. Stir several times to separate the pasta until the water returns to a boil.
Check out our cheesiest recipes.
Nutrition Facts
3/4 cup: 260 calories, 19g fat (13g saturated fat), 67mg cholesterol, 415mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 10g protein.
Apple Walnut Slaw
12 servings
Read Next
Ingredients
3/4 cup Greek Vanilla honey Yogurt
3/4 cup buttermilk
4 to 5 tablespoons sugar
4-1/2 teaspoons lemon juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
1-1/2 cups shredded carrots (2-3 medium carrots)
1/3 cup finely chopped red onion
1 cup coarsely chopped walnuts, toasted
3/4 cup raisins
2 medium apples, chopped
Buy IngredientsPowered by Chicory
Directions
Whisk together first 6 ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples.
Refrigerate, covered, until serving.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 233 calories, 17g fat (2g saturated fat), 2mg cholesterol, 264mg sodium, 21g carbohydrate (14g sugars, 3g fiber), 3g protein.
Comments