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Friday Faves: New Favorite Recipes

It's been a while since I posted recipes, and I realized that over the last several months I have found quite a few "keepers." They are all tried and true. Here they all are for your enjoyment!

Easy Pork Skillet
From Betty Crocker

This is so simple, yet SO delicious. I always keep these ingredients in the house because this meal is such a hit.

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1 tablespoon vegetable oil (I substitute sesame oil personally)
3/4 pound pork tenderloin, cut into 1/8-inch strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces (1/2 cup)
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce

Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

Add pork; stir-fry about 5 minutes or until pork is no longer pink.

Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

1 Serving: Calories 345 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 4 g); Cholesterol 55 mg; Sodium 980 mg; Total Carbohydrate 30 g (Dietary Fiber 3 g); Protein 25 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 54 %; Calcium 4 %; Iron 14 % Exchanges: 2 Starch; 3 Lean Meat; 1/2 Fat

Gouda Mac N' Cheese
Adapted from the Cooking Light version

Really easy mac n' cheese that's guaranteed to please.

Photo Source: Cooking Light

1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded Gouda OR smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray
Bread crumbs

Preheat oven to 350°.

Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.

Add macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

Nutrition (from the original version):
Calories:399 (25% from fat); Fat:10.9g (sat 6.2g,mono 3g,poly 0.8g); Protein:20.1g; Carbohydrate:54.9g; Fiber:3.7g; Cholesterol:33mg; Iron:3.6mg; Sodium:725mg; Calcium:421mg

Chipotle Macaroni and Cheese with Bacon
From Homesick Texan

My husband LOVES this recipe!

Photo Source: Homesick Texan

2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional, but delicious!)
4 pieces of cooked bacon, chopped
1 tablespoon of butter

Heat the oven to 375 degrees.

Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.

In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.

Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.

After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.

Remove from oven, sprinkle with cotija and serve.

Parmesan-Dijon Chicken
From Betty Crocker

Great recipe that only has five ingredients (and usually things I have around the house anyway).

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1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.

Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 285 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 7 g); Cholesterol 95 mg; Sodium 420 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 30 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 8 %; Iron 10 % Exchanges: 1/2 Starch; 4 Lean Meat; 1/2 Fat

Chicken with Olives
From Better Homes and Gardens

Savory and delicious.

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4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 Tbsp. olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 15-oz. can crushed tomatoes
1 5.75oz. jar sliced pitted green olives, drained
1 2.25-oz. can sliced pitted ripe olives, drained
2 Tbsp. capers, drained
2 Tbsp. finely shredded lemon peel
1 tsp. dried oregano, crushed
3 Tbsp. snipped fresh Italian (flat-leaf) parsley

In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.

Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).

To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.

Calories 340, Total Fat (g) 16, Saturated Fat (g) 2, Monounsaturated Fat (g) 11, Polyunsaturated Fat (g) 2, Cholesterol (mg) 82, Sodium (mg) 1311, Carbohydrate (g) 13, Total Sugar (g) 5, Fiber (g) 5, Protein (g) 35, Vitamin C (DV%) 36, Calcium (DV%) 10, Iron (DV%) 14

Orange and Ginger Chicken
From Betty Crocker

Another super simple dish with ingredients you probably have at home already.

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1 cup uncooked basmati or regular long-grain white rice
2 cups Progresso® chicken broth (from 32-oz carton)
1 egg
2 tablespoons milk
1 cup Original Bisquick® mix
1/2 teaspoon ground ginger
1 1/2 teaspoons grated orange peel
4 boneless skinless chicken breasts (about 1 1/4 lb), each cut in half
1/3 cup canola or vegetable oil
3 tablespoons orange marmalade
1/4 cup sliced almonds
1 tablespoon chopped fresh parsley
1 medium orange, cut into 8 slices

In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.

Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.

In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).

When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.

1 Serving: Calories 760 (Calories from Fat 290); Total Fat 32g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 140mg; Sodium 1040mg; Total Carbohydrate 75g (Dietary Fiber 3g, Sugars 13g); Protein 43g Percent Daily Value*: Vitamin A 6%; Vitamin C 20%; Calcium 15%; Iron 25% Exchanges: 3 Starch; 2 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 5 Fat Carbohydrate Choices: 5

Spicy Skillet Chicken
From Betty Crocker

Great one-pot meal when you need something hearty that doesn't take a lot of time to make. I add seasoning salt.

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1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cups hot cooked rice

In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.

In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

1 Serving: Calories 510 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 1070mg; Total Carbohydrate 63g (Dietary Fiber 11g, Sugars 5g); Protein 43g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 25% Exchanges: 3 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 4

Gluten Free Favorite Chicken Nuggets
From Betty Crocker

I have a family fried chicken recipe, but when I want a change and decide to make nuggets, this is my go-to recipe.

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3 cups Corn Chex® cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces

Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)

In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.

Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

1 Nugget: Calories 60 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 5g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0

Crispy Ranch Chicken

A super quick, six-ingredient dish with a great flavor.

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2/3 cup purchased dried bread crumbs
1 (0.4 ounce) package buttermilk ranch salad dressing
1 teaspoon dried basil leaves
1/4 teaspoon pepper
1/3 cup sour cream
4 boneless, skinless chicken breasts

Combine bread crumbs and salad dressing mix in shallow dish. Place sour cream in another dish. Dip boneless, skinless chicken breasts in sour cream to coat well. Roll coated chicken in bread crumbs, pressing to coat. Place on cookie sheet and bake at 400 degrees F for 18-24 minutes until chicken registers 160 degrees F on a meat thermometer. Serves 4.

Stuffing-Topped Chicken
Adapted from the Eating Well recipe, found via

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Box stuffing mix
1 tablespoon vegetable oil
1 1/4 cup(s) reduced-sodium chicken broth, divided
1 1/2 pound(s) boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
4 tablespoon(s) all-purpose flour, divided
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
2 1/2 cup(s) quartered mushrooms (6 ounces)
1/3 cup(s) dry white wine, or dry sherry

Position rack in upper third of oven; preheat broiler.

Prepare boxed stuffing mix according to package directions; set aside.

Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk the chicken broth with the remaining 2 tablespoons flour in a small bowl and set aside.

Add the oil to the pan and heat over medium heat. Add the chicken (shaking off any excess flour) and mushrooms; cook, stirring, until the chicken is cooked through, about 8 minutes.

Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in the reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon the reserved stuffing over the chicken mixture. Transfer the pan to the oven and broil until the stuffing begins to crisp, about 4 minutes.

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