Oven-Baked Fall Dinner

 

Cook the pork chops and the cabbage slices on the same parchment-covered baking sheet.

Crusty Oven-Baked PORK CHOPS

Ingredients

 

2 tablespoons honey mustard mustard

1 teaspoon crumbled dried thyme

1/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups dry bread crumbs

Four 8 -ounce center-cut loin pork chops, each 1 inch thick, well trimmed of fat

2 tablespoons olive oil

Directions:

Combine the bread crumbs with the thyme, salt and pepper.

Coat the chops on both sides with the mustard.

Firmly dredge each chop in bread crumb mixture to coat both sides.  Refrigerate chops in a single layer on a platter lined with wax paper for at least 1 hour. (chilling prevents the coating from coming off during cooking)

Preheat to 400 degrees F.  Line a shallow baking pan with parchment paper, and lightly brush 1 tablespoon of oil over the surface of the paper.

Place chops in prepared pan 2 inches apart.  Lightly drizzle the remaining 1 tablespoon oil over the chops and bake in a preheated oven until the underside is lightly golden and slightly crispy, about 10 minutes (check by lifting with a broad metal spatula). 

 Remove from oven and carefully turn chops with a metal spatula.  Return to oven and continue cooking until the second side is slightly crispy about 15 minutes.  Transfer to a platter, garnish with thyme, and serve.

Roasted Cabbage Slices

Ingredients

  

2-1 inch cabbage slices from the center of a large head of cabbage

2 tablespoons olive oil

½ teaspoon sea salt or to taste

1 teaspoon p paprika

1 teaspoon garlic powder

½ teaspoon red pepper flakes

Directions

Place your cabbage steaks on a parchment paper-lined baking and leave a littlebit of room between each one to help with even cooking.

Brush the cabbage with olive oil, being sure to coat them thoroughly. 

Then generously sprinkle the salt, garlic powder, and paprika on top.

Flip the steaks over and repeat the process, brushing them with oil and sprinklingon the seasonings. Then add a pinch of red pepper flakes to each one.

Bake them at 400°F for about 25-35 minutes, until the leaves become browned andthe center is nice and tender. Serve these Cabbage Steaks hot out of theoven.

Three Bean Salad

Ingredients

1 cup canned chickpeas, rinsed and drained

1 cup canned Great Northern beans, rinsed and drained

1 cup canned kidney or red beans, rinsed and drained

1/2 cup finely chopped red onion

1 small red bell pepper, diced 

1 small green bell pepper, diced 

2 tablespoons Greek yogurt or sour cream

1 Tablespoon mayonnaise

1 Tablespoon coarse seed mustard

1 tsp. lemon juice

2 dashes of hot pepper sauce

1/2 tsp. salt

1/4 teaspoon ground black pepper

2 teaspoons extra virgin olive oil

1/2 cup chopped fresh dill

1/4 cup chopped flat-leaf parsley

Directions

In a mixing bowl, combine beans with onion and peppers, if using.

For dressing, place in mini food processor the yogurt, mayonnaise, mustard, lemon juice, hot sauce, salt and pepper and whirl to combine.

With the motor running, drizzle in oil.

Add dressing to beans and mix to combine.

If serving immediately, mix in dill and parsley. Or, cover the dressed beans and refrigerate for up to 8 hours, adding herbs just before serving.

Spinach-Stuffed Sole For Dinner

 Spinach-Stuffed Sole 

Serves 2

Ingredients

Stuffing

1/2 cup cooked, chopped spinach 

2 tablespoons cream cheese 

1/2 teaspoon dried minced garlic1

½ teaspoon dried minced onion

/2 cup shredded mozzarella cheese

Ground black pepper, to taste

Fish 

2 lemon sole or  flounder) fillets, each 5 -6 ounces

2 teaspoons butter

Directions

Preheat the oven to 400 F. Lightly coat a baking dish with olive oil.

Combine the stuffing ingredients in a mall mixing bowl.

Place the sole fillets in the prepared baking dish. 

Place half of the spinach mixture in the middle of each fillet and roll up. Place the rolled fillets seam-side down in the baking dish.

Top each fillet with a teaspoon of butter. Bake until the fish is opaque throughout when tested with the tip of a knife,12-15 minutes.

Transfer to individual plates and serve immediately.

Serve with Mac & Cheese and Baked Zucchini 

Easy Baked Zucchini 

Ingredients

1 zucchini trimmed and cut lengthwise into 8 sticks

Extra virgin olive oil 

Topping:

2 tablespoons grated Parmesan cheese

¼ teaspoon thyme leaves 

¼ teaspoon  garlic powder 

¼ teaspoon dried oregano

¼ teaspoon sweet paprika 

¼ black pepper

pinch  of salt

½ teaspoons. kosher salt

Directions 

Heat oven to 400 degrees F.

In a bowl, mix together the grated Parmesan, thyme, and spices until well combined.

Prepare a baking sheet by lining it with foil. Lightly brush with olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive 

Sprinkle the Parmesan-thyme topping on each zucchini stick

Bake in heated oven for 15 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more.

Easy Stone Top Macaroni & Cheese

6-8 servings

Ingredients

16 oz elbow or shell macaroni

5 cups whole milk [reconstituted powdered whole milk also works well]

2 cups shredded cheddar cheese

1 cup diced Velveeta cheese

½ cup butter, unsalted 

½ teaspoon dried  ground mustard

Salt to taste

Directions

 

In a Dutch oven add milk and bring to a simmer over medium heat.

Add dried macaroni and 1 teaspoon salt. cook until al dente.  Most of the milk will be absorbed by the pasta.

Make sure to stir frequently to prevent sticking or burning on the bottom of the pot.

Add butter and mustard. Mix everything together until the butter has completely melted. Add the Velveeta cheese and stir gently until melted. Add 1 cup of cheddar cheese and mix until fully melted. Add the other 1 cup of cheddar cheese and mix. Then, remove it from the heat source. Season with salt & pepper to taste.

Beef Stroganoff For Dinner

 Ingredients

1 pound beef tenderloin or boneless sirloin steak, silver skin, and all visible fat discarded

1/8 teaspoon pepper

1 teaspoon canola or corn oil

8 ounces button mushrooms, sliced

1 medium onion, sliced

2 cups fat-free, no-salt-added beef broth, heated

3 tablespoons all-purpose flour

2 tablespoons no-salt-added tomato paste

2 tablespoons dry sherry

1 teaspoon dry mustard

1/8 teaspoon dried oregano, crumbled

1/8 teaspoon dried dillweed, crumbled

1/4 cup fat-free or light sour cream

Directions

Cut the meat into thin strips about 2 inches long. Sprinkle with the pepper.

Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the beef for 1 minute.

Stir in the mushrooms and onion. Cook for 2 to 3 minutes, or until the onion is soft, stirring occasionally.

In a medium bowl, whisk together the broth and flour. Pour into the skillet. Bring to a boil. Reduce the heat and simmer for 2 to 3 minutes, or until thickened, stirring constantly.

In a small bowl, whisk together the remaining ingredients except the sour cream. Stir into the beef mixture. Simmer, covered, for 5 to 10 minutes, or until the beef is tender.

Transfer about 1/4 cup sauce to a small bowl. Whisk in the sour cream. Stir back into the skillet. Cook for 5 minutes, or until warmed through.

Roasted Broccoli

Ingredients

Florets from 2 stalks  of broccoli

2 garlic cloves, peeled and thinly sliced

Extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons lemon zest

Juice from one fresh lemon

1/3 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 F.

In a plastic zip-lock bag combine all the ingredients except the cheese. Shake well.

Line a baking sheet with foil and oil the surface.

Pour the contents of the zip-lock bag and spread evenly.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Sprinkle with Parmesan and serve hot.

Scallop Piccata For Dinner

 

Scallops

2-3 servings

12 oz medium sea scallops 

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, chopped

1 small shallot, minced 

⅓ cup white wine

3 tablespoons chopped fresh parsley

Juice  And zest of one fresh lemon 

2 tablespoons butter

4 teaspoons capers

Directions 

Heat a large skillet over medium-high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon of butter to the pan; swirl to coat. Add scallops; cook for 2 minutes on each side. Remove from pan; keep warm.

Reduce heat to medium-low. Add chopped garlic to the pan; cook for 10 seconds. Add wine scraping pan for 2 minutes. Add shallots, fresh lemon juice, zest, remaining butter, and capers, stirring until butter melts. Return scallops and chopped parsley to the pan and warm the scallops. Serve immediately.

Sautéed spinach 

Baked potatoes 

Tortilla Soup

 

Ingredients

3 tablespoons vegetable oil, divided

6 burrito-sized tortillas, halved and cut crosswise into 1/4-inch strips

 1 onion, chopped 

2 carrots, diced 

1 celery stalk, diced 

1 jalapeno pepper, diced 

1 cup fresh corn 

4 large cloves garlic, smashed 

1 tablespoon paprika 

2 teaspoons ground cumin 

1 teaspoon ground coriander

 1 teaspoon chili powder

 1/4 teaspoon cayenne

 6 cups low-sodium chicken broth 

28 oz canned crushed tomatoes 

1 tablespoon Tomato paste 

1-2 teaspoons salt or to taste

1- 8 oz boneless, skinless chicken breast, cooked and shredded 

1/4 pound cheddar, grated 

Sour cream for serving.

Directions 

Preheat the oven to 400 degrees f.

Line 2 large

Baking sheets with parchment paper.

Place the oil, 1 teaspoon salt, and tortilla strips in a plastic bag.

Shake well and distribute the strips evenly on the two baking sheets. Bake 10-12 minutes until golden. Set aside.

Hear the remaining oil in a Dutch Oven. Add the onion, carrot, celery, jam, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, and remaining salt.

Bring to a simmer. Cook, uncovered, for 30 minutes.

Add the chicken and cheese. Bring the soup back to a simmer, and simmer until hot.

To serve, put some tortilla strips in bowls and pour in the soup. Top with sour cream.

I like to serve a grilled cheese sandwich with soup for a light dinner.

Chicken Broccoli Alfredo Penne Pasta

 Ingredients 

▢1 large chicken breast or

▢½ teaspoon Salt and pepper to season the chicken

▢3 cups broccoli florets

▢8 oz short pasta 

▢1 teaspoon salt for cooking pasta

▢4 tablespoons butter, divided

▢3 cloves garlic minced or grated

▢1 cup cream 

▢1 cup Parmesan grated

▢½ teaspoon salt

▢¼ teaspoon white pepper

Directions

In a large pot of salted water, cook the pasta as per instructions, to al dente texture. When straining the pasta, make sure to reserve ¼-½ cups of the pasta water for the sauce.

Place a sieve or a steamer basket over the pasta pot and add the broccoli florets. Cover with a lid and steam for 6-7 minutes. Set aside. Alternatively, pre-cook the broccoli by blanching it in a pot of boiling water for 1-2 minutes, then drain and place in icy cold water to retain its vibrant green color. Strain and set aside.

Cut chicken in 4 strips and season with a little salt and pepper. Pan-fry in a little olive oil over medium-high heat for 4-5 minutes each side, until golden brown. Remove to a cutting board and rest for a few minutes. Then, slice the chicken into bite-size pieces.

Using the pan from the chicken, melt the butter and garlic and cook for 1.5 minutes over medium heat, stirring frequently, until fragrant. Be careful not to burn the garlic.

Pour in the cream and add the Parmesan cheese. Heat through and cook for about 4 minutes over medium heat, stirring frequently. It will simmer and bubble away gently and the sauce should thicken enough to leave a coating on the spatula.

Taste and add pepper and salt, adjusting the amount to your taste. Remember that the Parmesan cheese is already salty, so you may not need to add too much additional salt.

Combine the dishes. Add the sliced chicken, pre-cooked broccoli, and penne pasta. Add about ¼ cup of the pasta water and toss everything through the sauce until well coated.

Garnish with extra Parmesan and parsley.