Low Country Smothered Pork Chops

Ingredients:

4 - center-cut pork chops (inch thick)
salt and pepper
ground cayenne pepper, to taste (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour
2 - medium green bell peppers, stemmed, cored, and seeds removed, cut into strips
2 - small onions or 1 large. trimmed, cut lengthwise
2 - cloves garlic, minced
2 - cups low sodium chicken broth or stock
2 - 3 dashes Worcestershire sauce

Directions:

Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat.

Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside.

In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). 

Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce.

Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Sweet & Tangy Chicken

Ingredients:

8 chicken breast tenders
1 bottle Catalina dressing (I used fat free)
1 can crushed pineapples
1 packet onion soup mix
1 bell pepper

Directions:

Preheat oven to 350.
Line bottom of baking dish with chicken. Slice/dice bell pepper on top of chicken.
Mix Catalina, pineapples and onion soup mix together in a bowl. Pour mixture on top of chicken.

Bake for 45 minutes or until chicken is done.

Serve over rice (I used brown rice).

** if you use the chicken breast tenders and fat free Catalina this recipe has 234 calories per serving (not including the rice) **

Roasted Sausage & Vegetables

Ingredients:

4 or 5 potatoes, peeled & cut into chunks
1 large green pepper, cut into rings
1 large onion, cut into rings
3 or 4 carrots, cut into pieces
1 (1 pound) package Hillshire Farm Smoked Sausage, cut on the diagonal
3 tablespoons oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil

Directions:

Use a 9 x 13 baking dish lined with foil and sprayed with cooking spray.  Toss vegetables with oil, sprinkle on salt, pepper, garlic powder and basil.  Cook in preheated 450 degree oven for 30 minutes.  Remove from oven add sausage. Cook for 15 more minutes.  Makes about six servings.

Philly Cheesesteak Sandwiches

SANDWICH INGREDIENTS

1 small onion, thinly sliced
1/2 of a green pepper, thinly sliced
4-6 ounces button mushrooms, sliced
salt, pepper for seasoning
1 and 1/4 pounds top sirloin steak
1-2 tablespoons canola oil or vegetable oil
4 soft hoagie rolls
8 White american cheese slices or 8 pepper-jack cheese slices
Mayo or chipotle mayo

CHIPOTLE MAYO INGREDIENTS

1/2 cup mayo
1 chipotle pepper in adobo sauce
1/2 tablespoon sauce from the adobo pepper can
1 tablespoon lime juice
Dash of salt
Dash of pepper

DIRECTIONS

1 hour before cooking, place steak in the freezer. When you’re ready to start cooking, pre-heat your oven to 400 degrees.

Melt 1 tablespoon butter in a large skillet over medium heat. Cook veggies until tender. While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.

When the veggies are done cooking, heat 1 tablespoon canola oil over medium high heat. Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy. Add half the meat to the pan and season with a bit of salt and pepper. Cook for a few minutes until it is cooked through. Set aside. Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper.

Return the first batch of meat to the pan, stir in veggies if yo wish, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.

Divide the meat among the 4 hoagie rolls. If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll. Cut in half and serve immediately.

Served 6

Southwestern Stuffed Bell Peppers

Ingredients:

1 lb hamburger meat
1/4 cup chopped onion
1 packet taco seasonings
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 can diced tomatoes
Shredded cheese
Salsa
Sour cream

Directions:

Combine beef, onion, seasonings, and egg in large mixing bowl.

Add rice and mix well.

Cut tops off of bell peppers and remove seeds and membranes.

Spread can of diced tomatoes in bottom of a 12th baking dish. Add a half can of water and mix well.

Place peppers, cut side up, on top of tomatoes.

Spoon beef mixture into peppers mounding when necessary.

Top each pepper with a spoonful (or two) of salsa.

Bake at 375 in preheated oven for 40 to 45 minutes. 

Remove from oven and top with shredded cheese and put in broiler for 1 to 2 minutes.

Serve with sour cream and additional salsa.

Oven Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt

Drizzle the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve on tortillas with desired toppings.

No Bake Italian Sausage 'Calazones'

Ingredients:

8 diagonally cut slices (1/2 inch thick) French bread
Cooking spray
1 package (19.5 oz) uncooked sweet or hot Italian turkey sausage links, casings removed, crumbled
1 small green bell pepper, sliced
1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1/2 cup shredded mozzarella or Parmesan cheese (2 oz)

Directions:

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.

In 10-inch skillet, cook sausage and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in cooking sauce; heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until thickened.

Place 2 toasted bread slices on each of 4 plates; top each with sausage mixture. Sprinkle with cheese.

Philly Cheesesteaks

Ingredients:

• 8 ounces, weight White Velveeta
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 cup Milk
• 6 Tablespoons Butter
• 6 whole Deli Rolls
• 1-1/2 pound Thinly Shaved Good Quality Deli Roast Beef
• 1 whole Yellow Onion, Peeled And Sliced Thick
• 1 whole Green Bell Pepper, Seeded And Sliced Thick
• 1 whole Yellow Bell Pepper, Seeded And Sliced Thick
• 1 whole Red Bell Pepper, Seeded And Sliced Thick
•  Optional: Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce

Directions:

First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.

Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside.

Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside.

Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!

Pre-made Breakfast Burritos

Ingredients:

Scrambled eggs
Shredded Cheese
Sausage
Onions
Bell Peppers
Jalapenos
Tortillas
*list is endless on what you want inside*

Directions:

There are no real directions. You do these as you or your family desires. This is just a quick fix for a fast breakfast before school, work, etc.

I made several batches of these burritos...

Egg & Cheese
Egg, Cheese, Onions, & Bell Peppers
Egg, Sausage, and Cheese

You just want to tuck in the 2 ends and then roll them. Individually wrap them in saran wrap and place in freezer bag.

Microwave time is 45 seconds to 1 minute to have them ready.

Homemade Hot Pockets

Ingredients:

3 cups flour
1/4 cup dry milk
1/4 cup sugar
1 teaspoon salt
2 1/2 tablespoons yeast
1 cup warm water (not hot)
Diced meat (your choice)
Cheese (shredded)
Parmesan Cheese
Garlic Powder

Directions:

1. Combine the flour, dry milk, sugar, salt, yeast, and water in a stand mixer and knead well.
2. Divide dough into 10 equal portions.
3. Take each portion, roll it into a rectangle and top with cheese and meat.
4. Fold sides and ends up to create a pocket.
5. Place seam side down on a sprayed cookie sheet. Top liberally with parmesan cheese and garlic powder.
6. Bake in preheated 350 degree oven for 20 minutes or until lightly brown.
7. Serve while warm, or cook completely, wrap individually in saran wrap and store in a freezer bag in freezer.

** You can use your choice of meats, cheese, or ingredients **

** Common Ingredients For Variety of Hot Pockets **

Ham & Cheese
Chicken & Cheese (we added onions & bell peppers)
Pepperoni & Cheese
Sausage & Cheese
Egg & Cheese
Turkey & Pepper Jack
Baked Chicken, Broccoli, & a small amount of alfredo sauce

Grilled Chicken and Vegetable Quesadillas

• Ingredients:
• 
  
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 small onion, cut into 1/2-inch-thick slices
• 1 small orange bell pepper, cut into 1/2-inch-thick wedges
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 4 (6-inch) flour tortillas
• 1/4 cup reduced-fat sour cream

Directions:

1. 1. Preheat grill to medium-high heat.
2. 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3. 3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4. 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5. 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

**The attached picture is NOT mine. It was taken from the Cooking Light website where this recipe was found**

Breakfast Ham Cups

**Based on a 12 cup cupcake pan**

Ingredients:

6 eggs
1/4 cup milk
Shredded cheese
1/4 of a bell pepper, chopped
1/4 of a small onion, chopped
1 tbsp butter
1 green onion, chopped
Ham slices
salt and pepper to taste

Directions:

Saute the onion and bell peppers in the butter. Beat the eggs together and add in the milk, mix. Spray the muffin pan with non-stick cooking spray. Line each with a slice of ham. Add the cooked onions and bell peppers (divide evenly) into the ham. Sprinkle in some shredded cheese and then pour in the egg mixture (basically allowing a 1/2 egg per cup). Sprinkle the green onion on top and salt and pepper to taste.

Bake at 350 for 25 minutes. The eggs get fluffy and the ham gets crunchy on the edges.

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.

Smoked Sausage Quesadillas

This recipe doesn't give a lot of details because it's more based on how much/little you want of each thing in your quesadilla. 

Ingredients:

Smoked Sausage

Onions

Bell Peppers

Mexican Style Shredded Cheese

Flour Tortillas 

Salsa

Jalapenos (optional)

Directions:

Dice the onions and bell peppers and saute them in a little oil. Remove from pan. Dice up the smoked sausage. Place flour tortilla in pan on medium heat and add shredded cheese (to your desire), then sprinkle on the onions and bell peppers, then the smoked sausage, and then finally a little more cheese. Once all your ingredients are in the pan add another flour tortilla to the top. Cook until lightly browned on one side and flip. Cook until lightly browned on other side and remove from pan.

I used a pizza cutter in cut into 4 slices.

Salsa for dipping.

Chinese Pepper Steak

Ingredients:

1 1/2 lbs boneless beef chunk
3 tablespoons olive oil
2 cloves garlic, minced
1 (16oz) can diced tomatoes
1 medium green pepper, cut in chunks
1 cup water
3/4 cup chopped onions
1/2 cup diced celery
2 tablespoons cornstarch
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Hot cooked rice

Directions:

1. Cut meat into 1/2-inch thick slices.
2. Brown meat in oil in large skillet.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer for 45 minutes, or until meat is tender.
5. Add green pepper, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In a small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture and add soy sauce, Worcestershire sauce, and pepper.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Cajun Chicken Pasta

Ingredients:

3 while boneless, skinless chicken breasts, cut into cubes
3 teaspoons Cajun spice (I used Creole seasoning), more to taste
1 pound fettuccine noodles
2 tablespoons olive oil
2 tablespoons butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 of a large red onion, sliced
3 gloves garlic, minced
4 whole Roma tomatoes, diced
2 cups chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper to taste
Black pepper to taste
Salt to taste
Chopped fresh parsley, to taste

Directions:

Cook pasta according to package directions. Drain when pasta is done. Do not over cook the pasta.

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Best 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do NOT stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook and additional minute. Remove with slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spices, then add salt if needed. Cook over very high heat for several minutes, stirring gently and trying to get the vegetables as dark/black and tender as possible. Add tomatoes and cook for an additional minute stirring gently. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add pepper, cayenne paper, and/or salt to taste. Sauce SHOULD be spicy.

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1-2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down.

Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15oz) can diced tomatoes
1 (4oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Directions:

Preheat the oven to 400 degrees. Grease a 13x9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions ok the dish.

In a small bowl combine the oil and the spices. Drizzle the spice mixture over the chicks and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warm tortillas and enjoy.

Oven Roasted Sausage, Potatoes, and Peppers

Ingredients:

1 package (at least 1lb) of your favorite sausage (smoked sausage)
4-5 decent sized potatoes
1 small jar of banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil
Salt & Pepper
Optional - Creole seasoning

Directions:

1. Spray a large baking pan with non-stick cooking spray (I used a cookie sheet)
2. Slice sausages into thin rounds
3. Cut potatoes into 1/2 inch chunks.
4. Slice onion and bell pepper into strips.
5. Place all ingredients in large bowl and drizzle olive oil over and toss to coat them.
6. Add salt, pepper, and spices.
7. Top with sliced banana peppers.
8. Bake at 400 for 30-35 minutes, until potatoes are tender.