Chicken Enchilada Pasta

Instead of a rotisserie chicken I used cooked and shredded breasts. Thumbs up from everyone!

 

 

'Chicken Enchilada Pasta'

Source: Pearls, Handcuffs, and Happy Hour

Ingredients

1 rotisserie chicken, shredded

2 tablespoons olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 can diced green chiles (4 oz)

1/2 teaspoon salt

2 teaspoon chili powder

1 teaspoon cumin

2 cans green chili enchilada sauce (10 oz, each)

2/3 cups red enchilada sauce

2 cups shredded cheese (any kind)

1 cup sour cream

Penne pasta

Directions

1. Shred chicken (I recommend doing this earlier in the day, or even the day before to save time, as well as chopping the veggies).

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings.

Topping Ideas

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Greek Stuffed Spaghetti Squash

This was so good!!! Instead of cooking my squash in the microwave, I poked holes in it with a skewer and cooked it whole at 375 for 1 hour. I then sliced it in half and scooped out the seeds. Much easier than trying to cut it in half raw!!! Stuffed Spaghetti Squash with Tomato, Olives and Chicken Ingredients 2 medium spaghetti squash, cut in half lengthwise 2 tsp olive oil 3/4 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces (or 2 cups already cooked, shredded chicken) 14 ounce can diced tomatoes 1/2 cup pimento-stuffed green olives, drained and chopped (can substitute Kalamata olives) 1/4 cup chopped fresh basil (in the winter I use 1 1/2 T dried basil) 1 tsp dried oregano 1 tsp. salt and freshly ground black pepper 1/4 cup crumbled feta cheese Directions Arrange the spaghetti squash halves, cut side down, in the bottom of a shallow, microwave-safe bowl. Cover and microwave on high until flesh is tender, about 5 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, 3-5 minutes (if using already cooked chicken, skip this step and add the chicken with the tomatoes and seasonings). Add the tomatoes, olives, basil and oregano, bring to a simmer, and simmer until chicken is cooked through, about another 5 minutes. Preheat the broiler. Flip the spaghetti squash over and, using a fork, pull the strands from it, making spaghetti-like pieces. Season the flesh with salt and pepper. Make a slight "hole" in the center of each squash half to make room for the filling, then spoon the filling into squash halves. Sprinkle the top of each with feta cheese. Transfer the stuffed squash to a baking sheet or roasting pan and place under the broiler. Broil until the cheese is golden brown, about 2 minutes, then serve. Prep Time: 5 min Cook Time: 15 min Serves: 4

Grilled Chipotle Lime Chicken

Ingredients: Servings: 4-6 Units: US | Metric 2 1/2 lbs boneless skinless chicken breasts, about 6 1 chipotle chile in adobo, minced 1/2 teaspoon adobo sauce, from the canned peppers 1/4 cup lime juice 1 garlic clove, minced 1/4 cup olive oil 2 tablespoons honey Directions: Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning. Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting. Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist. Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time. Remove chicken from marinade and place on preheated grill. Discard USED marinade. Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes. Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes. Remove from grill and pour any remaining RESERVED sauce on top. I served it with Spanish rice and retried beans.

Lemon Roasted Herb Shrimp

Lemon Roasted Herb Shrimp

Ingredients
1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced
Instructions
Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Greek Potatoes

I made these to go with the Greek Salsa Chicken in my previous post.

Ingredients:
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the Mediterranean, it's the best!)
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.

Greek Salsa Chicken

For the Salsa:

4 ounces crumbled feta cheese
1 cup halved grape or cherry tomatoes
1/4 cup pitted kalamata olives
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon freshly chopped oregano
For the Chicken:

6 boneless, skinless chicken breast halves (7 ounces each)
pepper to taste
kosher salt to taste
2 tablespoons olive oil
2 lemons, cut into wedges
Directions:

Preheat oven to 450°.
In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.

Roasted Tomatoes with Shrimp and Feta

This was VERY good!!! I served it over angel hair pasta.

Ingredients
5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled
crusty bread, for serving
Directions
Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Sweet and Sour Chicken and Fried Rice

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.


Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!  

Red and White Mostaccioli

RED-AND-WHITE MOSTACCIOLI

by: Liz Edmonds- The Food Nanny
1 pound uncooked mostaccioli or other tubular pasta
Alfredo Sauce (I used Bertolli jar Alfredo sauce)
1 (26-ounce) jar meatless spaghetti sauce (I added ground meat)
or 3 cups homemade sauce, divided (see Note)
3 cups shredded mozzarella cheese, divided
RED-AND-WHITE MOSTACCIOLI (“little mustaches”)

1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare sauce of Fettuccine Alfredo (omit the pasta).
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer
half the pasta, half the Alfredo sauce, half the spaghetti sauce, and
11/2 cups of the cheese. Repeat the layering with the remaining pasta,
Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and
bubbly.

Serve with a tossed green salad and Italian or French bread.

Note: You may use meat sauce or meatless; I prefer meatless. When I make my
own spaghetti sauce (p. 62 made meatless), I often double the recipe so I can
freeze half of it to have on hand for this recipe. But purchased sauce is almost
as good.

ALFREDO SAUCE:
1/2 cup (1 stick) butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper
1 pound uncooked fettuccine
FETTUCCINE ALFREDO
1. Melt the butter in a medium saucepan over low heat. Mix in the cream
cheese. Stir in the cream and garlic powder. Increase the heat and bring
to a boil. Decrease the heat and simmer, stirring often, while you cook the
pasta. If the sauce needs additional thickening (for example if you're serving
it as a dipping sauce without pasta), you may sprinkle in flour, 1 teaspoon at
a time. Cook and stir for desired consistency.
2. Cook the fettuccine according to package directions; drain.
3. Stir the Parmesan cheese into the sauce and season with salt and pepper
to taste.
4. Toss the sauce and the pasta in a large bowl and serve immediately.
Serve with a tossed green salad and hot French bread or bread sticks.
Variations:

For Chicken Alfredo, stir-fry bite-size chunks of chicken in 1 tablespoon olive
oil until cooked and add to the sauce.

If you’re a seafood lover, toss the sauce with cooked medium shrimp or
chunks of crab.

Mexican Stuffed Shells

 These were surprisingly good!! I didn't even serve them with sour cream. The only thing I put on them were the green onions.

Mexican Stuffed Shells


Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Thai Peanut Noodles

Got this recipe off a friend's blog. It was super yummy!!!! I used 2 tsp. of Sriracha in the sauce and it was the perfect amount, it was spicy but not so much that Emily couldn't eat it. Blake made himself a burger since he has an allergy to peanuts. I made sure he was ok with me making it before I bought everything to make it!! I didn't want him to feel left out!!!

Thai Peanut Noodles

Ingredients:
1-2 Lbs. chicken, cut into thin strips
vegetable oil (to saute)
1 Tbsp Sriracha chili sauce
juice of 1 lime
3 cloves garlic, pressed
1 Tbsp. fresh ginger, minced
3-4 shakes soy sauce
salt & pepper (to taste)
16 oz. (1 pkg.) linguine noodles
**peanut sauce (see below)
peanuts
2-3 limes, sliced
The following are all to taste, add as much or little as you want
-shoestring carrots (I just used the packaged kind)
-broccoli florets, chopped
-green onion
-peanuts (chopped)
-bean sprouts

Directions:
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.

**SAUCE:
1 c. chicken broth
6 Tbsp. (heaping) creamy peanut butter
2-4 tsp. Sriracha chili sauce -- more or less depending on hot hot you like it
3 Tbsp. honey
6 Tbsp. soy sauce
3 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced

Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended

Burrito Enchiladas

Burrito Enchiladas

{Santa Fe lime rice}
1 cup rice, either long grain or basmati
2 cups chicken broth
1/4 tsp salt
1/4 tsp garlic powder
juice of 1/2 lime
2 TBSP butter
1/4 tsp cumin
1/3 cup cilantro
melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.
set aside.

{chicken}
1 pound chicken, cooked & shredded


{sauce}
1 cup salsa verde
1 package buttermilk ranch
1/3 cup cilantro
1/3 cup sour cream
1/3 cup mayo
1 tsp minced garlic
1/2 tsp coarse salt
1 Tbls fresh lime juice
1/4 tsp cumin
1/4 cup sugar
Put in a blender and blend away
( I usually do one and a half of this for the six burritos. I love the sauce so I like more of it then the recipe calls for.)


{Burritos}
6 burrito size tortillas
shredded cheese
1- 15 oz can black beans, drained
rice, recipe above
Put the chicken, rice, beans and cheese in the tortillas. wrap them up cover them with sauce and then put them in the oven on 350 for 40 min covered with tin foil, then I take the tin foil off sprinkle more cheese on top and then cook them for another 10 minutes. Top with sour cream, guacamole, and/or pico!

Cilantro Lime Shrimp

I served this with rice and roasted asparagus. It was good!!

Cilantro Lime Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 6 oz • Points: 4 pts
Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g
2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
1/2 cup chopped fresh cilantro
1 lime
salt and pepper
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.

Stuffed Cabbage Casserole

Stuffed Cabbage Casserole

Ingredients:
1 1/2 T olive oil, divided (more or less, depending on your pan)
1 lb. lean ground beef
1 large onion, chopped small
1 T finely minced garlic
1/2 tsp. dried thyme
1 tsp. Paprika
salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water (just enough to rinse out each of the cans)
2 cups cooked rice (I used brown rice)
2 cups low-fat cheese (optional; I used a blend of 80% low-fat mozzarella, 10% low-fat cheddar, and 10% Provolone.)

Instructions:
Preheat oven to 350F/180C.  Spray a large glass or crockery casserole dish with non-stick spray.  (I used a dish that was 9 x 13.)

Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned, breaking apart as it cooks.  (I like to use a potato masher to break the meat apart once it's partly done.)  Remove ground beef to a bowl.

In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.  Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more.  Then add the diced tomatoes with juice, tomato sauce, and ground beef.  Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan.  Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes.

While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces.  (They don't have to be all the same size.  I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.)  Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.  Season cabbage with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture.  Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.)  Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.  Serve hot.

Sweet and Spicy Chicken Tostadas

You’ll have some of the spice mixture left over, but you’ll want to make these a lot, so it’ll definitely get used.

Sweet and Spicy Chicken Tostadas
adapted from What’s Cookin’, Chicago?

2 tablespoons sweet paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1 1/2 teaspoons dried oregano
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts
Tostadas (store bought or homemade*)
Cilantro ranch dressing
Shredded cheddar cheese
Salsa

1. Preheat the oven to 350 degrees. Combine all the spices in a small bowl.

2. Generously rub the spice mixture on the chicken, making sure to thoroughly coat.

3. Place the chicken on a baking sheet lined with foil. Bake in the preheated oven for 30 minutes, or until juices run clear and the chicken is completely cooked through. Remove from oven and allow to rest for at least 5 to 10 minutes. Using 2 forks, shred the chicken.

4. To assemble the tostadas, top each with chicken, shredded cheese, salsa, and a drizzle of cilantro ranch dressing.

*To make homemade tostadas, briefly fry corn tortillas in oil until crisp and lightly browned. Drain on a paper towel and cool slightly before topping.

Cilantro Ranch Dressing
1 1-ounce envelope Hidden Valley Ranch Dressing Mix
1 cup mayonnaise
1/2 cup milk
Juice of 1 lime (about 2 tablespoons)
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
Put all ingredients in a blender or food processor and combine. Make several hours ahead of time to allow for thickening.

Green Chili Curry

This was really good!! One of my favorite and was very easy to make.

Green Chili Curry


2-3 boneless skinless chicken breast halves, sliced into 1/2" strips
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 tsp curry powder
1 tsp Garam masala
1 tsp ground cumin
1 cup couscous, cooked according to package directions (we used brown rice)
2 tbsp cilantro leaves, chopped

Directions:
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over rice and garnish with cilantro.

These were good but not sure I will make them again. Lots of steps and I really don't like frying anything!

Garlic Parmesan Crusted Pork Chops

Boneless pork chops
1/2 tsp. pepper
1/2 tsp. dried rubbed sage
1/2 tsp. dried thyme
3/4 cups freshly grated Parmesan cheese
2 large eggs
1 tbs. vegetable oil
1 cup seasoned bread crumbs
Olive oil for shallow frying
4 large garlic cloves chopped

Garlic - Parmesan Crusted Pork Chops Preparation

Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.
Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)
Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.

Butter Beef

This was really good and it's a crockpot recipe which makes it even better!!

2-3 lbs. beef stew meat
Fresh mushrooms, sliced
1 onion sliced
1 packet onion soup mix
1 stick of butter

Place everything in crockpot. Cook on low 8 hours. In the last hour you can stir in a packet of brown gravy mix to thicken it up. Serve over rice or egg noodles. EASY and delicious!!!

Bourbon Street Chicken

2 lbs. BLSL chicken breasts cut in to bite size pieces
1 tbs. olive oil
1 garlic clove minced
3/4 tsp. red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 tbs. ketchup
1 tbs. cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tbs. cornstarch

Heat oil in large skillet. Add chicken and cook until lightly browned, remove chicken, add remaining ingredients, heating over medium heat until well blended. Add chicken and bring to a boil. Reduce heat and simmer uncovered 20 minutes. Serve over rice.