Creamy Ranch Pork Chops and Rice

Ingredients

       1 tbsp. vegetable oil

Crisco Vegetable Oil $2.99
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Wesson Vegetable Oil $2.99
Vegetable Oil Regular
48 oz
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Fred Meyer

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       4 boneless pork chops , 3/4-inch thick (about 1 pound)

Store Brand Pork Buy 1 Get 1 Free
Sirloin Chops
Buy 1 Get 1 Free, based on regular in-store prices, Pork Loin Sirloin Chops, boneless Save up to $4.49 on 2 lbs, Loyalty Card Required
thru 2011-12-06

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Store Brand Pork $2.99
Sirloin Chops
Loyalty Card Required, Boneless
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Smith's Food & Drug

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       1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

       3/4 cup milk

Store Brand Milk $2.39
1% fat
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Smith's Food & Drug

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       1 pkg. (1 ounce) ranch salad dressing mix

       Paprika

       Ranch-Style Rice

Directions

1

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

3

Serve with the Ranch-Style Rice.

4

Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cups uncooked regular long-grain white rice and cook according to the package directions.

5

Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

Crock Pot Cream Cheese Chicken Family Favorite

Family Favorite

Crock Pot Cream Cheese Chicken

4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes

Directions:

1
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2
Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
3
Drizzle chicken breasts with 1 tablespoons melted butter.
4
Cover and cook on Low for 4 hours.
5
Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6
Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7
Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
8
Serve over buttered egg noddles

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Cheeseburger Noodle Casserole

	Cheeseburger Noodle Casserole Can you say, cheesy? Inn Maid Extra Wide Egg Noodles combine with ground beef, Italian sausage and a super cheesy sauce to make this casserole ooey-gooey good. Prep Time: 15 minutes Cook Time: 15 minutes Serves 6-8
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Marzetti Ingredients
1 pkg. (16 oz.) Inn Maid® Extra Wide Egg Noodles
Other Ingredients
1/2 lb. ground beef
1/2 lb. sweet Italian sausage
2 tbsp. oil
1 medium onion, diced
salt and pepper to taste
2 tbsp. garlic, minced
1/2 cup cream style cottage cheese
1 can (11 oz.) nacho cheese soup
2 cups cream
1 cup fresh Roma tomatoes, diced
2 cups Cheddar cheese, shredded

Preparation:

Preheat oven to 350° F. Cook noodles according to package directions. In large skillet, saute ground beef, sausage, onions and garlic in oil until meat is cooked. Add salt and pepper to taste. Add soup, cottage cheese and cream to skillet. Bring to a boil. Stir in tomatoes and 1 1/2 cups of Cheddar cheese. Mix in cooked noodles. Spread mixture into greased 13x9-inch casserole dish. Top with remaining 1/2 cup cheddar cheese. Bake 15 minutes.

Cheeseburger and Meatloaf and Sauce By Paula Deen

Ingredients

• 1 pound ground beef
• 1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 cup grated Cheddar
• 2 tablespoons Worcestershire sauce
• 1/2 cup sour cream
• 1 cup crushed crackers (recommended: Ritz)
• 1 teaspoon seasoned salt (recommended: Lawry's)
• 2 slices white bread
• Sauce, recipe follows

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Sauce:

• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1 cup milk
• 1 1/2 cups grated Cheddar
• Chopped onions, optional
• 1 bunch fresh parsley leaves, chopped, optional

Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table

Fish and Chips From Martha Stewart Living Site

Martha Stewart Living, March 2002

·         Yield Serves 4

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Ingredients

·         2 large russet potatoes (about 1 pound), scrubbed

·         Four 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed

·  For the Seasoning

·         2 tablespoons extra-virgin olive oil

·         1/2 teaspoon coarse salt

·         1/2 teaspoon freshly ground pepper

·  For the Coating

·         1/3 cup low-fat buttermilk

·         1/3 cup yellow cornmeal

·         1/4 teaspoon paprika

·  For the Garnish

·         Lemon wedges

·         Malt vinegar

Directions

1.     Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.

2.     Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.

3.     Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat. In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.

4.     Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes. Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

Butternut Squash and Sage Lasagna From Martha Stewart Living Site

Ingredients

·         3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces

·         2 tablespoons extra-virgin olive oil

·         Coarse salt and freshly ground pepper

·         1 pound whole-milk ricotta cheese

·         1/2 cup heavy cream

·         2 large egg yolks

·         1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)

·         Freshly grated nutmeg

·         2 tablespoons unsalted butter

·         1/3 cup loosely packed fresh sage leaves, coarsely chopped

·         1 1/4 cups homemade or store-bought low-sodium chicken stock

·         Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked

·         4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

1.     Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.

2.     Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.

3.     Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

4.     Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.

5.     Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.

6.     Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Cook's Note     

Because fresh pasta is more supple than dried, the uncovered edge of store-bought noodles will crisp more readily than the fresh version.

Baked Shells with Winter Squash From Martha Stewart Living Site

Ingredients

·         Butter, for baking dish

·         4 tablespoons olive oil

·         2 large onions, halved and thinly sliced

·         Coarse salt and ground pepper

·         2 teaspoons chopped fresh rosemary leaves

·         1 pound small pasta shells

·         1 package (12 ounces) frozen winter squash puree, thawed

·         1 cup grated Parmesan cheese

·         3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)

Directions

1.     Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.

2.     Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.

3.     Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.

4.     Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes