parmesan pork chops

I still don’t like pork chops but if you add cheese, I’m in. Makes 2 chops but easily doubled.

• 2 boneless pork chops

• salt and pepper to taste

• 1/2 cup Italian breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg, beaten

• 2 tbs olive oil

Preheat the oven to 400º.

Season pork chops with salt and pepper to taste. In a shallow dish, combine breadcrumbs and Parmesan cheese. Dip pork chops in egg, then breadcrumbs.

Heat a cast-iron skillet over medium and add the olive oil. Sear pork chops on both sides until golden brown.

Place in oven for 5-10 minutes until cooked through. Allow to rest before serving.

spanish rice

really easy and just as good as a restaurant. makes ~4 side dish servings

• 3 tbs olive oil

• 1/2 white/yellow onion, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 2 cups low sodium vegetable broth

• 14.5 ounces fire-roasted tomatoes

• 8 ounces tomato sauce

• 1 cup corn (I used frozen but canned/drained would work as well)

• Mexican seasoning blend to taste (I made my own)

Heat the oil in a large skillet. Cook the onion for 2-3 minutes, until softened. Add the garlic and cook until fragrant.

Add the dry rice and cook for 3-4 minutes, until the rice is coated in the oil and just starts to brown.

Add the broth, tomatoes, tomato sauce, corn, and seasonings. Bring to a boil.

Cover the pot, lower the heat to a simmer, and cook 12-15 minutes until the rice is cooked through. Remove from heat.

broccoli stir fry

Easier than ordering Chinese. Serves 4.

• 3 tbs cornstarch

• 1/2 cup and 2 tbs water

• 2 tsp minced garlic

• 1 pound of: boneless round/charcoal cut steak cut into pieces, stir fry beef, or chicken breasts

• olive oil

• 4 cups broccoli florets (2 large heads) - or 3 cups broccoli and 1 cup asparagus pieces

• 1 small onion cut into wedges

• 1/3 cup low-sodium soy sauce

• 2 tbs brown sugar

• 1 tsp ground ginger

• cooked rice, quinoa, or egg noodles to serve

Combine 2 tbs cornstarch, 2 tbs water, and garlic. Toss with meat.

In another bowl, whisk together soy sauce, brown sugar, ginger, 1 tbs cornstarch, and water. Set aside.

In a large skillet over medium heat, stir fry meat in olive oil. Once cooked through, remove from heat. Stir fry broccoli and onion in remaining oil for 4-5 minutes.

Return meat to pan and add sauce. Cook and stir for 2 minutes, and serve hot over rice, quinoa, or egg noodles.

spicy potato soup

My mom used to call this snow day soup - perfect with crusty bread to dip. It freezes/reheats really well. Makes 6-8 servings.

• 1 pound lean ground beef or turkey

• 1 onion, diced

• 5 cups water

• salt and pepper to taste

• 28 ounce can tomato sauce

• 1/4 tsp. red pepper flakes

• approximately 28 ounces frozen cubed potatoes

Brown beef/turkey and onion in the same pan; drain the grease.

Add all other ingredients in a large pot with a lid. Bring to a boil, then add the beef/turkey and onion. Reduce heat to medium-low and cook for 1-2 hours until the potatoes are tender and the soup has gotten thicker.

penne rosa

A lighter version of penne a la vodka. Serves 4-6.

• 1 pound penne

• 1 tbs olive oil

• 4 cloves minced garlic

• 1 pinch red pepper flake

• 15 ounce can diced or crushed tomatoes

• salt and pepper to taste

• 4 cups fresh spinach

• 2 chicken breasts, cooked and cut into bite-size pieces

• 3/4 cup tomato sauce (in the can, not jarred marinara)

• 1/2 cup plain Greek yogurt

• 1/4 cup grated parmesan

Cook pasta according to package directions. Drain and set aside.

In a large skillet with a lid, heat olive oil over medium. Cook garlic and red pepper flakes for 2 minutes, until garlic begins to soften. Add in tomatoes, salt, and pepper, and cook for 5 minutes.

Increase heat to medium-high. Add chicken and cook until heated through. Remove from heat, add spinach, and cover skillet to allow to wilt.

Remove lid and place skillet over low heat. Add yogurt and sauce. Once mixed, add pasta and heat through. Serve with parmesan cheese.