Friday, November 19, 2010

Ranch Dressing Pork Chops, Smoky Mac n Cheese

These might be my favorite recipes I have posted on here.  Seriously.  When I made these tonight I couldn't wait to share them :)

We got the recipe for the pork chops off a commercial we saw on TV.

Ranch Dressing Pork Chops
1 package Ranch Dressing mix (the powdered stuff)
3 pork chops (the bone-in are the best)

Preheat oven to 450 degrees.  Spray a cookie cooling rack (make sure it is oven safe) with non-stick spray.  Place the rack on a cookie sheet.  Dredge the pork chops in the ranch dressing mix and place on the cookie rack.  Cook for 20-25 minutes, turning once.  The pork chops are done when a meat thermometer registers 160 degrees.

The first time I made it, Sadie gave me a big hug and told me it was the best dinner she'd ever had.  Success!

Smoky Mac n Cheese - from Philadelphia Cream Cheese
(this is now my go-to Mac n Cheese dish)
2 cups uncooked elbow macaroni noodles
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
1 8oz tub chive & onion cream cheese
1 1/2 cups cheddar cheese

2 tbsp butter
1/2 cup Panko (or any) bread crumbs

Preheat the oven to 350 degrees.  Cook the noodles until al dente.  In a saucepan, melt the butter over low heat.  Add the flour and stir until smooth.  Slowly whisk in the milk.  Bring to a boil and simmer for 1-2 minutes, stir until thick.  Add the cream cheese, cheddar cheese, salt and pepper.  Stir until the cheeses are melted.  Combine the noodles and cream sauce in an 8x8 pan.  Melt the butter and mix with the bread crumbs, sprinkle over the top.  Bake in the oven for 20 minutes.

Wednesday, November 10, 2010

Easy Chicken Bake with Stove Top Stuffing

 Got this off of the back of the Stove Top Stuffing box.  Definitely a keeper, even my picky eater Chad ate it right up.  It's like an easy twist on Chicken Pot Pie.

1 box chicken flavored Stove Top Stuffing
3 chicken breasts
1 16 oz package frozen, mixed vegetables, thawed
1 10.5 oz can Cream of Chicken Soup
1/3 cup sour cream
1/2 cup chicken broth
1 cup hot water
1/2 to 1 cup shredded cheddar cheese
salt & pepper

Preheat the oven to 400 degrees.  Spray a 13x9 inch casserole pan with nonstick spray.  Cut the chicken into bite-size pieces and place on the bottom of the pan.  Season with salt & pepper. Mix the stuffing mix into the cup of hot water until just moist, set aside.  Mix the thawed veggies with the soup, sour cream, and chicken broth.  Spoon over the chicken.  Sprinkle with the cheese (or you could add the cheese to the veggie mixture).  Cover with the stuffing mix.  I sprayed the top with spray butter to give it a little more flavor, but you can skip that step.  Bake in the oven for 30 minutes until bubbly.