Wednesday, September 25, 2013
Pork Chops and Rice Casserole
4 tablespoons butter
1/2 cup chopped onion
1 cup long-grain converted rice (like Uncle Ben's Original)
6 pork chops
2 tablespoons oil (olive, canola, veg, etc)
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1, 14.5 oz can beef broth
1/2 cup water
1 onion sliced into rings
1 green pepper sliced into rings
Preheat oven to 350 degrees.
Melt butter in a large skillet. Add onion and uncooked rice and cook until rice is toasted and onion is tender. Place rice/onion mixture in the bottom of a 9x13 baking dish.
Combine flour, garlic powder, onion powder, salt, and pepper in a shallow bowl or pie plate. Dredge pork chops in flour mixture and set aside.
Heat 2 tablespoons of oil in the previously used skillet. Brown pork chops on both sides. Place browned pork chops on top of the rice mixture in the baking dish. Combine broth and water and pour over pork chops and rice. Place sliced onion rings and sliced pepper rings on top of pork chops. Sprinkle pepper to taste over all. Cover with foil and bake for 45 minutes or until pork chops are cooked through and tender.
Remove pork chops to a plate and cover tightly with foil. Return baking dish to oven and cook uncovered until rice is cooked - 15-25 minutes - you want all the liquids to be absorbed and rice to be tender. Serve pork chops with rice.
Monday, September 16, 2013
Crock Pot Cheeseburger Pasta
1 lb ground beef
1 can tomato soup
1 can cheddar cheese soup
1, 14.5 oz can beef broth plus enough water to equal 2 cups
2 cups uncooked shell pasta
pepper to taste
Brown the ground beef and drain off fat. Place cooked ground beef, tomato soup, cheddar cheese soup, and beef broth plus enough water to equal 2 cups in slow cooker. Stir together to combine. Add uncooked pasta, stir in. Cover and cook on high for 3 hours. Serve individual servings with a little shredded cheddar on top if desired.
Tuesday, September 10, 2013
The Best Crockpot Lasagna
1 lb ground beef
1 clove garlic, minced
1 1/2 tablespoons dried parsley
2 tablespoons prepared pesto, or 1 tablespoon dried basil
1 teaspoon salt
25 oz jar marinara sauce (I used Emeril's Homestyle Marinara)
8 oz can tomato sauce
9 uncooked regular lasagna noodles
4 cups shredded mozzarrella cheese
24 oz tub small curd 4% cottage cheese
Spray the inside of the crockpot with cooking spray.
In a skillet, brown the beef until fully cooked. Drain grease. Add garlic, parsley, pesto, salt, marinara sauce, and tomato sauce. Bring to a boil, turn down heat to low and allow to simmer for 10 minutes.
In a bowl combine 2 1/2 cups of mozzarella cheese with the cottage cheese, set aside.
Place 1/4 of the meat mixture in the bottom of your crockpot. Spread to cover the bottom. Place 1/3 of the uncooked noodles on top of the sauce, breaking them up as needed to fit. Spoon 1/3 of the cheese mixture over the noodles. Repeat layers 2 more times, finishing with the remaining sauce. Cover and cook on low for 4 hours. Top with remaining 1 1/2 cups of shredded mozzarella. Cover with lid and let cook for 10 more minutes or until cheese is melted.