I made three new recipes this week and they turned out great
For those who would like to try something new, here they are:
Baked Pork Chops and Garden Stuffing
1 can (10 3/4 oz) Campbell's Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz) frozen vegetable combination (broccoli, cauliflower, carrots)
1 Tbsp butter
4 cups Seasoned Stuffing
6 boneless pork chops, 3/4 inch thick
Spray a 13x9x2 inch (3 qt) shallow baking dish with cooking spray. Stir 1 1/2 cup of the soup, 1/3 cup of the water, vegetables in a 2-quart saucepan over medium-high heat to a boil. Remove from the heat. Add stuffing and stir to coat. Spoon the stuffing mixture into the prepared dish. Arrange the chops over the stuffing mixture. Stir the remaining soup and remaining water into a small bowl. Spoon the mixture over the chops. Bake at 400F for 40 minutes or until the chops are cooked through. Makes 6 servings.
For those who would like to try something new, here they are:
Baked Pork Chops and Garden Stuffing
1 can (10 3/4 oz) Campbell's Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 oz) frozen vegetable combination (broccoli, cauliflower, carrots)
1 Tbsp butter
4 cups Seasoned Stuffing
6 boneless pork chops, 3/4 inch thick
Spray a 13x9x2 inch (3 qt) shallow baking dish with cooking spray. Stir 1 1/2 cup of the soup, 1/3 cup of the water, vegetables in a 2-quart saucepan over medium-high heat to a boil. Remove from the heat. Add stuffing and stir to coat. Spoon the stuffing mixture into the prepared dish. Arrange the chops over the stuffing mixture. Stir the remaining soup and remaining water into a small bowl. Spoon the mixture over the chops. Bake at 400F for 40 minutes or until the chops are cooked through. Makes 6 servings.
*Make sure to stab at the pork chops really well so the juices go down into them while they are baking. You don't want the pork chops too dry.
Pasta E Fagioli
In a large pot, saute' a chopped onion and minced garlic clove in olive oil. Add 4 cups chicken broth, a can of diced tomatoes, a cup of uncooked elbow macaroni, and 2 cans of drained cannellini beans. Cook for 8-10 minutes. Season with salt, pepper and parmesan.
*This will need doubled if you have a large family like mine :)
Sloppy Joe Casserole
1 lb ground beef
1 can (10 3/4) Campbell's Condensed Tomato Soup (regular or healthy request)
1/4 cup water
1 tsp ground black pepper
1 package (7.5 oz) refrigerated biscuits (10)
1/2 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir the soup, water, Worcestershire and black pepper into the skillet. Heat to a boil. Spoon the beef mixture into a 1 1/2 quart casserole. Arrange the biscuits over beef mixture around edge of casserole. Bake at 400F for 15 minutes or until the biscuits are golden brown. Sprinkle the cheese over beef mixture. Makes 5 servings.
Pasta E Fagioli
In a large pot, saute' a chopped onion and minced garlic clove in olive oil. Add 4 cups chicken broth, a can of diced tomatoes, a cup of uncooked elbow macaroni, and 2 cans of drained cannellini beans. Cook for 8-10 minutes. Season with salt, pepper and parmesan.
*This will need doubled if you have a large family like mine :)
Sloppy Joe Casserole
1 lb ground beef
1 can (10 3/4) Campbell's Condensed Tomato Soup (regular or healthy request)
1/4 cup water
1 tsp ground black pepper
1 package (7.5 oz) refrigerated biscuits (10)
1/2 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir the soup, water, Worcestershire and black pepper into the skillet. Heat to a boil. Spoon the beef mixture into a 1 1/2 quart casserole. Arrange the biscuits over beef mixture around edge of casserole. Bake at 400F for 15 minutes or until the biscuits are golden brown. Sprinkle the cheese over beef mixture. Makes 5 servings.
*I found that this recipe tasted great when you took the biscuits and dipped them into it.
Happy Eating!
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