Getting Results for Dinner -- Week of 12/3/18

MONDAY

Hard Cider Skillet Pork Chops with Apples and Onions

INGREDIENTS
6 thin, boneless pork loin chops (about 2 lb)
1 teaspoon coarse salt
1 teaspoon fresh ground pepper
1 1/2 teaspoons dried rosemary
1 teaspoon garlic powder
2 large apples, sliced (try Golden Delicious, Granny Smith or Gala)
1 red onion, sliced
1 sweet yellow onion, sliced
1 cup hard apple cider (try Angry Orchard or Redds, you can substitute apple juice or cider too)

INSTRUCTIONS
In a small bowl mix together salt, pepper, rosemary and garlic powder. Season both sides of pork chops liberally.
In a large heavy skillet, heat oil over medium heat. Place the pork chops into pan. If there is not enough room, cook the pork chops in batches. Cook on one side for 4 minutes until chops are golden brown and they release from the pan easily. Cook other side for an additional 4 minutes.
Take the pork chops out and place them on to a plate. Repeat with remaining pork chops, if needed.
Add sliced onions and apples into skillet. Season with a pinch of salt and pepper. Pour in part of hard apple cider (about 1/4 cup) to deglaze pan while tossing apples and onions. Add rest of hard apple cider and let simmer for 5 minutes uncovered or until liquid reduces a bit. Add pork chops back into skillet and cover. Turn off heat and let sit for 1-2 minutes. Using tongs, take out pork chops and place in dish. Pour apple and onion mixture over pork chops and serve.

TUESDAY

Salmon Spinach Bake

AggiesKitchen.com

INGREDIENTS:
8 oz fresh spinach
3 tablespoons water
2 cups cooked brown rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup sour cream, light
1/2 cup plain Greek yogurt, 2 percent
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 tablespoon yellow mustard
1 tablespoon lemon juice
2 tablespoons milk, 1 percent
2 lb salmon filets
 

DIRECTIONS:
Microwave spinach with water, covered, for 3 minutes. Drain, squeezing out as much water as possible.
Heat oven to 350 degrees. In a bowl combine rice, spinach, salt and pepper. In another bowl whisk egg, sour cream, yogurt, Parmesan, mustard and lemon juice. Reserve 1/2 cup of sauce for topping on filets.
Add spinach/rice mixture to sauce in the bowl. Whisk milk into reserved sauce. Transfer rice/spinach mixture to a greased 1 1/2-quart baking dish. Top rice with salmon filets. Drizzle remaining sauce over salmon filets. Top with additional Parmesan cheese. Bake for 30 minutes or until the internal temperature registers 150 degrees.
Because my oven runs hot, my dish was cooked and ready in about 25 minutes.

WEDNESDAY

Healthy Chicken Tortilla Soup 

AggiesKitchen.com


INGREDIENTS:
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 large bell pepper, diced (I used about 5 mini red, yellow and orange sweet peppers)
1 jalapeno, diced (take out seeds for less heat)
2 lbs chicken breasts (I used 3 large chicken breasts)
2 15 oz cans fire roasted diced tomatoes
2 15 oz cans black beans, drained (I use Bush's Black Beans)
1 15 oz can hominy, drained
1 cup frozen corn
1 carton chicken broth (4 cups)
1 can of water (I like to use the tomato cans to get all the leftover flavor)
1 tablespoon cumin
1 tablespoon oregano
salt and pepper to taste
Toppings:
shredded cheese
plain Greek yogurt or sour cream
chopped green onion
fresh cilantro
diced avocado
tortilla chips
rice


DIRECTIONS:
In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat and add onions, garlic and peppers. Season with a pinch of salt and pepper. Saute for a couple of minutes until the veggies start to soften.
Add whole chicken breasts, tomatoes, beans, hominy, corn, chicken broth, water and spices to your pot and bring to a low boil. Reduce to low heat and let simmer for about 30 minutes until chicken breasts are cooked through (test by splitting with two forks).
Once the chicken is cooked through, carefully pull chicken breasts out onto a large plate or cutting board. Using two forks, shred the chicken into small pieces and place back into the soup (you can also do this in the pot, that's what I do).
Cook soup for another 15 minutes. Taste for salt and pepper and adjust.
Serve with the toppings of your choice.

THURSDAY

Spaghetti Squash with Sausage and Mushroom Bolognese

INGREDIENTS:
4-6 cups cooked spaghetti squash
1 tablespoon olive oil
1 onion, minced
2 garlic cloves, minced
1lb fresh Italian chicken or turkey sausage, removed from casings
10 oz whole mushrooms, sliced
1 28 can crushed tomatoes with basil
1/2 teaspoon dried oregano
coarse salt and pepper, to taste
2 large handfuls fresh spinach
freshly grated Parmesan or crumbled feta, for serving
crushed red pepper, for serving


DIRECTIONS:
Add 1 tablespoon of olive oil in a large skillet over medium heat. Add minced onion and garlic and let cook for 2-3 minutes. Add fresh Italian chicken or turkey sausage (removed from casings) to pan. Let cook and crumble using a wooden spoon.
When sausage is completely browned, add sliced mushrooms to skillet. Season with salt and pepper and let cook for a few minutes until they start to soften.
Add crushed tomatoes to mushroom and sausage mixture. Season with dried oregano. Let simmer for 5-7 minutes, then adding in handfuls of fresh spinach.
Stir in spinach and let wilt into tomato sauce. Season with salt and pepper to taste. Serve sauce over warm spaghetti squash.
Top with freshly grated Parmesan or crumbled feta and red pepper flakes (optional).
To make my spaghetti squash, I roasted it whole in a 375 degree oven for about an hour. Make sure to prick plenty of holes into it with a fork or knife so that pressure is released while it's baking. Here is a post that can help you with cooking spaghetti squash.

FRIDAY

Pesto Pasta with Turkey and Kale

INGREDIENTS:
1/2 lb whole wheat rotini pasta (you can use whatever shape you have)
1 lb ground turkey
1 teaspoon garlic powder
big pinch of coarse salt and fresh ground pepper
2 large handfuls of kale, chopped into small pieces
3/4 - 1 cup prepared pesto
1/2 cup crumbled feta (use more if you like)


DIRECTIONS:
Cook pasta according to directions.
While pasta is cooking, brown turkey in a large nonstick skillet over medium heat. Season turkey with garlic powder, salt and pepper. Add chopped kale and continue to cook for 5-7 minutes, until soft. Add 1/4 cup pasta water to turkey and kale mixture. Season with a little salt and pepper. Turn off heat when kale is soft.
When pasta is ready, use a large slotted spoon to transfer cooked pasta to turkey and kale mixture in skillet (or drain pasta in sink and add drained pasta). Add pesto to pasta, turkey and kale and toss until combined. Add feta and gently toss. Serve with tomato wedges and kalamata olives.
I used my favorite Calphalon Unison Everyday Skillet for this recipe.

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