Sloppy Joe Rotini

Sloppy Joe Rotini

from: Sabrina's Week

some bread & salad

1 lb lean (at least 80%) ground beef
2 cups uncooked rotini pasta (6 oz)
2 cups Green Giant® Niblets® frozen whole kernel corn (from 1-lb bag)
2 cups water
1 small zucchini, sliced (1 cup)
1 can (15.5 oz) sloppy joe sauce

1. In 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in remaining ingredients.


2. Heat to boiling; reduce heat to medium. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender

Panko, Parmesan, & Parsley Pork Chops

Panko, Parmesan, & Parsley Pork Chops

I cannot tell you how excited I was when I found Panko bread crumbs at our Wal-Mart. Now I really know what all the rave was about.. they are so yummy! This was delicious!

From: Tasty Kitchen


Ingredients

* 8 whole Thin Sliced Boneless Pork Loin Chops
* 1 cup Panko Bread Crumbs
* ¼ cups Grated Parmesan Cheese
* 2 Tablespoons Fresh Parsley, Chopped
* 2 whole Eggs
* ¼ cups Flour
* 1 whole Lemon
* Salt & Pepper
* Extra Virgin Olive Oil

Preparation Instructions

Place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize. Remove from plastic and salt & pepper both sides of the meat. set aside.

Finely chop fresh parsley – you should have about 2 tbsp.

Next you want to prepare your dredging/breading assembly line. Use 3 shallow dishes (i like to use pie plates). The first should be your flour. Plate 2 should have your 2 eggs, beaten. Plate 3 should have your panko bread crumbs, parmesan, & parsley – use a fork to mix them together to evenly distribute the parsley.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.

Start your dredging process. First coat the pork chop in flour on both sides. Then dip in the egg. Then finally in the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops. (I like to do 4 at a time and get them in the pan. Then you can dredge the other 4 while the first batch is cooking.)

Place the first 4 pork chops in the pan (you should get a good sizzle.) They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown.

Remove the first batch and place on a plate with a paper towel to catch any excess oil.

Dougars Cream Chicken & Tortilla's

CREAMY CHICKEN & TORTILLAS

Taste Great! Serve With Spanish Rice

from: Dougars Family Recipes
http://www.duggarfamily.com/recipes.html


4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese
Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!
Serves 8

Hamburger Corn Bread Casserole

Hamburger Corn Bread Casserole

This was yummy the ranch style beans make it different!

From: Shared by Brie on Recipe Challenge

Ingredients

1 lb lean ground beef
1 small onion, chopped
1 can (15 oz.) ranch-style beans
1 can (14-1/2 oz.) diced tomatoes, undrained
1 tsp. each chili powder, Worcestershire sauce


Topping

1/2 cup each all-purpose flour, cornmeal
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1/2 cup fat-free milk
1 tbsp canola oil


Directions

Heat oven to 425º F. (220º C)

In a large skillet, cook beef and onion over medium heat until meat is no
longer pink; drain.

Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Transfer to an 11x7" baking
dish coated with cooking spray.

For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder
and salt. Combine egg, milk and oil; stir into dry ingredients just until
moistened.

Spoon over filling; gently spread to cover the top.

Bake, uncovered, 14 - 18 minutes or until filling is bubbly and a toothpick

Joann's Kielbasa Rice Dish

Joann's Kielbasa Rice Dish

I've been making this dish since Jake and I have been together. It is a recipe from his Mom and he requested it so I got it from her. It's so yummy, full of flavor, filling and cheap! I always double the recipe though and that makes it need to bake much longer. I also sometimes use smoked sausage.

1 lb of Kielbasa (or smoked sausage)
1 C. Rice, Uncooked (not instant)
1 Can Cream of Mushroom Soup
2 Cups Water
2-3 Stalks of Celery, Chopped
1 Bell Pepper (more or less to taste)
2 Tablespoons Worcestershire Sauce
Chopped Mushrooms (optional)

Put everything into a greased baking dishh big enough to hold it all. Cover it and bake
at 350 for about 45 minutes (it always take alot longer for me) Depending on how
long it takes the rice to cook. You may have to take the cover off for the last few
minutes for the liquids to cook away.

Manwich Pizza Calzones

Manwich Pizza Calzones

This recipe I got from Recipe Challenge group. Danette's week. These were so good, Next time I see me adding more toppings than I did for this one... this would be so yummy with Sausage and mushrooms... yum!!

1 lb hamburger

1 can manwich sloppy joe mix

1 tube refrigerated pizza crust

pizza toppings

shredded mozzarella cheese

Cook hamburger until no longer pink. Add sloppy joe sauce. Lay pizza crust on baking sheet. Spoon sloppy joe mix on 1/2 of crust. Top with pizza toppings of choice (sliced onions, mushrooms, olives, etc) top with cheese. Fold crust in 1/2 and fold edges over and crimp with fork. Bake according to crust directions!!