Stuffed Potato

This is a homemade version of the Claimjumper entree...

Ingredients

Potatoes
Alfredo sauce (I used bottled but if you're feeling ambitious...feel free to make your own!)
Fresh veggies (I like to use summer squash, broccoli, and zuchinni, but again...whatever you feel like eating!)
Grilled chicken strips (Once again, you can grill your own chicken or use store bought strips that only require warming)

Directions

Bake the potatoes until tender, generally about an hour in a 350 degree oven. For the honkers we normally use that we bring back down from Idaho, it can be up to 2 hours!!! Heat alfredo sauce according to directions on bottle. Steam veggies. Warm up the chicken strips according to the directions. Split potato down the middle, pile on the veggies and chicken and smother with warm alfredo sauce. Enjoy!!!

Omit the chicken to make a nice vegetarian dish :)

Skillet Chicken and Vegetables on Cheese Toast

The original recipe didn't have the chicken in it but in order to make this a meal I added the chicken.


Ingredients

8 slices rustic wheat bread (wheat french bread works just fine)
1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 Tbsp. olive oil
4 oz. soft goat cheese (chevre)
1 chicken breast, cubed
Basil, fresh or dried


Directions

1. Preheat broiler. Place bread on baking sheet; set aside.

2. In large skillet cook chicken, garlic and basil in hot oil until chicken is no longer pink. Add in carrots, mushrooms, and onion cooking over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender stirring once. Sprinkle with salt and pepper.

3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.

4. On plates, top cheese toast with chicken and vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.

Original recipe from bhg.com

Pork Chops with Black Bean Salsa

The salsa may sound a little strange when you read the recipe but this was a surprisingly good meal. I had to google the recipe for corn relish...and I'm not sure where that recipe went so when I find it I'll attach it to this recipe.


Ingredients

4 pork loin chops, cut 1-1/4 inches thick
1 teaspoon Jamaican jerk or Cajun seasoning
1/8 teaspoon black pepper
2/3 cup corn relish
1/2 of a 15-ounce can black beans, rinsed and drained
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
Dairy sour cream (optional)


Directions

1. Preheat broiler. Trim fat from meat. Rub seasoning and pepper onto both sides of chops. Place pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 16 to 20 minutes or until done (160 degrees F), turning meat over after half the broiling time.

2. Meanwhile, for salsa, in a bowl combine corn relish, beans, lime juice, and cumin. Serve chops with salsa and, if desired, a spoonful of sour cream.

3. Makes 4 servings

From bhg.com

Pork Lo Mein

This is a quick and easy, not to mention yummy recipe! Enjoy!

Ingredients
2 packages ramen soup (pork preferably)
2 pork chops
Broccoli florets (frozen or fresh)
Soy Sauce
Water
Cooking oil

Directions
1. Heat oil in medium sized pan at medium high heat. Meanwhile, cut up the pork chops into small bite size pieces. Add pork to oil and cook until done.

2. If desired, crunch up noodles in ramen packets, this makes it more managable to eat. Add noodles and dry soup mix from both packages to the pan. Turn heat down to medium-low.

3. Add broccoli, the amount is up to you, and soy sauce, amount is also up to you.

4. Add enough water to cover all the noodles. Stir and cover. Cook for 7-10 minutes or until noodles are tender, stirring occasionally.

Enjoy with egg rolls! This makes about 4 servings.