Parmesan Baked Pork Chops

Parmesan Baked Pork Chops
The breading keeps the pork chops really moist. This is a great and easy weeknight dinner idea!  I served them with Hungarian Cabbage Noodles.


The first step is to make the cheese mixture.  I had a little bit of fresh Parmesan left over and mixed it in.

 Then you oil and bread the chops.

Then you place in prepared pan.

Last,  you bake for 40-45 minutes.

Serve with your chosen side dish and/or vegetable.

Parmesan Baked Pork Chops
Serves 4      Prep 5 min.      Bake 45 min.

Ingredients

4  boneless pork chops, 1/2" thick

1 Tbsp  olive oil

1 c  Parmesan cheese

1 c  Italian bread crumbs

1 tsp  black pepper

1 tsp  garlic powder

Directions
1. On a plate combine the last 4 ingredients.
2.   Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.3.  Line a pan with tin foil and spray with cooking spray.
4.  Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

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Tuna Noodle Casserole With Homemade Sauce (April's Way)

Tuna casserole is primarily made with pasta (or rice) and canned tuna, with canned peas and corn sometimes added.  You can use whatever vegetables you like.   The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions.
Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find.  This array of pantry food items  becomes a prepared family dinner in around half an hour.  The tuna casserole's place of origin is United States
 Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.

I found this recipe online and tweaked to my liking.

Steps to Make It
1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.

9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.

11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.

                           

                        

12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned.  

**Note - I like to use Italian bread crumbs to add more         flavor to the dish.  I feel that 3/4 cup of the bread               crumbs was too much so I am going to cut it down to       1/2 cup next time.

Tuna Noodle Casserole With Homemade Sauce (April's Way)

• Total:45 mins   Prep: 10 mins  Cook: 35 mins  Yield:  6 to 8 Servings

Ingredients

• 8 ounces egg noodles
• 4 tablespoons butter
• 8 ounces sliced mushrooms (fresh or canned; drain canned mushrooms)
• 4 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup mayonnaise
• 1 1/2 cups frozen mixed veggies (thawed)
• 2 cans (5 to 6 ounces each) tuna (drained and flaked)
• 2 stalks celery, chopped 
• Salt
• Topping:
• 1 1/2 cups bread crumbs **
• 2 tablespoons butter (melted)

Directions

1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.

9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.

11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned. 

For the original recipe that I tweaked, click HERE 

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Mississippi Roast

This is, without a doubt, the best pot roast I ever made.  I made this for dinner and it was my husband, daughter, her boyfriend and myself.  I made a homemade gravy using the sauce and served it with mashed potatoes and green beans.  There was not a drop of food left!  And with just 5 ingredients, it is so easy to make!

It comes out so juicy and tender.  It is a fall apart, melt in your mouth chunk of deliciousness!  As a matter of fact, it just came right apart when I took it out of the Crock Pot.

So. the recipe calls for  pepperoncini peppers but I forgot to pick them up.  So. I had some roasted red peppers that I used instead.

Mississippi Roast
Prep time:  5 min  Cook Time:  8 hours  Serves 8

Ingredients

• 1 (3-4 pounds) chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 cup butter
• 4-5 pepperoncini peppers

Instructions

1. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
2. Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes.

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