Cooking, Baking and Kitchen Tips Part 2

 

Creamy Pork Chops and Potatoes

 

If you're like me, you are always looking for something different to do with those pork chops!  Here is another tasty recipe!  You can cut  pork chops with a fork! I cut the recipe in half for 2 chops.  

Creamy Pork Chops and Potatoes

6-8 pork loin chops (boneless or bone-in)
6 LARGE russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup
1 12 oz. can evaporated milk
3/4 C. water
3 T. onion soup base such as Lipton
1/4 tsp. pepper
1/4 tsp. salt

French's fried onions, optional

Grease a 9x13 baking dish.  place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

Mix together the soup, milk, water, onion soup, and salt and pepper.  Pour over the pork chops and potatoes.   Sprinkle a few handfuls of the French's Fried Onions over the top.  Cover with foil and bake at 325 for 2- 2 1/2 hours.  

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April's Creamy Chicken for 2

I LOVE coming up with my own recipes!  This one is SOOOOO good!. Packed full of flavor and easy to make! A perfect dish for 2. 

 I wanted to make something different for our anniversary dinner and so I decided to make something with the ingredients I already had.   This one is definitely a keeper!  The chicken was so flavorful, tender and juicy!  I served it with rice and gravy and corn.

April's Creamy Chicken for 2

2 boneless, skinless chicken breasts
Salt 
Pepper
1/4 c flour
3 tbsps Parmesan Cheese
2 tbsps sun-dried tomato pesto
1 -10.5 oz can cream of chicken soup
1 c water

Salt and pepper (to taste) both sides of the chicken.

Mix flour and cheese in a bowl. Dredge chicken in mixture.

Add the pesto and chicken to a skillet and cook on medium-low heat until almost done.  

Meanwhile, in small bowl, mix the soup and water.

Remove chicken from skillet.  

Add soup to skillet and stir to mix with drippings from the chicken.  Return chicken to skillet.  Cover and let simmer on low until chicken is done and sauce is reduced; about 20 minutes.  

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Tuna Noodle Casserole

 

Another wonderful Autumn and winter dish.  Also one from my childhood.

When I whip up my own concoctions, I don’t measure anything.  Keep this is mind when you see a recipe that I am sharing.  The following “recipe”  is how my mother used to make Tuna Noodle Casserole.   I use this recipe when I am in a hurry or have forgotten to take meat out to thaw.  

 I have a different recipe with a lot more and different ingredients than this one.   I make it when I have plenty of time.  

There are many variations of how I make my casserole but this is how I did it this time.  For the soup, I usually do a combo of 2 soups.  This time, I used 2 cans of mushroom soup.  

Pre-heat oven to 350
Cook noodles and soups according to package directions
1 - 1lb bag noodles
2 - 10 oz cans soup (cream of mushroom, cream  of celery, or cream of chicken)
2 - 5 oz cans tuna fish
1 cup Frozen Peas  (optional)
Bread Crumbs (I use seasoned). Season to taste.

Add frozen peas to soup while cooking.  Drain tuna and add to soup.
Once soup and noodles are cooked and drained, combine - soup, noodles, peas, tuna in a pot or bowl and mix.
Sprinkle in some bread crumbs. Pour mixture into baking dish. Cover with more bread crumbs. Bake in oven 15-25 minutes or until top layer is a little crispy.

This is a great, easy dish because you usually have these items in your cupboards or pantry.  The night I made this I was going to make another dish in the crockpot when I realized the crockpot dish was already in use.  So, I looked through my freezer for something else, couldn’t find anything, and thought HMMM….tuna noodle casserole.  And of course, I had everything I needed!

How do you make your Tuna Noodle Casserole?  

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