Refrigerator Pickles

Yet another pickle recipe.  Can't have too many.

Make your own Delicious Crisp Refrigerator pickles!
You'll Need:
1 cup white vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt

3 cups sliced cucumber
3 small onions, thinly sliced

Parmesan Baked Pork Chops

This is a recipe that doesn't waste a huge pile of material for a breaded recipe.  The bad news is though it is a baked recipe, it has a lot of cheese.

On the plus side, it will only have sodium in the cheese and bread, as well as being baked.

Ingredients:

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

Directions:

On a plate combine the last 4 ingredients.

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.

Line a pan with tin foil and spray with cooking spray.

Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Peanut Butter Brownie Pizza

Ingredients

1 package Fudge Brownie Mix
Peanut Butter Topping:
1 cup peanut butter
1 (14 oz) can sweetened condensed milk
½ cup milk chocolate chips
½ cup candy coated chocolate pieces. (M&M)

Directions

Preheat oven to 350°F.
Prepare brownie mix as directed.
Spoon batter into lightly greased, 12-inch pizza pan.
Bake 23-27 minutes. For Peanut Butter Topping:
Place peanut butter and sweetened condensed milk in medium saucepan.
Stir over low heat until mixture is smooth.
 Spread over prepared brownie pizza.
Melt chocolate chips and drizzle over peanut butter topping layer.
Top with candy coated chocolate pieces.

This will bake in our toaster oven, would be easy to make and take to partys.

Crispy Salt and Vinegar Potatoes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
 

Ingredients:

• 2 pounds baby Yukon Gold potatoes, halved, quartered if large
• 1 cup plus 2 Tbsp. distilled white vinegar
• 1 tablespoon kosher salt, plus more
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 2 tablespoons chopped fresh chives
• Flaky sea salt (such as Maldon)

Preparation: 

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. 

Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. 

Add potatoes; season with kosher salt and pepper. 

Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. 

Drizzle with remaining 2 Tbsp. vinegar. 

Serve topped with chives and sea salt.

Grilled Corn, Avocado (or Cucumber) and Tomato Salad with Honey Lime Dressing.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.

INGREDIENTS:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

HONEY LIME DRESSING

Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy.

Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool.

Slice the tomatoes in half.

Dice the avocado (or cucumber) and chop the cilantro.

HONEY LIME DRESSING

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.

Let the salad sit for 10-15 minutes to let flavors mingle.

Crisp Cucumber Salsa

Note: 1/4 cup is only 16 calories

ingredients:
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed

1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips

In a small bowl, combine the first seven ingredients.

In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Not being a fan of sour cream, maybe sub in mayo?  some sort of mustard (not yellow).

Chicken Lasagna

another FB share thing. (edited)

Ingredients:

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Directions:

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan.

Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. Cook perhaps 2 extra

Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!)

Sprinkle oregano and garlic salt on top of sauce.

Take 1/9 of the shredded chicken and spread it out evenly over each noodle.

Add approx. 3 Tbs. cheese.

To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.

Once they are all in the pan, pour the remaining alfredo sauce over the top.

Top with remaining cheese.

Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Broil the last 5 minutes to make the cheese toasty on top. (if not browned during baking)