Archive | May, 2012

Twice-Baked Cheesy Potatoes

Reincarnating The Leftover

This is the perfect recipe to make with leftover mashed potatoes.

 

Twice-Baked Cheesy Potatoes

Twice-Baked Cheesy Potatoes

Ingredients

Instructions

  1. Heat oven to 375 degrees F
  2. Mix together mashed potatoes and half of cheese
  3. Transfer to baking dish
  4. Top with remaining cheese
  5. Garnish with green onions or chives
  6. Bake until hot and bubbly, approximately 25 minutes
https://tonispilsbury.com/twice-baked-cheesy-potatoes/

 

Meal Planning

The Organized Cook Weekly Meal Plan System

 

Check out more recipes in Five Recipes To Make With Leftover Mashed Potatoes:

mashed potatoes

Five Recipes To Make With Leftover Mashed Potatoes

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Apples For Dinner

Apples For Dinner?

Why not.  If you anticipate throwing away uneaten apples, make them into a family dinner side dish before they go bad.

When I see a few apples that are past their prime, I’ll make this simple recipe to serve alongside a casserole or hearty entree, like Chicken-Fried Steak.

Apples For Dinner

Apples For Dinner

Ingredients

  • apples- 3-4, diced into 1/2-inch chunks
  • cinnamon, ground- 2 tspns
  • salt- 1 tspn
  • brown sugar- 3 tbspns
  • butter- 3 tbspns

Instructions

  1. Place in saucepan with cinnamon; cover with water and a dash of salt
  2. Boil over medium-high heat until tender, approximately 6 minutes
  3. Drain water from pan and transfer apples to a serving bowl;mix in butter and brown sugar
https://tonispilsbury.com/apples-for-dinner/

 

 

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Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Yield: 4 servings

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Ingredients

  • 1. pork loin chops- 2 lbs (1 chop per person); if cooking extra pork chops to store for Pork Fried Rice in Weekly Meal Plan, use 2-3 lbs, or 2 extra pork chops
  • 2. lemon- 1, sliced in half
  • 3. whole grain rice- 1 cup
  • 4. zucchini - (1) sliced into ¼ inch slices
  • 5. squash - (1) sliced into ¼ inch slices
  • 6. carrots – either 2 whole carrots shredded or 1 cup of prepared shredded carrots
  • STAPLES:
  • For Marinade:
  • 7. olive oil- 1/4 cup
  • 8. lemon pepper- 1 tablespoon
  • 9. salt- 1 teaspoon
  • For Rice:
  • 10. almond slivers- 2 oz.
  • 11. olive oil- 2 tablespoons
  • 12. lemon juice- 1 teaspoon
  • 13. garlic salt- 2 teaspoons
  • For Veggies:
  • 14. olive oil- 1 tablespoon
  • 15. butter- 1 tablespoon
  • 16. minced garlic- 1 teaspoon
  • 17. salt- a pinch
  • 18. dried parsley (or fresh)- 1 teaspoon

Instructions

  1. For best results marinate chops ahead of time, 2-3 hours to overnight
  2. To Marinate:
  3. Mix together olive oil, zest and juice from lemon
  4. Season each pork chops with lemon pepper and salt, then place in shallow baking dish or large zip lock baggie
  5. Pour marinade over pork chops to coat evenly
  6. Store in refrigerator to marinate
  7. Dinner Time:
    Pork Chops
  8. Start the rice before cooking pork chops
  9. Pork chops can be grilled outdoors, or inside on indoor grill or broiled in oven until cooked thoroughly, approximately 7 minutes depending on thickness
  10. Rice
  11. Bring 1 cup rice and 2 cups water to boil in large saucepan (or use rice steamer)
  12. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 10 minutes
  13. Add to remaining cooked rice: almonds, olive oil, lemon juice and salt
  14. Toss
  15. Veggies
  16. Heat olive oil, butter and garlic in sauté pan
  17. Add zucchini, squash and carrots and sauté until tender (I like to cook until zucchini begins to brown), approximately 4 minutes
  18. Season with salt and parsley
https://tonispilsbury.com/lemon-pepper-pork-chops-rice-pilaf-spring-veggie-saute/

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Spring Veggie Saute

Spring Veggie Saute

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 4 servings

Spring Veggie Saute

Ingredients

  • Zucchini - (1) sliced into ¼ inch slices
  • Squash - (1) sliced into ¼ inch slices
  • Shredded carrots - 1 cup (either prepared shredded carrots, or 2 peeled carrots shredded)
  • Staples
  • olive oil- 1 tablespoon
  • butter- 1 tablespoon
  • minced garlic- 1 teaspoon
  • salt- a pinch
  • dried parsley (or fresh)- 1 teaspoon

Instructions

  1. heat olive oil, butter and garlic in saute pan
  2. add zucchini, squash and carrots and saute until tender (I like to saute until zucchini begins to brown), approximately 4 minutes
  3. season with salt and parsley
https://tonispilsbury.com/spring-veggie-saute/

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