Pan-seared Pork Chops w/ Green Apple-Cranberry Compote

Melissa's Notes: I checked out a recipe book from the library the other day, and it actually had some really good recipes in it that I decided to try right away. My kids love pork chops, so I thought this would be a good choice. We loved it, any dinner that the kids don't complain at all about is a hit in my book! I served it with Wild Rice Pilaf and steamed asparagus.

recipe courtesy of The Family Kitchen by Debra Ponzek

Pan-seared Pork Chops w/ Green Apple-Cranberry Compote

1 Tbsp. olive oil
4 6-oz. boneless pork chops
salt and freshly ground black pepper
2 Tbsp. unsalted butter
3 Granny Smith apples, peeled, cored, and thinly sliced
3/4 c. apple cider (I used apple juice)
1/3 c. dried cranberries
2 Tbsp. light brown sugar
3 sprigs sage, leaves removed and chopped
2 Tbsp. balsamic vinegar

Preheat the oven to 350.
In an ovenproof saute pan, heat the oil over medium-high heat until just smoking. Season both sides of the pork chops with salt and pepper and sear for 1-2 min. per side. Transfer the pan to the oven and cook for about 15 min., depending on their thickness, until cooked through. Remove from the oven and set aside to rest for about 5 min. before serving.
Meanwhile, in a medium saute pan, melt the butter over medium heat. Add the apples, cider, cranberries, and brown sugar, cover the pan, and cook for about 15 min., until the apples are soft and wilted.
Uncover the pan, add the sage and balsamic vinegar, and simmer for another 5 min. or so until all the flavors are combined.
To serve, place a couple of spoonfuls of the compote on each pork chop.

Serves 4

Hawaiian Haystacks

Melissa's Notes: I got a request to post this recipe. I like to make this when I have to cook for a bigger crowd (4 adults plus kids) because it makes way too much for just our family. It's also nice for picky eaters because they can pick and choose what they want to put on top.

recipe courtesy of Favorites

Hawaiian Haystacks

1/2 c. butter
1/2 c. flour
1/2 tsp. salt
3 c. milk
1 can cream of mushroom soup
1 c. sliced mushrooms
6 chicken breasts, cooked and cut into pieces

Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup, mushrooms, and chicken. Simmer on low heat for 15 minutes. Serves 8.

Serve over sticky, white rice with the following toppings:

grated Cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Weekly Menu

Tuesday - eat out: Taco Tuesday

Wednesday - Fettuccine Alfredo w/ Broccoli

Thursday - Philly Steak Sandwiches

Friday - Date Night

Saturday - Homemade Cheese Pizza and Salad

Sunday - Chili and Cornbread Muffins

Calzones - Two Ways

Melissa's Notes: Okay, this has to be one of my all-time favorite things to eat. I love everything about this meal, and it really is something you can make from start to finish in about 30 minutes. You can adjust the filling for your family, but I love these recipes just as they are. These recipes make a TON, so I always half the recipe, and it's enough for my family of four, plus yummy lunch leftovers the next day for me! Use your own pizza dough recipe or buy a trader joe's pizza dough or pillsbury refrigerated pizza dough (one package of the store-bought kind is enough for two good sized calzones). I usually just make one of these fillings at a time, but it might be fun to make both fillings if you're having friends over for dinner.

recipes courtesy of Rachael Ray 30 Minute Meals 2

Spinach Artichoke Calzone

makes 4 calzones

2 c. low-moisture part-skim ricotta cheese
1/4 tsp. freshly grated nutmeg, or a few pinches ground
black pepper
1/2 c. grated Parmesan cheese
1 package (10-oz.) frozen chopped spinach, defrosted, and squeezed dry
1 can (15 oz.) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, finely chopped
2 tubes, prepared, refrigerated pizza dough (10 oz. each)
2 c. shredded mozzarella cheese
2 c. marinara sauce, for dipping

Preheat oven to 425.

Combine first 7 ingredients in a bowl to make the filling. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 c. mozzarella and up to 1/4 of the filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.

Space calzones evenly on baking sheet and bake 12-15 minutes or until golden brown (I find brushing the top with olive oil helps with this). Serve with warm marinara sauce, for dipping.

Sausage Calzones

makes 4 calzones

1 1/3 lb. Italian sweet sausage
a drizzle of EVOO
2 c. ricotta cheese
a handful fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmesan cheese
1/4 tsp. nutmeg, freshly grated or a couple pinches ground
a few grinds freshly ground black pepper
2 Tbsp. chopped pimiento
2 tubes prepared, refrigerated pizza dough (10 oz. each)
2 c. shredded mozzarella cheese
2 c. marinara sauce, for dipping

Preheat oven to 425.

Brown sausage in a skillet in a drizzle of olive oil. Transfer crumbles to a paper towel-lined plate to drain.

Combine sausage with ricotta cheese, parsley, garlic, grated Parmesan, nutmeg, pepper, and pimiento. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 c. mozzarella and up to 1/4 of the filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.

Space calzones evenly on baking sheet, and bake 12-15 min. or until golden brown. Serve with warm marinara sauce, for dipping.

Carrot Soup

Melissa's Notes: A few years ago I was on vacation over St. Patrick's Day Weekend and the restaurant where I was staying at had the usual fare of corned beef and cabbage and the like. I decided to try the soup that night, and it just happened to be carrot soup. Let me tell you, I wasn't expecting much. But I was pleasantly surprised, it was one of the yummiest soups I had ever tasted; and I do love my soup, let me tell you. Since then, I have been wanting to try a carrot soup recipe, and last week, I finally did! You know it's a hit when your 4 year old asks for another bowl and finishes the whole thing. That has never happened before with soup at my house. Never. James also gave it two thumbs up, and admitted that he wasn't too excited when he heard we were having carrot soup, but it was "surprisingly, really good!". Of course it was, James, how could you ever doubt me?

Carrot Soup w/ Sesame Bread Cubes (although it's great even without the bread cubes!)

recipe courtesy of Keeping Up Cookbook

6 Tbsp. butter
3 c. peeled and chopped carrots
1 c. chopped leeks (white and pale green parts only)
1 c. chopped celery
6 c. chicken broth
1 c. heavy cream or half-and-half
1 c. sour cream
1 Tbsp. Asian sesame oil, divided
5 c. 1" bread cubes, crusts removed (preferably from day-old French bread)
salt and pepper to taste
1 Tbsp. sesame seeds, toasted
2 Tbsp. chopped green onions (I left this out)

Melt 2 Tbsp. of the butter in a large soup pot over medium heat. Add carrots, leeks, and celery. Cover and cook for 10 min., stirring occasionally. Add broth and bring to a boil. Reduce heat and cover. Simmer until vegetables are very tender, about 20 minutes. Cool slightly.

Working in batches, puree soup in a blender until smooth. Return to soup pot. Whisk cream, sour cream and 1 tsp. of the sesame oil into soup. Season soup to taste with salt and pepper.

In a large skillet, melt remaining 4 Tbsp. butter with 2 tsp. of sesame oil over medium heat. Add bread cubes and saute until golden brown and crispy.

Ladle soup into bowls and mound bread cubes in the center of each bowl. Sprinkle with sesame seeds and green onions.

*I halved this recipe and it was gone that night, so if you want leftovers, make the whole thing. Also, the soup gets an interesting consistency when you add in the sour cream, so if you want, you could just add a dollop to each bowl so you have a prettier soup. Personally, I liked the soup better without the bread cubes, but I thought I'd include them in case they sounded good to someone else.

Weekly Menu

Monday - Hawaiian Haystacks

Tuesday - Grilled Honey Lime Chicken Sandwiches

Wednesday - Beef Terriyaki w/ Mandarin Orange and Cucumber Salad and Sesame Dressing

Thursday - Chicken Enchilada Soup*

Friday - Back to School Picnic

Saturday - leftovers

Sunday - Pioneer Woman's Perfect Pot Roast and Mashed Potatoes

*Easiest soup ever: 1 can cream of chicken soup, 1 can water, 1 cup salsa, cooked and cubed chicken. Top with sour cream, cheese, and tortilla chips. Double if you need more. Everyone loves this!

Pumpkin French Toast

Melissa's Notes: I like having breakfast for dinner because 1) it's easy, and 2) my kids never complain on these nights. Everyone wins! Of course, this is good for just breakfast, too, but surprise the family one night with this, they'll love you. :) And who doesn't love pumpkin now that Fall is (almost) here!?

Pumpkin French Toast

recipe courtesy of Keeping Up Cookbook

1/2 c. canned pumpkin
4 eggs
1/2 c. milk
2 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
pinch of orange zest
8-10 slices French bread
butter, for griddle

Whisk together pumpkin, eggs, milk, brown sugar, vanilla, spices, salt and zest until well combined. Pour into a rectangular dish. Soak both sides of bread in batter. Stack battered bread on one side of the dish while you soak remaining pieces. Battered bread can be cooked immediately or refrigerated overnight.

Cook battered bread over medium heat in a lightly buttered skillet until golden brown on both sides. Serve with maple syrup.