Slightly modified from Woman’s Day magazine (http://www.womansday.com/recipefinder/crispy-baked-pork-chops-with-parmesan-recipe-wdy0213)
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt
1 large egg
1 large egg white
1 tablespoon Dijon mustard
1 1/2 cup bread crumbs
1/4 cup(s) grated Parmesan
4 boneless pork chops, cut in half to make 8 small pieces
Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
On a plate, combine the flour, garlic powder, celery seed, salt and pepper. In a shallow bowl, whisk together the egg, egg white, and mustard. On a second plate, combine the bread crumbs and Parmesan.
Coat the pork chops in the flour, then in the egg mixture (letting any excess drip off) and finally in the panko mixture, pressing gently to help it adhere. Place on the rack.
Roast the pork chops until cooked through, 20 to 25 minutes. Let rest for 5 minutes before serving.
modified from http://lentzedlife.wordpress.com/2012/09/22/food-fight-for-als-peanut-butter-cake-mix-cookies/
1 box cake mix (yellow or chocolate)
1/2 c. cookie butter (I used Trader Joe’s brand)
4 oz. vanilla Greek yogurt
1. Preheat oven to 375*. Prepare cookie sheet(s).
2. Mix together cake mix, egg, yogurt, and cookie butter until well combined.
3. Roll dough into small balls (I used a half-tablespoon to make tiny little cute cookies) and then roll in sugar. Place on prepared cookie sheet(s), flatten slighty (I used a fork and made a criss-cross pattern like you see in most PB cookies).
4. Bake for 8-10 min., remove from oven and let cool on cookie sheet(s) for another 2 min. Remove to cool completely.
I ended up with 51 cookies and ate 3 of them for quality control, so let’s say this yields 4 dozen small cookies 🙂
(heavily modified from http://www.chefboyardee.com/recipes-Ravioli-Lasagna-5616)
- 2 cans (15 oz each) Chef Boyardee® Beef Ravioli
- 1-1/2 teaspoons dried Italian seasoning
- 1 cup 1% low-fat cottage cheese
- 1 egg
- 3 cups mozzarella/provolone blend shredded cheese, divided
Combine cottage cheese, egg, Italian seasoning, and 1 cup of shredded cheese in a small bowl.
Preheat oven to 375°F. Spray an 8×8 baking dish with nonstick cooking spray.
Spread one can of ravioli in the bottom of the dish. Top with half of the cottage cheese mixture and 1 cup of shredded cheese. Repeat layers.
Bake 15 minutes or until hot and bubbly.
(If your family isn’t opposed to vegetables in their lasagna, the original recipe calls for spinach and diced tomatoes to be layered in)
Notes for next time: Drain the cottage cheese to hopefully make the lasagna less soupy
(modified from Taste of Home Feb/March 2013)
1/2 lb bacon
1 1/2 cups chopped or shredded carrots
1 cup bread crumbs
4 tsp Worcestershire sauce
2 tsp garlic powder
1 tsp salt
2 lb ground beef
1-1 1/2 cups shredded cheese (I used mozzarella/provolone blend and mild cheddar)
Cook bacon until crispy. Remove from pan (leaving grease in pan), chop, and set aside.
Cook carrots in reserved bacon grease until soft.
Combine bread crumbs, chopped bacon, eggs, Worcestershire sauce, spices, and carrots in a large bowl. Add beef and mix lightly but thoroughly.
Shape into two loaves in a 9×13 baking dish. Bake uncovered at 350 for 45-60 minutes or until internal temperature reads 160 F.
I served this with steamed broccoli, mashed potatoes, and crescent rolls 🙂