Lemon Garlic Pork Chops

Elevate your Chops with a wonderful zesty sauce. Perfect for a quick easy meal. Thank you The Mountain Kitchen 

4 1-inch thick pork chops
Kosher salt and freshly cracked black pepper to taste
2 tablespoons extra virgin olive oil divided
2 cloves garlic minced
⅓ cup white wine
½ cup chicken broth
zest + 1 tablespoon lemon juice of one lemon
1 tablespoon fresh parsley chopped
1 teaspoon fresh rosemary chopped

• Season the pork chops with salt and pepper, to taste. 
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. 
• Add pork and cook, turning once, until pork is browned and cooked through
• Transfer pork to serving platter and cover to keep warm.
• Add remaining tablespoon of oil to skillet and heat. 
• Add garlic to the oil. 
• Cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). 
• Add wine and broth. 
• Increase heat to high. 
• Cook, stirring to scrape up browned bits from bottom of the pan, until liquid is reduced by two-thirds, about 5 minutes.
• Remove the pan from the heat. 
• Stir in a little more salt and pepper, lemon zest and juice, and herbs.
• Serve pork chops drizzled with sauce.

Spicy Beef Quesadillas

Caramelized onions and peppers are combined with chipotle peppers and crushed red pepper flakes to flavor and spice these crispy, cheesy quesadillas. Thank you Spicy Southern Kitchen

2 tablespoons butter
1 medium yellow or sweet onion, chopped
1 green bell pepper, chopped
2 chipotle chile peppers in adobo sauce, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
salt and pepper
2 cups leftover Shredded Beef Short Ribs or Brisket
8 (8-inch) flour tortillas
2 cups shredded Mexican cheese
2 tablespoons butter

• Melt butter over medium-high heat in a large pan. 
• Add onion and bell pepper
• Cook until they are starting to soften but still have a little crunch.
• Add chipotle peppers, red pepper flakes, paprika and season to taste with salt and pepper.
• Stir leftover short ribs into onion mixture and transfer to a bowl.
• Wipe pan clean. 
• For each quesadilla, sprinkle about 1/4 cup cheese on a tortilla
• Top with 1/4 of short rib/onion mixture
• Cover with another 1/4 cup cheese.
•  Place a second tortilla on top.
• Melt about a 1/2 tablespoon butter in the pan 
• Add quesadilla and cook until golden brown on each side and cheese is melted. 
• Repeat for remaining 3 quesadillas.

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is full of sautéed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. Thank you Spend with Pennies

1 tablespoon vegetable oil divided use
2 small zucchini quartered lengthwise then sliced into 1 inch pieces
1 cup of mushrooms quartered
1 onion coarsely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
⅓ cup roasted cashews unsalted or low sodium

for the sauce
⅓ cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons corn starch

• Heat 1 teaspoon of the vegetable oil over medium heat. 
• Add the onions and cook for 3-4 minutes or until just softened.
• Add the mushrooms and zucchini to the pan 
• Cook for an additional 4-5 minutes or until vegetables are tender and just browned.
• Remove the vegetables from the pan, place on a plate and cover to keep warm.
• Wipe out the pan with a paper towel 
• Add the remaining 2 teaspoons of oil. Increase the heat to medium high.
• Place the chicken in the pan and season with the salt and pepper. 
• Cook for 3-4 minutes on each side or until cooked through and golden brown.
• Add the garlic to the pan and cook for 30 seconds.
• While the chicken is cooking, prepare the sauce.
• In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
• Return the vegetables to the pan with the chicken and pour the sauce over the top. 
• Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. 
• Taste and add more salt and pepper if desired.
• Stir in cashews and serve immediately, over rice if desired.

Baked Mostaccioli

A classic Italian-American baked pasta dish with layers of meat sauce, pasta, and melted cheese.

1 pound mostaccioli pasta1 pound ground beef1 jar (24 oz) marinara sauce1 teaspoon Italian seasoning2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheeseSalt and pepper to taste

• Preheat oven to 375°F (190°C). 
• Grease a baking dish.
• Cook mostaccioli pasta according to package instructions. 
• Drain and set aside.
• In a skillet, brown ground beef with Italian seasoning, salt, and pepper. 
• Stir in marinara sauce.
• Mix cooked pasta with the meat sauce and pour into the baking dish.
• Top with mozzarella and Parmesan cheeses.
• Bake for 25-30 minutes until cheese is melted and bubbly.

Grilled Honey-Mustard Chicken Sandwiches

A flavorful dinner made ready in 30 minutes. Thank you Betty Crocker

1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8to 1/4 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 whole-grain sandwich buns, split
4 slices tomato
4 leaves leaf lettuce

• Heat gas or charcoal grill. 
• In small bowl, mix mustard, honey, oregano and red pepper.
• Brush on both sides of chicken.
• Place chicken on grill over medium heat. 
• Cover grill
• Cook 12 to 15 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). 
• Discard any remaining mustard mixture. 
• Serve chicken in buns with tomato and lettuce.

Pizza Pasta Bake

A delicious pizza inspired casserole! Feel free to add in your own favorite pizza toppings!

12 ounces cavatappi penne, or rotini
1 medium onion diced
½ pound Italian sausage mild or hot
½ pound lean ground beef
3 cloves garlic minced
½ red bell pepper diced
½ green bell pepper diced
14.5 ounces canned diced tomatoes drained
2 teaspoons dried oregano
4 cups pasta sauce
2-3 cups shredded mozzarella cheese
28 slices pepperoni

• Preheat oven to 350°F.
• Cook pasta according el dente to package directions. 
• Rinse under cold water and drain well.
• Brown onion, garlic, sausage and beef in a large pan over medium heat. 
• Drain any fat. 
• Add in red and green peppers and cook an additional 2-3 minutes. 
• Add oregano, drained tomatoes and pasta sauce, stir well.
• Place pasta in a greased 9×13 pan. 
• Pour meat sauce over pasta and top with cheese and pepperoni slices.
• Bake 35-40 minutes uncovered or until cheese is melted and pasta is heated through.

Recipe: Spend With Pennies