Chicken ‘n’ Noodles w/ Sliced Carrots and Sour Dough Mini Boule

Dinner Tonight: Chicken ‘n’ Noodles w/ Sliced Carrots and Sour Dough Mini Boule





Still not at full strength after my bout with the flu. Made a light Breakfast and then headed out to Kroger and to run a couple of errands for Mom. Mom's somewhat better but still not feeling good at all. Dad will be in the hospital another 2-3 days, has some fluid around his lungs that they want cleared up. For dinner tonight I prepared Chicken ‘n’ Noodles w/ Sliced Carrots and a Sour Dough Mini Boule.

I used Margaret Holmes Simple Suppers Chicken n Noodles Fixins’. Another of my favorite Comfort Foods! I used to buy this at Walmart all the time but Margaret Holmes no longer makes it, lack of sales they say. So now I purchase it on-line from different sites, last of their stock. Anyway it comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Perdue Perfect Portions Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right.








I also had of side of boiled Baby Carrots and baked a Sour Dough Mini Boule. This dinner was just what the doctor ordered, Mom had 2 bowls of it! Most she's had to eat in quite a while! For dessert later a Jello Sugar Free Dark Chocolate Pudding.












Margaret Holmes Simple Suppers Chicken n’ Noodles

Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.





Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Potassium 0mg
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g



http://www.margaretholmes.com/

Oven "Fried" Breaded Pork Chops w/ Mashed potatoes and Cut Green Beans

Dinner Tonight: Oven "Fried" Breaded Pork Chops w/ Mashed potatoes and Cut Green Beans

I saw this recipe on a daily email I receive from Skinnytaste.com A fantastic site that's just loaded with tips, ideas, and healthy recipes! This one, a healthy version of an Oven "Fried" Breaded Pork Chops. I'll need the following ingredients; center cut boneless pork chops, fat trimmed (5 oz each), sea salt (I used Sea Salt instead of Kosher Salt), Egg Beater's (Instead of Eggs), beaten, panko crumbs, crushed cornflakes crumbs (I used Bran Flakes instead of Corn Flakes), grated Parmesan cheese, sweet paprika, garlic powder, onion powder,  chili powder, and black pepper. The original recipe from  Skinnytaste.com is for 6 pork Chops, I prepared 2 Pork Chops and used 1/4 of the amount of the ingredients. The original recipe along with it's web link is at the bottom of the post.

To prepare the Chops I preheated the oven to 425°F. Using a nonstick baking sheet, that i covered with foil and lightly sprayed with with Pam Cooking Spray. I seasoned the chops on both sides with tsp sea salt. Combined the panko, cornflake crumbs, Parmesan cheese, sea salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl. Place the beaten egg in another. Dip the pork into the Egg Beaters, then crumb mixture.  Place on the prepared baking sheet and repeat with the remaining chop. Lightly spray a little more Pam on top of the Chops and bake in the oven for 20 minutes.The thickest part of the Chop should read between 155 and 165 degrees, using a meat thermometer. I took mine out at 160 degrees. It's another one of those Keeper Recipes! It's got a fantastic crust to it with the Bran Flakes and Panko Bread Crumbs and the Chop came out tender and moist. The seasoning was a perfect blend of all the spices. My favorite Pork recipe is the Cumin Spiced Recipe but this rates a strong second.
 







For one side I prepared some Bob Evan's Mashed Potatoes and heated up a small can of Del Monte Cut Green Beans. I also baked a Sour Dough Bread Mini Boule. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.







Oven "Fried" Breaded Pork Chops
Servings: 6 • Size: 1 chop • Old Points: 7 pts • Points+: 7 pts
Calories: 378 • Fat: 13 g • Carb: 8 g • Fiber: 0 g • Protein: 33 g • Sugar: 1 g
Sodium: 373 mg • Cholesterol: 120 mg


Ingredients:

6 (3/4-inch thick) center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg, beaten
1/2 cup panko crumbs
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

Directions:

Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.

Season pork chops on both sides with 1/2 tsp kosher salt. Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.

Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.  Place on the prepared baking sheet and repeat with the remaining chops.

Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.





http://www.skinnytaste.com/2014/11/oven-fried-breaded-pork-chops.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+weightwatcherspointsrecipes+%28Skinnytaste%29

Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

Today's Menu: Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

A chill in the air this morning, about 38 degrees. Tried a new item for Breakfast this morning, Egg Beater's Egg Whites. Scrambled a serving of it up and served it on a Healthy Choice Whole Grain English Muffin with a couple of Johnsonville Turkey Breakfast Sausage Links.Love the Egg Whites! Ran a couple of errands for Mom and stopped by Kroger for her. For dinner tonight it's a Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule.







Found this recipe on a Pillsbury recipe email the other day. Another one of those can't wait to make it recipes! The original version is very high in calories and carbs so I had to reduce both. So I used Ronzoni Smart Taste Rotini, Kroger Deli Rotisserie Whole Chicken, Kraft Lite Classic Ranch Dressing, Jennie - O Turkey Bacon, and Sargento Shredded Reduced Fat 4 Cheese Italian. The original recipe and ingredients is at the end of the post.






To prepare it start by preheating the oven on 400 degrees. The recipe calls to microwave the dish but I prefer to bake it instead. Cook and drain the pasta as directed on package. Then in a large bowl, mix pasta and remaining ingredients. Put everything in a casserole dish and bake until heated throughout the mix. Then get ready to enjoy! I love my Pasta and I love my Chicken so this dish was perfect for me! Any dish with Bacon in it has to be good and the Cheese and ranch Dressing worked perfect with the other ingredients. Plus I saved a lot of the calories and carbs from the original recipe. I also baked a Mini Boule of Sourdough Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Make-Ahead Chicken Bacon Ranch Pasta
Need to cook from the pantry tonight? This pasta gets dinner on the table in less than 30 minutes and is packed with flavors your family will love.


Ingredients

1 lb uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)


Steps
1 - Cook and drain pasta as directed on package.
2 -In large microwavable bowl, mix pasta and remaining ingredients.
3 - Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 - To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.
Use whatever shape pasta you'd like for this recipe, from macaroni to rigatoni!

If you don't have cooked bacon hanging around, the packaged precooked variety makes a nice stand-in.


Nutrition Facts

Serving Size: 1 Serving

Calories760 Calories from Fat 410
Total Fat 46g
Saturated Fat 12g, Trans Fat 1/2g, Cholesterol 100mg, Sodium 1310m g, Total Carbohydrate 53g
Dietary Fiber 3g,  Sugars 3g, Protein 34g% Daily Value*


http://www.pillsbury.com/recipes/make-ahead-chicken-bacon-ranch-pasta/80d39497-ff60-49fa-92f1-3b1248b3139b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_10_21_2014