Mustard Breaded Pork Chops

Mustard Breaded Pork Chops

Traditionally when I cook breaded pork chops or chicken I batter them and throw them in the oven.  Since it is over 100° outside this week, I really did not want to bother with running my oven so I decided to cook them on the stove with a little bit of vegetable oil.  

I know this is not the healthiest way to prepare dinner, but it took less time, less energy and the WHOLE family loved them.

Mustard Breaded Pork Chops

Ingredients:

3/4 Cup panko breadcrumbs (I crumbed whole wheat ritz crackers because I was out of panko bread crumbs)

1/4-1/2 Tsp salt

1/4 Tsp paprika

1/4 Tsp pepper

1/4 Cup egg substitute (or 1 large egg)

3 Tbsp dijon mustard (you can use spicy brown mustard or honey dijon too)

2 Tbsp vegetable oil

4 Boneless pork chops around 3/4 inch thick

Combine the breadcrumbs, salt, paprika, and pepper in a shallow bowl.

Combine egg substitute and mustard in a shallow bowl as well.

Heat a cast iron skillet over medium heat.

Dip each pork chop in the egg mixture and then the breadcrumb mixture and place in skillet.  Please do not over crowd.  Cook in batches if your pan is not large enough for all 4 pork chops.

Cook about 6 minutes on each side.  Serve!

Our Dinner Menu Plan

Lightning Awareness Week (June 24-30)

Here is our dinner menu plan for the week.  I was unable to cook one item from last week so I carried it over to this week.

Have a great week and please remember when thunder roars go indoors (in observance of lightning awareness week)!

Our Dinner Menu Plan

Monday - Mustard Breaded Pork Chops, Green Beans and Sweet Potato Casserole

Tuesday - Pumpkin Pancakes and Fruit Salad

Wednesday - Sloppy Joes, Scalloped Potatoes and Carrots

Thursday - Pesto Pasta with Spinach (I am going to try this with chopped green olives instead of capers), Salad and Fresh Bread

Friday - Tortilla Pizzas and Caprese Salad

Saturday - Chicken Chile Lime Burgers (Trader Joe's) on English Muffins with Cucumbers in Vinegar and Veggie Sticks

Sunday - Leftovers

Vegetarian Quinoa Chili - Crock Pot

We have an overabundance of yellow squash in our garden and I have been super excited about finding recipes to include this colorful little creation.  I tried some traditional dishes like sauteed squash with onions and fried squash, but my kids just don't care for them.  Then I came across an incredible recipe for Vegetarian Chili with yellow squash and thought maybe if I cut them really small the kids would not notice.

Verdict: 3 thumbs up and 1 down (the picky four-year old of course).  My oldest loved this chili and gobbled it right up.

I am not usually to crazy about vegetarian chili, but this was outstanding and extremely versatile!

Vegetarian Quinoa Chili - Crock Pot

Ingredients:

3 Carrots, diced

2 Yellow squash, diced

1 Red pepper, diced

1 Red onion, chopped

3 Garlic cloves, minced

1 Jalapeno, seeded and diced (This chili is not spicy so please don't leave out the jalapeno)

28 oz Crushed tomatoes

2-3 Tbsp chili powder

2 Tbsp honey

1 Tsp dried oregano

1/3 Cup quinoa

1 (15oz) Can of beans, white, black, red, brown (I used white northern beans because that is what I had on hand)

1/3 Cup barbecue sauce

Add first 10 ingredients to crock pot and stir until mixed well.

Sprinkle quinoa over top, leaving a border around the edge.  Do not press or mix into the chili.

Cover and cook for 3-5 hours on high and 6-8 on low.  Add beans and barbecue sauce to the crock pot, stirring to mix all the flavors together about 30 minutes before serving.

Serve in individual bowls with cornbread or crackers.  YUM!

Our Dinner Menu Plan

After making homemade hummus for my son's school lunch, breakfast for tomorrow morning for my husband, putting together snacks for my youngest son's camp, laundry, dishes, grocery shopping and mopping the floor I am officially wiped out.  

I have come up with a dinner menu plan this week, but left out Sunday because I just could not think any more for today.  

Maybe you all have some great recipes or ideas you can give me for Sunday night's dinner.

Our Dinner Menu Plan

Sunday - Shrimp and Vegetable Kabobs with Brown Rice and a Side of Feta Spinach

Monday -Vegetarian Quinoa Chili and Cornbread

Tuesday - Pesto Pasta and Salad

Wednesday - Country Style Cube Steak with Peppers and Onions, Scalloped Potatoes (Recipe Coming) and Green Peas

Thursday -  Eating out to celebrate my 10 year anniversary with my husband!

Friday - Homemade Pizza and Carrots

Saturday - Leftovers

Sunday - Mustard Breaded Pork Chops (Recipe Coming), Green Beans and Sweet Potato Casserole

Lentil Quinoa Salad

Lentil Quinoa Salad with Strawberry Salad and Garlic Bread

It can be rather challenging I think to come up with vegetarian dinners for carnivores.  I try to have at least 2 to 3 vegetarian dinners a week and I struggle to find ones that will please everyone.  

Well, last night was no exception.  Instead of a main dish I prepared two side dishes and served them along side garlic bread.  I served this fresh and flavorful recipe for Lentil Quinoa Salad that I found on the Food Network.  It got rave reviews and was a great way to incorporate more iron and fiber into our diet.

The final word was three thumbs up, one down (the picky four-year old of course).

The lime and cilantro really make this dish come alive.  Not sure if I would make any substitutions for those two ingredients in this recipe nor would I suggest leaving them out.

Here is a link to the original recipe for Lentil Quinoa Salad.

Our Dinner Menu Plan

My mouth is watering just looking at the picture of this tall glass of ice cold lemonade.  Now I may have to make another run to the grocery store to get some lemons.

It going to be hot here in North Carolina this week.  My husband says I always put soup on the menu during the hottest days of the year.  Sorry to disappoint you honey, but no soup this week.

Our Dinner Menu Plan

Monday - Pumpkin Pancakes (substitute pumpkin for the sweet potatoes in this recipe), Fruit Salad and Vanilla Yogurt with Sliced Almonds

Tuesday - Cilantro Lime Fish Tacos, Whole Grain Rice, and Cucumbers in Apple Cider Vinegar (my kids fight over every last cucumber)

Wednesday - Lentil Quinoa Salad, Spinach Strawberry Salad and Garlic Bread

Thursday - PB & J Sandwiches, Carrots, and Goldfish (this is our super busy day with orientation to a new school for my son around dinnertime so I have to make something that only requires seconds to prepare.)

Friday - Crockpot Lasagna, Salad, Garlic Rolls, and Pineapple Coconut Crisp (Family is arriving from PA today)

Saturday - Asian Chicken (My husband's recipe), Asian Noodle Slaw, Edamame, and Hawaiian Sweet Loaf Bread

Sunday - Surprise for my husband and since he reads my blog I can't list it here.

Hamburger Macaroni Surprise

When I was coming up with my menu for the week I happen to be with a friend of mine who gave me the inspiration for this dinner.

She told me I should make macaroni goulash for dinner.  After she told me some of the ingredients I remembered that my mom used to make that same dish for us when I was a little girl.

I had to change the name from "goulash" to "surprise" because my husband said it did not sound appetizing and the kids would not eat it if I called it "goulash".  With that being said here is a recipe for Hamburger Macaroni Surprise:

Hamburger Macaroni Surprise

Ingredients:

1 lb Hamburger or Turkey
1 Small onion, diced
1 Carrot, shredded
1 Celery stalk, diced
1 Can crushed tomatoes, undrained
3 Tbsp tomato paste
1 Tbsp worchestershire
1 Cup vegetable broth
Fresh basil
Fresh oregano
Fresh parsley
Salt and pepper
1/2-1 Cup of cheddar cheese

Cook hamburger, onion, carrot, and celery on medium heat until hamburger is brown.

Turn heat up to medium-high.  Add tomatoes, tomato paste, worchestershire, macaroni and vegetable broth (add extra water or broth if needed to cook macaroni).   Once it starts to bubble turn heat down to a simmer.  Stir frequently so it does not stick to the bottom.

Cook until macaroni noodles are tender.  Add basil, oregano, parsley, salt and pepper.  Stir in cheese and let it melt.  Serve!