Chicken, Mushroom, and Gruyere Quesadillas

Ingredients

  • 1 teaspoon olive oil
  • 1 cup presliced mushrooms
  • 1/2 cup thinly sliced onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon sherry or red wine vinegar
  • 2 (10-inch) fat-free flour tortillas
  • 1 cup shredded cooked chicken breast (about 8 ounces)
  • 1 cup arugula
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • Cooking spray
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Zippy Breaded Pork Chops

Ingredients

  • 1/3 cup prepared ranch salad dressing
  • 1 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 6 bone-in pork loin chops (8 ounces each)

Directions

  1. Preheat oven to 425°.
  2. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
  3. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.

Marinated Pork Chops

Ingredients

  • 3/4 cup canola oil
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried parsley flakes
  • 1 garlic clove, minced
  • 6 bone-in pork loin chops (1 inch thick and 8 ounces each)

Chocolate Ice Cream Cookie Sandwiches

Ingredients

  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 pints ice cream (any flavor)
  • 2 pints ice cream (any other flavor)

Strawberry Party Punch

Ingredients

  • 6 cups fresh or frozen unsweetened strawberries, thawed
  • 3/4 cup thawed limeade concentrate
  • 1 can (6 ounces) unsweetened pineapple juice
  • 4 cups chilled lemon-lime soda
  • Ice cubes, optional

Directions

  1. Place strawberries in a food processor; cover and process until smooth. Stir in limeade concentrate and pineapple juice. Chill until serving.
  2. Transfer to a punch bowl. Just before serving, stir in soda. Serve over ice if desired.