RECIPES - THURSDAY AND THEN SOME ...

11/19/24

from : https://www.homemadeinterest.com/sheet-pan-lemon-chicken-and-asparagus/

Servings: 
 
Prep Time: 10minutes 
Cook Time: 15minutes 
Total Time: 25minutes 

Sheet Pan Lemon Chicken and Asparagus


Ingredients

  • 1.5 lbs Chicken tenders
  • 1 bunch Asparagus
  • 2 fresh lemons, , sliced
  • 2-3 Tbsp Lemon Pepper
  • 1 tsp Kosher salt
  • Olive oil
  • 2 oz Parmesan, , shaved

Instructions

  • Preheat oven to 425°F.
  • Slice lemons into rounds and place the slices on a greased baking sheet.
  • Place asparagus and chicken tenders over the slices of lemon.
  • Drizzle everything with olive oil and sprinkle with salt.
  • Sprinkle the chicken tenders with lemon pepper.
  • Bake for 15-20 minutes or until chicken is fully cooked.
  • Garnish with shaved Parmesan
  • Enjoy! 

Nutrition

Serving: 0.25portion, Calories: 272kcal, Carbohydrates: 5g, Protein: 41g, Fat: 4g, Saturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 105mg, Sodium: 1924mg, Potassium: 186mg, Fiber: 2g, Sugar: 2g, Vitamin A: 600IU, Vitamin C: 21.5mg, Calcium: 20mg, Iron: 2.3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.




7/20/20
From the Pioneer Woman and shared on a facebook recipe exchange group:

My Favorite Meatloaf

YIELDS:8 servings
PREP TIME:0 hours 15 mins
COOK TIME:0 hours 45 mins
TOTAL TIME:1 hour 0 mins
Ingredients

For the Meatloaf:
1 c. 
whole milk
6 
slices white bread
2 lb. 
ground beef
1 c. 
(heaping) freshly grated Parmesan cheese
1/4 tsp. 
seasoned salt
3/4 tsp. 
salt

Freshly ground black pepper
1/3 c. 
minced flat-leaf parsley
4 
whole eggs, beaten
10 
slices thin/regular bacon

For the Sauce:
1 1/2 c. 
ketchup
1/3 c. 
brown sugar
1 tsp. 
dry mustard

Tabasco, to taste
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Directions
  1. Preheat oven to 350˚. Pour milk over the bread slices. Allow it to soak in for several minutes.
  2. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
  3. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!) 
  4. Lay bacon slices over the top, tucking them underneath the meatloaf. 
  5. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. 
  6. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
  7. Serve with mashed potatoes. Yummy!

9/9/11
From my SIL, Denise - shared on a FB Recipe Exchange.  Thanks D - this rocks!

Denise 10:55am Sep 6
Shrimp Monterey

2 cloves garlic minced
2 tbs butter
2 lbs (Med.) shrimp ( i like 3) uncooked, peeled
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack Cheese
2 tbs minced parsley

Saute garlic in butter for 1 min
Add shrimp cook 8 min or until pink
place in baking dish (keep warm)
Add wine or broth to skillet, bring to boil cook for 5 min until reduced.
Pour over shrimp, top with cheese Bake @ 350F for 10 min

I serve with rice and a side salad.



9/16/10 - Thursday Recipe - Mexican "Un"Stuffed Shells


Servings: 16
MY Source:  http://www.onceamonthmom.com/
Author/Source: Pamela @ Recipezaar.com #57772 DOUBLED


Ingredients:
32 ounces seashell pasta, cooked
2 pounds ground beef
6 Tablespoons taco seasoning
1 cup water
4 cups onions, chopped
3 cups salsa
2 cups cheddar cheese, shredded
50.75 ounces tomato sauce
to taste chili powder

Directions:

1. Add seasoning, water, onion, salsa, 1/2 cup cheese, tomato sauce, and chili powder to 2 pounds cooked ground beef. Mix well.

2. Stir in cooked pasta and portion into 4 8 x 8 baking dishes.

3. Sprinkle remaining cheese on top.

3. Cover with foil and freeze. To serve: Bake at 350 degrees for 30 minutes (thawed) or 2 hours (frozen).

Containers Needed: 4 Deep Dish 8x8 pans

**********************************************************************************


4/23/10 - THURSDAY RECIPE

(CLICK "COOKING THURSDAY" PICTURE TO PARTICPATE IN COOKING THURSDAY)

Pork Chops Stuffed with Smoked Gouda and Bacon


Prep Time: 15 Minutes

Cook Time: 20 Minutes Ready In: 35 Minutes

Servings: 4

Ingredients:

1/4 pound smoked Gouda cheese, shredded
8 slices bacon, cooked and crumbled
1/2 cup chopped fresh parsley
1/4 teaspoon ground black pepper 4 (2 1/4 inch thick) center-cut, bone-in pork chops
2 teaspoons olive oil
1/2 teaspoon salt
ground black pepper



Directions:

You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (2).

1. Preheat an outdoor grill for medium heat.

2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.

3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.

4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Nutrition


Information

Servings Per Recipe: 4

Calories: 398
Total Fat: 26.1g
Cholesterol: 121mg
Sodium: 1012mg
Total Carbs: 1.5g
Dietary Fiber: 0.3g
Protein: 37.2g

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