Friday, April 15, 2011

Baked Ziti

My friend, Laura, post this a couple of years ago. Our family tried it this week! A-m-a-z-i-n-g!! So, I had to repost! This recipe makes SO much that we had enough for another dinner and a couple of lunch servings. It's a perfect meal to make if you are taking food to someone - 1/2 for you and 1/2 for them. To reduce fat/calorie content, I used lower fat cheeses and skim milk.

Baked Ziti
1 LB ziti cooked and drained
1 lb ground beef
1 onion chopped
2 jars spaghetti sauce
6 oz provolone cheese (slices)
2 cups mozarella
1/2 c sour cream

Brown ground beef with onion. Drain. Add jars of sauce and simmer 15 minutes. In baking dish layer 1/2 cooked ziti noodles, provolone, sour cream, 1/2 sauce, then mozarella. Repeat with remaining ziti and then remaining sauce. I like to top it with some extra mozarella.Bake @ 350 for 30 min or until bubbly.

If you freeze it, you should add a little more sour cream to the layering so it stays moist. My family is anti sour cream, but they love this recipe!

Wednesday, April 13, 2011

Baked Pork Chops


This recipe was a HUGE hit at our house. I am not a big fan of pork chops, but this was SO good!! We used low fat soup and skim milk.


* 6 pork chops
* 1 teaspoon garlic powder
* 1 teaspoon seasoning salt
* 2 egg, beaten
* 1/4 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 4 tablespoons olive oil
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup milk
* 1/3 cup white wine


Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.