Thursday, May 20, 2010

Oven Chicken Cacciatore

  • 2 zucchini, sliced
  • 2 cans (14 oz) diced tomatoes, undrained
  • 1 can (14 oz) artichoke hearts, drained, halved
  • 1/2 cup olives
  • 1/2 cup Parmesan cheese, divided
  • 1/4 cup Italian breadcrumbs with garlic salt added
  • 2-3 chicken breasts cut in half
  • 3 cups whole wheat penne pasta, uncooked

1. Heat the oven to 400.
2. Combine first 4 ingredients in 9x13 dish. In separate dish mix 1/4 cup cheese and bread crumbs. Add chicken; turn to evenly coat each piece of chicken. Place on top of vegetable mixture.
3. Bake 45 min or until chicken is done. Meanwhile, cook pasta as directed. Drain pasta.
4. Top chicken with remaining cheese.

I drained my tomatoes just a bit the second time I made this so it wasn't too juicy. It is really healthy and easy to put together!

Sunday, May 16, 2010

Grilled Brown Sugar Pork Chops

My husband found this recipe on and made it for us for Mother's Day dinner. They were very yummy, and I was impressed with how moist the pork chops stayed when cooked on the grill.

1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce. *he brushed the pork chops with the the sauce both before grilling them, then again after.*