Yummy Pork Chops made without breaking a sweat

So today recipe is EASY!! And good!  It was something I found online that worked out well!  It's also cheap to make! You do have to have soy sauce but you don't use that much.  Definitely less than $2 a person if you shop the sales!!! :)

Money Savers
Pork Chops are cheap! :) I got the ones that are thin without the bone in them.  If you prefer others, I am sure you could use them.  
Kraft dressing is B1G1 at Publix this week! So you can get the italian dressing there!


INGREDIENTS:
2 cups italian dressing
1/4 cup soy sauce (I just light soy sauce.  But you can use whatever)
1/2 tsp pepper
4 pork chops

DIRECTIONS:
1.  Combine in a bowl, the first three ingredients. (I just combined them in the skillet to save a dish)
2.  Place the pork in a skillet.  Try to use a skillet not much bigger than will fit the pork chops.  They will be better covered this way.
3.  Pour the mixture over the meat.
4.  Let cook for 25 minutes on medium or until done as desired!
   *I did it for 25 minutes.  Started out on medium.  Our stove gets a little hotter than normal.  I ended up turning it down to a medium low once it was hot.

I know some of the ingredients should weird! But, I think italian dressing might be good on all meats!  Another easy meal is to marinate chicken in italian dressing overnight and then grill it (outside or inside using a grill pan).

ENJOY! :)

Fruit topped cookies! (called pizza cookies... not sure how I like that name)

So these are delicious!!! And different! Don't be fooled by the name.  I don't know why they call them pizza cookies.  They are more fruit topped deliciousness! :)

Sorry it has been so long!  In the last two weeks, we have been in D.C. to see dear friends.  We have been in Philadelphia area for five interviews in two days and then back to D.C. for a few more days.  We then travelled to Nashville to enjoy time with our families and for me to take part in some wedding festivities for Aimee!  Since then, I have accepted a job at Quest Diagnostics as an "Associate Programming Analyst" (sounds official!) and Walt was accepted to Westminster Theological Seminary!  We have put a deposit down on an apartment (I know you typically think a deposit is for a house or something, but with as much as rent is up there it may as well be!) and are excited to be moving May 16th and 17th!! (it's a 16 hour drive from Philly to Tuscaloosa).

This recipe came from Kara (Aimee's older sister) who had seen it used at another shower!  It looks so good on display!  It's from tablespoon.com.

Money Savers:
    Strawberries are on a great sale at Publix this week! Even if you aren't making the cookies, you might want to get some!


Options:
   The recipe calls for just slice and bake cookies.  I am not a big slice and bake person so I just used the favorite sugar cookie recipe instead.  This does take more time!  But I think it is worth it!  The slice and bake can be a little overly sugary for this recipe (but that might not be a bad thing).

INGREDIENTS:
sugar cookies obtained somehow (says for about 20 cookies)
1 pkg of cream cheese softened (8 oz)
1/2 cup powdered sugar
2 tbs frozen limeade concentrate (thawed)
     *not sure what you wanna do with the rest afterward...  I plan to eventually just look into making a small amount instead
fruit for toppings! (the site has strawberries, kiwi, blueberries, and raspberries)
     *I omitted the kiwi because my mom is allergic and I didn't want to risk it! I haven't ever really had it.

DIRECTIONS:
1.  Bake the cookies like normal
2. Cool COMPLETELY!!! Trust me, you don't want the icing to run off the cookies.  They can be just barely warm to the touch.
3. Combine cream cheese, powdered sugar, and limeade in a medium bowl.  Beat until smooth.
4. Spread each cookie with 1 tbs cream cheese mixture on each cookie.
     * I didn't measure this out.  Just spread it on the cookie according to what looks good!
5.  Top with fruit as desired!

Since it was a bridal shower, we used a heart shaped cookie cutter for the sugar cookies.  Thankfully, I was at home (like my parents) when I made these and my little sister and mom helped out tremendously! Bug added the cute pattern to the sides of the cookies that adds some texture!

Happy Wedding Season! :)

Greek Penne and Chicken how you like it!

I tried something new.  I think it paid off.  There were a few things that needed to be tweaked depending on how you make it!  This week has been a little crazy with my school work so the recipes have either been easy and quick or something I have made a lot!  (Tonight I am getting around to making the pretzel chicken.  Just waiting on the timer to go off in about 9 minutes!)  Last night, we made the Greek Penne and Chicken.  I love feta cheese!!!!  So here it is!

Money Savers!
So this week is a little low on the savers!
However, find out how to get 3 bags of veggies, sargento cheese, and coffee creamer for approximately $.80 total at Publix this week!  If you wanna know how go to http://www.polkadotpantry.com/?affid=464&affref=other


INGREDIENTS:
**Use what you want! We didn't do the tomatoes or the artichoke hearts.  However, I think that those two ingredients are supposed to add some moisture to the entree!  So if you leave it out you might wanna add a little olive oil at the end (not much at all!!! For the whole recipe maybe like 1 1/2 tbs)

• 1 (16 ounce) package penne pasta
• 1 1/2 tablespoons butter
• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 (14 ounce) can artichoke hearts in water
• 1 tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• salt to taste
• ground black pepper to taste

INSTRUCTIONS:

1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
4. Season with salt and ground black pepper. Serve warm.

Hope you enjoy it!!! ps... it makes a ton!

Pretzel Chicken! :-)

This is another favorite in the Boling household!  It's easy and so good!

Money Savers:
    Frozen Chicken at Winn Dixie BOBO for $5.50!
    Just for fun: Penny item at Publix today is Publix tortilla chips! Spend $10 pre-coupon and get them for 1 penny!  


Also!!! Date night! $9 for two movie tickets through Fandango! Check it out! It's only good for a day!
https://livingsocial.com/deals/28498?ref=conf-jp&rpi=6775207


Pretzel Chicken
INGREDIENTS:
2 large chicken breasts
2 eggs
2 cups finely crushed pretzels
1/3 cup Italian dressing
3 tbs lemon juice
1/2 cup parmesan cheese
3 tbs olive oil

INSTRUCTIONS:
1.  Preheat the oven to 300 degrees F.
2.  Add olive oil to medium state over medium heat.
3.  Slice chicken breasts in half to make skinny (or use 4 slim chicken breasts).
4.  Crush pretzels in a bag. (I use my mini chopper.  They need to be finely crushed so that it doesn't burn).
5.  Add the parmesan to the pretzels and shake to mix.
6.  Whisk two eggs in a shallow bowl.  Add the lemon juice and italian dressing.
7.  Coat chicken in egg mixture and then put in bag and shake to coat.
8.  Add chicken to skillet and cook for 3 minutes on each side.
9.  Place the chicken in a foil lined baking dish and cook for 20-30 minutes.  

***I serve this with noodles and spaghetti sauce!!!!  LOVE it!