Monday-Pork Chops with herbed goat cheese and green beans. A one pan recipe! Who doesn’t love those! This recipe was inspired from Cooking Light
Pork chops with herbed goat cheese and green beans
- 1 tbsp unsalted butter, softened
- ½ tsp dried thyme
- ½ tsp grated lemon rind
- Salt and pepper
- ½ oz goat cheese
- 1 tsp olive oil
- 2 boneless pork chops
- Green beans, trimmed
- 1 medium shallot, thinly sliced
- 1/8 cup chicken stock
- ½ tsp lemon juice
- Combine butter, thyme, lemon rind, salt, pepper, and goat cheese in a small bowl, seat aside.
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops evenly with salt and pepper.
- Add pork chops to pan, cook 3 minutes. Turn pork over, reduce heat to medium and cook until done, about 4 minutes. Remove pork from pan. Top each chop with goat cheese mixture.
- Add green beans and shallot to the pan, cook 1 minute. Increase heat to medium-high. Add stock, cover and cook for another 3 minutes. Uncover and cook until all the liquid evaporates about 1 minute. Stir in salt, pepper, and lemon juice
Tuesday-White bean soup. If you’ve never made homemade soup on the stove, you’re missing out on a very easy and quick meal! This soup did not disappoint. The meal was inspired from Parents magazine.
- 3 cups cooked chicken – I used a rotisserie chicken
- 1 cup diced carrots
- 6 cups chicken broth
- 2 15 1/2 oz cans of canellini beans, drained and rinsed
- 3/4 teaspoon dried Italian seasoning
- Parmesan cheese (optional)
- Bring chicken broth to a simmer in a large stock pot. Add carrots, canellini beans, chicken, and Italian seasoning
- Cover and simmer 15 minutes. Stir in Parmesan cheese
Wednesday– Crockpot chicken taco bowls
Thursday–Asian quinoa salad. This was my first time making this recipe and it was delicious! I will absolutely be making it again! It was just enough for me and the hubby and there was enough leftover for lunch the next day!
Friday-Crockpot braised short ribs with red wine sauce. This recipe intrigued me; I found it in the weekly circular for Price Chopper! I’ve never made braised short ribs before, but they were one of the food options for my wedding, so I know they taste delicious! The great thing about this recipe is the slow cooking is done in the crockpot!
Crockpot Braised Short Ribs with Red Wine Sauce
- 2 lbs short ribs
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup dry red wine
- 2 small onions,quartered
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1 ½ cups sliced mushrooms
- ¼ cup chopped shallots
- 1 teaspoon dried thyme
- 2 teaspoon cornstarch dissolved in ½ cup dry red wine
- Add beef, salt, pepper, broth, 1 cup red wine, onions, garlic, and thyme to a slow cooker and cook on low 8-10 hours on high 4.5-5.5 hours
- Once meat is done, remove from crockpot and keep warm. Strain vegetables and skim fat from cooking liquid. Reserve ¾ cup cooking liquid for sauce. Discard remaining liquid.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots, and thyme, let cook for 5 minutes, stirring occasionally.
- Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring often.
- Remove skillet from heat, stir in remaining 1 tablespoon butter. Serve sauce over short ribs.