New Recipes

I always tear recipes that look good out of magazines. Then once or twice a month I pick a bunch of new dishes to try. Normally we have about 50% that both Wade and I like that we would make again. This week we loved both of them!
Wade was a skeptical of the zucchini-wrapped pork (from Better Homes And Gardens) and he’ll try anything. In the end we both loved it.

1 small zucchini
2 Thick pork chops
Olive oil
1/3 cup purchased basil pesto
1. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices (you’ll need 8 slices). Cut pork crosswise into 4 equal portions. Press meat down with the palm of hand to flatten slightly.
2. Wrap each portion of pork with two zucchini slices (reserve remaining zucchini for another use.) Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper.
3. Roast, uncovered, 18 to 20 minutes (12-oz. tenderloin) or 25 to 30 minutes (16-oz.), or until meat registers 160 degrees F. Spoon some of the pesto over each pork portion just before serving and sprinkle with basil leaves. Serve with remaining pesto.
We also tried Crispy Parmesan Chicken (from Woman’s Day) and added it to our recipe file.

4 boneless, skinless chicken breasts
1/4 cup nonfat or lowfat buttermilk
Nonstick spray
1/2 cup whole-wheat flour
1 tsp onion powder
1/2 tsp kosher salt
1/2 tsp black pepper
3 large egg whites
1 Tbsp skim milk
2 tsp hot sauce
3/4 cup finely grated Parmesan
1/4 cup ground flaxseed
1. Slice chicken into strips or nuggets.
2. Place the chicken in a ziptop plastic bag. Add the buttermilk to the bag and seal it. Squish the contents around to ensure all of the chicken is coated with buttermilk. Marinate for at least 30 minutes or up to 24 hours.
3. Heat oven to 425ºF. Line a baking sheet with foil, and coat the foil with nonstick spray.
4. Set out 3 shallow dishes for a three-step breading station. In the first dish, combine the flour, onion powder, salt and pepper; mix well. In the second dish, combine the egg whites, milk and hot sauce; whisk together until slightly frothy. In the third dish, combine the Parmesan and flaxseed; mix well.
5. Shake the excess buttermilk off one of the chicken breasts, and press it into the first dish, coating both sides with seasoned flour. Shake off the excess flour, then dip it into the second dish, coating both sides with egg mixture. Finally, lay the chicken in the third dish, coating both sides with the cheese-flaxseed mixture. Place the breast on the prepared baking sheet, and repeat with the remaining 3 chicken breasts.
6. Mist the top of each breast with nonstick spray. Bake for 25 to 35 minutes, or until browned and crispy.

  1. Holly–thank you for the pork chop recipe! I made these tonight for Nick and he LOVED them!

  2. I’m glad to hear that! They were super easy too, which doesn’t hurt, right?

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