Smothered Pork Chops

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smotheredporkchops

My hubby loves a good pork chop, so when I came across this recipe with amazing reviews for Chef John’s Smothered Pork Chops, I had to try it out. It definitely took a little more energy than most of the recipes I make here at home, but the results were so good!

 

If you’re in a hurry (but remember to slow cook in the morning), these still are my go-to pork chop slow cooker recipe (you may also want to try out these on the grill . . . ), but this one is absolutely delicious when you have a little extra time to put into it. If I was making it again I’d double the onions (I love caramelized onions!), and 4 large pork chops were more than enough to feed our family. Here’s the recipe so you can try it too . . .

Smothered Pork Chops

Ingredients

  • 4 large bone in pork chops, about 1″ thick
  • 1 tsp poultry seasoning
  • salt and pepper
  • 2 tsp vegetable oil
  • 1 tbsp butter
  • 1 large onion sliced (I would use two next time!)
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/4 cup buttermilk
  • 1/4 cup water

Directions

  1. Sprinkle pork chops with salt, pepper, and poultry seasoning.
  2. Heat oil in skillet on medium high heat, brown pork on both sides, about 5 minutes on each side.
  3. Set pork chops on a plate and set aside.
  4. Drain excess grease from pan and melt butter in skillet.
  5. Add onion into the skillet with a little salt, then cook on medium heat until onion is caramelized, around 15 minutes.
  6. Add in garlic and cook another minute, then stir in flour and cook 2 minutes longer.
  7. Add in chicken broth and stir, then add in any juices that have drained on plate under pork chops into your skillet.
  8. Add in buttermilk and mix until smooth, then add water.
  9. Bring sauce to simmer, then drop heat down to look, and cook an additional 15-20 minutes until sauce is thickened. (I told you this one is a little more work than normal!)
  10. Place pork chops in sauce, spooning sauce over meat to cover it.
  11. Reduce heat to low and simmer until chops are cooked through, about 10 more minutes.
  12. Add salt and pepper as desired and serve with gravy. Enjoy!

 

Here are the best sales I see to watch for this week (as of 05/06/15):

  • Pork Chops $1.99/lb at Kroger in select regions
  • Publix Pork Chops on sale $3.79/lb.

Recipe adapted from All Recipes. Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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{The Best} Chocolate Chip Banana Bread

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I had this awesome recipe for pork roast all ready to share with you today. 

But, me being, well, me (ahem) . . . I figured I could mix things up and use whatever was in my freezer as the meat.

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Turns out, although the marinade was fantastic, the meat (a boneless rump roast?) didn’t turn out so well.

 

So, if you need a pork taco recipe, definitely try this one because I’m betting it’ll be fantastic. (Just use the pork shoulder roast they recommend.) :)

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Hopefully I’ll get it right next time, but in the mean time here’s a recipe for some oh-my-gracious-couldn’t-be-more-delicious-divine-bananas-chocolate-chip-bread.

 

Life is good, right? :) 

 

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Banana Chocolate Chip Bread

Ingredients

  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 3/4 cup butter
  • 3 cups white sugar
  • 3 eggs
  • 6 ripe bananas, mashed (the more ripe, the better)
  • 16 oz container sour cream
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 tsp baking soda
  • 4 1/2 cups flour
  • 1 cup mini chocolate chips

Directions

  1. Heat oven to 300 degrees.
  2. Grease 4 7×3 loaf pans.
  3. In bowl, mix together 1/4 cup white sugar and 1 tsp cinnamon.
  4. Sprinkle loaf pans with cinnamon sugar mixture.
  5. Using mixer, mix together butter and 3 cups sugar.
  6. Add in eggs, bananas, sour cream, vanilla and cinnamon.
  7. Stir in salt baking soda and flour. Then add in chocolate chips.
  8. Bake for 1 hour.

 

Adapted from All Recipes. If you need a little more menu inspiration, go HERE

 

 

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Menu Plan: Week Of 4/26/15

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Have you made your menu plan yet for the week? We had our first real Spring sports schedule last week (I know that’s shocking for my friends down South!), and I realized my slow cooker was going to need to do a little extra duty during the week. Maybe like you, sandwiches on the run will be happening more often than not around here!

 

menuplan

Print this handy dandy free printable google doc if you’d like to follow our menu plan – hopefully it makes your life a little simpler this week (let me know if you like it!) If you’re new to Google Docs, here’s how to print your list:

  • Open the document HERE
  • Click “file” in the top left hand corner of the screen
  • Click “print” at the bottom of that menu and print your list

Crockpot Sloppy Joes

 

Menu plan

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Grocery list
  • 2 lb boneless skinless chicken breast (frozen is fine)
  • 1 1/2 lb ground beef
  • 4 lb pork shoulder roast
  • 1/2 lb deli ham
  • 8 oz swiss cheese
  • honey mustard salad dressing
  • 1 onion
  • 2 cans diced green chiles
  • 1 red pepper
  • 12 oz bottle chili sauce
  • 2 packages hamburger buns
  • 1 package taco shells
  • lettuce, tomato, sour cream (taco fixin’s)
  • eggs
  • bacon

Side Dish Extras

  • fresh fruit
  • salad
  • fresh, canned or frozen veggies
  • carrot sticks
  • chips

Pantry Staples

  • salt & pepper
  • flour
  • baking powder
  • sugar
  • milk
  • vegetable oil
  • herbes de provence (thyme, rosemary, oregano)
  • brown sugar
  • Worcestershire sauce
  • chili powder
  • oregano
  • 1 tablespoon taco seasoning (try this recipe HERE if you don’t have any at home)
  • minced garlic

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  Here are a few previous menu plans that you can also try out:

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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{6 Ingredient} Hawaiian Grilled Chicken

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hawaiiangrilledchicken

Looking for an easy way to fire up your grill this Spring? 

 

Goodness gracious, folks, me too!

 

This weekend the weather here in Ohio was just beautiful, so I took some time Sunday to get chicken marinaded and in freezer bags thinking we could easily thaw it out and pop it on the grill during the week.

 

Then Monday I came across this simple chicken recipe, and knew my family would love it. However, since the weather changed just a wee bit in Ohio by then, my poor husband had to use a sheet of plywood to block the grill from the wind as it blew up the hill. (Seriously folks, we’ve had 40 mph winds for the last 3 days – it’s nuts!)

 

Needless to say I was just glad to get this meal cooked, and the best part was I had enough leftover chicken to make a salad yesterday for lunch

 

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Now that I’ve had a sneak preview of summer, I’m so ready for grilling season I can hardly stand it. Surely it’s right around the corner, right?

 

If you’re ready to get that your grill fired up at your house too, here’s a yummy recipe to get you started . . .
chicken

{6 Ingredient} Hawaiian Grilled Chicken 

Ingredients

  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 1/3 cup chicken broth
  • 3/4 cup reduced sodium soy sauce (we were out of soy sauce so I substituted with this recipe – it worked perfectly!)
  • 1 1/2 tsp minced garlic
  • 2-3 pounds boneless skinless chicken breast, cut in quarters

Directions

  1. Mix together first 5 ingredients.
  2. Set aside 1 1/3 cups of the sauce to save for basting.
  3. Place chicken in large plastic bag and pour marinade over top.
  4. Refrigerate for 8 hours or overnight.
  5. Grill chicken over medium heat for 6-8 minutes, or until no longer pink (discard remaining marinade from bag.)
  6. During last five minutes of cooking, baste with additional marinade.
  7. Enjoy!

 

Here are the best sales I see to watch for this week (as of 04/22/15):

  • Boneless skinless chicken breast $2.99/lb at Kroger or $2.69/lb at Giant Eagle
  • Sprouts Organic Soy Sauce $1.50 or Kikkoman Soy Sauce $1 at the Dollar Tree, use $.55/1 Kikkoman coupon
  • Soy Vay Sauce on sale save $1 when you purchase 4 participating Mega Sale items at Kroger, submit for $1.50 Checkout 51 rebate
  • Hunt’s Ketchup BOGO $1.90 at Publix or on sale $1 at Kroger
  • Serve with brown rice -Rice A Roni on sale $.88 at Kroger or Minute Rice on sale $1.67 at Meijer, use $.50/1 coupon from the 2/1 SmartSource insert

 

Recipe adapted from Taste of Home.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

 

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Menu Plan Monday: Week Of 4/19/15

 

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Have you made your menu plan yet for the week? I’m so ready to focus on sticking to our menu plan (I’ve been horrible about keeping up with it for the last few months), so picked out several of our family’s favorite recipes to enjoy this week.

 

menuplan

You can also print this handy dandy free printable google doc for you to print if you’d like to follow our menu plan – hopefully it makes your life a little simpler this week (let me know if you like it!) If you’re new to Google Docs, here’s how to print your list:

  • Open the document HERE
  • Click “file” in the top left hand corner of the screen
  • Click “print” at the bottom of that menu and print your list

 

Menu plan

 pepperoni2
Grocery list
  • 1 1/2 lb boneless skinless chicken breast (frozen is fine)
  • 8 oz Italian sausage
  • 1 small package pepperoni
  • 1 package Canadian bacon
  • 4 boneless pork chops
  • 6 eggs
  • 2 green peppers
  • 1 onion
  • 14 oz can chicken broth
  • packet dry Italian seasoning mix
  • 2 cloves garlic
  • 6 hoagie buns
  • 6 pack English muffins
  • 6-8 slices provolone
  • 1 1/2 cups shredded mozzarella
  • 6 slices American cheese (may substitute for Egg McMuffins with other any type of cheese)
  • 8 oz bowtie pasta
  • 15 oz tomato sauce

 

Side Dish Extras

  • garlic bread
  • salad
  • fresh, canned or frozen veggies
  • carrot sticks
  • chips
  • red potatoes
  • fresh fruit

 

  • 1/2 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons garlic powder
  • 4 pork chops ours were sliced very thinly, but you could use whatever thickness you choose, just change the cooking time accordingly)

Pantry Staples

  • olive oil
  • oregano
  • basil
  • garlic powder
  • salt
  • pepper
  • parsley (fresh if possible)
  • soy sauce
  • red wine vinegar
  • honey

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Slow Cooker Salisbury Steak

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slowcookersalisburysteak

For almost 19 years (yikes!) my poor husband has been asking me to make Salisbury Steak every once in awhile for dinner. But, because I’m a chicken-loving girl, I honestly have made it only one other time in all those years.

 

Seriously folks. The poor guy!

 

So, when I came across this recipe for Slow Cooker Salisbury Steak I was intrigued (especially after reading through the reviews), and decided I might just try to make his favorite one night. I adjusted it some to limit the cream soup, and think you could probably substitute a homemade cream soup to even limit your processed foods even more.

 

Folks, it was actually good. And easy. And, even though I still prefer chicken (just about any way you make it . . . ), this was yummy comfort food that made me feel like his mom cooking back in the late 70’s. 😉

slowcooker

We had it over mashed potatoes with green beans and salads, and even though my kids turned their noses up they actually all ate every bite on their plate. If this is one of those recipes that someone special in your family would love too, it’s an easy way to try it out, and just might make their night! Here’s the recipe  . . .

 

Slow Cooker Salisbury Steak

Ingredients

  • 2 pounds ground beef
  • 1 envelope dry onion soup mix (can make your own using this recipe)
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup milk
  • 1 can golden mushroom soup (can make your own using this recipe)
  • 1 package Au Jus seasoning mix (can make your own using this recipe)
  • 1 1/4 cups water

Directions

  1. In medium bowl, mix together ground beef, soup mix, bread crumbs and milk.
  2. Form into 8 patties.
  3. In medium non-stick skillet, grill patties for just a minute to brown sides over medium high heat.
  4. Place in slow cooker stacked in a pyramid shape.
  5. Mix together golden mushroom soup, Au Jus seasoning and water.
  6. Pour over meat in slow cooker.
  7. Cook on low for 3-4 hours, until meat is done. (You could also choose to cook in oven until cooked through if you’re in a hurry.)

 

Here are the best sales I see to watch for this week (as of 4/15/15):

  • Earth Fare Antibiotic Free Ground Chuck $4.48/lb (great price for hormone free beef!)
  • Meijer Ground Round $2.99/lb.
  • Libby’s Canned Vegetables on sale $.79 at Dollar Tree, use $1/4 Libby’s Canned Vegetables coupon
  • Publix Red 5 pound Potatoes on sale $3.49 or Potato Inspirations  Honey Gold Potatoes BOGO $1.99

Recipe adapted from All Recipes. Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Menu Plan Monday: Week Of 4/12/15

 

menuplan

Here’s this week’s menu plan and grocery shopping list! I’m super excited because one of our family’s favorite recipe is this Best Ever Slow Cooker Roast (I promise, even though the picture isn’t all that pretty it is the best. ever.) and since I have an extra shoulder roast in the freezer it will make for such a yummy (penny pinched) meal this week.

I also created this handy dandy free printable google doc for you to print if you’d like to follow our menu plan – hopefully it makes your life a little simpler this week (let me know if you like it!) If you’re new to Google Docs, here’s how to print your list:

  • Open the document HERE
  • Click “file” in the top left hand corner of the screen
  • Click “print” at the bottom of that menu and print your list

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If you’re hoping to get on track too, check out my Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating each week. Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

 

Shopping List
  • 2.5 – 3.5 lb shoulder roast
  • 2 lbs ground beef
  • 3 boneless, skinless chicken breast halves
  • 2 packages hot dogs
  • 2 onions
  • 3 carrots
  • 4 stalks celery
  • 1/2 cup beef broth (for slow cooker roast)
  • 3 10 oz. cans beef broth (for pasta fagioli soup)
  • 1 can BEEFY Mushroom soup (NOT cream of mushroom)
  • 1/2 tbsp beef bouillon
  • 2 jars Alfredo pasta sauce (could also make this from scratch – I’ve tried this recipe before and been happy with it)
  • 4 cups shredded mozzarella cheese
  • 2 pints ricotta cheese
  •  2 28 oz cans diced tomatoes
  • 1 16 oz can red kidney beans
  • 1 15 oz can white kidney beans
  • 1 package lasagna noodles
  • 10 oz package frozen spinach

 

Side Dish Extras

 

Pantry Staples

  • flour
  • kosher salt
  • pepper
  • garlic powder
  • olive oil
  • water
  • corn starch
  • 2 packages yeast
  • sugar
  • milk
  • vegetable oil
  • salt
  • baking soda

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

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Refrigerator Menu Planning, Spring Break, Easter & More (Ummm… And What To Do With A Chuck Blade Steak?)

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Have you ever just felt like life is just whizzing right on by? These last few weeks have been wonderful at our house, but b.u.s.y. and I’m still reeling a bit after just racing around so far this month.

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Two weeks ago we headed to Tremblant, Canada to ski for Spring Break, and goodness, it was beautiful. 

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We stayed in the nicest little condo, ate at a few yummy restaurants, cooked a bunch in our room, and had just a wonderful time as a family.
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(Curious how we save for vacations? Here you go.)

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Canada was amazing (now my kids want to see it in the summertime and all think they’re going to move North – yikes!) Then we headed back home to Columbus where my husband’s parents and sister’s family met us for Easter.

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In the midst of it all my sweet Reagan turned eight (eight!), and our niece Sarah made her the most fun not-quite-Easter-but-almost-Easter birthday cake. (‘Cause you know, there just wasn’t enough sweet stuff around here.) 😉

 

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Y’all, we had just the best time hanging out together, and they brought so much food that my fridge which was completely cleaned out just two and a half weeks ago is now once again bursting at the seams. They headed back to Western Kentucky yesterday, so this morning I did a quick inventory of our kitchen and realized it was already time to reign things in a bit around here.

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After doing our No Spend Challenge last month, I decided it was time (already!) to start another challenge to really eat through what we still have here.  (Goodness there are a ton of meals I can make right now in my kitchen without ever visiting the grocery store!)

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Here’s what I came up with . . . 

 

  1. tacos
  2. homemade pizza
  3. grilled pork chops
  4. grilled salmon
  5. broiled or grilled chicken, veggies, rice
  6. hot dogs
  7. slow cooker chicken nachos
  8. nutella crepes (we had those in Canada – my kids fell in love) Screen Shot 2015-04-08 at 12.46.00 PM
  9. french toast & bacon
  10. grilled cheese
  11. crock pot chicken
  12. lasagnaScreen Shot 2015-04-08 at 12.46.21 PM
  13. boneless beef chuck blade steak (I have no idea what to do with these – suggestions please? It’s got to get used soon!)
  14. Italian Beef
  15. meatloaf
  16. spaghetti with meat sauce
  17. something with ham . . . tons of ham leftover for Easter that can’t go to waste!

 

Do you realize that could just about get us through the entire month of April? While I do have a few staples I’ll need to pick up, I’m going to see what we can do to use up what we have before buying anything else to around here.

 

 

Have you gone through your kitchen lately and really figured out what you could make without ever making a trip to the store? I’d love to hear what your list looks like, and maybe you can join me in scaling back for a few more weeks too! While I love saving when I shop, saving by just not shopping at all is my absolute favorite way to pinch a penny or two.

 

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Need a little more menu inspiration? Go HERE

 

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Leftover Ham Recipe Roundup

Looking for more penny pinched recipes? Here you go!

 

These Hawaiian bread ham and cheese sandwiches are the BEST EVER little sandwiches! You can't go wrong with these little pint-sized snacks. Pack them for lunch or have them for a quick dinner on the go!

We’ve had just a wonderful week off for Spring Break, and my in-laws are in town for a few more days so I’ve been a wee bit too busy to keep up with as much as I’d like here on PPP! Thankfully I’ve had some fantastic help, but hopefully will be back in the swing of things later this week. In the mean time, I thought you all might enjoy a few yummy ham recipes in case you have some leftover ham at your house like we do.

 

Here are a few of our favorites . . . 

 

Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Oven Baked River Omelet

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After cleaning out my fridge yesterday, I was determined to come up with a recipe to use up the leftover ingredients in the refrigerator so they wouldn’t go to waste! I visited All Recipes (I love their ingredient search tool), and in just a few minutes had this easy recipe in the oven.

riveromelet

It was so good, and I love that I was able to use up a bunch of odds and ends in our fridge. You could easily add in extra veggies, meat, or cheese; and it would be perfect to serve for Easter brunch.

 

The best part? You get all the goodness of an omelet without having to cook them up in several different batches. (Love that!) Here’s the recipe if your fridge could use a good clean out too. 😉

Oven Baked River Omelet

Ingredients

  • 10 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • 4 tsp hot pepper sauce
  • 1/2 pound bacon, cooked and chopped finely (I ended up substituting it with canadian bacon when I noticed that in my fridge, you could also use cooked sausage)
  • 4 oz can black olives
  • 2 roma tomatoes, diced
  • 1/4 cup green onions, chopped (I substituted with yellow onions)
  • 1/3 cup mushrooms, diced (skipped these since I have any)
  • 3/4 cup colby jack cheese

Directions

  1. Mix together 10 eggs and 1/3 cup milk.
  2. Beat eggs and milk with electric mixer until thoroughly combined and frothy.
  3. Add in salt and hot pepper sauce.
  4. Stir in remaining ingredients.
  5. Bake in greased 8×8 pan at 350 for 40-50 minutes, until eggs are cooked in the center
  6. Enjoy!

omelet

Recipe adapted from All Recipes. If you need a little more menu inspiration, go HERE

 

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