Beer Pork Chops with Mushrooms and Spicy Green Beans

How crazy is this? I make a post yesterday about how while I normally make chicken, pork chops were calling to me and then today I also post another pork dish.

This meal was absolutely delicious. While it may not photograph extraordinarily, I really wish there was a way to transfer flavors via the internet. The flavors of the beer, onions, mushroom, and pork melded together so well with the spicy taste of the green beans.

I served the meal with just a plain noodle. It was definitely good to do that, because there was lots of sauce going on that soaked up in the noodles.

Beer Pork Chops with Mushrooms

Ingredients

4 pork chops

1 10-oz can cream of mushroom soup with roasted garlic

1/2 cup beer of your choice

1 cup mushroom pieces

1 onion, finely chopped

Directions

1. Preheat oven to 350.

2. In a skillet brown the pork chops on both sides. Place in a baking dish.

3. Mix together the cream of mushroom soup and beer. Pour over the pork chops.

4. Arrange the mushrooms and onions over the pork chops.

5. Bake for 45 minutes.

* serves 4

CALORIES: 202 calories

Spicy Green Beans

Ingredients

4 slices bacon

1/2 onion, diced

1 tsp adobo sauce

1 lb fresh green beans

1 8-oz can petite diced tomatoes

1/4 cup water

1 tbsp honey

1/2 tsp kosher salt

1/2 tsp ground black pepper

2 tbsp lemon juice

Directions

1. Cook the bacon in a large skillet over medium heat and cook until the bacon is crisp. Remove the bacon and place on paper towels to drain. In the bacon fat, add the onion and garlic, cooking until fragrant. Add the adobo sauce and tomatoes, cooking for 2 minutes. Stir in the green beans, water, honey, salt, and pepper. Bring to a boil. Cover the pan, lowering heat to medium-low. Simmer until the green beans are tender, 30 to 40 minutes.

2. Crumble the bacon. Sprinkle the bacon pieces and lemon juice over the green beans.

* serves 4

CALORIES: 89 calories

Pork Chops with Mushroom Bourbon Cream Sauce and Mushroom Pasta Salad

My meat of choice is usually chicken. Ever since I was a little girl, chicken has been my go-to. I went to New York once with my mom when I was in high school and for the week I was there, every meal I had was chicken.

I have very little variation in my diet, clearly.

But I made a change with this dinner! I actually really like pork chops, but for some reason I just don't make them very often. I don't really have a reason for my lack of pork in my diet, except that I just am drawn to chicken most of the time.

This dinner was such a success though that I think I need to change things up!

The biggest success of the dinner wasn't the pork itself actually. It was the fact that the breading on the pork was the best breading I've ever had on a piece of meat that I cooked. It didn't flake off, it didn't stick to the pan, it didn't leave spots of exposed meat.. It just worked.

The pasta salad was a nice accompaniment (though it seems to be upstaging the pork in the picture).

Pork Chops with Mushroom Whiskey Cream Sauce

Ingredients

1 tbsp olive oil

1/2 lb sliced mushrooms

2 tbsp chopped onions

2 garlic cloves, minced

1/4 cup white cooking wine

1/2 cup chicken broth

1/4 cup heavy cream

2 tbsp Jameson Irish Whiskey

Salt and pepper to taste

1 egg

2 tbsp water

2 pork chops

all-purpose flour

2 cups bread crumbs

1 1/2 tbsp olive oil

Directions

1. Saute onions, garlic, and mushrooms in 1 tbsp olive oil in a large skillet until the mushrooms are browned, about 15 minutes.

2. Increase the heat to high and add the white wine. Boil for about 4 minutes, until the liquid creates a glaze. Add the chicken broth and whiskey. Boil and reduce by 2/3. Add the cream and simmer, allowing the sauce to thicken.

3. Whisk the egg and water together in a shallow dish. Sprinkle both sides of the pork chops with salt and pepper. Dip the pork in the flour, the egg mixture, and then the bread crumbs. Make sure the pork is thoroughly coated in bread crumbs.

4. Heat the 1 1/2 tbsp oil in a skillet. Add the pork chops and cook for about 4 minutes on each side, until brown. Place the pork chops in a preheated oven set at 400 for 8 minutes.

5. Serve the pork chops with the sauce on top.

* serves 2

CALORIES: 518 calories

Mushroom Pasta Salad

Ingredients

4 oz dry pasta

1 tbsp vegetable oil

1 1/2 tbsp lemon juice

1 tbsp red wine vinegar

1 tbsp Dijon mustard

1/2 tsp dried oregano

1/2 tsp dried thyme

2 oz mushrooms, sliced

1/2 cup snow peas, chopped

1/4 red bell pepper, chopped

1/4 yellow bell pepper, chopped

Directions

1. Cook the pasta according to the directions on the box. Rinse in cold water and drain.

2. In a large bowl mix the vegetable oil, lemon juice, vinegar, mustard, oregano, thyme, and mushrooms. Add snow peas, peppers, and pasta. Mix to make sure everything is covered in the flavors evenly.

3. Refrigerate for at least an hour.

* serves 3

CALORIES: 100 calories

Spicy Chicken Spaghetti and Green Bean Casserole

Like the title indicates, this spaghetti definitely has a kick that most spaghetti's are missing. This spaghetti not only has an array of goodies hidden in the sauce, has chicken to add to the substance, but also has a spice that is really pleasant amongst the other flavors. I made this dinner one night and Matt's initial response was: I hate olives. Blarrgh.

But you know, when dinner was done he had eaten all his black olives, so I guess he didn't mind them too much. Then he asked if I'd make this recipe in the future. Maybe I broke his olive hatred?

Spicy Chicken Spaghetti

Ingredients

3 tbsp olive oil
6 boneless skinless chicken breasts
salt and pepper, to taste
24 oz spaghetti sauce with mushrooms
1 can petite diced tomatoes
1 red bell pepper, diced
4 jalapenos, diced
1 10-oz can sliced black olives
2 cups frozen corn
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground black pepper
16-oz spaghetti noodles

Directions

1. Heat the olive oil in a skillet. Once the oil is hot add the chicken and season with salt and pepper. Cook until the juices run clear.

2. In a saucepan add the pasta sauce, tomatoes, red bell pepper, jalapenos, black olives, and corn. Bring to a boil. Once boiling season with garlic powder, onion powder, and ground black pepper. Add the chicken and cover and simmer for 15 minutes.

3. Cook the pasta according to the package directions. Drain.

4. Toss the pasta with the sauce.

CALORIES: 393 calories

CHOLESTEROL: 23 milligrams
FAT: 10 grams

The vegetable dish, the green bean casserole, is a classic. I mean, it's based on a classic. For Thanksgiving every

year my mom makes the classic green bean casserole, consisting of cream of mushroom soup to give the green beans an unhealthy cream delicious. When it comes to Thanksgiving I could eat green bean casserole and mashed potatoes and whatever dessert there was and be in heaven. Oh wait, and the stuffing, I need that too.

But Thanksgiving lacks something my body has been craving, which is the health factor.

This green bean casserole provides a great side dish either for a Thanksgiving meal or just a normal day (like today!) The cornstarch adds the creaminess to the dish without all the actual cream. I'm going to suggest my family go with the lower cal style green bean casserole for Thanksgiving this year.

Green Bean Casserole

Ingredients

2 cups frozen green beans
4 oz sliced mushrooms
1 tbsp cornstarch
1/2 tsp ground mustard
3/4 cup chicken broth
1 tbsp Brummel&Brown
3/4 cup french fried onions

Directions

1. In a greased baking dish, combine the beans and mushrooms. In a small bowl combine cornstarch and mustard; gradually stir in the broth until smooth. Pour over vegetables. Dot with butter. Bake uncovered at 375 for 25-30 minutes. Sprinkle with onions and bake 5 minutes longer.

CALORIES: 235 calories

CHOLESTEROL: 0 milligrams
FAT: 13 grams

Spinach, Mushroom, and Goetta Scramble

I've been so busy lately with school starting again, continuing working at my internship, and trying to maintain a social life in the midst of all of that. This of course has greatly limited by free time that I'm on the computer, so I'm kind of behind on my meals. I have a queue going on now. Who knows if I'll ever get caught up.

This dish was at the request of another of my MFP friends, who requested I make a dinner omelet. Unfortunately for me, my cholesterol is high. And unfortunately for me, eggs are jam packed with cholesterol. I opted for this dish to use an egg substitute, as to not have a cholesterol overdose only a week before I'm supposed to go in and get my blood checked again for both my cholesterol and vitamin D levels.

Oh, and then I failed when making the omelet and it became a scramble instead.

Now, for people who aren't from the Cincinnati, Ohio area - I'm not either. But that wasn't my point. My point is, if you aren't from Cincinnati, you probably don't know what goetta is. There's only two things I can say about this:

1. You are utterly deprived and when I go to Ohio in October for a wedding I need to make sure to bring enough home for myself to keep in my freezer for a nice day, and

2. For the sake of this recipe you can replace the goetta with breakfast sausage, bacon, ground beef, or really any protein choice of your desire.

Spinach, Mushroom, and Goetta Scramble

Ingredients

1/2 cup sliced fresh mushrooms

1 pinch black pepper

1 pinch dried thyme

1/2 cup fresh spinach, chopped

4 oz goetta

1/2 cup egg substitute

3 tbsp Mozzarella cheese

ground paprika

Directions

1. In a skillet over medium heat, add cooking spray. Season the mushrooms and goetta with pepper and thyme, and then cook until the goetta is cooked all the way through and crispy on the outsides and the mushrooms are tender.

2. Add spinach and cook for 30 seconds. Remove the mixture to a small dish and set aside.

3. Respray the skillet with cooking spray. Add the egg substitute and allow to get firm. Scramble the eggs and mix in the spinach mixture.

4. Sprinkle with paprika.

* serves 1

CALORIES: 536 calories

CHOLESTEROL: 69 milligrams
FAT: 29 grams

Chicken Coconut Soup and Stir-Fried Mushrooms and Corn

YUM YUM YUM.

I just moved this weekend and while I made something the second night in the house, it was a repeat sandwich. Obviously it's a much loved sandwich if I am repeating recipes (actually, anything that gets posted on here will eventually be made again because I'm not posting my fails), but this was the first brand new, never tested recipe I ate in my new house.

The kitchen is already unpacked. It's the first room so far that is functioning. But I'm such a food lover. I love to eat. And I really don't like eating out all that often. So I really needed to get my kitchen functioning instead of digging through boxes every time I needed a spatula.

This first untested meal was absolutely delicious. Despite how hot it is outside, the soup was really refreshing, probably because of the coconut.

I apologize the picture isn't more appetizing and that I didn't spoon the soup into the bowl without getting it all up the sides. I am not the neatest person in the world. But forget the picture and make the soup. And the corn/mushrooms.

And of course, this soup recipe is going to be entered into Kahakai Kitchen's Souper Sunday!

Chicken Coconut Soup

Ingredients
1 14-oz can coconut milk
2 cups vegetable broth
6 quarter-size sliced ginger
1 stalk lemongrass, chopped into 1-inch pieces
1 lb boneless skinless chicken breasts, chopped into 1-inch chunks
1 cup sliced mushrooms
1 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
1 tsp chili paste

1. In a saucepan combine coconut milk, vegetable broth, ginger, and lemongrass. Bring to a boil.

2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer for 10 minutes, until the chicken is cooked all the way.

3. Remove the lemongrass. Enjoy!

* serves 4

CALORIES: 208 calories
CHOLESTEROL: 63 milligrams
FAT: 8 grams
SODIUM: 629 milligrams

Stir-Fried Mushrooms and Corn

1 tbsp cooking oil
2 cloves garlic, minced
1/2 onion, diced
1 cup frozen corn kernels
4 oz sliced mushrooms
1/2 tbsp fish sauce
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp flour
1 1/2 tbsp water

1. Heat the oil in a large skillet. Cook the garlic until browned, for about 5 minutes. Add the onion and cook until translucent. Add the mushrooms and corn and cook until the corn is warm all the way through. Pour the fish sauce, soy sauce, and oyster sauce into the mushroom mixture.

2. Whisk the water and flour together until the flour has dissolved into the water. Pour into the mushroom mix and cook until the sauce has thickened.

* serves 2

CALORIES: 146 calories
CHOLESTEROL: 0 milligrams
FAT: 8 grams
SODIUM: 670 milligrams

Cajun Chicken Pasta

I have lost an exorbitant amount of weight using the website myfitnesspal. On the forums I run a weekly challenge, revolving around a certain food choice. The winner of the challenge chooses the next challenge.

This week the challenge was bell peppers. Sometimes I like them, sometimes I don't. This was one of the occasions where I really really did. It was also one of the occasions where the boyfriend who never likes bell peppers liked them.

I'm not really sure what made it different this time, but they definitely were cooked enough to weird me out and the flavor of the Cajun spice definitely complimented the peppers.

That being said - this dish was super high in sodium like wow.

Cajun Chicken Pasta

Ingredients
4 ounces pasta
4 oz skinless, boneless chicken breast, diced
2 teaspoons Cajun seasoning
2 tablespoons Brummel&Brown yogurt spread
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup 1% milk
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Directions
1. Bring a large pot of water to boil. Cook the pasta. Drain and set aside.

2. Place the chicken and Cajun seasoning in a ziplock bag. Shake to cover.

3. In a large skillet sautee the chicken in the yogurt spread for about 5-7 minutes.

4. Add the peppers, mushrooms, and green onion. Saute 3 minutes. Reduce heat.

5. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through.

6. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

* serves 2

CALORIES: 460 calories
CARBS: 63 grams
PROTEIN: 29 grams
SODIUM: 1383 milligrams

Cantonese Chicken Bok Choy Stir Fry

Dinner tonight didn't look particularly pretty and for some reason it came out a whole lot more liquidy than it should have. BUT, the flavor of the dish was excellent.

Today was my first day at my summer internship at a public defender's office. I was a little unsure about how cooking was going to go after working all day, but it went well. I'm eating an hour later than I would if I weren't working, but at least I'm not eating fast food... Like I did when I last had a job. And got really fat.

Tonight's dinner recipe comes from Food Network Magazine's December 2010 edition.

Cantonese Chicken Bok Choy Stir Fry

Ingredients
1 1/4 pounds skinless boneless chicken breast, cut into small chunks
1/2 cup oyster sauce
2 tbsp cornstarch
2 tbsp vegetable oil
6 green onions, cut into 1-inch pieces
8 thin slices peeled ginger
3 cloves garlic, coarsely chopped
10 oz sliced mushrooms
12 oz bok choy, cut crosswise into 1 1/2 inch pieces
1 1/4 cup chicken broth
2 tsp sesame oil

Directions
1. Toss the chicken with the oyster sauce and set aside. Mix the cornstarch with 3 tbsp water in another bowl and also set aside.

2. Heat a skillet over high heat. Add the oil, then add the green onions, ginger, and garlic. Stir fry for 20 seconds. Add the chicken mixture and stir fry until the chicken is no longer pink. Add the mushrooms and bok choy and cook for 3 minutes.

3. Add the broth and sesame oil and bring to a boil. Add the cornstarch mixture. Return to a boil and cook for 2 to 3 minutes.

4. Serve over rice.

* serves 4

Nutrition (without rice):
CALORIES: 303 calories
CARBS: 12 grams
PROTEIN: 38 grams
SODIUM: 415 milligrams