My oldest son hasn't met a pork chop that he didn't like. But when he tried these, he declared them #1 and they are now at the top of his list. I'll be honest…I was a bit worried that the black peppered look to the pork chops would scare him (and the ...

 

Peppered Pork Chops and more...

Peppered Pork Chops

My oldest son hasn’t met a pork chop that he didn’t like. But when he tried these, he declared them #1 and they are now at the top of his list.

I’ll be honest…I was a bit worried that the black peppered look to the pork chops would scare him (and the other boys) away…not really scare them away, but maybe make them not want to try them. I did assure them that the pepper wasn’t spicy (as it was balanced with the brown sugar, and the Worcestershire has the more powerful flavor). That might have gone right over their heads, BUT…they did eat them…and they LOVED them!

I think this pepper-y sauce would also be great on chicken breasts or chicken tenderloins! I hope you enjoy these as much as we did!

Note: There is a print link embedded within this post, please visit this post to print it.

Peppered Pork Chops

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 20 minutes

Ingredients

  • 4 boneless pork chops
  • Salt, to taste
  • 1 Tbsp canola oil
  • 3 Tbsp Worcestershire sauce
  • 1 tsp minced garlic
  • 1 tsp brown sugar
  • 2 tsp pepper
  • 1 cup brown rice, as side dish
  • Fresh veggies, as side dish

Directions

  • In a small mixing bowl, combine the Worcestershire sauce, minced garlic, brown sugar, pepper and salt. Add the pork chops to the bowl and place in the refrigerator and marinate for at least 1 hour.*
  • Prepare brown rice as directed on package.
  • In a large skillet, heat the canola oil, and then brown the pork chops on both sides. Pour marinade over the pork chops in the skillet and simmer for 4 minutes on both sides, or until pork chops are cooked through.
  • Prepare fresh veggies.
  • Serve Peppered Pork Chops over rice with veggies.
 

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu from 5DollarDinners.com
You know what I love about beef roasts and the ‘stew beef’ cut of meat? They slow cook beautifully. They are softened to perfection, as the low and slow heat cooks them all day. And in the case of this beef ragu recipe, the acidity from the tomato based sauce softens them even more.

And you end up with the most delicious sauce. This is a homemade tomato sauce, using crushed tomatoes. I like how the crushed tomatoes give the sauce a smidge of ‘texture.’ If you want something smoother, you could use canned tomato sauce instead. Also, I’ve got a great set of herbs and spices below…but feel free to tweak or change those (using other Italian seasonings) to make the sauce to your liking!

You can leave the beef stew pieces whole, or you could pull them apart a little with 2 forks…totally up to you!

This is delicious over pasta…and I think it would be fantastic over risotto, or even rice (if you’re GF!)

Buon appetito!

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Slow Cooker Beef Ragu

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker

Ingredients

  • 2 lbs stew beef
  • Salt and pepper, to taste
  • 28 oz. can crushed tomatoes
  • 1/4 cup sliced green olives
  • 1 cup beef stock
  • 2 whole carrots, peeled and shredded
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 Tbsp heavy cream
  • Shredded Parmesan cheese, garnish
  • 16 oz. pasta
  • Salad, as side dish

Directions

  • Peel and shred the carrots.
  • Place the stew beef into the base of the slow cooker and season with salt and pepper. Pour the crushed tomatoes, sliced green olives, beef stock, shredded carrots, minced onion, minced garlic, oregano, rosemary into the slow cooker and gently stir to combine.
  • Set the slow cooker on low and cook for 8 hours.
  • Once finished cooking, stir in the heavy cream. Garnish sauce with shredded Parmesan cheese.
  • Cook the pasta, as directed.
  • Prepare the salad.
  • Serve Slow Cooker Beef Ragu over pasta with side salad.
 

Honey Garlic Chicken Sheet Pan Dinner

Honey Garlic Chicken Sheet Pan Dinner from 5DollarDinners.com

Adore sheet pan dinners.

If we haven’t met yet, I’m Erin. I’m feeding 4 boys and my husband every day. And I adore anything that’s quick and easy to get on the table – one dish dinners, Instant Pot dinners, freezer to slow cooker meals, and sheet pan dinners.

I need meals that are quick to throw together, cook without any fuss or much attention, and will fill up my boys’ tummies!

Like this…

Chicken, potatoes, veggies, and a fabulous sauce…..

So, so good.

Honey Garlic Chicken Sheet Pan Dinner from 5DollarDinners.com

Note: There is a print link embedded within this post, please visit this post to print it.

Honey Garlic Chicken Sheet Pan Dinner

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 35 to 40 minutes

Ingredients

  • 1/4 cup chicken broth or water
  • 1/3 cup honey
  • 6 cloves garlic, minced
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 2 tsp garlic powder
  • Salt and pepper, to taste
  • 2 large potatoes, washed and chopped into 1″ pieces
  • 5-6 chicken legs (or use boneless, skinless chicken breasts or thighs)
  • 1 broccoli crown, chopped

Directions

  • Preheat oven to 425 F. and grease a sheet pan.
  • Combine chicken broth, honey, minced garlic, rice wine vinegar, soy sauce, and garlic powder in a mixing bowl. Add chopped potatoes to the bowl and mix to coat well. Spoon potatoes onto the prepared baking sheet using a slotted spoon in order to reserve liquid in the mixing bowl.
  • Add chicken legs to the remaining sauce in the bowl and coat well. Place the coated chicken on top of the potatoes and pour remaining sauce over chicken legs in the pan. Season chicken legs with salt and pepper.
  • Add chopped broccoli to the sheet pan.
  • Bake for 35 to 40 minutes or until chicken is no longer pink and juices run clear.
  • Serve Honey Garlic Chicken Sheet Pan Dinner, as an easy one-dish dinner!
 

Cincinnati Chili

Are those bars of baking chocolate in the photo????

Did you even notice?

Take a closer look…yes, those are bars of baking chocolate.

Or, maybe you were wondering about the word chili and seeing the spaghetti noodles.

I know…this is all kinds of confusing. Especially if you’re not from the southern OH area. Or have never heard of, or eaten at, Skyline Chili.

This is a traditional “Cincinnati Chili” – made with chocolate, cinnamon and allspice.

Sounds crazy, right?

But it is CRAZY GOOD.

And if you want the real “copycat” experience from Skyline, then you’ll be topping this chili over spaghetti with raw chopped onion and a PILE of thinly shredded cheddar cheese. Yes, PILE.

This chili is also freezer friendly and does really well going from freezer to…

Recipe below is written for skillet/saucepan. But you can easily adapt, as suggested above!

Enjoy!!!

Note: There is a print link embedded within this post, please visit this post to print it.

Cincinnati Chili

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 30 minutes

Ingredients

  • 1 lb ground beef
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 28 oz. can crushed tomatoes, drained
  • 1 tsp Worcestershire sauce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1 oz. unsweetened chocolate, chopped
  • Salt and pepper, to taste
  • 1 lb. spaghetti pasta
  • Salad, as side dish

Directions

  • Open and drain the can of crushed tomatoes. Chop the unsweetened chocolate.
  • In a large saucepan, brown the ground beef with the minced onion and garlic powder. Drain and return to saucepan. Stir in the drained crushed tomatoes, Worcestershire sauce, chili powder, ground cumin, cinnamon, allspice and chopped unsweetened chocolate.
  • Saute for 5 minutes, then reduce heat and simmer for 10 minutes to allow the flavors to mingle. Season with salt and pepper to taste.
  • Cook the spaghetti pasta, as directed.
  • Prepare the salad.
  • Serve Cincinnati Chili over spaghetti with salad.

 

 

Loaded Potato Breakfast Omelet in a Mug

Loaded Potato Breakfast Omelet in a Mug Recipe from 5DollarDinners.com

You now have a reason to always have some bacon cooked and ready to crumble 😉

I prefer to bake bacon in batches, and yes…I freeze it after it’s been baked. (Pat/drain it well and let it cool completely before freezing.)

My all time favorite bacon is the Zaycon bacon. It’s the perfect thickness, bakes beautifully and has just the right about of saltiness. If you’ve never ordered bacon from them, I highly recommend. Keep it raw in your freezer, then bake it in large batches and use it for whatever meals you have planned for the week…like these omelets, made in coffee mugs.

Genius, I know.

This loaded potato is my favorite – because it’s loaded…with flavor and it will hold well you until lunch!

Mix it all up, microwave for a few minutes, then dig that fork right on into the mug. (Great for breakfasting on your commute!)

You can make these in so many ways – just egg and sausage and cheese. Just eggs and bacon. Just potato and eggs. Possibilities are almost endless.

Let me know what you try and how you like this omelet in a mug concept!!! <3

Loaded Potato Breakfast Omelet in a Mug Recipe from 5DollarDinners.com

Note: There is a print link embedded within this post, please visit this post to print it.

Loaded Potato Breakfast Omelet in a Mug

Yield – 1 servings

Preparation Time – 3 minutes

Cooking Time – 3 minutes

Ingredients

  • 3 large eggs
  • 1 tablespoon milk
  • 1/4 cup cooked hash browns
  • 1/4 cup shredded cheddar cheese
  • 2 pieces cooked bacon, diced
  • 1 tablespoons chives, diced
  • Sour cream, optional garnish
  • Salt and pepper, to taste

Directions

  • Spray the inside of a large coffee mug with a non stick cooking spray or grease with butter.
  • Pour your eggs and milk into your mug, season with salt and pepper and whisk with a fork until combined.
  • Mix in cooked hash browns, cheese, cooked bacon, and chives.
  • Microwave on high for about 2-3 minutes or until your eggs are cooked thoroughly.
  • Sprinkle a little more cheese on top and a dollop of sour cream.
  • Serve Loaded Potato Omelette Mug as an easy breakfast!

Loaded Potato Breakfast Omelet in a Mug Recipe from 5DollarDinners.com

 
 
   
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