Super easy chicken marsala

I half followed a recipe on allrecipies.com to make this. I'm going to write it out how I did it (or to the best I can b/c I didnt measure)

Ingredients:

• 5 thin boneless/skinless chicken breasts
• 1/2 c. flour
• 1 t. salt
• 1 t. pepper
• 1 t. oregano
• 2 T butter
• 2 T EVOO
• 1 pkg mushrooms; sliced
• 1 c. marsala wine

Directions:

• In a ziploc bag, mix together the flour, salt, pepper, and oregano.
• place the chicken breasts in the bag and shake until they are coated.
• In a large skillet, melt the butter and oil on medium heat
• Place the chicken in the skillet and brown on each side
• Add mushrooms and wine; cover and lower heat. Simmer until chicken is done.
  

Burgundy Pork Tenderloin

This is one of the best pork dishes I've made. Another very simple recipe that is wonderful! I got this one from allrecipes.com

Ingredients:

• 2 pounds pork tenderloin (mine was like 1 1/2 lbs)
  
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 onion, thinly sliced
• 1 stalk celery, chopped (I omitted this)
  
• 2 cups red wine
• 1 (.75 ounce) package dry brown gravy mix
• 2 cloves garlic, sliced thin (something i added to the recipe)

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Make slits in the meat, and slide the slices of garlic into them. Top with onion and celery, and pour wine over all.
• Bake in the preheated oven for 45 minutes.
• When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

The garlic I added inside the meat gave it a wonderful flavor. I made this with mashed potatoes. Excellent. The pork was very tender.

Sweet Mustard Chicken Bake

I got this recipe from one of the women on "thenest". It's super easy and really good! I will definitely make this one again.

Ingredients:

• boneless skinless chicken breasts (I used 6)
• 1/2 cup honey
• 1/4 cup dijon mustard
• 1/2 cup butter melted
• 1/4 teaspoon pepper

Directions:

• preheat oven to 375

• stir honey, mustard, and butter together and pour over seasoned chicken.

• cover and bake for 45 minutes or until chicken is done
  

Maple Dijon Pork Chops

Yum-O! I got this recipe from my friend Graces blog. I loved it. Jake thought it had too much of a "syrup" flavor. If I had real maple syrup instead of this crappy kind, I think it would have been better.

Ingredients:

• 1 teaspoon butter
• 4 (4-ounce) boneless pork loin chops, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup pure maple syrup (I used some sugar free crappy syrup...)
  
• 2 tablespoons Dijon mustard
• 1 teaspoon chopped fresh sage (I used dried sage)
  
• 1 teaspoon chopped fresh thyme (I used dried thyme)
  
• 2 teaspoons heavy cream (I used light cream)

Directions:

• Melt butter in a large nonstick skillet over medium heat.
  
• Sprinkle pork chops evenly with salt and pepper; add pork to pan.
  
• Cook 4 minutes on each side or until lightly browned.
  
• Remove from pan; keep warm.
• Add broth and next 4 ingredients (through thyme) to pan.
  
• Bring to a boil, and cook for 3 minutes or until slightly thickened.
  
• Stir in cream, and reduce heat to medium.
  
• Return pork to pan; simmer 3 minutes or until pork is done, turning once.

**I made this with brown rice. I also doubled the measurements for the gravy so we would have some for the rice.

Pepperoni Bread

Sorry, no picture :(
A co-worker gave me this recipe on 12/31/07 so I figured, why not make it for new years eve!

Ingredients:

• 1/4 lb pepperoni
• 1/4 lb genoa salami
• 1/4 lb swiss cheese
• 1/4 lb provolone cheese
• 2 pkg crescent rolls
• 1 12 oz jar roasted peppers; drain and slice into thin strips (i didnt use this)
• 4 eggs
• parmesean cheese

Directions:

• Preheat oven to 350
• grease a 9x13 pyrex dish
• place 1 pkg rolls on bottom of dish, spread out into rectangle shape
• layer cold cuts and top with peppers.
• beat egg and cheese, pour over the cold cuts (reserve some to put on top layer)
• place remaining package of rolls over the meat
• brush with egg
• cook about 40 minutes covered; then 20 minutes uncovered
• let rest, then cut and serve
  

Chicken Parm

I got this recipe from The Foodie Fashionistas blog. It is pretty tasty!

Ingredients:

• 4 chicken breasts
• 1-2 eggs
• 1/4 c breadcrumbs
• 1/4 c panko
• fat free mozzerella
• sauce
  

Directions:

• Preheat oven to 350 degrees.
  
• Beat egg in a large flat bowl. Mix breadcrumbs and panko together in second large flat bowl. Dip one chicken breast in the egg and then dredge through the breadcrumb mixture. Repeat for each chicken breast.
  
• Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Spray each side of chicken cutlets lightly with cooking spray. "Fry" each cutlet on each side just until the breading starts to brown and crisp up slightly.
  
• Place cutlets on a baking sheet and lightly spray with cooking spray. Bake for 25 minutes, flipping halfway through. Spray reverse side when you flip the cutlets. After 25 minutes, spread about 2 tablespoons sauce over each cutlet and sprinkle 1/4 cup cheese over each. Bake until cheese is melted.

chocolate trifle

I made this for dessert on Christmas. I didn't have my trifle bowl, so it went in that big bowl! This is extremely sweet, I really only had like 2-3 bites. I brought it to work the next day and people housed it...so I guess it was good!

Ingredients:

• 1 (19.8 ounce) package brownie mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy (I skipped this)

Directions:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.