– Meatless – Page 16 – Northerly Nosh

- 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Friday’s November 2012 Menu & Recipes

Posted on November 16, 2012March 27, 2013 by Northerly Nosh

November 2012 Menu:

Note: All our recipes serve 6 unless otherwise stated.

Seafood/Fish:

Ann – Baked Shrimp Scampi

2 pounds shrimp
3 tablespoons olive oil
2 tablespoons dry white wine
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced parsley leaves
1 teaspoon minced rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 egg yolk
2/3 cup panko (Japanese dried bread flakes)
salt
pepper

Prep Day Directions: Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover, label and freeze.

Serve Day Directions: To prepare, remove from freezer and allow to thaw. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.

Heather T. – Clam Spaghetti

Want to spice it up? Add ½ teaspoon red pepper flakes to the sauce to add a bit of a kick.

SERVES 4–6

¼ cup butter or margarine
3 tablespoons flour
3 cloves garlic, minced
1 tablespoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
3 tablespoons olive oil
¼ cup white wine plus 1 tablespoon
2 (6.5-ounce) cans minced clams, with juice
1 pound linguine (used on reheating day)
Grated Parmesan cheese (used on reheating day)

Prep Day: In saucepan, melt butter. Stir in flour, making a paste. Add garlic, herbs, pepper, olive oil, wine, and juice from clams. Stir for 5 minutes over low heat. Remove from heat and stir in clams. Transfer to a freezer bag and freeze.

Serve Day: Defrost in refrigerator overnight. Heat over medium-low 5–10 minutes. Cook linguine according to package directions. Toss the linguine with the clam sauce. Serve with grated Parmesan cheese.

Poultry:

Lindsey M. – Crock Pot Chicken Tortilla Soup

Serving Size: 6-8

2 cans black beans
2 can Rotel
14.5 oz tomato sauce
1 cup of salsa
1 cup of corn
3-4 chicken breasts
Optional- add cheese and/or tortilla chips to soup.

Prep Day Directions: Place all ingredients except for the chicken in one freezer bag. Seal. Place frozen chicken breasts in additional freezer bag and seal.

Serve Day Directions: Thaw all ingredients and place in slow cooker. (The corn is separate simply because I forgot to add it to the bean, salsa etc. bag. I remembered once it was already frozen.) Cook in large crockpot for 6-7 hours on low setting. Once cooked, remove chicken and shred with fork. Place back in slow cooker and serve.

Gretchen – Chicken Parmesan

Serving Size: 4

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon sugar
28 ounce can crushed tomatoes with basil
¼ teaspoon salt
Chicken
Cooking spray
4 (4 ounce) boneless skinless chicken breasts, pounded to ¼ inch thick
½ cup whole grain bread crumbs
1 ½ cups part skim shredded mozzarella

Prep Day Directions: Turn oven on to 375. Dredge chicken in breadcrumbs and place on a baking sheet coated with cooking spray. The key to the chicken is to have it pounded into very thin cutlets. The thicker the chicken the longer it takes to cook.

Cook for 15 minutes and turn over. Then cook for another 15 minutes or until fully cooked and juices run clear.

While chicken is cooking minutes. Add crushed tomatoes, sugar, and salt. Bring to a boil and then simmer for about 15 minutes. If the sauce seems too thick add a little water about 1/4 cup at a time until it reaches a consistency you like. Let the sauce cool completely.

Line a 9 x 13 casserole dish with plastic wrap. This is called the freezer cooking casserole method. Make sure it is lined good. Sometimes I need to use a few sheets. Put a layer of sauce on the bottom.

Once the chicken has cooled slightly then you can assemble the rest of the meal. Add the chicken, remainder of the sauce, then the mozzarella cheese.

Now you are going to put this in the freezer for a few hours or until it is frozen. Once it is frozen you will be able to pull it right out of the casserole dish. This way you can use your dish for something else if need be.

Completely wrap the frozen chicken parmesan in a couple layers of plastic wrap. You can also use foil if you want. Label and stick back in the freezer.

Make the sauce – You can also make this sauce ahead of time. In a medium sauce pan saute onion in olive oil until translucent, about 4-5 minutes. Add garlic and cook for another 3 minutes.

Serve Day Directions: If you are cooking this meal straight from the freezer cook in a 350 degree oven for 1 hour 15 minutes or until heated through. If it is thawed first then cook in a 350 oven for 45 minutes or until heated through. Enjoy!

Beef:

Vanessa – Company Sandwiches

Makes 20 – 12 inch hoagies (each loaf serves 3)

20 (12 inch) wheat hoagie loaves
2 1/2 sticks butter
5 (8 oz.) cream cheese
2T. plus 2 tsp. oregano
2T. plus 2 tsp. powder
1/3 c. paprika
6 oz. grated Parmesan cheese
2 cups of milk
1.5 lbs. deli sliced turkey (3 slices of each on one loaf)
1.5 lbs. deli sliced ham (3 slices of each on one loaf)
1.5 lbs. deli sliced roast beef (3 slices of each on one loaf)
4lbs. Swiss cheese or Muenster cheese, sliced (4 slices on each loaf)

Prep Day: Slice bread lengthwise but not completely through. Cream together cream cheese, butter, Parmesan cheese, milk, paprika, oregano and garlic powder. Spread creamy mixture on both sides of bread sliced lengthwise. Layer with deli style ham, turkey, and roast beef along with slices of Swiss cheese in the middle. Fold over so meat and cheese is doubled up. Wrap in foil and freeze.

Serve Day: Thaw and bake at 400F for 30-45 minutes. Slice each loaf into 3 serving size pieces.

Next time – I would use honey ham, smoked turkey, and carved roast beef from the deli.

Sarah – Shepherd’s Pie

Serves 6

1 lb ground beef
2 cups hot mashed potatoes
4 ounces cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 garlic cloves, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Prep Day: Boil potatoes until tender, then drain, and mash. Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended–put contents into freezer bag. Stir vegetables and gravy into browned beef–put contents in freezer bag. Place remaining 1/2 cup of shredded cheese in freezer bag.

Serve Day: Thaw contents. Once contents are thawed, preheat oven to 375 degrees. Place beef mixture contents into 9 inch square baking dish, and top with mashed potatoes.
Sprinkle the cheese on top and bake for 20 mins. or until heated through.

Meatless or Your Choice:

Lindsay L. – Prosciutto Wrapped Herb Stuffed Chicken

1-1LB bag extra wide egg noodles
3-boneless,skinless chicken breasts
1-box of Boursin Cheese(5.2 oz) I use Garlic and fine herbs
6 slices prosciutto, sliced thin(about 1/4 pound)
toothpicks

Prep Day Directions: Slice chicken breasts in half. Pound until thin enough to roll evenly. Place one slice prosciutto on the bottom,lay the chicken on top,then spread 1T of the Boursin evenly over the chicken. Roll up slowly and secure with toothpick to prevent from unrolling.

Serve Day Directions: Thaw. In a medium saute pan cook the chicken until done,turning once while cooking. Save the juices from the pan. Cook the noodles according to directions,drain and pour pan juices over the noodles.

Jen – Penne Pasta Casserole with Red Sauce

15 oz Ricotta cheese
2 cups Mozzarella cheese
1/2 cup grated parmasan cheese
1 egg
1 tsp parsley
1/8 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
15 oz spaghetti sauce
1 package of penne pasta

Prep Day Directions: Mix ricotta, 1 1/2 cup mozzerella cheese, 1/4 cup parmasan cheese, egg, parsley, salt, pepper, amd nutmeg.

Mix with cooked Penne Pasta, place in greased 13 x 9 pan, pour one bottle of red sauce over the top, and sprinkle remaining cheese on top. Place foil over and freeze up to 2 months.

Serve Day Directions: Thaw overnight in fridge and bake at 350 for 35-40 mins.

Pork:

Heather G. – Ham and Cheese Tortellini

Ingredients: 1pkg 9 ounce cheese Tortelini
1cup chopped fresh broccoli
1/4 cup butter cubed
1/4 cup flour
3/4 cup milk
1/4 cuphalf and half
1 1/2 cups
4 oz cream cheese
1/2 cup grated parm
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Prep Day Directions: Melt butter, stir in flour, gradually add milk and cream. Bring to a boil till thick
Add ham, broccoli, garlic, basil and pepper. Cook till cream cheese is melted. Cool, package, and freeze.

Note: You can use reduced fat cheeses and skim milk. My kids don’t like tomatoes, but you could add 1/4 to the sauce if you want.

Serve Day Directions: Cook Tortellini. Slowly reheat the sauce. Add the sauce and toss.

Cannot wait to eat these wonderful entrees!

- Meatless, Budget Friendly

Frugal Fridays: Spinach Pie

Posted on November 2, 2012March 27, 2013 by Northerly Nosh

Spinach Pie

Spinach pie, also known as the Greek dish spanakopita, is versatile: you can serve it as an appetizer, an elegant brunch item or have it all for yourself for dinner. Traditionally made with spinach and feta cheese, the filling is wrapped in phyllo and then baked. The ingredients in spinach pie all freeze well and you can freeze the pie either before or after baking it. For best results however, freeze spinach pie before baking it.

Total Recipe Cost: $6.63
Servings Per Recipe: 8 (1/8th of pie dish)
Cost Per Serving: $0.83

1 Tbsp olive oil – $0.16
1 small yellow onion – $0.57
1 clove garlic – $0.04
1 cup cottage cheese – $1.20
1/4 cup parmesan cheese – $0.42
1/8 tsp ground nutmeg – $0.02
1/2 tsp salt – $0.02
10-15 cranks fresh cracked pepper – $0.02
16 oz. frozen cut spinach – $1.63
1 sheet (8 oz.) puff pastry – $2.50
2 Tbsp flour for dusting – $0.05
1 large egg (for glaze, optional) – FREE (we have backyard laying hens)

Note: Allow both the puff pastry and frozen spinach to thaw in the refrigerator over night.

Prep Day: Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).

While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).

Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.

Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other.

Freezing UNBAKED

Step 1 – Assemble the spinach pie in a tart pan or pie plate up the point as stated above.

Step 2 – Place the spinach pie in the freezer uncovered. Freeze for approximately two hours or until solid.

Step 3 – Lift the pie out of the tart pan or pie plate, then wrap in freezer-safe plastic wrap. Wrap again in heavy-duty foil and return to the freezer.

Serve Day: Remove the unbaked pie from the freezer, unwrap it and place in the tart pan or pie plate. Thaw in the refrigerator for at least four hours or overnight. Brush a whisked egg over the top (this will give the surface a glossy appearance after cooking). Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Freezing BAKED

If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking). Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Step 1 – Cool the pie completely after baking it. To cool the spinach pie quickly, place it inside a tray of ice water.

Step 2 – Remove the pie from the tart pan if you do not want to freeze the pan along with the pie. Wrap the pie pieces individually tightly in several layers of plastic wrap. Wrap again in heavy-duty aluminum foil.

Step 3 – Place the pie pieces in a freezer bag and freeze. It will keep in the freezer for about four weeks.

Serve Day – Thaw. Heat previously baked spinach pie in microwave or oven till heated through.

- 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Friday’s October 2012 Menu and Recipes

Posted on October 17, 2012March 27, 2013 by Northerly Nosh

Oct. 2012 Menu and Recipes

Note: All the recipes serves six if not otherwise specified.

Seafood/Fish:

Crab Cakes

Makes 10 cakes

2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (16 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
salt to taste ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Prep Day Directions: Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Wrap individually and freeze.

Serve Day Directions: thaw. Coat the patties with bread crumbs. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Shrimp Pesto Pasta

3 cloves of garlic
1 lb. box of penne pasta
1 cup of cherry tomatoes sliced
1/3 cup of pesto
2/3 lb. cooked, frozen shrimp
salt and pepper
Parmesan cheese

Prep Day Directions: Cook pasta al dente, cool. Mix together pasta, tomatos, garlic, salt and pepper and pesto. Toss together and freeze in freezer bag. Place shrimp in seperate freezer bag and parmesan in seperate sandwich bag.

Serve Day Directions: Defrost pasta and shrimp in refrigerator overnight (remove parmesean cheese bag from shrimp). Heat pasta and shrimp in saucepan on medium-low until it is heated through, approximately 15-20 minutes. Optional, add 1-2 T. of olive oil to pasta if needed. Sprinkle with parmesan cheese to taste.

Poultry:

Pesto Stuffed Chicken

4 large boneless skinless chicken breasts or 2.5 lb. (40oz.) frozen chicken breast bag
10 oz prepared bail pesto
1 small yellow or white onion, chopped
8 oz marinara with basil, oregano and garlic
1/2 C grated pizza cheese (mozzarella, provolone, Parmesan, Romano)
Salt and Pepper (you provide)

Prep Day Directions: Label a 2 gallon freezer bag. Place 2.5 lb. chicken bag in 2 gallon freezer bag. Chop the onion into 1/2″ chunks and place in a small freezer bag. Place 1/2 cup cheese in small freezer bag. Place marinara in a small freezer bag. Then place all the small freezer bags of marinara, onions, and cheese into the 2 gallon bag. Seal up and freeze.

Serve Day Directions: thaw. Preheat oven to 350 degrees. Place a chicken breasts on your cutting board. Cut chicken breasts in half widthwise. Place one hand on top of the breasts and carefully slice the breast in half from the side. Don’t cut all the way through the breast and open it like a book. It will look like the shape of a heart kind of.

Sprinkle the insides with salt and pepper. Spread the right half of your chicken breasts with 1 to 1.5 tablespoons of the prepared pesto. Fold the left half of the chicken breasts back over the right side and sprinkle with salt and pepper. Sprinkle onions on the bottom of a 9×13 pan. Place breasts over the top of the onions. Open the marinara sauce and spoon two to three Tablespoons over each breast until all the sauce has been used. Sprinkle each chicken breast with two to three tablespoons of cheese.

Cover the pan with foil. When you are ready to cook the chicken please thaw in the fridge for two days. Then bake 350 degrees for 40 minutes. Then remove foil and bake 5-10 additional minutes to brown the cheese.

Note: As the pesto cooks inside the chicken the oil tends to leak out and collect in the bottom of the pan. By putting onions underneath the chicken breasts it lifts the chicken up out of the oil and you get more flavor and less fat.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
1 small can, green chilis
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Prep Day: Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, green chilis. oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the remaining beans and broth. Put mixture in freezer bag. Freeze.

Serve Day: After Thawing ingredients, put in 3 qt. slow-cooker, cover and cook on low for 3 to 3-1/2 hours or until heated through. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

Beef:

Oven Stew

1 Cup of diced onions
3 Cups of Beef Broth
2 Cups of carrots
2 T of brown sugar
1 Cup cubed red potato
1 Cup of green beans
2 tsp of worcestershire sauce
1 1/2 lbs of beef stew meat
1/4 tsp pepper
1/4 tsp dried thyme
3 T flour
1 tsp chopped garlic
2 tsp tomato paste
2 T of cornstarch (if desired)

Prep Day Directions: Combine all ingredients into one gallon zip lock freezer bag removing all excess air and freeze.

Serve Day Directions: To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick. For the crock pot, turn it on high and cook for 30 more minutes. Serve in large bowls with bread for dipping.

Spaghetti Bolognese

2T. parsley
4 onions,chopped
4 cloves garlic,chopped
2 can diced tomatoes(16 oz can)
2 cans tomato paste(6 0z)
2t. Worchestershire sauce
1 LB. lean ground beef
oregano-to taste
basil-to taste
1 bay leaf

Prep Day: Sauté parsley,onions,garlic in 1/4c.oil. Add cooked beef and all other ingredients and simmer for 3 hours. Remove bay leaf before serving. Cool and place in freezer containers.

Serve Day: Thaw. Heat in sauce pan till heated through and serve over spaghetti .

Meatless:

Vegetarian Lasagna Alfredo

1/2 a box of oven ready lasagna noodles
1 3/4 cups broccoli florets
1 egg
10 ounces ricotta cheese
1 1/4 heaping teaspoon’s of Italian seasoning
3-4 tomatoes chopped
1 jar Alfredo sauce
1 1/2 cups mozzarella cheese

Prep Day Directions: Steam broccoli in steamer basket for 5-7 minutes until crisp-tender – In a large bowl, combine the eggs, ricotta cheese and italian seasoning; gently stir in tomatoes and broccoli. Set aside. – Spread 1/4 cup sauce in greased 8×8 pan – Top with three noodles, half of ricotta mixture, 1/2 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with three more noodles, remaining mozzarella and sauce.

Note: Bake fresh uncovered at 350 for 35-40 minutes or until bubbly and edges are lightly browned. Let stand for 15 minutes before cutting.

Cover and freeze up to three months.

Serve Day Directions: To use Frozen Lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before making. Bake, uncovered, at 350for 50-60 minutes or until bubbly and edges are lightly browned. Put any extra sauce on at this time. Let sit for 15 minutes before cutting.

Veggie Soup

1 yellow onion chopped
3 carrots peeled and chopped
2 stalks of celery
3 cloves chopped garlic
10 red potatoes cubed Oil to cover the pan
1 small zucchini halved and sliced
1 good size handful of green beans chopped
1 can of corn
3 cups of stock
3 cups of water
Old bay
parsley
oregano
salt and pepper

Prep Day Directions: In stock pot cover the bottom of pan with olive oil. Add onions, celery, carrots and garlic. Cook till onions are translucent. Add potatoes and left brown a bit. Add tomatoes with juice and zucchini deglaze the pan. Add stock , water, corn, green beans and spices. Let simmer for hour.

Serve Day Directions: Reheat and Eat!

Pork:

Thai Pork with Peanut Sauce and Jasmine Rice

2 lb pork tenderloin, cut into 4 pieces
1/3 cup prepared teriyaki sauce (use a high quality brand)
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1-2 sliced red/colored peppers
¼ cup creamy peanut butter (you provide)
¼ cup dry roasted peanuts
½ cup green onions, thinly sliced
2 pkg. Trader Joe’s rice

Prep Day Directions: Place tenderloin, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into a gallon size freezer bag. Label and store in freezer until ready to use. Peanut butter, peanuts, and green onions should only be used on cooking day.

Serve Day Directions: Let slow cooker freezer kit thaw 24 hours in the refrigerator. It might still be a little frozen but that is fine. Dump the whole kit into the slow cooker and follow the steps. *I did not include the 1/2 cup of peanut butter needed. (I assumed everyone has this on hand. 🙂 You will need to add this at step 2 of instructions. Also green onions don’t freeze very week so I gavel those seperately with the peanuts.)

Step 1. Place all ingredients (except peanut butter, peanuts, and green onions) into the slow cooker. Cover and cook on low for 7-9 hours. ** Mine was done at around 6 ½ – 7 hours. Pork should be tender but not falling apart (unless that is the consistency you like) The original recipe called for a cooking time of 8-9 hours on low but that would have been way to long for my slow cooker – the pork would have been completely dried out. Know your slow cooker and keep an eye on it around 6 1/2 hours.

Step 2. Remove pork from slow cooker and chop into bite size chunks. Add the peanut butter to the sauce. Stir until it dissolves into the sauce. Step 3. Return the pork to the slow cooker and toss with the sauce. Serve over brown jasmine rice. Sprinkle with peanuts and green onions. To cook Trader Joes rice, microwave 3 minutes, EACH bag seperately.

Sage Breaded Pork Chops

Prep Day Directions: In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.

How to freeze: Layer pork chops between sheets of freezer paper and transfer to freezer bags. Press out air, seal bags, and freeze flat. Store in the freezer, up to 6 weeks.

Serve Day Directions: ** I have not tried cooking these from frozen, but the recipe says you can. You might want to thaw in fridge first. To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1/2 teaspoon melted butter and 2/3 teaspoon oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Enjoy!

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