Sheet pan Pork and Vegetable dinner

Most Sundays it’s pasta at our house. Today I just didn’t feel like making pasta and I had a nice pork loin that I was contemplating what to do with it so I decided to cut it in small pieces and load it with olive oil, salt, pepper, and garlic and refrigerate until I was going to use.

Now on to my simple recipe

l lb. pork tenderloin cut in small pieces.

Approximately two carrots in medium size pieces as well as a medium a size red onion, one sweet potato cut in cubes  about half a cup of small mini potatoes and cubed red beets.

I had Roma tomato that I removed the pulp and cut in pieces. 

And tossed it in as well.  

*****Before placing on cooking sheet generously grease  pan with olive oil or cooking spray.

Season all generously and bake 425° for approximately 30 minutes.  Every ten minutes I opened the stove door and with a silicone spatula I moved all of the pork and vegetables to evenly cook.

Prep time about 15 minutes.  30 minutes approximately in oven. Healthy and a nice change.  You can add any other vegetables to this to create the meal you would enjoy.

Note:  make sure your meat etc. are cut on the smaller side as to cook everything in a timely manner.  Pork is a great choice because it cooks quickly.  A few of my carrots were a'dente which we like so judge the size of your ingredients.

Side salad works well.

 

Baked chicken Rollatini

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   This was a very delicious meal that I adapted to my liking.

   I found the chicken was easy to roll as easy I had hoped. I did use toothpicks to secure while baking.  Remember to remove them before serving.

   I seasoned my own breadcrumbs with dried parsley, onion powder and Pecorino Romano cheese.

   I also substituted shredded Virginia baked ham for the prosciutto. I did not use wine.  With my substitutions the meal was delicious. Baked potatoes and applesauce as our sides.

   
   

   Topping the rollatini with butter was superb.  It made this dish so flavorful. I highly recommend doing this.

   

 

 

• 6 chicken cutlets

• 1 teaspoon kosher salt, plus more to taste

• 3/4 teaspoon ground black pepper, plus more to taste

• 1/3 cup extra-virgin olive oil

• 1 cup Italian seasoned breadcrumbs (or combination of breadcrumbs and panko)

• 1/2 cup grated Parmesan cheese( I used pecorino Romano)

• 6 slices provolone cheese

• 6 slices ham or prosciutto( I used Virginia ham)

• 3 tablespoons softened butter

• 1 cup chicken broth

• 1/2 cup white wine( I didn’t use any wine)

Ingredients

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Original recipe (1X) yields 6 servings

• 6 chicken cutlets

• 1 teaspoon kosher salt, plus more to taste

• 3/4 teaspoon ground black pepper, plus more to taste

• 1/3 cup extra-virgin olive oil

• 1 cup Italian seasoned breadcrumbs (or combination of breadcrumbs and panko)

• 1/2 cup grated Parmesan cheese

• 6 slices provolone cheese

• 6 slices ham or prosciutto

• 3 tablespoons softened butter

• 1 cup chicken broth

• 1/2 cup white wine

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish. Pound chicken between 2 pieces of plastic to an even thickness of 1/4 inch. Season cutlets on one side evenly with salt and pepper.

1. Pour oil into a shallow dish.

    Stir breadcrumbs seasoning and Parmesan cheese together in a separate shallow dish. 

2. Dip each cutlet in olive oil to coat both sides and allow any excess to drip off. Coat cutlet in breadcrumb mixture, pressing lightly to adhere crumbs if necessary.

3. Place one slice of provolone cheese on each cutlet and top with a slice of ham. Roll cutlets tightly and secure with a toothpick.  Place cutlets in the prepared pan. Sprinkle each cutlet with 2 to 3 teaspoons of leftover breadcrumb mixture and top with a half tablespoon butter over the toothpick. Pour broth and wine around the cutlets.

4. Bake  in the preheated oven until crisp and golden brown and saucy is bubbling around the edges, 35 to 40 minutes. Remove toothpicks and serve chicken with pan sauce.

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My kitchen to yours, 

 

 

 

 

 

 

 

 

Crockpot loaded chicken

So our weekend has come and gone and yes here is the question once again.  What's for dinner tonight?

Yay a new recipe I'll be giving a try today.  

Here is the beginning of the recipe. I’ve made a few changes as noted with***

• 1/2 cup chicken broth

• 3 1/2 tablespoon ranch dressing mix***i used liquid ranch dressing.

• 2 pounds boneless, skinless chicken breasts

• 1 1/2 pounds yellow baby new potatoes( ***tiny potatoes) 

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces cream cheese, cubed at room temperature

• 1/4 cup ranch dressing

• 2 cups shredded sharp Cheddar*** ( I used grated white sharp cheddarcheese),divided, plus more for garnish

• cooked and crumbled bacon to taste( I did not garnish) only orange mild cheddar a pinch to the top of dish.  I’m sure the bacon would really be tasty.

• thinly sliced scallions for garnish

  
  

  Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

  
  

  
  

Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

Serve in bowls and top with shredded cheese   Chopped scallions and bacon bits.

Enjoy!

Allrecipes.com

M.j. ‘s Chicken Farfalle casserole

Here I am today playing with food.

This is a meal I put together with a little imagination.  We liked it .  Hubby ate his as is. I added pepper flakes to mine to give it a little heat!

I had a little accident involving my back so I may have bruised a few ribs so I’m up 20 minutes laying 20 minutes hoping to recover quickly but hubby refuses to cook and I’m hungry so here goes.  I had the chicken in my freezer so I thawed it out planning on cooking something so this is my something dinner.

NOTE: I  do buy and store extras I may need in my recipes.They come in handy for these kind of days.

2 cups shredded rotisserie chicken
1 can Cream of chicken soup

1/2 can milk

4 T ranch salad dressing 

1 tablespoon onion powder

I - 14.5 can drained diced tomatoes ( reserve 1/4 cup in case you need to thin mixture)

About 1/2 tsp.  salt, pepper and parsley (to taste)

1/2 lb. Cooked farfalle ( I salted the water) cooked a’dente and drained( I did not rinse farfalle)

Mild cheddar cheese( about 1 cup)(you can either top to casserole before baking or mix the cheese in before baking.  I topped the casserole then stirred when I removed it from oven.

Hot pepper flakes( optional)

Parsley to garnish

Set oven to 350°.

Mix chicken soup, milk, ranch dressing,onion powder and  drained tomatoes, salt, pepper and parsley and I then added the 1/4 cup Of reserved juice( I felt it needed some more liquid to bake and allow to be creamy.

Place chicken in casserole dish , cooked farfalle and add soup mixture and cheese.  Stir to combine.( Or top the casserole if preferred)

Cover casserole and bake 15 minutes. Remove cover bake another 10 minutes more. Make sure the casserole is heated through.  You may have to stir it to make sure.

Serve and add a sprinkle or two of pepper flakes if using. I liked the little bit if heat.

Serve alone or with a side salad.

Enjoy cooking my way!

Cooyright iliketobakeandcook.blogdpot.com 2026

Chickpea and tomato salad

• Here’s some photos of a great summer salad made with variegated cherry tomatoes.

  
  
  
  
  
  
  
  
  
  
  
  
  

  I only had crumbled feta and it worked out fine.  I heated my pitas in my toaster and oh so yummy it was.  

  
  

  A first using garlic paste.  It’s so easy to blend in.  I’ll use it again.  Thank you Aldi. That’s where I found it.

  
  

  2 (15-ounce) cans no-salt-added chickpeas, rinsed 

• 3 cups multicolored cherry tomatoes (about 16 ounces)

• 1/4 cup extra-virgin olive oil

• 2 teaspoons fresh rosemary leaves

• 2 teaspoons red-wine vinegar

• 2 teaspoons garlic paste 

• 1/2 teaspoon ground pepper

• 1 (6-ounce) block feta cheese in brine, drained(I used crumbled feta)

• 1 tablespoon fresh basil leaves

• 2 (6-inch) whole-wheat pita rounds, split and warmed) I used small garlic pitas.  They fit in my toaster perfectly.

Directions

1. Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.

Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.

Note:  the crumbled feta slightly browned and I was able to toss it or leave as in crumbles.  Delicious!

Adapted to my liking.

Crushed Tortillas and chicken casserole

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  I have started to cook a little more and this recipe was involved a little more 😔 than I realized but I managed a delicious meal for tonight without being exhausted and the result was just what I had imagined. Creamy inside , a teeny bit of heat and a nice crunchy top.

  
  

  I followed the recipe but did change a few things.

  
  

  After it was baked I opted for sliced peaches as a side since we were still not sure about the dangerous lettuce outbreak.

  
  

  
  
  
  
  
  
  
  
  
  
  
  

  
  

  
  

  ****Note: I used minute rice for convenience 

  
  

  
  

  
  

  Heat oven to 375°. Spray 9 x 13”

  Baking dish with cooking spray 

  Ingredients:

  2/3 cup sour cream

• 1/2 cup ricotta cheese

• 3 ounces cream cheese, softened

• 3 cups cooked chicken, shredded

• 3 cups cooked white rice ****

• 2 cups shredded pepper Jack cheese

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (10 ounce) can diced tomatoes and green chiles, such as Rotel®

• 1 (7 ounce) can green chiles( eliminated)

• 1 teaspoon garlic salt, or to taste

• 1 cup crumbled tortilla chips ( I crushed sea salt tortillas)

Whisk sour cream, ricotta, and cream cheese in a large bowl until smooth. Stir in chicken, rice, pepper Jack cheese, black beans, tomatoes, green chiles, and garlic salt. Add mixture to the casserole dish, and sprinkle tortilla chips over the top.

Bake in the preheated oven until it starts to firm up, 25 to 35 minutes. ***Garnish with parsley or cilantro, and serve. 

My recipes 

Panko chicken coated in yogurt

Simple, quick and tasty 

About 3/4 lb. Thin sliced boneless chicken breasts 

Panko Breadcrumbs.  Add 

Salt 

White pepper

Parsley

Onion powder

Garlic powder 

***All seasonings were guestimates.

Vanilla yogurt or plain yogurt 

Coat chicken breasts in yogurt. ( I used vanilla yogurt and I liked it.)  It gave the chicken a slightly sweet taste which both hubby and I liked it.

Place in seasoned panko breadcrumbs.

In a large frying pan heat a few tablespoons of vegetable or canola oil. Place chicken in warm oil and brown on each side.

Place in a sprayed baking dish.

Bake 350° convection oven for approximately 20 minutes covered.

Enjoy!