Evening Edge
What’s For Dinner?
Shredded cabbage brings in a hint of the Irish and picks up the pork and caraway flavors in this dish. Sour cream and mustard sauce serve as a coating and a topping.
2/3 cup sour cream
3 tablespoons Dijon mustard
3 to 4 slices rye bread with caraway seeds (enough to make about 2 cups crumbs)
1 pound boneless thin pork chops ("breakfast chops")
1 (16-ounce) bag coleslaw mix or shredded cabbage
3 tablespoons Dijon mustard
3 to 4 slices rye bread with caraway seeds (enough to make about 2 cups crumbs)
1 pound boneless thin pork chops ("breakfast chops")
1 (16-ounce) bag coleslaw mix or shredded cabbage
Yes, it is a roast. Let the oven do the work for you in this easy variation on a seafood dish that is normally prepared on the stovetop. You can save even more time if you buy peeled and deveined shrimp.
1/4 pound pancetta, sliced 1/4 inch thick and chopped
1 1/2 pounds peeled and deveined shrimp, patted dry
1 (28-ounce) can diced tomatoes, drained
3 cloves garlic, minced
Zest of 1 lemon
1 1/2 pounds peeled and deveined shrimp, patted dry
1 (28-ounce) can diced tomatoes, drained
3 cloves garlic, minced
Zest of 1 lemon
For a night when you need something fast and filling, this one's tough to beat. This one-dish meal can be ready in 20 minutes, and it's easily doubled for a crowd.
12 cheddar-potato frozen pirogies (Mrs. T's)
1 green bell pepper, chopped
1 onion, cut into rings
1 (14.5-ounce) can black beans, drained
1 (14.5-ounce) can Ro-Tel tomatoes, with their juice
1 green bell pepper, chopped
1 onion, cut into rings
1 (14.5-ounce) can black beans, drained
1 (14.5-ounce) can Ro-Tel tomatoes, with their juice
Portobello mushrooms make a great base for mini vegetarian pizzas, created by Georgia State students. This dish gets high marks for flavor and is low-fat and low-calorie, too.
4 large portobello mushrooms, 4 to 5 inches in diameter
2 cups fresh spinach
1 cup chopped onions
Salt and pepper, to taste (optional)
1 cup spaghetti sauce
4 tablespoons shredded part-skim milk mozzarella cheese
2 cups fresh spinach
1 cup chopped onions
Salt and pepper, to taste (optional)
1 cup spaghetti sauce
4 tablespoons shredded part-skim milk mozzarella cheese