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My boyfriend works nights and has to take his dinner and snacks and such. I want to make him some meals ahead of time that he can take and warm up so he isnt eating frozen meals. Any good ideas that are filling, healthy, and good? Thanks!
Answer
leftovers! just make a little more for dinner and then send the leftovers with him. my fiance isnt big on LOs but whenever i make baked ziti, he always takes leftovers to lunch the next day cause it doesnt get soggy. here is my recipe:
1 Jar Spaghetti Sauce
1 pound Ziti or Penne pasta (i use penne)
1 lb Hamburger
15-16 oz ricotta or lowfat cottage cheese (i use ricotta)
1/2 cup grated parmesan cheese
2 TBS dried parsley (OR--- i use an itailan seasoning mix)
1 egg
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp pepper
3/4 tsp salt
16 oz shredded mozzarella cheese
Cook noodles, drain, set aside.
In a small bowl, mix the ricotta cheese or cottage cheese with the egg, 8 oz of the mozzarella, parsley, garlic powder, oregano, 1/2 cup parmesan cheese, salt and pepper. Set aside.
In dutch oven brown hamburger, drain, add spaghetti sauce, add cooked pasta and mix well. Spoon half of the mixture in a 9 x 13 inch pan. Spread the entire amount of the ricotta mixture over that, then top with the remaining pasta mixture. Top with other 8 oz of mozzarella cheese. Bake at 350 for 30 minutes or until bubbly.
he also likes to take fried rice. i use rice a roni and precooked piece of grilled tyson chicken
leftovers! just make a little more for dinner and then send the leftovers with him. my fiance isnt big on LOs but whenever i make baked ziti, he always takes leftovers to lunch the next day cause it doesnt get soggy. here is my recipe:
1 Jar Spaghetti Sauce
1 pound Ziti or Penne pasta (i use penne)
1 lb Hamburger
15-16 oz ricotta or lowfat cottage cheese (i use ricotta)
1/2 cup grated parmesan cheese
2 TBS dried parsley (OR--- i use an itailan seasoning mix)
1 egg
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp pepper
3/4 tsp salt
16 oz shredded mozzarella cheese
Cook noodles, drain, set aside.
In a small bowl, mix the ricotta cheese or cottage cheese with the egg, 8 oz of the mozzarella, parsley, garlic powder, oregano, 1/2 cup parmesan cheese, salt and pepper. Set aside.
In dutch oven brown hamburger, drain, add spaghetti sauce, add cooked pasta and mix well. Spoon half of the mixture in a 9 x 13 inch pan. Spread the entire amount of the ricotta mixture over that, then top with the remaining pasta mixture. Top with other 8 oz of mozzarella cheese. Bake at 350 for 30 minutes or until bubbly.
he also likes to take fried rice. i use rice a roni and precooked piece of grilled tyson chicken
Does anyone have a good recipe for pork chops?
Gangstalic
I want to cook a special dinner for my boyfriend because of his job promotion and he loves pork chops. So any good recipes out there?
Answer
This takes a little extra time because of the brining, but the recipe itself is really easy, and you get moist, wonderful results. I promise he'll love it.
Cider-Cured Pork Chops
--8 tablespoons kosher salt for the brine, plus more for seasoning
--2 tablespoons freshly ground pepper, plus more for seasoning
--4 cups apple cider (you can use hard or sweet cider--I usually use some of both)
--6 1 1/2-inch thick center-cut or loin-cut pork chops, bone-in (Is this for a group? If it's just the 2 of you, you could easily reduce the recipe, changing the proportions accordingly, but it sounds like a celebratory dinner party might be called for!)
--6 tablespoons extra-virgin olive oil
To make brine, dissolve the salt in 1/2 gallon of warm water in a large bowl (or use a great big food-grade plastic bag inside a large bowl, which saves mess). Add the pepper and cider and mix. Drop in the chops; add enough additional cider (or water, if you're out) so that the chops lurk in the liquid like frogs in a pond.
Preheat oven to 400. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the oil and season well with more salt and pepper.
Heat remaining oil in 2 ovenproof skillets and sear the chops, 3 to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes, then remove chops to a warm platter. Cover loosely with foil and let rest 10 minutes or so.
(If you can only find thinner chops, the recipe still works great, just be sure to reduce the cooking time accordingly. Which reminds me--I didn't tell you how long to brine them!! At least 8 hours, and up to 72, in the refrigerator of course. Thinner chops might not need that long.)
Serve the chops with the following, on a warmed platter, drizzled with the sauce below.
Caramelized Apples and Onions
--6 tablespoons extra-virgin olive oil
--4 Granny Smith (or other tart) apples, peeled, cored, and cut into 8 wedges each
--2 stems fresh thyme
--2 bay leaves
--2 tablespoons butter
--3 large white or yellow onions, peeled, sliced
--salt and pepper to taste
Heat half the oil in a large nonstick skillet over medium-high heat. Add the apples, then one stem of thyme and one bay leaf. Cook until apples are golden-brown but not mushy, 5-10 min. Remove from heat and throw away the thyme sprig and bay leaf. Dump the cooked apple into a bowl and set aside. Wipe out skillet. In same skillet, over medium-high heat, heat remaining oil with the butter. Add onions and the remaining thyme and bay leaf. Cook, stirring often, 20 to 30 min. until onions are softened and golden brown. Fish out the thyme and bay leaf and throw them away.
You can do all this early in the day if you want. When the chops are nearly done, just reheat the apples and onions together, stirring often, over medium-high heat until they're warm through. Arrange the chops on a warm platter and arrange the apple/onion mixture around them, drizzled with...
Cheater's Bordelaise Sauce
(It's not a classic Bordelaise, but trust me, no one's going to notice.)
--2 tablespoons extra-virgin olive oil
--1 shallot, chopped
--1 clove garlic, chopped
--2 stems thyme
--1 bay leaf
--3 cups pinot noir or any decent red wine (don't waste a really good bottle on this!)
--pan drippings from chops (If you didn't end up with enough, you can use one of those pre-made demiglace sauces from the supermarket--about 2 tablespoons should do it)
--3 tablespoons cold butter, cut in smallish pieces
--salt and pepper to taste
Pour the oil into a large saucepan, place it over medium-high heat, add the shallot and garlic, then the thyme and bay leaf. Cook until shallots are light brown, then add the wine, lower the heat, and simmer until reduced to about 1/2 cup. You can do this much ahead if you prefer.
Add the pan drippings (or demiglace) and simmer an additional 5-10 minutes, maybe at the same time the chops are resting and you're reheating the apples and onions. Pour the sauce through a sieve into a clean saucepan. Make sure it's warmed through, then remove it from the heat and stir in the cold butter piece by piece. This gives body to the sauce. Season with salt and pepper, drizzle the sauce over the chops, and serve immediately.
I hope you try it. It's delicious and impressive, and it's actually pretty simple. And congratulations to your boyfriend on the promotion.
This takes a little extra time because of the brining, but the recipe itself is really easy, and you get moist, wonderful results. I promise he'll love it.
Cider-Cured Pork Chops
--8 tablespoons kosher salt for the brine, plus more for seasoning
--2 tablespoons freshly ground pepper, plus more for seasoning
--4 cups apple cider (you can use hard or sweet cider--I usually use some of both)
--6 1 1/2-inch thick center-cut or loin-cut pork chops, bone-in (Is this for a group? If it's just the 2 of you, you could easily reduce the recipe, changing the proportions accordingly, but it sounds like a celebratory dinner party might be called for!)
--6 tablespoons extra-virgin olive oil
To make brine, dissolve the salt in 1/2 gallon of warm water in a large bowl (or use a great big food-grade plastic bag inside a large bowl, which saves mess). Add the pepper and cider and mix. Drop in the chops; add enough additional cider (or water, if you're out) so that the chops lurk in the liquid like frogs in a pond.
Preheat oven to 400. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the oil and season well with more salt and pepper.
Heat remaining oil in 2 ovenproof skillets and sear the chops, 3 to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes, then remove chops to a warm platter. Cover loosely with foil and let rest 10 minutes or so.
(If you can only find thinner chops, the recipe still works great, just be sure to reduce the cooking time accordingly. Which reminds me--I didn't tell you how long to brine them!! At least 8 hours, and up to 72, in the refrigerator of course. Thinner chops might not need that long.)
Serve the chops with the following, on a warmed platter, drizzled with the sauce below.
Caramelized Apples and Onions
--6 tablespoons extra-virgin olive oil
--4 Granny Smith (or other tart) apples, peeled, cored, and cut into 8 wedges each
--2 stems fresh thyme
--2 bay leaves
--2 tablespoons butter
--3 large white or yellow onions, peeled, sliced
--salt and pepper to taste
Heat half the oil in a large nonstick skillet over medium-high heat. Add the apples, then one stem of thyme and one bay leaf. Cook until apples are golden-brown but not mushy, 5-10 min. Remove from heat and throw away the thyme sprig and bay leaf. Dump the cooked apple into a bowl and set aside. Wipe out skillet. In same skillet, over medium-high heat, heat remaining oil with the butter. Add onions and the remaining thyme and bay leaf. Cook, stirring often, 20 to 30 min. until onions are softened and golden brown. Fish out the thyme and bay leaf and throw them away.
You can do all this early in the day if you want. When the chops are nearly done, just reheat the apples and onions together, stirring often, over medium-high heat until they're warm through. Arrange the chops on a warm platter and arrange the apple/onion mixture around them, drizzled with...
Cheater's Bordelaise Sauce
(It's not a classic Bordelaise, but trust me, no one's going to notice.)
--2 tablespoons extra-virgin olive oil
--1 shallot, chopped
--1 clove garlic, chopped
--2 stems thyme
--1 bay leaf
--3 cups pinot noir or any decent red wine (don't waste a really good bottle on this!)
--pan drippings from chops (If you didn't end up with enough, you can use one of those pre-made demiglace sauces from the supermarket--about 2 tablespoons should do it)
--3 tablespoons cold butter, cut in smallish pieces
--salt and pepper to taste
Pour the oil into a large saucepan, place it over medium-high heat, add the shallot and garlic, then the thyme and bay leaf. Cook until shallots are light brown, then add the wine, lower the heat, and simmer until reduced to about 1/2 cup. You can do this much ahead if you prefer.
Add the pan drippings (or demiglace) and simmer an additional 5-10 minutes, maybe at the same time the chops are resting and you're reheating the apples and onions. Pour the sauce through a sieve into a clean saucepan. Make sure it's warmed through, then remove it from the heat and stir in the cold butter piece by piece. This gives body to the sauce. Season with salt and pepper, drizzle the sauce over the chops, and serve immediately.
I hope you try it. It's delicious and impressive, and it's actually pretty simple. And congratulations to your boyfriend on the promotion.
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Title Post: Good recipes/meals/dishes to make ahead of time for my man to take to work that can be microwaved if needed?
Rating: 93% based on 9658 ratings. 4 user reviews.
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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