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Easy Baked Pork Chops Marinated in Italian Dressing
Dinner American

Easy Baked Pork Chops Marinated in Italian Dressing

4.5

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
  2. 2 Combine pork chops, Italian dressing, salt, and pepper in a resealable plastic bag. Seal the bag, then shake to evenly coat pork chops with dressing. Spread pork chops and dressing in the prepared baking dish.
  3. 3 Bake in the preheated oven until pork chops are no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center of each chop should read at least 145 degrees F (63 degrees C).

By Capn1derfl

Muffaletta Dip
Appetizer

Muffaletta Dip

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate.
  3. 3 Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.

By Rosemary Branson

Pizza Toast with Burrata and Tomato
Snack American

Pizza Toast with Burrata and Tomato

Prep
10 min
Cook
16 min
Total
26 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
  3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
  4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
  5. 5 Bake in the preheated oven for 12 to 13 minutes.
  6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
  7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Avocado Cucumber Pasta Salad
Lunch

Avocado Cucumber Pasta Salad

4.9

Prep
15 min
Cook
13 min
Total
98 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
  2. 2 Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
  3. 3 Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

By Stephanie

Grilled Chicken Alfredo Flatbread Pizzas
Dinner

Grilled Chicken Alfredo Flatbread Pizzas

4.9

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place chicken in a shallow bowl. Cover with Italian dressing and let marinate for 10 minutes. Slice chicken across the grain into 1/8-inch-thick pieces; set aside.
  2. 2 Divide bread dough into 2 equal pieces. Roll each into a 9-inch circle.
  3. 3 Spread Alfredo sauce evenly over each dough circle. Cover with 1/2 of the mozzarella cheese. Arrange chicken, mushrooms, and bacon on top. Sprinkle with remaining mozzarella cheese.
  4. 4 Place 1 pizza in a Panasonic CIO. Press "Auto Cook" and select the "Frozen Pizza, 9-inch Size" setting. Allow pizza to cook until the timer goes off, about 13 minutes. Repeat with second pizza.

By KGora

Shelly's Super Salad
Lunch

Shelly's Super Salad

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
  3. 3 Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

By mplauche

French Onion Beef Meatballs
Dinner

French Onion Beef Meatballs

4.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Mix beef, bread crumbs, onion, garlic, and soup mix together in a large bowl with your hands until well blended; it will be quite dry. Mix in Italian dressing and eggs until thoroughly combined. Cover and refrigerate for 10 minutes.
  2. 2 Pinch off just enough meat mixture to fit comfortably inside your palm, then roll it into ball. Repeat to form remaining meatballs.
  3. 3 Heat oil in a large skillet over medium-high heat. Working in batches if necessary and flipping often, cook meatballs in the hot skillet until browned and no longer pink in the centers, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By KIWICOTTONBALL

Cuban Midnight Sandwich
Dinner

Cuban Midnight Sandwich

4.6

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
  2. 2 Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

By Maruchy Ramos-Lachance

Pasta with Fresh Tomato Sauce
Dinner American

Pasta with Fresh Tomato Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8-10 minutes.
  2. 2 Drain pasta and transfer to a large bowl. Add tomatoes, Italian dressing, basil, red onion, and Parmesan cheese; toss until well coated.

By kelcampbell

Teriyaki Steak Tips
Dinner Japanese

Teriyaki Steak Tips

5.0

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
  4. 4 While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  5. 5 Serve steak tips with sauce in a bowl on the side.

By vpecchia

Cold Soba Noodle Salad
Lunch Asian

Cold Soba Noodle Salad

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  2. 2 Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
  3. 3 Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

By B Tario

Tammy's Philly Cheese Steak Dip
Appetizer American

Tammy's Philly Cheese Steak Dip

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
  3. 3 Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.

By xraygirl411

Oven-Baked Stuffed Pork Chops
Dinner American

Oven-Baked Stuffed Pork Chops

4.7

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Place pork chops in a large bowl and season all sides with adobo seasoning, sazón seasoning, garlic powder, black pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
  3. 3 Bring 1 1/2 cups water and butter to a boil in a saucepan; add stuffing mix and cover.
  4. 4 Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
  5. 5 Remove pork chops from the bowl, reserving liquid and seasonings.
  6. 6 Lay each pork chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact.
  7. 7 Stuff each pork chop with stuffing and close the pocket using a toothpick.
  8. 8 Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
  9. 9 Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By newmom09

Whole Plant Chopped Salad
Dinner American

Whole Plant Chopped Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine lettuce, cucumber, carrot, green onions, cauliflower, bell pepper, sunflower seeds, celery, and parsley in a large bowl.
  2. 2 Drizzle with dressing; season with salt and black pepper.

By FoodRight's Youth Chef Academy

First Aid Lunch Kit
Lunch American

First Aid Lunch Kit

4.0

Prep
40 min
Cook
Total
40 min

Instructions

  1. 1 Mix chicken, celery, green onion, and mayonnaise together in a bowl to make chicken salad.
  2. 2 Slice tortilla into pieces that resemble bandages; place cheese squares over the middle of each bandage. Pour Italian dressing into a vial to represent peroxide.
  3. 3 Lay salad greens over the bottom of a container that resembles a first aid kit. Lay the bell pepper red cross on top. Place chicken salad in its own compartment. Arrange bandages, cheese squares with heart toothpicks, peroxide, splints (jicama), eye patches (round crackers), swabs soaking in iodopovidone (gelatin cubes), and gauze (fruit rolls) in the container. Place aspirin (yellow candies) and magic grow capsules in mini silicone muffin cups; add to the kit.

By bdweld