Quick and Budget-Friendly Meals // Mandy in the Making

 

Greek Chicken Orzo Bake

INGREDIENTS

  • 16 ounces orzo, cooked and drained
  • 2 (14.5 ounces) cans diced tomatoes, drained
  • 12 ounces crumbled feta cheese, divided
  • 4–5 ounces spinach
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1/2 cup chicken broth
  • 3 tablespoons olive oil
  • 1–pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 teaspoons Greek seasoning (see notes for homemade option)
  • 1 zest from 1 lemon, about 1 tablespoon

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. and lightly coat a large casserole dish with a cooking oil spray
  2. Add the orzo, diced tomatoes, 6 oz feta, spinach, oregano and lemon juice and stir to combine. Pour the chicken broth into the orzo mixture
  3. In a bowl, mix the diced chicken with the Greek seasoning ingredients and oil until the chicken pieces are evenly coated
  4. Place the chicken over the orzo, do not stir. Cover the casserole dish and then bake for 1 hour.
  5. Uncover, and sprinkle the lemon zest and remaining 6 oz of cheese over the top and bake for an additional 5 minutes, or until the chicken is cooked through and feta looks baked
  6. Garnish with your preference of fresh herbs, such as chopped parsley, basil, oregano or dill

NOTES

Greek seasoning for chicken:

  • 1/2 teaspoon dried dill
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt

Creamy Garlic Pork Chops

INGREDIENTS
 

  • 4 pork chops see notes
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 whole head garlic cloves peeled
  • 1 tablespoon flour
  • 1/2 cup chicken broth or stock
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 3/4 cup heavy/whipping cream
  • Fresh parsley chopped (optional, to taste)

INSTRUCTIONS
 

  • Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
  • In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
  • Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
  • Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
  • Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
  • Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.
  • Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.

NOTES

  • It's very easy to overcook pork and turn it into shoe leather. I highly recommend using an instant read thermometer to take the guesswork out. Pork that's 145F and pink inside is safe to eat.
  • You can use boneless pork chops like I did or bone-in. I recommend pork chops that are 0.75-1" thick. Anything much thicker or thinner is likely to end up under or overcooked with this particular recipe since it's finished in the cream sauce.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

NUTRITION

Calories: 455kcalCarbohydrates: 4gProtein: 30gFat: 35gSaturated Fat: 18gCholesterol: 166mgSodium: 239mgPotassium: 557mgSugar: 1gVitamin A: 831IUVitamin C: 3mgCalcium: 42mgIron: 1mg




SMOTHERED CHICKEN Submitted by David (my brother-in-law) 1.5 lb chicken tenders 2 cups cooked white rice (I used Jasmine cooked in chicken broth) 8 slices bacon, cooked and crumbled 1 1/4 cups milk 1 can cream of chicken soup 3/4 cup mozzarella cheese, shredded 1/2 cup cheddar cheese, shredded salt and pepper and any other seasonings you'd like Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish. Spread rice on the bottom of dish. Season the rice w/ salt and pepper, if desired. Season the chicken how you'd like and layer on top of the rice. Whisk together the milk and soup until smooth. Pour over the chicken and rice. Bake at 375 for 25 minutes, uncovered. Remove from oven and top with both cheeses and crumbled bacon. Return it to the oven for 10-15 minutes more. Serve and enjoy!










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