Pork chops and mushrooms

4 pork chops seasoned with your favorite spices
3 medium onions sliced
10 baby portobello mushrooms sliced
Salt and pepper
1/4 white wine
2 cloves of garlic minced
Olive oil

Heat olive oil in pan. Add garlic and cook until you just start to smell it. Add onions, salt and pepper to taste.

Turn on griddle, when hot, place seasoned pork chops on. Cook for 4-5 min.

While pork is cooking stir onions. When onions have become transparent or have turned brown add mushrooms

Flip chops. Cook another 4-5 min or until internal temp is 160 degrees.

Stir onions and mushrooms. Use wine to deglaze the pan. Cook until wine is gone.

Serve with rice.



Zucchini Noodles with leftovers

I had a chicken breast, cranberries, candied walnuts in scratch-made ranch dressing leftover from dinner out this week.  I usually add such leftovers to GF pasta and call it a good dinner (there were only 2 of us home tonight).  Tonight I decided to try my veggie pasta maker instead of the GF pasta.  I was very happy to use my new toy, and dinner turned out great.


Handful of grape tomatoes chopped in half

leftover chicken cut into bite-sized pieces

Zucchini cut into “noodles” then boiled like pasta. (I boiled mine for 4 min and it was overdone.  will try 2 min next time.) Drained.

Fresh Basil

Combine all in a bowl. Top with parmesan cheese.  Enjoy!