Quick Pork Chop Meal for 4 for less than $10

Happy Monday! 

Another fresh week ahead…

What's on your to-do list?

I'm fairly certain that these warmer, spring-like temps

that are forecasted for southern Wisconsin will 

start to bring people out of the woodwork! 

Sunshine and fresh air

always seem to unearth the motivation that has been 

hidden somewhere in the frigid temperatures. 

I know I'm excited about spring 

(and taking down the Christmas lights that have been frozen to the trees),

how about you?

So if we are eagerly tackling some spring projects,

a fast and frugal meal is a must!

This pork chop meal is quick, easy, healthy, delicious and easy on the wallet!

Not sure it gets any better than that!

Start by preheating the oven to 450 F. 

Then, all you need is some thin-cut boneless pork chops,

these were $5.37 at Aldi

along with a packet of Ranch Dressing Seasoning,

$0.49 also at Aldi. 

Just sprinkle the seasoning on the chops and

bake for 10 minutes. 

That is all it took for 

these delicious pork chops!  

Pretty easy, eh?

They were paired up with a romaine salad

($1.99 at Aldi)

and some fresh strawberries,

which doubled as our carb for the evening.

I've been seeing great prices on great strawberries recently. 

$0.99/lb at Woodman's

was the best deal I saw last week.

The good news is that strawberry season is right around the corner!

RECIPE:

Bake Time: 10 minutes

Serves: 4

Ingredients:

Thin-cut boneless Pork Chops ($5.37 at Aldi)

Packet of Ranch Dressing Seasoning ($0.49 at Aldi)

Romaine lettuce ($1.99 for 3 heads at Aldi)

Strawberries ($0.99 at Woodman's)

Directions:

• Preheat oven to 450 F. 
• Sprinkle both sides of pork chops with ranch seasoning. 
• Bake for 10 minutes or until fully cooked. 
• Serve with strawberries and salad. 

Cannoli Dip and Cinnamon Sugar Pita Chips

Yay!  Our first sunny spring weekend in Wisconsin! I know I'm elated…how about you?

I think everyone around the All Things Libby house feels little more well rested and rejuvenated after our lungs had a chance to be filled with fresh spring air, that and a little vitamin D go a long way for this outdoor soul.   Even had the boys helping me in the yard this summer.  Big dreams for the yard this summer...I'll keep you posted of progress!

This weekend's treat was a light, fluffy, sweet and creamy Cannoli Dip served with cinnamon sugar pita chips.  It was super easy to whip up and there was plenty to enjoy!

Start by blending 8 oz of cream cheese with 15 oz of ricotta.

Then add 2 tsp of vanilla extract and 1 cup of powdered sugar.

Finally, fold in one cup of mini chocolate chips, which were great for some added texture, of which I am a huge fan!

Low fat versions of both of the creamy ingredients were used and you wouldn't even know that the fat was missing amongst this creamy deliciousness.

To make the cinnamon sugar pita chips, the oven was preheated to 375 F.

Pitas were cut into chips by using a pizza wheel.

Sprayed with cooking spray and sprinkled with cinnamon and sugar before going into the oven for 10 minutes for the perfect combination of crispy, crunchy and chewy.

This dip would be a great addition to next week's Mother's Day menu or a nice treat for a picnic or family gathering.

As you can see, this dip was also served with scrumptious strawberries, which are also just coming into their prime!



Cannoli Dip

8 oz of cream cheese
15 oz of ricotta
2 tsp of vanilla extract
1 cup of powdered sugar
One cup of mini chocolate chips

Mix all of the ingredients together and refrigerate before serving. 

Cinnamon Sugar Pita Chips

Pitas
Cooking Spray
Cinnamon
Sugar

Preheat oven to 375 F
Cut the pitas into chips with a pizza wheel.  
Coat with cooking spray, sprinkle with cinnamon and sugar. 
Baked for 10 minutes, less if using halves of the pitas.  

They crisp up nicely as they cool.  

Lemon Dill Baked Cod

Happy Sunday, if the rain stays away, even though it is cloudy, cool and windy, I will be one happy lady!

More soccer today...and while it is bad enough for the players who have to overcome the elements to play their games, it might be worse for those of us on the sidelines, since we are just sitting there, soaking up the raindrops.

I think it is fair for me to make that statement as I have completed my fair share of runs and rides in the rain and once you get started, it's not so bad to just keep going.  Perhaps invigorating to push on, whatever the conditions.  I have some very fond memories of biking with my dad in the rain, those are the kinds of stories that come up year after year.

Whenever returning from a brisk day in the outdoors, I'm always looking forward to a nice warm, healthy, home-cooked meal and today I've got just the one to fit the bill.

This perfectly flavored Lemon Dill Baked Cod recipe dates back to the days, or should I say, nights right after college when the girls and I would get together for dinner.  My friend Pam would make this dish.  She was always more advanced in her skills...while I was still making ramen noodles for dinner, she was serving delightful meals.

Without further ado, start by layering the baking dish with slices from 2 lemons.  I love how when the lemon juices boil, they burst the perfect amount of flavor into the cod loins.

Layer in the loins over the lemon, I used about 2 lbs of cod to feed my family and there weren't any leftovers...there's a shocker!

Top the fish with coarse sea salt, fresh ground black pepper and butter, before adding the fresh dill sprigs as the finishing touch.

Cover with foil and bake at 400 F for 20 minutes, which is when the cous cous and salad were whipped up.

It really is that easy to have a fresh, healthy meal for your family.

The biggest challenge, at least for me, is in the planning stages, having everything on hand and ready to go.  So, I put the frozen cod loins in the fridge the day before and then picked up some lemons and fresh dill at the store after work.

I can't wait to have my own dill, basil and mint growing on my deck this summer.  Do you grow your own herbs?  What are your favorites?

RECIPE

Ingredients
2 lemons  - sliced
2 lbs of thawed cod loins
1/4 cup butter, in thin pats
Coarse Sea Salt and Fresh Ground Pepper - to taste
Fresh Dill Sprigs

Directions
Layer the bottom of the baking dish with the lemon slices. 
Next, add the thaw cod loins. 
Top with salt, pepper, butter and dill. 
Cover and bake at 400 F for 20 minutes. 

Serve with Tzatziki sauce (which I'm working to perfect) and a fresh lemon wedge.