Tender Grilled Pork Chops

4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon Montreal Steak Seasoning


Mix olive oil, soy sauce and Montreal Steak Seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8). Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.

Colorful Chicken Alfredo

I got this recipe from kevinandamanda.com.  It was pretty good.  Although, I thought it was a little salty, I would add less salt to the alfredo sauce next time.  It also would've been better with some French Bread, but it was Sunday, and I forgot to buy some.

1 lb boneless-skinless chicken breasts
3 Tbsp chicken bouillon granules
2 cups Rafaellle pasta
1/2 cup reserved chicken broth
4 tbsp butter, divided
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
salt and pepper
1 red, 1 yellow, and 1 green bell pepper
6 leaves fresh basil, chopped

Add chicken to a large pot and cover with 2 quarts of water and the bouillon granules.  Bring to a boil and then simmer over medium heat for 20 minutes, or until chicken is done.

While chicken is simmering, slice up the bell peppers into thin strips.  (I only used half the bell peppers and put the remaining half in a bag to use later.  You can freeze them up to a year.)

When the chicken is done, remove chicken to plate to cool.  While the chicken is cooling, boil your farfalle according to package directions.

While the pasta is cooking, get started on the Alfredo sauce. Now for the creamy alfredo sauce… Heat 3 tbsp butter and 1/2 cup of the reserved chicken broth to a sauce pan over medium heat until the butter is melted. Then add 1 cup half and half. After the half and half, add the minced garlic, 1 tsp salt, 1 tsp pepper, and then slowly whisk in 1/2 cup grated parmesan cheese. Simmer over medium-low heat, whisking occasionally.

While the sauce is simmering, melt 1 tbsp butter over medium high heat. Saute bell peppers for 5-6 mins, stirring occasionally until they’re crisp tender and look a little brown.

While the bell peppers are sauteing, chop up the chicken.  Don't forget to give your sauce and peppers a quick stir every once in a while.  Add the chopped chicken to the bell peppers, sprinkle with salt and pepper and stir to combine.  Turn the heat down to low, then pour the alfredo sauce over the chicken. 

 Let it simmer to combine flavors while you drain the noodles.  Add the sauce to the noodles.  Chiffonade the basil and add on top.

Makes 6 one cup servings.


Each serving is 10 points+.