A Life Worth Living by Nancy Buxton

Posts tagged ‘choplets’

Thursday Again. . .

This recipe comes from my daughter in love—she is a great cook.  She claims she is not fond of  cooking but you would never know it because everything she makes is really yummy.  She is a careful cook, by this I mean she follows the recipe and it always looks so perfect.  I am more of a quick, sloppy cook and my food is good but never pretty.

I would make these for dinner tonight but they aren’t on “the plan”.  Are you asking how the plan is going? Wellllllllllllllllllllllll, last Friday I was down 2 more pounds, on Monday as they say, I maintained.  I will weigh on Thursday this week because I am headed to Rocky Mountain for women’s ministries.  Oh you want to know the grand total?  By my scale 24 pounds–seems slow I know, it does to me too.  Am I discouraged?  Not yet!

Choplets Parmigiana

3 Tbs. Butter

1 15 oz. Can Tomato Sauce

1/2 Cup Cornflake Crumbs

1/4 Cup Parmesan Cheese

1 egg beaten

1 Can Choplets

1 tsp. Oregano

1/2 tsp. Sugar

1/2 tsp. Onion Powder

8 Slices Provolone Cheese

Melt butter in 9 x 13 baking dish–I use Pam–Combine crumbs and Parmesan cheese.  Dip choplets in egg then crumb mixture.  Place in baking dish.  Bake for 15 min turn chops over and bake another 15 minutes.

In sauce pan combine tomato sauce, oregano, sugar, onion powder and heat to boiling and pour over choplets top each choplet with a slice of Provolone.  Return to oven for about 3 minutes.  Serve over buttered noodles.

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