Couscous and Cranberries

"Get in my Belly" Good Food

Ranch Pork Chops with Potatoes and Green Beans


6 (1-inch-thick) bone-in pork chops
¼ cup olive oil 1 (1-oz) pouch Ranch salad dressing mix
1 Tbsp bottled minced garlic
½ tsp salt
1 tsp pepper
1½ lb petite red potatoes, quartered
1 lb green beans, trimmed and cut into 1-inch pieces


Preheat oven to 400°.

Place pork chops on a foil-lined, greased baking sheet.

Whisk together oil, dressing mix, garlic, salt and pepper in a large bowl. Add potatoes and green bans, tossing to coat. Arrange vegetables around pork. Brush any remaining dressing mixture over pork chops.

Bake 20 to 25 minutes or until a thermometer inserted in thickest portion of pork registers 140°F.

Balsamic-Grilled Flank Steak


2 lb flank steak
¼ cup balsamic vinegar
2 Tbsp Worcestershire sauce
2 Tbsp lemon juice


Preheat grill or grill pan to medium-high heat.

Sprinkle steak with salt and pepper. Combine vinegar, Worcestershire sauce and lemon juice. Place steak on a greased grill rack; brush with half of vinegar mixture.

Grill steak, covered, 5 to 6 minutes per side or to desired doneness, basting with vinegar mixture. Let stand 10 minutes before slicing across the grain.

Note: If you have more time, marinate the steak in the vinegar mixture in a zip-top bag 1 hour before grilling for an added boost of flavor. Discard marinade instead of using it as a basting sauce. Use a grill pan instead of an outdoor grill, if desired, and cook the same amount of time.

Loaded Potato-Barbecue Chicken Casserole


2 (24-oz) pkg refrigerated mashed red potatoes
1 rotisserie chicken, meat shredded
1 cup barbecue sauce 1 (8-oz) pkg shredded Cheddar cheese
10 slices fully cooked bacon, chopped
4 green onions, sliced


Preheat oven to 350°F.

Heat potatoes according to package directions. Spread potatoes in a greased 13×9-inch baking dish; top with chicken, barbecue sauce, cheese and bacon.

Bake 20 minutes or until heated through. Sprinkle with green onions, if desired.

Chicken Stroganoff


1 (12-count) pkg frozen biscuits
3 Tbsp butter
1½ lb boneless skinless chicken breast, cut into ½-inch pieces
1 (8-oz) pkg sliced mushrooms
1 cup chopped onion
2 tsp bottled minced garlic
1 (10.75-oz) can cream of mushroom soup
1 (12-oz) pkg frozen peas
½ cup milk
½ cup sour cream


Bake biscuits according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat. Add chicken, and cook 5 minutes. Add mushrooms, onion, and garlic; cook, stirring frequently, 5 minutes or until tender.

Stir in soup, peas and milk; cook 2 minutes. Stir in sour cream, and cook until heated through.

Halve biscuits, and place on serving plates. Spoon chicken mixture over.


Parmesan-Parsley Roasted Salmon


2 lb salmon fillet
½ cup freshly shredded Parmesan cheese
¼ cup chopped fresh parsley
1 Tbsp bottled minced garlic


Preheat oven to 425°F.

Place salmon, skin side down, on a baking sheet lined with parchment paper. Season with salt and pepper. Cover fish lightly with a second piece of parchment, and bake 10 minutes.

Uncover; sprinkle with cheese, parsley and garlic. Bake uncovered, 10 minutes more or to desired degree of doneness.

Let stand 5 minutes before serving.

Tex Mex Chicken & Bean Soup


2 Tbsp butter
1 1/2 lb boneless, skinless chicken breast, cut into 1 inch pieces
1 pkg taco seasoning mix
2 (32 oz) cartons chicken broth
2 (10 oz) cans diced tomatoes and green chilies, drained
1 (15 oz) can refried black beans
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) pkg frozen corn
1 (9 oz) bag tortilla chips (crush 2 cups)
1 (8 oz) carton sour cream
1 cup shredded Cheddar cheese


Melt butter in a large Dutch oven over medium heat; add chicken and cook until done.  Add taco seasoning mix, stirring to coat chicken.  Stir in broth, diced tomatoes, refried beans, beans and corn; bring to a boil.  Reduce heat and simmer 10 minutes.

Stir in crushed chips; cook 3 minutes or until thickened.

Top servings with sour cream and cheese; serve with remaining chips.