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.

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.

Steak with Potatoes, Tomatoes and Herb Butter


Iain Bagwell


1 lb. New potatoes
kosher salt
6 tbsp. unsalted butter
1 clove garlic
¼ c. finely chopped fresh flat-leaf parsley
¼ c. finely chopped fresh chives
2 tbsp. olive oil
1 sirloin steak or London broil
4 plum tomatoes


Place the potatoes in a medium saucepan. Cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot.

Meanwhile, in a small bowl, combine the butter, garlic, parsley, chives (if using), and 1/4 teaspoon each salt and pepper; set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.

Add the tomatoes to the skillet, drizzle with the remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cook, tossing, just until tender, about 2 minutes; transfer to plates. Add the herb butter to the potatoes and toss to coat. Serve with the tomatoes and steak.

recipe @ Woman’s Day