Week of November 18th

Mary's Potato Soup
My neighbor Mary brought me this soup when I wasn't feeling so hot last week and then kindly gave me the recipe - it's supposedly a Weight Watchers recommended recipe but it tastes SO indulgent.  And it's only THREE INGREDIENTS:

1 28 ounce bag of Potatoes O'Brien
1 Package of Country Gravy Mix
2 cans of chicken broth

Mix it all together until cooked through.  Shredded cheese and bacon on top is divine as well, but probably not as Weight Watchers friendly, haha!

ROSEMARY CHICKEN WITH ARUGULA AND WHITE BEANS
Original recipe here.

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced

Directions:

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.

Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

PORK CHOPS WITH CHEESY GRITS AND JAMMY TOMATOES
Original recipe here.


Ingredients:

1 cup quick-cooking grits
2 ounces Cheddar, grated (about 1/2 cup)
2 tablespoons unsalted butter
kosher salt and black pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
1 teaspoon paprika
1 tablespoon olive oil
1 pint grape tomatoes, halved
1/4 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon chopped fresh flat-leaf parsley

Directions:

Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.

Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.

Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.

Serve the pork with the tomatoes and grits. Sprinkle with the parsley.