I found this recipe through Cooking Light. It was among a bunch of promotional recipes designed to get you to sign up for a subscription. This meal was so easy and delicious that I probably should indeed become a Cooking Light subscriber! 

PORK CHOPS WITH DIJON CREAM SAUCE

Ingredients:

• 4 (4 oz) boneless center-cut loin pork chops (1/2 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 2/3 cup fat-free half-and-half
• 1 tablespoon Dijo mustard
• 2 teaspoons lemon juice
• chopped fresh parsley (optional)

Directions:

1. Sprinkle both sides of pork with salt and pepper
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and cook 4 to 5 minutes on each side or until lightly brown and done. Transfer pork to a serving plate and keep warm.
3. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard and lemon juice. Reduce heat and simmer, uncovered, for 6 minutes or until sauce is slightly thick. Spoon sauce over pork; sprinkle with parsley if desired.

SLOW-COOKED BEEF STEW

Ingredients:

• 2½ pound lean beef stew meat, cut into 1-1 ½” cubes
• 12 oz. baby carrots
• 1 pound baby red potatoes cut into ¼s or ½s if large
• 2 medium turnips, peeled & cut into ¾” cubes
• 4 small onions, peeled & quartered
• 3 cloves garlic, minced
• 1 t. celery seeds
• 1 t. dry thyme
• 2 t. salt
• 2 t. freshly ground black pepper
• 2½ cups V-8 juice
• ½ cup dry red wine
• 1 T. Dijon mustard
• 2 T. brown sugar
• 3½ T. tapioca

Directions:

Pre-heat oven to 275 degrees.

In a large Dutch oven combine the beef with all the vegetables. Season with salt and pepper.

Whisk together the V-8, wine, Dijon mustard, brown sugar, garlic, celery seeds, thyme. When thoroughly combined whisk tapioca into liquid, being sure to incorporate well. Add this mixture to the seasoned beef & vegetable stirring well to blend.

Cover the Dutch oven lightly with foil and cook 5 hours without peeking or disturbing. Serve at once, or refrigerate overnight and reheat the next day.

Makes 6 servings.

Chow Mien Chicken Casserole

Ingredients:

• 1 can cream of chicken soup
• 1 can chicken and rice soup
• Approx 3 cups (or 3 breasts) of cooked, diced chicken
• Sliced mushrooms (optional)
• 2 cups (approx) Chow mien noodles
• Breadcrumbs

Directions:

Preheat oven to 350 degrees. In a large sauce pan, heat both cans of soup (no water added). When soups are warm and blended, stir in the chicken and mushrooms. In bottom of casserole pan, put 1+ cup of dry chow mien noodles. Top with half of the soup and chicken mixture. Add another 1+ cup of chow mien noodles. Top with remaining soup and chicken mixture. Sprinkle breadcrumbs on the top. Cook for approximately 25 to 35 minutes.

OVERNIGHT CROCK POT ROAST BEEF

Ingredients: 

• Approximately 5-pound beef roast (eye of round or anything that looks good)
• Crazy Jane's Mixed Up Salt
• 1 or more cans beef broth (or beef bullion and water)

Directions:

Sear roast in a pan (with a tiny bit of oil) until all sides are browned. (Searing is optional, but it adds flavor.) Put roast in crock pot along with any drippings from pan. Pour beef broth over top. Sprinkle heavily with Crazy Jane's salt. Cook 12 + hours on low until it can be easily pulled apart with forks.  (I often sear it and start it in the crock pot just before going to bed the night before.) 

Serve on rolls. (I recommend Turano brand French rolls.) Mustard and/or provolone cheese are great additions. Can be made ahead and freezes well.

Notes: Want a version for tacos?  Replace the Crazy Janes with 1 or 2 cans of chopped green chilles.

Our summer of "No Repeat Dinners" came to an end last month. I found it to be a very rewarding challenge.  Originally, my family was not crazy about the idea, but it was actually enjoyable to plan meals together, try new things and get out of our dinner rut. And, most importantly, my children lived through having their beloved chicken parmesan only once all summer. They saved it for the last week of the summer, and they savored every bite.

Photo by Leo Reynolds on Flickr.We tried at least one new dinner recipe each week, which revealed some new meals to add to our dinner rotation. Tilapia with lemon, turkey meatball sandwiches, and parmesan crusted pork chops were all successes! However, we had some failures along the way – food experiments that we can cross of the list. I try to convince myself that these failures give us a greater appreciation for the more successful meals.

I'm pleased that some of our favorite meals were very simple to make including roast chicken, grilled pork chops and cheese omelets. And several can be made in big batches and frozen for a future meal like shredded roast beef, chicken tacos and pulled pork BBQ.

The big benefit for me is that I now have a master list of our favorite meals from the summer hanging on the fridge. I included it for this article.  All of our dinners are served with fresh fruit and spinach & romaine salad (except for eggs – I can’t eat salad with eggs). Within each category, meals are ordered with our favorites at the top.  Just having the list makes meal planning for the week so much easier! I just pick one thing from seven different categories and my meal planning for the week is complete.

Our latest "Weeknight Dinners" recipe comes from Go West reader Justine Witkowski. Thanks, Justine! If you have a recipe you'd like to share, please email it to editor@gowestyoungmom.com.

Green Bean Casserole Chicken

Ingredients:

5 boneless/skinless chicken breasts

1 large can fat-free cream of mushroom soup, without water added

French fried onions

Directions:

Place chicken in a baking dish in a single lalyer. Pour soup over chicken. Bake at 350 degrees for 45 minutes. Sprinkle French fried onions over chicken. Bake additional 10 to 15 minutes. Serve with green beans and mashed potatoes for a green bean casserole flavor.

The latest “Weeknight Dinner” comes from Go West reader Justine Witkowski, who actually sent me two recipes with just three ingredients. Thanks much for the contribution, Justine, and look for her recipe for “Green Bean Casserole Chicken” in a few weeks.

CROCKPOT CHICKEN AND TOMATOES

Ingredients:

6 chicken thighs, skins removed

2 or 3 large cans whole tomatoes

4 tablespoons Italian Seasoning

Directions:

Place chicken upside down in slow cooker.  Add tomatoes, with juice.  Add Italian seasoning.  DO NOT STIR.   Cook on low 8-10 hrs or high 4-6 hrs. Serve over rice or pasta.

Notes: You can easily add shredded carrots, onions, peppers or any other veggie that sounds good! I do not recommend any other type of chicken. Chicken thighs only have one large bone that is easy to find. Breasts have tiny rib bones that will detach during cooking and become a choking hazard.

The latest in our "Weeknight Dinners" series comes from one of our regular contributors, Edith Tarter. She's one of those culinary talents who can actually pull together a last-minute dinner based on what she happens to have in the house. Excuse me while I return to writing up my detailed grocery list now ... 

Photo by iStockphoto.One night I found myself with nothing on the dinner agenda. Here's what I pulled together from the pantry/fridge, using what was on hand.  A quick search of the fridge gave me a half of a leftover rotisserie chicken, some red pepper strips and a bunch of parsley that was fading fast.  I rounded up a box of pasta, some milk, mayo, cheese and a bit of seasoning and bam!  I had a casserole on the table in 20 minutes.

My kids are not huge fans of cooked veggies, but I could see this dish including chopped broccoli or green peas if those foods are kid-friendly in your household, or adding corn, cumin and bottled salsa for a southwestern taste.

CHEESY CHICKEN AND SHELLS CASSEROLE

Ingredients:

1 (16 oz.) pkg. noodles (shells, penne, bowtie, etc.)

2 cups chicken, cooked and diced into bite size pieces

1 cup veggies, diced (optional)

½ cup mayonnaise

1 cup grated cheddar cheese

1 tsp. onion powder

½ cup milk

Salt and Pepper

Directions: 

Boil noodles as directed on package.  Mix remaining ingredients together, and then add the drained noodles to the chicken mixture. Pour into 9x13 pan and top with bread crumbs or additional sprinkle of cheese, if desired. Bake approximately 10 minutes at 400 degrees. 

SHEPHERD'S PIE 

Ingredients:

1 lb ground beef or turkey

2 cups hot mashed potatoes (I use homemade, but flakes work too)

4 oz (1/2 package) neufchatel or lowfat cream cheese, cubed

1 cup shredded cheddar, divided

2 colves garlic, minced

4 cups frozen veggies (any mix you like)

1 cup beef gravy

salt and pepper, to season

MEXICAN LASAGNA

Makes 8-12 servings (works great for leftovers)

Ingredients:

2 jars of salsa

1 can of salsa verde

1/2 cup chopped cilantro

1 1/2 bags of shredded Mexican cheese

3/4 of a large can of refried beans

12 corn tortillas

1.25lb of cooked shredded chicken (season to taste)