Panko Crusted Cubed Pork Steak w/ Scalloped Potato Casserole and Roasted Asparagus

Today’s Menu: Panko Crusted Cubed Pork Steak w/ Scalloped Potato Casserole and Roasted Asparagus



Well the rain has finally slowed down, but it’s windy and cooler outside. Looking up and down our street this morning, as I went to fetch the morning papers, all the Crab Trees are in full bloom and beautiful! Started my day off with some Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Hash Browns, a slice of Buttered Klosterman Wheat Bread, and a cup of fresh brewed Bigelow Decaf Green Tea. Now I’m ready for the day! Pulled both cars out of the driveway and swept it and gave it a good washing down, looking a lot better. The sod I put down along the driveway looks great and is nice and green. Plus it solved our drainage problems. Made a full meal tonight, especially for Mom and Dad. I prepared Panko Crusted Cubed Pork Steak w/ Scalloped Potato Casserole and Roasted Asparagus.



I bought a couple of packages of Cubed Pork Steak at Kroger yesterday. So I got the big three out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. Topped it with some Pioneer Peppered White Gravy. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning, where I’ll serve it on a Whole Grain English Muffin as a Breakfast Sandwich.



I prepared a box of Idahoan Scalloped Potato Casserole. Another easy to prepare and delicious dish. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs.

Then to prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. It’s our favorite Asparagus recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Idahoan SCALLOPED HOMESTYLE CASSEROLE

Product Description

There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please.

Baking Instructions

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.

STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.

BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).

Remove from oven and let stand a few minutes before serving.

BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

http://www.idahoan.com/products/retail/scalloped-homestyle-casserole



Roasted Asparagus

INGREDIENTS

1 lb asparagus spears (thick spears are best for roasting)

1-2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

Sea Salt

Freshly grated Black Pepper

Lemon Juice

Shredded Parmesan Cheese

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

Yield: Serves 4.