Tag Archives: Parmigiano-Reggiano

part 1: Quick & Budget Friendly Pork Schnitzel & Pasta

Recently, my time has been rushed and we’ve been in need of some quick & easy recipes.  Same with everyone right?  Well I am tired of arguing that making food your self is more expensive then grabbing a pizza – so in this series of blog posts I am out to prove it!

Today I was at the store and Pork Schnitzel strips were on sale,  so I grabbed them.  I had some gluten free multi-grain bread crumbs and some gluten free pasta at home as well and so this meal was born! Not only that but it was cheap too! Fed 4 people (2 younger kids, 2 adults) for under $11 (that’s about $2.65 a serving….. try getting take out for that!

  • Pork Schnitzel (1LB)                 $4.71
  • GF Bread Crumbs                      $1.00
  •  1 egg                                           $0.20
  • 1/2 pkg of GF Spaghetti             $1.50
  • 4 cocktail tomatoes quartered    $0.50
  • 1 small head broccoli                   $1.00
  • EVOO (3 TB)
  • 1 lemon
  • 2 tsp thyme
  • 2 tsp garlic
  • 3 TB Parmesan Cheese
  • salt & pepper to taste                     $1.70
  •                                            total       $10.61

Time from prep to plating,  about 15 mins …..

Pork Schnitzel & Pasta:

  • Porkporkschnitzel and pasta

  • Pork Schnitzel (1LB)
  • GF Bread Crumbs  (1/4-1/2 cup)
  •  1 egg


  • 1/2 pkg of GF Spaghetti
  • 4 cocktail tomatoes quartered
  • 1 small head broccoli-washed & cut into bite sized pieces
  • 3 TB EVOO
  • 2 tsp thyme
  • 2 tsp minced garlic
  • 3 TB Parmesan Cheese
  • 2 TB lemon juice
  • salt & pepper to taste

Cook pasta as directed.  While pasta is cooking, quarter the tomatoes, and chop broccoli.  In one bowl, beat egg, then dip the pork in the egg and dredge thru the breadcrumbs.  If you have enough bread crumbs, let it sit for a couple minutes then repeat to get a nice coating.  Spray skillet with cooking spray. Heat skillet on med -high.  When there is 5 minutes left on the pasta, place the pork on the hot pan.  Cook for about 3 min per side. When pasta is done, drain & rinse, add the rest of the ingredients to the pasta and toss, serve along side the schnitzel. enJoy.






In the Stoup-Italian-style Chicken Meatball Stoup that is!

I won’t lie – stoup isn’t my expression I stole it from Rachael Ray – it’s a soup that eats like a stew! Not only that – but its perfect for a rainy day like today.  This is a recipe – adapted from Rachael Ray’s Just In Time Cookbook, (Double Dumpling Chicken Stoup) I just tweaked it a bit for our family and – well what we had in the fridge at the time!  I consider this one kid friendly – the 4 and 6 year old both liked it – and my 40 year old kid (AKA Dad) wasn’t even finished his second helping when he declared “This is definitely a keeper! ”  I reheated some for lunch and he took some for work and it will reheat beautifully.

Italian Chicken Meatball Stoup (Joy style)

  • 2 TB EVOO
  • 1-2 broccoli stalk – peeled, half chopped into small pieces, the other shredded with a grater (keep the florets for another dinner)
  • 4 medium to large carrots – peeled, trimmed and shredded using a grater
  • 1 small – med zucchini – peel and chopped or shredded
  • 1 red onion – peeled and grated or chopped finely
  • 2 dried bay leaf
  • 2 cups chicken stock
  • 4 cups veggie stock (I use homemade stocks with no salt added so adjust seasoning accordingly if you are using store-bought stock)
  • 1LB extra lean ground chicken
  • 1 egg – beaten
  • 1 tsp minced garlic
  • 1/4 tsp ground nutmeg
  • 1/2 cup Italian Bread Crumbs (I use ones that contain a bit of Romano cheese as well as seasoning)
  • 1/2 cup grated (fresh is best) baby Parmesan cheese
  • 1 package (one that feeds 2-4) fresh gnocchi (potato stuffed pasta)
  • 1 cup frozen peas – thawed
  • salt & pepper to taste

Heat a soup pot (large saucepan) over med-high heat.  Add oil to hot pan, allow to heat for a couple of minutes.  Add onions, broccoli and zucchini and saute for 5 minutes.  Add the stocks and cover. Bring to a boil and reduce heat.

Meanwhile in a small bowl, mix the ground chicken, garlic, nutmeg, bread crumbs and beaten egg and some black pepper and Parmesan cheese (can also add a bit of salt 1/8-1/4 tsp if desired).  Combine with your hands until thoroughly mixed. Form into tiny meatballs – it will make a lot of meatballs!! – about the size of shelled peanut or walnut.  Add to stoup.  Cook for about 4 minutes (simmering in a slow boil).  Add gnocchi to pot and cook (boil) for another 5 minutes .  Add thawed peas. Turn the heat off and allow to stand in pot for 5 minutes before serving.  We had this garnished with parsley and assorted buns (pumpernickel was my fave). enJOY.

Like it? Tried it?  Leave a comment and let me know!  Visit my Facebook page (Joy In Your Kitchen) or website http://mealsfromjoyskitchen.com to sign up for my newsletter!

It’s all about the breadsticks

Better Breadsticks

Today I thought I would share with you my own recipe for bread sticks.  I mean what kid (or adult??) doesn’t like ooo-googy good bread sticks from those ready to go pizza joints?  My personal fave part! Here at our house we make our own pizza  about once a month, and when we do the kids (big and little) insist on bread sticks too!  Now our home made ones aren’t nearly as salty as the ones you get take out (which is a good thing on my opinion) – one of the reasons being is that I don’t mix any salt with the grated parmesan on the sticks
like most pizza joints do… yes they really do!  There’s never a complaint in this house about it though!  We like to go easier on the butter too – but that’s just our preference – add more or less buttery-goodness as you please!

Start off by making or buying some pizza dough – not that pre-baked one the one you roll out.  What?  You’ve never made pizza dough before ?? It’s really easy!  Here is my super easy recipe.

 Super Easy Pizza Dough

Mix 1.25 tsp yeast with 1/2 tsp brown sugar and 1.5 cup warm water – let sit for 10 minutes.

Once frothy, add a dash of salt, 2TB EVOO &  oregano, thyme, rosemary and basil to taste (or use about 1 tsp Italian spice mix), In a large bowl add that mixture to 3 cups + all purpose flour, and knead about 20 times. Place in a greased large bowl, cover and let rise for 2 hours, punch down, and (optional) let rise again until doubled in size (another 2 hrs). punch down.  hint: if you make sure there is enough flour that the ball is not “sticky” you can freeze for later use at this point as well (make extra!).

For pizza – roll out (it will rise a bit in the oven so keep that in mind when you are adjusting for thick or thin crust), to desired thickness, dust a pizza stone with cornmeal and place dough on stone, top with Marinara Joy, cheese and your favourite toppings. Bake in preheated oven at 425 for 15-20 mins. EnJOY!


Dust your hand with flour.  Take a 2″-3″ piece unrolled raw dough in your hand and roll it between your two hands so it forms kind of worm shape, flip around and do the same thing again.  Continue to make as many bread sticks as you want.

Place on cookie sheet, dusted with cornmeal.  Using a mister spray (or brush) with EVOO and sprinkle grated parmesan cheese over the top.  Bake at preheated 425 degree oven for about 10-15 mins (until top is starting to brown), remove from oven, Brush melted butter over the bread sticks and add sprinkle more parmesan cheese, put back in oven for another 5 mins. Optional – brush again with melted butter (we don’t but lots of people do!) EnJOY – and let me know if there are any leftovers!

Shortcut Alert!!

What?  Why yes, I do sell pizza dough – pre-made and frozen – ready for you to thaw and roll out!  Click here to take a look!

Just because people have request I re-post – once again here is the Fast Food Compared to my food nutrition chart!   How many calories, saturated fat grams, cholesterol and sodium could you cut out by making your own take out or placing orders from a place like mine?

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