I opened the freezer and the first thing I saw were boneless pork chops. So that is what we are having for dinner. After they have thawed I will marinate them in a Ken's Caesar Salad Dressing. It gives them a bit of garlic and Parmesan cheese coating. We will grill them about 6 minutes on each side.
I will make a squash casserole with patty pan squash from our garden. You can use summer crookneck (yellow) or zucchini for this recipe as well. The recipe is below. I am thinking about having some fresh green beans from our garden too. A salad would be fun and some sliced tomatoes. I am going to forgo the salad, as I don't have any lettuce right now.
4 cups sliced patty pan squash
1/2 cup chopped onion
35 buttery round crackers, crushed (I use Ritz)
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 to 7 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.
4. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
5. Bake in preheated oven for 25 minutes, or until lightly browned.