Taco Pork Chops / Lemon Cake

The home is full of noise, warmth, good food, lots of fun plans and the daughter! She wants home cooking tonight! She is tired of the dorm food and is as thrilled to be home as we are to have her home.

Tonight we are having taco pork chops, home made apple sauce and potatoes. For dessert we are having lemon cake with a really good light lemon frosting.

Wednesday evening ( the day before Thanksgiving) we meet up with some friends and head out for dinner somewhere and after dinner we all go bowling. We have done this every year since the kids were toddlers. We call it "turkey bowl." This tradition started because none of us like to cook and make a big mess the day before thanksgiving since there is so much to do in order to get ready for the big day. So we go out with another family, have pizza and go bowling. This has really been a fun family tradition over the years.

Taco Pork chops:

1 envelope taco seasoning

4 boneless pork loin chops

1 tablespoon vegetable oil

Rub taco seasoning over pork chops. In a skillet, cook chops in oil over medium heat until meat is no longer pink and juices run clear, about 9 minutes.

Lemon cake:


This cake was a big hit here!

1 package (18 1/4 ounces) light yellow cake mix

1 package (3.4 ounces) instant lemon pudding mix

1 3/4 cups water

3 egg whites

3/4 cup cold fat-free milk

1/2 teaspoon lemon extract

1 package (1 ounce) instant sugar-free vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13-in. x 9- in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees for near the center comes out clean. Cool. In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator. YIELD: 20 servings.

enjoy~

Happy Thanksgiving!