Make weekday meals a breeze


(Family Characteristics) After a long day in class or at the office, it’s hard to get the whole family together over a home-cooked meal. However, when evenings are busy with homework and activities, there may be little time left for complicated dishes.

Take those schedules with a menu of delicious recipes that require 30 minutes or less so you can focus on celebrating the day’s accomplishments with your loved ones. These simple yet tasty ideas from Milk Means More require limited instructions and ingredient lists fueled by dairy favorites that provide nutrients to recharge the whole family.

Pork Chops in Creamy Mustard Pepper Sauce features the crisp yet balanced taste of mustard and cracked black pepper as an easy way to dress pork chops. For a tasty twist on Taco Tuesday, “beat the clock” with roast chicken and zucchini tostadas by crisping corn tortillas under the broiler, then topping them with a tangy yogurt spread, seasoned chicken with cumin, vegetables and grated cheese.

Turn your hectic weeknights into party grounds with faster and easier recipe ideas at

Pork chops in a creamy mustard-pepper sauce

Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
Total duration: 20 minutes
Servings: 4

  • 3/4 cup 2% evaporated milk
  • 3 tablespoons spicy brown mustard or Dijon mustard
  • 3/4 teaspoon coarsely crushed black peppercorns
  • 1/2 teaspoon all-purpose flour
  • 4 boneless pork loin chops (1 1/4 lb), cut 3/4 inch thick
  • 1/4 tsp salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1/4 cup sodium-reduced chicken broth
  • cooked noodles or rice (optional)
  • chopped fresh parsley (optional)
  1. In a bowl, whisk the milk, mustard, peppercorns and flour. Put aside.
  2. Pat the pork chops dry with paper towel. Sprinkle both sides of chops with salt.
  3. In a large nonstick skillet, heat the oil over medium-high heat. Cook pork chops for 3 to 4 minutes or until golden brown. Turn and cook 3-4 minutes, or until a thermometer inserted into the thickest part of the chops reads 145 F. Transfer the chops to a serving platter. Cover loosely with foil to keep warm.
  4. Add the garlic to the cooking juices in the pan. Cook 15 seconds. Stir in broth. Cook, stirring constantly, until most of the liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until boiling. Immediately remove from the heat and pour the sauce over the chops.
  5. Serve with noodles or rice, if desired. Garnish with parsley, if desired.

Roasted Chicken and Zucchini Tostadas

Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
Total duration: 25 minutes
Servings: 4

  • 12 taco-sized corn tortillas
  • non-stick cooking spray
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 3 teaspoons lime juice, divided
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded or chopped roasted chicken breast
  • 1/2 cup seeded and chopped tomatoes
  • 1/2 cup chopped zucchini
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1 cup (4 ounces) grated Monterey Jack cheese
  1. Heat the oven to broil.
  2. Line a large 18x13x1-inch baking sheet or baking pan with foil. Arrange the tortillas in a single layer on the dish. Lightly spray tortillas with nonstick cooking spray. Grill about 5 inches from heat for 4-6 minutes or until beginning to brown on one side. Remove from grill. Gently flip the tortillas.
  3. In a medium bowl, combine yogurt, 1 teaspoon lime juice and garlic powder. Put aside. In another bowl, combine the chicken, tomato, zucchini, remaining lime juice, olive oil, cumin and cayenne pepper.
  4. Spread yogurt mixture on unbrown sides of tortillas. Top with chicken mixture. Sprinkle with cheese. Broil about 5 inches from heat 2-3 minutes, or until cheese is hot and melted. Serve immediately.

Photo courtesy of Jenny Struik of “Jenny with the Good Eats” (Pasta with Yogurt Sauce)


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