PORK CHOP ONION RICE BAKE

PORK CHOP ONION RICE BAKE

These were very good! I think they go to the top of the list.  

 

6 Pork Chops

2 Tablespoons cooking oil

1 cup uncooked rice

1 envelope onion soup mix

1 onion, sliced and sauteed

1 4 oz. can sliced mushrooms, drained and liquid reserved

2 Tablespoon diced pimento

3 to 3 1/2 cup hot water

Brown chops in cooking oil, saute onions.  Spread rice in bottom of 13 x 9 x 2 inch pan.  Reserve 1 tablespoon of seasoning from onion soup mix and sprinkle remaining mix over rice.  Drain mushrooms, reserving liquid, and spread mushrooms and pimento over rice.  Add hot water to mushroom liquid to make 3 cups; pour over rice.  Place browned chops and onions on top and sprinkle with reserved 1 tablespoon soup mix.  Cover with foil and bake 45 minutes at 350 degrees.  Remove foil and bake until excess evaporates.  Serves 6.  

Crunchy Baked Garlic & Herb Chicken

Crunchy Baked Garlic & Herb Chicken

Preheat oven:  375
Cook time:  45 minutes
Serves:  4
4 boneless, skinless chicken breasts
About 2 cups of garlic & herb breadcrumbs (Progresso)
2 eggs
1/2 cup-ish milk
I’ll be honest, I didn’t measure the breadcrumbs or milk.  Not really necessary, but I’m guessing I used roughly the amounts listed.
Whisk eggs and milk together in a shallow dish.  I used a pie plate and it worked well.  Put breadcrumbs in a separate bowl.  Dredge chicken (both sides) in egg/milk mixture then in the breadcrumbs.  Don’t be shy!  Pack on those breadcrumbs!
Bake in a glass baking dish for 45 minutes.  Halfway through cook time, turn and pack some more breadcrumbs on as needed.  Chicken is done when juices run clear.
For the mashed potatoes:I usually buy 1 Russet potato per person.  That always yields plenty and sometimes there are leftovers, but never too much.
I whip mine with a hand mixer and add plenty of Country Crock, milk, salt & pepper.
Enjoy!

Stuffed Mexican Pasta Shells

Stuffed Mexican Pasta Shells

Pre-heat the oven to 350 degrees.



You will need:
Jumbo pasta shells
1 lb hamburger meat
4 oz cream cheese
taco seasoning or make your own with whatever you have on hand
A chunky salsa
A red hot sauce
Cheese of your choice (I chose Mexican Queso Quesadilla for the melting aspect of it)
Garnishes for the top like green onions or black olives

Brown the meat and then season it.  Chop up the cream cheese and let it melt in to the meat mixture.  Cook the pasta shells while the meat is browning. 

Let the meat mixture cool down some before stuffing the shells.  I rinsed the shells under cold water to make them easier to work with.  The have a tendancy to stick together, so I separated them on a plate before starting the stuffing.

Pour enough chuncky salsa on the bottom of the dish to cover it.  I added some of the hot sauce too since I did not have enough salsa. 

Stuff the shells and cover with more hot sauce.  Cover dish with foil and bake for 30 minutes.

Remove foil, add the amount of cheese to the top of the shells that suits your fancy and return to the oven for another 15 to 20 minutes.  Take out and garnish with your toppings.  We added some sliced avocado.

SWISS STUFFING CHICKEN

SWISS STUFFING CHICKEN

SWISS STUFFING CHICKEN

4 large skinless boneless chicken breasts
6 oz. Mozerella or Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

Crescent Chicken!

Crescent Chicken!

Crescent rolls, chopped and cooked chicken (I simply boil chicken breasts and cut), cheddar cheese, cream of chicken soup (milk).

Make soup in a medium saucepan using milk according to directions.

Lay out one crescent roll at a time and place appx 3-4 bite sized pieces of chicken and appx 1Tbsp of cheese in the center of each triangle.

Gently roll up

Seal edges by pinching the dough. (You will not get perfection, just make sure the filling cannot leak out)

Place all of your rolls in a 9×13 dish and pour soup mixture over top ( salt and pepper as desired).

Bake at 350 for 30 mins until crescents are golden brown

Serve with mashed potatoes and your choice of veggies!

A combination of buttery crescent roll, melted cheddar and juicy chicken…Mmmm…

Crescent Chicken

(serves 6-8 rolls)

1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Enjoy!

CHICKEN BREAST SUPREME

CHICKEN BREAST SUPREME

Ingredients:
4 chicken breasts
4-8 strips of bacon
16 oz sour cream
1 can of cream of mushroom soup
1 can of sliced mushrooms
1 jar of dried beef (this is found near tuna or spam)

Wrap the chicken in bacon and put in pan

Mix up all the other ingredients. Tear up the dried beef into small pieces (this is what gives the meal the real flavor)

Pour mixture over chicken and bake at 350 for 1 1/2 hours

I always serve with white rice and pour the extra sauce on top.