Baked Pork Chops
4 Pork Chops
1 green pepper, sliced
1 red pepper, sliced
1 onion sliced
salt and pepper to taste
Preheat oven to 350.Arrange chops on grilling pan for the oven. Salt and pepper each piece. Place green pepper, red pepper and onion on each chop.Bake for 35 mins or until meat is cooked through.
Friday, October 31, 2008
Baked Chicken
Assorted Chicken pieces
1 green pepper, sliced
1 red pepper, sliced
1 onion sliced
salt and pepper to taste
Preheat oven to 350.
Arrange chicken pieces on grilling pan for the oven. Salt and pepper each piece. Place green pepper, red pepper and onion on each piece of chicken.
Bake for 35 mins or until chicken is cooked through.
This is a great recipe for the bits and pieces of chicken you can buy on sale.
Assorted Chicken pieces
1 green pepper, sliced
1 red pepper, sliced
1 onion sliced
salt and pepper to taste
Preheat oven to 350.
Arrange chicken pieces on grilling pan for the oven. Salt and pepper each piece. Place green pepper, red pepper and onion on each piece of chicken.
Bake for 35 mins or until chicken is cooked through.
This is a great recipe for the bits and pieces of chicken you can buy on sale.
Shiprwreck Casserole
Shipwreck Casserole
1 lb ground beef
1/4 tsp salt
1/4 tsp pepper
4 potatoes peeled and sliced
1 onion peeled and chopped
1 8 oz can pork and beans
1 10 oz can tomato soup
Preheat oven to 375.
In a large poil combine beef, salt and pepper. Mix well. Place potatoes in bottom of a 2 quart casserole dish. Top with onion. Cover with beef. Spoon por and beans over beef, then tomato soup. Cover and bake 1 hour or until done.
Tip: Parboil poatotes until half cooked first. Casserole cooks faster.
1 lb ground beef
1/4 tsp salt
1/4 tsp pepper
4 potatoes peeled and sliced
1 onion peeled and chopped
1 8 oz can pork and beans
1 10 oz can tomato soup
Preheat oven to 375.
In a large poil combine beef, salt and pepper. Mix well. Place potatoes in bottom of a 2 quart casserole dish. Top with onion. Cover with beef. Spoon por and beans over beef, then tomato soup. Cover and bake 1 hour or until done.
Tip: Parboil poatotes until half cooked first. Casserole cooks faster.
Stuffing and Chops Skillet
4 pork chops
2 apples, peeled and sliced
1 onion, chopped
3/4 cup water
1 box Stuffing Mix
Brown pork chops in a fry pan with a little oil. Cook 4-5 minutes on each side or until cooked through. Transfer to a plate and keep warm.
Add apple slices, onions and water to fry pan. Bring to a boil.
Stir in stuffing mix. Top with pork chops. Cover, then remove from heat and let stand 5 min.
4 pork chops
2 apples, peeled and sliced
1 onion, chopped
3/4 cup water
1 box Stuffing Mix
Brown pork chops in a fry pan with a little oil. Cook 4-5 minutes on each side or until cooked through. Transfer to a plate and keep warm.
Add apple slices, onions and water to fry pan. Bring to a boil.
Stir in stuffing mix. Top with pork chops. Cover, then remove from heat and let stand 5 min.
Thursday, October 30, 2008
Crockpot Chicken and Stuffing
1 lb boneless skinless chicken breasts. About 4 small pieces.
1 box Stove Top Stuffing mix
1 jar Heinz Fat Free Chicken gravy
1 cup chopped celery
1 cup chicken broth
Spray the bottom of the crockpot with Pam and lay the chicken at the bottom of the crockpot. Pour the broth over the chicken. In a bowl, mix together the dry stuffing mix, celery, and gravy until slightly moistened. Heap over the chicken in the crockpot. Cook 6-7 hours on low.
1 lb boneless skinless chicken breasts. About 4 small pieces.
1 box Stove Top Stuffing mix
1 jar Heinz Fat Free Chicken gravy
1 cup chopped celery
1 cup chicken broth
Spray the bottom of the crockpot with Pam and lay the chicken at the bottom of the crockpot. Pour the broth over the chicken. In a bowl, mix together the dry stuffing mix, celery, and gravy until slightly moistened. Heap over the chicken in the crockpot. Cook 6-7 hours on low.
Crock Pot Chops
6-8 pork chops
Ketchup
1 bell pepper, chopped
1 onion, chopped
1/2 c. water
Brown pork chops in a skillet. In a crock pot, layer ingredients as follows: 1 pork chop, 1/6 of onion, 1/6 of bell pepper, enough ketchup to cover with a thin layer. Repeat layers until all ingredients are used. Pour in water. Cook in crock pot on high for 3 hours.
6-8 pork chops
Ketchup
1 bell pepper, chopped
1 onion, chopped
1/2 c. water
Brown pork chops in a skillet. In a crock pot, layer ingredients as follows: 1 pork chop, 1/6 of onion, 1/6 of bell pepper, enough ketchup to cover with a thin layer. Repeat layers until all ingredients are used. Pour in water. Cook in crock pot on high for 3 hours.
Crock Pot Cubed Steak and Gravy
2 to 2 1/2 lbs. steak (salted and peppered)
1 pkg. onion gravy mix
1 can cream of mushroom soup
2 c. water
Sm. amount of flour
Dip steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice
2 to 2 1/2 lbs. steak (salted and peppered)
1 pkg. onion gravy mix
1 can cream of mushroom soup
2 c. water
Sm. amount of flour
Dip steak in flour, fry until brown. Place in crock pot. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours. Excellent when served with mashed potatoes or rice
Easy Dinner All Rolled Up
Ingredients
1 lb. Ground meat of choice
1 Medium Onion (or the dried onion you can buy in the spice aisle)
salt to taste
1 box buttermilk biscuit mix (8 oz. box I do believe)
1 can cream of mushroom soup (pepared as directed with water)
Directions
Preheat oven to 375 degrees and lightly oil a medium sizedcookie/shallow baking pan. Fry together meat, onion and salt until cooked through, then set aside to slightly cool. Prepare biscuit mix as directed and roll into a rectangle roughly 1/4 inch thick.
Sprinkle meat mixture evenly over the dough and roll as if rolling a jelly roll(from closest to you, to away from you) lightly pinch ends and place seam down on cookie sheet. Bake at 375 degrees for 20 minutes or until crust is golden brown. Cut into slices with a serrated knife and drizzle the warm cream of mushroom soup over the top like a dressing or gravy. Serves four very hungry people.
Prep Time: 5 Min
Cook Time: 25 Min
Total Time: 30 Min
Servings: 5
Ingredients
1 lb. Ground meat of choice
1 Medium Onion (or the dried onion you can buy in the spice aisle)
salt to taste
1 box buttermilk biscuit mix (8 oz. box I do believe)
1 can cream of mushroom soup (pepared as directed with water)
Directions
Preheat oven to 375 degrees and lightly oil a medium sizedcookie/shallow baking pan. Fry together meat, onion and salt until cooked through, then set aside to slightly cool. Prepare biscuit mix as directed and roll into a rectangle roughly 1/4 inch thick.
Sprinkle meat mixture evenly over the dough and roll as if rolling a jelly roll(from closest to you, to away from you) lightly pinch ends and place seam down on cookie sheet. Bake at 375 degrees for 20 minutes or until crust is golden brown. Cut into slices with a serrated knife and drizzle the warm cream of mushroom soup over the top like a dressing or gravy. Serves four very hungry people.
Prep Time: 5 Min
Cook Time: 25 Min
Total Time: 30 Min
Servings: 5
Corn and Chili Pie
3 eggs1 8-oz. can cream-style corn
1 10-oz. pkg. frozen whole kernel corn — thawed
1/2 cup yellow cornmeal
1 cup sour cream or plain yogurt
4 ounces Cheddar cheese — diced
4 ounces hot pepper Jack cheese — diced
1 4-oz. can diced green chiles — drained
2 teaspoons chili powder
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon salt
Preheat oven to 350F. In a large bowl, mix eggs with cream-style corn, corn kernels, cornmeal, sour cream, Cheddar and pepper Jack cheeses, green chiles, chili powder, Worcestershire, and salt. Blend well. Pour mixture into a generously oiled 9″ pie pan.
Bake 50 minutes to 1 hour, until firm and golden brown. Let stand 10 minutes. Cut into wedges and serve.
Prep: 10 minutesCook: 50 minutes to 1 hourServes: 6 to 8
3 eggs1 8-oz. can cream-style corn
1 10-oz. pkg. frozen whole kernel corn — thawed
1/2 cup yellow cornmeal
1 cup sour cream or plain yogurt
4 ounces Cheddar cheese — diced
4 ounces hot pepper Jack cheese — diced
1 4-oz. can diced green chiles — drained
2 teaspoons chili powder
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon salt
Preheat oven to 350F. In a large bowl, mix eggs with cream-style corn, corn kernels, cornmeal, sour cream, Cheddar and pepper Jack cheeses, green chiles, chili powder, Worcestershire, and salt. Blend well. Pour mixture into a generously oiled 9″ pie pan.
Bake 50 minutes to 1 hour, until firm and golden brown. Let stand 10 minutes. Cut into wedges and serve.
Prep: 10 minutesCook: 50 minutes to 1 hourServes: 6 to 8
Eggplant Enchiladas
4 medium Japanese eggplants–or 1 medium eggplant
vegetable oil cooking spray
5 large tomatoes–peeled, seeded, cut in 1/2″ dice–
or 1 28-oz. can Italian peeled tomatoes–drained and coarsely chopped
2 teaspoons dried basil
2 cloves garlic — minced
1 tablespoon tomato paste
1 teaspoon salt1/2 teaspoon pepper
1/2 teaspoon sugar
1 container prepared Alfredo sauce (10-oz.)
1/2 cup dry white wine
1 16-oz. pkg. flour or corn tortillas (6-7″)
Preheat broiler.
Peel eggplant and cut lengthwise into 1/4″-thick slices. Set on a kitchen towel to drain 5 minutes on each side. Pat dry.
Set eggplant slices in a single layer on a lightly oiled baking sheet. Spray lightly with vegetable oil. Broil slices as close to heat as possible until light brown, turning over with tongs and watching carefully to prevent scorching, 2 to 3 minutes on each side. Transfer slices to a platter to cool. Cut each slice lengthwise into 1/4″ strips. Reduce oven temperature to 375F.
In a large nonreactive flameproof casserole, combine tomatoes, basil, garlic, tomato paste, salt, pepper, and sugar. Partially cover and cook over medium heat until mixture thickens, 10 to 15 minutes. Add cooked eggplant to tomato mixture. Remove from heat.
To assemble enchiladas, in a medium bowl, mix Alfredo sauce with wine. Spoon a little sauce on bottom of a 7 x 11″ baking dish. Fill tortillas with equal amounts of eggplant and tomato filling. Roll tortillas up, jelly-roll style, and set snugly in baking dish. Top with remaining Alfredo sauce.
Bake until bubbly, 25 to 30 minutes. Serve hot.
4 medium Japanese eggplants–or 1 medium eggplant
vegetable oil cooking spray
5 large tomatoes–peeled, seeded, cut in 1/2″ dice–
or 1 28-oz. can Italian peeled tomatoes–drained and coarsely chopped
2 teaspoons dried basil
2 cloves garlic — minced
1 tablespoon tomato paste
1 teaspoon salt1/2 teaspoon pepper
1/2 teaspoon sugar
1 container prepared Alfredo sauce (10-oz.)
1/2 cup dry white wine
1 16-oz. pkg. flour or corn tortillas (6-7″)
Preheat broiler.
Peel eggplant and cut lengthwise into 1/4″-thick slices. Set on a kitchen towel to drain 5 minutes on each side. Pat dry.
Set eggplant slices in a single layer on a lightly oiled baking sheet. Spray lightly with vegetable oil. Broil slices as close to heat as possible until light brown, turning over with tongs and watching carefully to prevent scorching, 2 to 3 minutes on each side. Transfer slices to a platter to cool. Cut each slice lengthwise into 1/4″ strips. Reduce oven temperature to 375F.
In a large nonreactive flameproof casserole, combine tomatoes, basil, garlic, tomato paste, salt, pepper, and sugar. Partially cover and cook over medium heat until mixture thickens, 10 to 15 minutes. Add cooked eggplant to tomato mixture. Remove from heat.
To assemble enchiladas, in a medium bowl, mix Alfredo sauce with wine. Spoon a little sauce on bottom of a 7 x 11″ baking dish. Fill tortillas with equal amounts of eggplant and tomato filling. Roll tortillas up, jelly-roll style, and set snugly in baking dish. Top with remaining Alfredo sauce.
Bake until bubbly, 25 to 30 minutes. Serve hot.
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