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1 lb boneless pork chops, 1/4 inch thick
butter for frying
pepper
1/4 cup minced green onion
2 tsp Dijon mustard
1 cup canned chicken broth
2 tbsp pure maple syrup
1 tbsp red wine vinegar
Have butcher cut chops 1/4 inch thick or flatten between wax paper. Melt butter in skillet. Pepper both sides. Saute pork for 4 minutes per side.
Remove from pan. Saute green onion in same pan 30 seconds. Mix in mustard and chicken broth. Cook 5 minutes. Stir in maple syrup and vinegar and cook another 5 minutes.
Put chops back in skillet and heat through about 2 minutes. Serve chops with sauce poured over.
Save by using College Inn Broth and Serve with Cauliflower.
1-1/2 lbs broccoli
1 lb hake fillets
1 can condensed cream of cheddar cheese
1/4 tsp garlic salt
1/8 tsp lemon pepper
1 cup soft bread crumbs
2 tbsp butter, melted
Place broccoli crowns in a microwave-safe dish and cover with 2-3 tbsp of water. Cover and microwave on high or 3-4 minutes.
Place broccoli in baking dish about 10" x 6" x 1 1/2" deep. Top with fish. Add soup, seasonings to butter sauce. Blend and pour over fish.
Combine bread crumbs and melted butter and sprinkle over sauce. Bake in preheated oven at 350°F for 40 minutes or until thoroughly heated.
Save by using Broccoli Crowns and Serve with Minute Rice.
1-1/2 lbs sirloin steak
1 small sweet onion
1/2 red bell pepper
2 cups sliced Portobello mushrooms
1 package brown gravy mix
1 cup cold water
Slice the steak into thin pieces, sauté with olive oil. When browned, add sweet onion, peppers and mushrooms until slightly soft. Transfer from stove to Crock-pot.
Next, make the brown gravy mix packet--in the frying pan you just took the meat and vegetables from. Thicken slightly and add to the mixture of meat and vegetables in the Crock-Pot.
Cook on low for 4-5 hours.
Save by using Sweet Onions and Serve with Arnold Bread.
1 egg
1/2 cup milk
1 package of taco seasoning
1 roll of Ritz crackers, crushed
4 large boneless & skinless chicken breasts
1/2 package of cooked bacon
4 slices of cheese
To prep, spray a muffin tin with olive oil spray and beat the egg well with milk. In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese. Fold in the outside ends of the breasts toward the middle, forming a ball.
Dip the breast in the egg wash, then roll in the cracker crumbs. Placed formed breast open side down into muffin tin. Next, sprinkle each breast with a spoon of remaining crumb mixture and spray again with olive oil.
Bake at 375°F for 40 minutes. During last 10 minutes of cooking time, spray once more with olive oil.
Save by using Kunzler Bacon and Serve with Baby Carrots.
