Famous Pork Chops

- 1/2 cup crushed butter crackers
- garlic powder to taste
- black pepper to taste
- 2 eggs
- 2 pork chops
- 1/4 cup butter

1. Heat oven to 375 F
2. In a shallow bowl combine crushed crackers, garlic powder and pepper; mix well. In a separate bowl beat eggs.
3. Dip the chops in the egg batter and then in the cracker mixture. Place the chops in a casserole dish. Place chunks of butter around the pork chops. Cover and bake for 45 minutes.

Saucy Pork Medallions

- 1 lg. pork tenderloin (1-1/2 lb.)
- 2 tsp. oil
- 3 cups frozen peas
- 1 can (10 oz.) turkey gravy
- 1/4 cup zesty italian dressing
- 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken, prepared as directed on package

Cut pork crosswise into 3/4-inch-thick slices.

Heat oil in large nonstick skillet on medium-high heat; add pork. Brown 5 minutes, turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffin around edge of skillet, cover.

Simmer on medium-low heat 10 minutes or until stuffing is heated through and pork is done.

Easy Garlic Pork Roast

- boneless rolled pork loin roast (2-1/2 lbs.)
- Tbsp. fennel seed
- 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme leaves
- 1/2 tsp. salt
-1/2 tsp. coarse ground black pepper
- 2 Tbsp. olive oil
- 3 cloves garlic, finely chopped

1. Heat oven to 375 F. Place pork roast in shallow baking pan. In small bowl, mix all remaining ingredients; spread over roast.
2. Bake 40 to 50 minutes or until meat thermometer inserted into center of pork reads 155 F.
3. Remove roast from pan; cover with foil and let stand 10 minutes until thermometer reads 160 F. Remove string from roast; cut into slices.

Makes: 8 servings

Caesar Pork Chops

- 1/4 cup all-purpose flour
- 1/2 tsp. dried italian seasoning
- 1/2 cup purchased creamy caesar salad dressing
- 4 (1/2-inch thick) center-cut bone-in pork chops
- 1 oz. (1/4 cup) shredded fresh parmesan cheese

1. Heat oven to 375 F. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray. In pie pan or shallow dish, combine flour and italian seasoning; mix well. Pour salad dressing into another pan or shallow dish.
2. Dip both sides of chops in flour mixture, coating well. Dip in dressing, coating well. Place in sprayed baking dish. Sprinkle with cheese. Discard any remaining flour mixture and salad dressing.
3. Bake for 35 to 40 minutes or until pork is no longer pink in center.

Baked Tilapia

- 4 tilapia fillets (6oz. each)
- 3 Tbsp. butter, melted
- 3 Tbsp. lemon juice
- 1 1/2 tsp. garlic powder
- 1/8 tsp. salt
- 2 Tbsp. capers, drained
- 1/2 tsp. dried oregano
- 1/8 tsp. paprika

Place tilapia in an ungreased 13x9-inch baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
Bake, uncovered, at 425 F for 10-15 minutes or until fish flakes easily with a fork.

Fun Taco Cups

- 1 lb. ground beef
- 1 pkg. (1 1/4 oz.) taco seasoning mix
- 1 can (10 oz.) refrigerated buttermilk biscuits
- 1/2 cup shredded cheddar cheese

Heat oven to 400 F. Cook meat with seasoning mix as directed on package. Press biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture. Bake 15 minutes. Sprinkle with cheese; bake 2 to 3 minutes more or until cheese is melted.

Serving Suggestion:
Round out the meal with a fun salad bar. Fill a large bowl with crisp salad greens and smaller bowls with an assortment of chopped fresh vegetables. Then, let everyone help themselves to create their own salad.

Substitute:
Substitute shredded monterey jack cheese for the cheddar cheese or use mexican style shredded cheese.

Special Extra:
Serve with thick 'n chunky salsa.

Cheesy Sausage and Egg Bake

- 1 lb. bulk pork sausage, cooked and drained
- 1 1/2 cups sliced fresh mushrooms (4oz.)
- 8 medium green onions, sliced (1/2 cup)
- 2 medium tomatoes, chopped (1 1/2 cups)
- 2 cups shredded mozzarella cheese (8oz.)
- 1 1/4 cups original Bisquick mix
- 1 cup milk
- 1 1/2 tsp. salt
- 1 1/2 tsp. chopped fresh oregano leaves or 1/2 tsp. dried oregano leaves
- 1/2 tsp. pepper
- 12 eggs

1. Heat oven to 350 F. Grease rectangular baking dish, 13x9x2-inches. Layer cooked sausage, mushrooms, onions, tomatoes and cheese in dish.
2. Stir remaining ingredients until blended. Pour over cheese.
3. Bake uncovered 30 to 35 minutes or until golden brown and set.

Substitution: Spice it up! Use chorizo or hot italian sausage instead of the bulk sausage for more heat.

Simplify: No cutting board is needed if you buy sliced mushrooms and already-cut tomatoes. And the green onions? Just snip them with kitchen scissors directly over the mushrooms.

Rosemary-Dijon Pork Chops & Oven Potatoes Dinner

- 1 lb. potatoes (about 3 small), cut into 1-inch chunks
- 1/4 cup Kraft Light House Italian Dressing
- 4 bone-in pork chops (1 1/2 lb.), 1/2 inch thick
- 4 tsp. Grey Poupon Dijon Mustard
- 1/2 cup Shake 'N Bake Original Pork Seasoned Coating mix
- 1/4 tsp. dried rosemary leaves, crushed
- 2 cups hot cooked baby carrots

Heat oven to 375 F. Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 minutes, stirring after 4 minutes. Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops; turn over to evenly coat both sides of each chop. Place in center of foil-lined 15x10x1-inch pan; surround with potatoes. Bake for 30 minutes or until chops are done (160 F) and potatoes are tender. Serve with carrots.

Sloppy Joes

- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 tsp. garlic powder
- 1 tsp. prepared yellow mustard
- 3/4 cup ketchup
- 3 tsp. brown sugar
- salt to taste
- ground pepper to taste

1.) In a medium skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
2.) Stir in garlic powder, mustar, ketchup and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Tues., Wed., & Thur. recipes

BROCCOLI-CHEDDAR CHICKEN BUNDLES
- 8 boneless skinless chicken thighs
- 1 cup frozen broccoli florets, thawed and chopped
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 pouch Shake-n-Bake extra crispy mix

Heat oven to 400 F.
Place chicken thighs, smooth side down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon. Roll up each chicken thigh; tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating. Mix until evenly coated on all sides. Place, seam sides down in single layer in foil-lined shallow baking pan. Bake 25-30 minutes or until chicken is cooked through (170 F). Remove and discard toothpicks before serving.



VELVEETA CHEESY CHICKEN & BROCCOLI RICE
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (14 1/2 oz.) chicken broth
- 2 cups instant white rice, uncooked
- 1/2 lb. (8oz.) Velveeta pasteurized prepared cheese product, cut into 1/2-inch cubes
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed

1.) Cook and stir chicken in large nonstick skillet on medium-high heat 5 minutes or until done.
2.) Stir in broth. Bring to boil.
3.) Add rice, velveeta and broccoli; cover. Remove from heat. Let stand 10 minutes. Stir until Velveeta is completely melted and mixture is well blended.

Shortcut: To quick thaw frozen broccoli, microwave for about half the cooking time specified on the package.



CHICKEN CORDON BLEU
- 4 boned, skinless chicken breasts (about 6oz. each)
- 4 slices ham
- 3.5 oz. grated cheddar cheese
- 3 Tbsp. flour
- 2 eggs, lightly beaten
- salt & pepper
- 5 cups breadcrumbs
- 2 Tbsp. butter
- 2 tsp. oil

Heat oven to 325 F.
1.) Slit and spread chicken butterfly style. Place a slice of ham in each breast. Sprinkle with grated cheddar and press firmly to close.
2.) Dredge each stuffed breast with flour and dip into eggs. Season with salt & pepper then coat with breadcrumbs.
3.) In ovenproof skillet , heat oil, melt butter and gently sear chicken breasts on both sides until golden. Finish baking in oven 25 minutes.