2-Step Garlic Pork Chops 1 tbsp.

vegetable oil 1 clove garlic, minced 1/2 cup milk

4 boneless pork chops, 3/4-inch thick (about 1 pound) 1 can (10 3/4 oz.) Cream of Mushroom Soup 4 cups hot cooked couscous or white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside. Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are done. **everyone liked. Season pork chops with mrs. dash before browning. 3 BEAN CHILI WITH CORN 1 lb Ground Meat 1 Can Tomato Sauce 1 Can Diced Tomatoes 1 Can Crushed tomatoes 1 Can kidney beans (un-drained) 1 Cans Black Beans (un-drained) 1 Can Pinto/Chili Beans (un-drained) 1 Can corn (drained) 1 2 packages Chili Seasoning add first package and then season to taste with second package Brown ground meat and drain if necessary. Add all of the ingredients to your crock pot stir and let sit for 4 hours on HI. You can also make this on the stove - Brown and drain meat, add ingredients, stir and bring to a boil. Reduce heat and simmer for 30-45minutes. 7 Ingredient Chicken 3 chicken breast halves 1/4 cup olive oil 1 tsp lemon pepper 1 tsp chicken bouillon granules 1/4 cup prepared Dijon mustard mayonnaise blend 1 T fresh lemon juice 1 tsp salt

Preheat oven to 350 degrees. Place chicken in a 13x9-inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. 3 servings = 11pts **everyone liked 7-Minute Meal 1 lb ground beef 1 can ranch style beans 1 packet taco seasoning 1 can corn 1 can tomato sauce 1 packet ranch dressing seasoning

Brown beef in a pot, add the remaining ingredients. Drain the corn, but do not drain the beans. Heat thoroughly. **Everyone loved. Added parm cheese while cooking. Used big can of sauce. Put sour cream, cheddar cheese, and hot sauce for serving. All-In-One Skillet Dinner 1 lb. ground beef 1 can (16 oz.) undrained stewed tomatoes 1 envelope vegetable soup mix 1 cup water 1 cup uncooked pasta (elbow macaroni)

Brown beef and drain. Stir in remaining ingredients. Bring to a boil then simmer covered, stirring occasionally, for 20 minutes or until pasta is done. **Good, everyone liked. John added sour cream, cheese, and worcestershire sauce. Could add corn and cheese while cooking. Amish Country Casserole Recipe 1 lb. beef chunks or ground beef 1 can tomato soup 1 can cream of mushroom soup 1 chopped onion 1 lb. egg noodles 1 tbsp. olive oil

Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles. Bake in 375 degree oven for 20-25 minutes, or until bubbly. **liked. Didn't add onions. Used garlic powder and minced onion on meat. Applesauce Chicken 4 frozen chicken breast halves or thighs (I used 2 of each) 1 T dried onion flakes, or 1 yellow onion, chopped finely 1/4 tsp cinnamon 2 cloves garlic, minced 1 1/2 cups of applesauce 1 T apple cider vinegar 1/2 tsp black pepper 1/4 tsp red pepper flakes

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken. Cover and cook on low for 5-7 hours, or on high for 3-4. Serve with rice. Baked Cavatelli 7 ounces dried cavatelli or wagon wheel macaron 12 ounces uncooked Italian sausage links, sliced 1/2 inch thick 1 26 0z jar pasta sauce i3/4 cup chopped onion 2 cloved garlic, minced 1 cup shredded mozzarella

Cook pasta according to package directions; drain, set aside. In large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain. In a large bowl stir together pasta sauce, 3/4 cup cheese, and the pepper. Add the pasta and sausage mixture. Spoon mixture into 2-quart casserole dish. Bake, uncovered in a 375 degree oven for 25-30 mins. Uncover, sprinkle with remaining cheese and bake for another 5 mins. **everyone liked. Added pepperoni, omitted onion. Could add peppers while cooking sausage. BBQ cups: 3/4# hamburger 1 can of biscuts 1 can corn 1/2 jar BBQ sauce (or 1/2 can sloppy Joe sauce) 1/2 cup shredded cheese

Cook hamburger meat, add BBQ sauce OR Sloppy Joe sauce. Line muffin tin cups with biscuits Add hamburger mixture to biscuit cups. Top with cheese. Cook at 350 for about 15 minutes or so Serve with corn on the side. Beef and Noodle Casserole

8 oz Noodles 1 c Chopped onion 2 ts Chili powder 1 c Shredded cheddar cheese

1 lb Ground beef 2 can Stewed tomatoes, 16 oz size 2 ts Salt

Preheat oven to 375 degrees. Cook noodles according to package directions; drain. In a large skillet, brown meat and onion, stir in tomatoes, chili powder and salt; heat thoroughly. Combine with noodles; turn into a 3 quart casserole, sprinkle with cheese. Bake for 30 minutes. at 350 degrees. **Good, should have used one can of stewed and one can of rotel Beefy French Onion Pasta by Beth 10-12 oz. pasta of choice 1 lb. ground beef, cooked and drained 1 medium onion, chopped 1 T. minced garlic 1 T. olive oil 1/4 c. flour 14 oz. can (or 2 c.) beef broth 1 packet of Lipton's Onion Soup mix 1/3 c. marsala cooking wine 2 T. light cream 1 can mushrooms 1 1/2 c. shredded mozzarella cheese In large skillet, heat olive oil. Add the onions and garlic until soft and caramelized. Add the flour. Whisk in broth, wine, and soup mix packet. Bring to boil over med high heat, stirring constantly. Boil for 2 min. Remove from heat and add cream. Combine beef, and sauce. Cool slightly, put in bag, and freeze. Day of Serving: Thaw completely. Mix with pasta. Bake, covered, at 375 for one hour (or hot in the center). Remove cover; top with cheese. Bake, uncovered, an additional 5-10 min. (or until cheese is melted). Then, broil for a couple minutes to make cheese slightly crispy Made it and loved it. Added a can of mushrooms and did not freeze with the noodles. Only had to bake for hour Black Beans and Rice Burrito 1 medium onion, chopped 2 cloves garlic, chopped 1 tablespoon olive oil 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 15.5 ounce can black beans, drained 1 14.5 ounce can diced chili-style tomatoes, slightly drained 1 cup chicken stock 2 1/2 cups cooked brown rice 1 1/4 cup shredded taco cheese 5 100 calorie tortillas ( I use the brand La Tortilla Factory) Saute in large pan onion in the olive oil for about 3 minutes or until it starts to get soft then add garlic and saute for another 2-3 minutes. Then stir in cumin and cayenne pepper and saute for 1 more minute. Add black beans, tomatoes, and chicken stock. Bring to a boil then reduce to a simmer for 15 20 minutes. Warm burrito according to package directions then lay out on plate. Add 1/2 cup cooked brown rice and 1 cup of black bean mixture. Carefully mix together, add 1/4 cup cheese, then fold up. Freezer instructions: Once the black bean mixture has cooled place into a freezer bag or container and put into the freezer. Rice should be place in a separate freezer bag or container but labeled and put near the black bean mixture in the freezer so you know the items go together. Burritos can also be frozen separately.

Reheating instructions: Take out and defrost in the refrigerator 24 hours prior to making. Black bean mixture can be warmed up on the stove or in the microwave. Rice should be warmed up in microwave. Use microwave safe bowls. Cheddar Chicken Bake 2 cups water 4 teaspoons dried minced onion 4 cups cubed cooked chicken 2 cans (10-3/4 ounces each) condensed 2 cups milk crackers (about 60 crackers) 2 cups chicken broth 2 cups uncooked long grain rice 2 cups frozen peas, thawed cheddar cheese soup, undiluted 2 cups finely crushed butter-flavored 6 tablespoons butter, melted

In a large saucepan, bring the water, broth and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes or until tender. Remove from the heat; fluff with a fork. Divide rice between two greased 9-in. square baking pans. Sprinkle each with chicken and peas. In a large bowl, combine the soup, milk and salt; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 for 35 minutes or until golden brown. To use frozen casserole: Thaw in the refrigerator for 24 hours. Bake, uncovered, at 350 for 45-50 minutes or until heated through. Cheesy Chili Pork Chops 4 Boneless Pork Chops 1 T Cumin 12 Shredded Cheddar Cheese 12 cn Chopped Green Chiles 4 oz Cream Cheese 13 c Salsa

Season chops with salt&pepper, saute in oil 'til nearly done. Combine salsa, chilies and cumin in a bowl. Pour salsa over chops. stir into juices, simmer for about 10 min.Combine cream cheese and cheddar cheese. Top pork chops with cheese mixture. Chops are done when cheese mixture melts. Make sure to top with salsa that is on the bottom of the pan. **very yummy Chicken Broccoli Casserole 3 cups uncooked rice (cooked) 2 cups broccoli, cooked (frozen florets) 1 can cream of chicken soup 4 chicken breasts, cooked and shredded 1 cup skim milk Parmesan cheese

In a sprayed 9*13 pan, layer the cooked rice and then the cooked broccoli. Evenly spread the cooked and shredded chicken on top. Whisk the cream of chicken soup and the milk thoroughly. Pour evenly over the preceding ingredients. Top with parmesan cheese. Bake at 350 for 20 minutes or until heated through. **less rice (2 cups uncooked), one more can of soup. Mix together before baking. Add poultry seasoning, garlic powder, and mrs. dash. Chicken Bombay 1/4 cup butter 1/2 cup honey 1/4 cup spicy brown mustard 1 teaspoon kosher salt

1/2 teaspoon chili powder 1/4 teaspoon curry powder 1/4 teaspoon onion powder 1/4 teaspoon white pepper 3 lbs chicken (I use boneless chicken breast cut into big pieces, but you can use any chicken parts!) Combine all ingredients except the chicken in a sauce pan. Heat over medium heat until smooth and slightly warmed. let the sauce cool, place chicken in a gallon freezer bag and then pour in the sauce. Seal the bag and freeze up to 2 months. Serve Day: thaw and then bake in a greased baking dish at 375 degrees for 45 minutes to an hour, turning chicken about halfway through and basting with the sauce). Serve over rice. Elexa really liked this. I put it in the crockpot, would not do that again. It got too dry. Double or triple sauce. Chicken Scampi 2 pounds boneless, skinless chicken breasts 2 tablespoons grated Parmesan cheese 1/4 teaspoon garlic powder 3 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon dried parsley flakes 1 tablespoon dried oregano leaves 2 tablespoons Worcestershire sauce

Combine all ingredients in shallow bowl. Marinate, covered, in refrigerator several hours or overnight. Preheat broiler. Remove chicken from marinade, place in single layer in shallow baking dish or broiling pan. Broil 8 inches from heat, turning once, until chicken is done, 15 minutes. Makes 8 servings Calories 176 **marinated for two days Chili Con Carne Freezer Recipe 3 tbsp oil 1 garlic clove, crushed 1 lb ground beef 1/2 tsp ground cumin 1 8-oz can tomatoes 1 onion, chopped 1 small green pepper, chopped 1 tbsp mild chilii powder 2 tbsp tomato paste 1 14-oz can red kidney beans, drained

Heat oil in saucepan and add garlic, onion and pepper, frying until soft. Add the ground beef until pink is gone. Add remaining ingredients and bring to a boil. Cover and simmer for 1 to 1 1/2 hours. Cool, place in freezer containers and freeze. To serve: Thaw overnight in fridge, add to saucepan and slowly bring to boiling, stirring occassionally. Simmer for 5 minutes, then serve. Ditalini with Turkey Sausage 1 lb sweet turkey sausage, cut across into ? inch thick slices 1 lb ditalini pasta 2 tsp olive oil 1 15-oz can tomato sauce 1 6-oz can tomato paste 1 cup reduced sodium chicken broth 1 tsp dried oregano ? cup chopped fresh basil ? cup freshly grated Parmesan cheese Cook the pasta. Drain and set aside. Heat the oil in a large skillet over medium heat. Add the sausage and cook until browned on both sides, about 5 minutes. Add the tomato sauce, paste, broth, and oregano and bring to a simmer. Partially cover the pan and simmer until the sausage is cooked through, about 5 minutes. Add the pasta and stir to combine. Remove from the heat and stir in the basil. Sprinkle with Parmesan cheese before serving.

To make ahead: Cook the pasta. Slice the sausage. Combine the sauce ingredients. Store each separately in containers or plastic bags for up to 3 days in the refrigerator. When ready to finish, cook the sausage and add the pre-mixed sauce. Finish as directed. (added french green beans. Can brown sausage first, then put in crock pot) Honey Rosemary Chicken IN THE BAG- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces, 1/3 c balsamic vinegar, 1/3 c honey, 1/3 c olive oil, 3 T chopped fresh rosemary, 1 t salt. Let marinate for several hours in the refrigerator before freezing. TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce. Make Ahead Meatballs 3 pounds ground beef 1 1/2 cup bread crumbs 1/4 teaspoon pepper 3 eggs 1/3 cup instant minced onion 1 Tablespoon salt 1 1/2 teaspoons Worcheshire Sauce 3/4 cup milk

Preheat oven to 400 degrees. Mix all ingredients. Roll mixture into 1 inch balls. Place on cookie sheet living a little space between the balls. When the tray is full place in preheated oven and cook for 10 minutes. Makes about 100 meatballs. I will make a double or triple batch and put them into freezer bags or containers and freeze them in recipe size portions. (They freezer very well when cool.)