Chicken Lickin' Good Pork Chops

6 to 8 lean 1 inch thick pork chops
1/2 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 (10 oz.) can chicken with rice soup

Mix flour, salt, dry mustard and garlic powder. Coat pork chops. Brown chops in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6 to 8 hours. (High 3 1/2 hours). Serve over rice or noodles.

Pork Chop Onion Rice Bake

6 pork chops
2 Tbs. shortening
1 cup uncooked rice
1 envelope onion soup mix (like Liptons)
1 (4 oz) can sliced mushrooms
hot water

Brown chops in shortening. Spread rice in bottom of a baking dish (9x13). Reserve 1 Tbs. of seasoning from onion soup mix. Sprinkle remaining seasoning over the rice. Drain mushrooms, reserve liquid. Distribute mushrooms over the rice. Add hot water to reserved mushroom liquid to equal 3 cups. Pour over rice. Arrange pork chops on top of rice mixture. Sprinkle chops with reserved seasoning. Cover tightly with foil and bake at 350 for 45 minutes to one hour. Remove foil and bake 10 minutes longer or until excess liquid evaporates.

This is a recipe I got from my grandma years ago. The pork chops are very tender!

Penny Casserole

My boys love this casserole. It's from Taste of Home

Here's the link: Penny Casserole

My substitutions: I use frozen shredded hashbrowns (thawed) in place of the red potatoes. (Equivalent amount)

I also use frozen petite peas.

Chicken Broccoli Casserole (Chicken Divan)

4 chicken breast halves
1 16 oz pkg. frozen broccoli (I use chopped broccoli)
1 cup shredded cheese
6 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
2 tsp. lemon juice
1 tsp. curry powder

Place chicken breasts in a pan, cover with water. Bring to a boil and simmer for 30 minutes, or until cooked through. Cool and shred or cut into small pieces.
Cook broccoli according to package directions, until crisp-tender.
Place rice in bottom of 9x13 pan.
Top with chicken pieces, then broccoli.
Mix together soup, mayonnaise, lemon juice and curry powder. Pour over top of broccoli.
Sprinkle with grated cheese.
Cover with foil and bake at 350 for 45 minutes, or until bubbling hot.
(This makes a big pan full! I use a pyrex baking dish that is slightly larger than 9x13).
Serves 8-10

Chicken & Stuffing Bake

4-5 cups cooked, diced chicken
1 can cream of chicken soup
1 cup sour cream
2 boxes Stove Top stuffing mix (or other, similar mix)

Make stuffing according to package directions.
Spread 1/2 of stuffing in a 9x13 pan.
Stir soup, sour cream and chicken together, spread over stuffing.
Cover with remaining 1/2 of stuffing.
Cover with foil and bake at 350 for 30 minutes

Pumpkin Bread

2 2/3 cups sugar
2/3 cup oil
4 eggs
2 cups canned pumpkin
2/3 cup water
3 cups flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 cup walnuts, optional or
1 cup chocolate chips, optional


Mix all of the ingredients together in order given. Pour batter into 2 large or 4 small loaf pans. Bake at 350 for 1 hour for big pans or 40 minutes for small pans.

Chicken Taco Pasta Salad

1-12 oz pkg. Tri-color Pasta (I like radiatori or rotini)
3-4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 can Kidney Beans-drained
1 can Garbanzo Beans-drained
1 pkg. Frozen Petite Corn
1 small Onion, finely chopped

Chopped Tomatoes
Grated Cheese
Corn Tortilla Chips
Olives

Dressing:
2 Cups Mayonnaise
1 Cup Buttermilk
1 pkg. Hidden Valley Fiesta Ranch Dip Mix (if you can't find this, use a pkg. of regular Ranch Dressing mix and 1/2 a pkg. Taco Seasoning Mix).
Mix together and refrigerate until ready to use.

Cook pasta according to package directions. Drain and cool. Cut chicken into bite size pieces. Brown in small amount of oil. When chicken is cooked, add taco seasoning mix and 1/4 cup water. Simmer about 5 minutes. Drain and cool. Cook corn in small amount of water, drain and cool. In large mixing bowl, combine pasta, chicken, beans, onion and corn. Mix with dressing. Place salad in bowl. Arrange chips around edge of salad. Garnish with grated cheese, olives and chopped tomatoes.

*Notes: To make this easier, I either use chicken I have already cooked, or I throw the chicken and the taco seasoning and water in the crockpot and cook on low until done.
You can substitute milk for the buttermilk in the dressing. I usually make the dressing a day ahead.

I serve the tomatoes, cheese, olives and chips on the side and let people add their own...otherwise the salad can get kind of soggy if you have leftovers to store.

Kalua Pig in the Slow Cooker

1 (6 pound) Pork Butt Roast

1 1/2 Tbs. Fine Ground Sea Salt (Hawaiian Sea Salt if you have it)

1 Tbs. Liquid Smoke Flavoring

Pierce meat all over with a carving fork. Rub salt, then liquid smoke over meat. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Cover and cook on low for 20 hours or high for 10 hours. Remove meat from slow cooker and shred, adding drippings as needed to moisten.

Serve over rice, or as a sandwich filling.

(luv5kdz originally shared this recipe on the MB)

The original recipe calls for Hawaiian Sea Salt, which is a little difficult to find.

You can see if there is a retailer in your area at:

Hawaii Kai

Creamy Italian Chicken (crock pot)

4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can mushroom stems & pieces
Hot cooked pasta, rice or potatoes

Place the chicken in a slow cooker. Combine salad dressing mix and water and pour over chicken. Cover on cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until well blended. Sitr in mushrooms. Pour over chicken. Cook one hour longer or until chicken juices run clear. Serve over pasta, rice or potatoes.

4 servings

*My chicken is always done after 3 hours. I shred it into bite-size pieces before adding the sauce & then stir well before serving.