Peach-Glazed Pork Chops.

1 can (8 1/2 ounces) peach slices, undrained
Hot water
1 package (6 ounces) Stove Top Stuffing Mix for Pork
1/4 cup (1/2 stick) butter or margarine, but into pieces
6 pork chops, 1/2 inch thick
1/3 cup peach or apricot preserves
1 tablespoon Dijon mustard

Drain peaches, reserving syrup. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture, contents of vegetable/seasoning packet and butter in large bowl until butter is melted. Stir in stuffing crumbs and peaches. Let stand 5 minutes.

Spoon stuffing into 13x9-inch baking pan. Arrange chops over stuffing. Mix preserves and mustard. Spoon over chops.

Bake at 375* for 40 minutes or until chops are cooked through.

Cheesy Chicken & Broccoli Macaroni

Another from the KRAFT COOK BOOK!

4 boneless skinless chicken breast halves (about 1 1/4 lbs), cut into chunks
1 can (13 3/4 oz.) chicken broth
1 package (7 oz) elbow macaroni, uncooked
3/4 pound (12 oz) Velveeta pasteurized process cheese spread, cut up
1 package (10 oz) frozen chopped broccoli, thawed

Spray large skillet with no stick cooking spray. Add chicken; cook and stir 2 minutes or until chicken is no longer pink.

Stir in broth. Bring to a boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8-10 minutes or until macaroni is tender.

Add process cheese spread and broccoli; stir until process cheese spread is melted.

Stove Top One-Dish Chicken Bake.

I got this one from the KRAFT, Make it Simple Recipe Collection. I LOVE this cook book!!


1 package (6 ounces) Stove Top Stuffing mix for Chicken
1/4 cup (1/2 stick) butter or margarine, cut up
4 boneless skinless chicken breast halves (about 1 1/4 lbs)
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream or milk


Mix: contents of vegetable/seasoning packet, stuffing crumbs, butter and 1 1/2 cups hot water; set aside.

Place: chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. top with stuffing.

Bake: at 375* for 35 minutes or until chicken is cooked through.

Simple Breakfast Casserole.

Ingredients:

1 pound bag frozen hash browns
Dozen eggs
2 Cups skim milk
12 oz. grated cheddar cheese
1 pound ground sausage, bacon or ham (cubed)
2 tsp. salt
1 tsp. pepper
Mustard.

Directions:

Cook sausage, bacon or ham until done. Coat 9 x 13 pan with cooking spray. Pour the frozen hash browns in the pan covering the bottom. Sprinkle cooked meat over the hash browns. Mix together eggs, milk, salt and pepper. Squirt in some mustard to taste. Pour egg mixture over the meat and hash browns. Top with grated cheese.

Refrigerate overnight. Bake at 350* for about 1 hour. serve hot!

Chicken Oriental Salad.

Put into Bowl:
Small (chopped) head of cabbage
2-4 Boiled chicken breasts (cut up or shredded)
3-4 Green onions (chopped)
2 pkgs. Chicken flavored Ramen Noodles (crushed)

Cook following in oven for 10 min. at 350*
2 Tbsp. Sesame seeds
1 pkg. Slivered almonds
(add to salad)

Dressing:
1/2 cup veggie oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 Ramen noodle chicken flavor packets

(mix together and apply to salad 1 hour before serving.)

Coconut Chicken.

Tami gave this to me years ago, and I totally love it. It is a family favorite... I don't know how healthy it is, but here it goes.....

1 cup Coconut
1/2 cup Flour
1/2 tsp Salt
1/2 tsp Black pepper
1 1/2 Lbs chicken
1 egg
1/3 cup Butter melted

Mix coconut, flour, slat, pepper in a med. bowl. Dip chicken in egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.

Bake @ 400 for 25 minutes, or until chicken is browned

Pina Colada Dipping sauce.

4 oz pina colada mix (about 3/4 cup)
3 oz sour cream (you can use light)
3 oz drained, crushed pineapple.

Mix well and enjoy!