Ham Viennese
2 country ham steaks
2 cans cream of chicken soup
3/4 cup chopped onion
1 tsp. celery salt
1 tsp. prepared mustard
16 oz. container of sour cream
Cooked rice (will be used as bed for Ham Viennese)
Cook ham steaks in large frying or chef's pan. Chop into bite size pieces and set aside. In same pan saute onion. Add ham back to pan when onion is cooked. Combine soup, celery salt, mustard with ham and onion. Turn heat to low. Let stand for three to five minutes stirring occasionally. Add sour cream and stir well. Serve over bed of rice.
Pork Chops Potatoes and Cheese Sauce
1 pkg. of thin cut pork chops (enough for each person to have at least one)
2 cans of sliced potatoes (drained)
2 cans of sliced carrots (drained)
2 cans of cheddar cheese soup
In large frying or chef's pan, brown pork chops in butter. Add potatoes, carrots, and cheddar cheese soup. Mix thoroughly. Cover and let simmer on low for 10 minutes, stirring occasionally. Serve with a side of fresh veggies.
Pineapple Teriyaki Burgers
1 lb. ground beef (adjust if serving more than 4)
1/4 cup teriyaki marinade (Lawry's Pineapple Teriyaki is good)
Salt
Pepper
Swiss Cheese slices
Pineapple slices
Hamburger buns (multi grain buns are great because they are heartier)
Crumble ground beef into bowl. Season with salt and pepper. Add 1/4 cup teriyaki marinade. Mix thoroughly. Shape into patties and cook as usual. When burgers are done, top with Swiss cheese and a spoonful of extra marinade. While cheese is melting grill pineapple slices in frying pan. Heating the fruit brings out the sugars and makes it taste even sweeter! Place one slice of pineapple on each burger and serve on bun.
Crock Pot Ribs
2 pkgs. country style pork ribs
1 bottle of favorite bbq sauce
I recommend two packages of ribs because they cook down quite a bit. Place thawed ribs in crock pot. Cover in bbq sauce and allow to cook on low all day. When ribs are done they will, literally fall apart. Serve them as they are or shred and use for pulled pork sandwiches!
Crock Pot Roast
1 roast (your choice)
1 can cream of mushroom soup
1 pkt dry onion soup mix
2 cans sliced potatoes (drained)
2 cans sliced carrots (drained)
Place roast in crock pot. Add potatoes and carrots. In separate bowl, combine cream of mushroom soup and onion soup mix. Pour mixture over roast. Cover and cook on low overnight, or until you get home if you start in the morning.
Grilled Chicken Subs
1 pack boneless skinless chicken tenders
1 onion
1 bell pepper
1/2 tsp garlic salt
1/4 cup olive oil
1/4 stick butter or margarine
1 pkg. Swiss cheese
1 pkg. sub buns
Chop onion and pepper into bite size pieces. In large skillet heat olive oil and margarine. Begin cooking chicken. When outside of chicken is no longer pink add onion, bell pepper, and garlic salt. Continue cooking until chicken is completely done and veggies are soft. Place mixture onto sub bun and top with Swiss cheese.
Pork Chops With Fruit Compote (served with mashed potatoes)
Enough pork chops for each person to have 2
1 pkg of mixed dried fruit (preferably something with cherries and berries)
1 cup orange juice
1/2 cup sugar
1 tsp cinnamon
1tbsp butter or margarine
Salt and pepper
Salt and pepper pork chops. Melt butter in large pan and use to cook pork chops. In saucepan, place fruit, juice, sugar, and cinnamon. Allow this mixture to cook on low heat until fruit is soft. Be sure to taste the fruit mixture and make sure that it is sweet. Add more sugar if necessary. Place pork chops on plate and spoon compote on top. This dish is best served with mashed potatoes.
Teriyaki Pork Roast
1 pork roast (adjust amount to fit the size of the group you are feeding)
1 bottle Lowry's Pineapple Teriyaki marinade
1/2 cup water
Place pork roast in crock pot and cover with teriyaki sauce. Add water and cook. Be careful. Pork roasts are generally small and cook quickly. Yes, it really is that easy!!!!
Loaded Potato Soup
2 cans Campbell's Chunky Potato Soup with bacon bits
1 cup shredded sharp cheddar cheese
Combine soup and cheese in boiler and cook until thoroughly heated. This is one of our family's go-to meals on rainy nights. Combine with a sandwich or slice of french bread and you have an instant family hit.
Crock Pot Tacos
1 chuck roast
2 pkgs. taco seasoning
1 cup water
This recipe could not be any easier. Place roast in crock pot. Add taco seasoning and 1 cup water. Cook on low overnight. Shred beef before stuffing tacos.
My Family's Favorite Grilled Chicken
1 pkg. thawed chicken cutlets (enough for every member of your group to have at least one)
1pkg. colby jack cheese slices
1 pkg. bacon (cooked)
1 pkg. french fried onions
1 bottle bbq sauce
2 tbsp. butter
approximately 3 tbsp. olive oil
Melt butter with olive oil in pan. Cook chicken. When chicken is done add approximately 3 tbsp. bbq sauce to pan and lightly coat chicken. Cook for 5 more minutes. Remove chicken from pan. Top
chicken with French fried onions, bacon, and cheese. Add spoonful of bbq sauce on top of each piece of chicken.
Stove-top Teriyaki Meatballs
1 lb. ground beef
Bread crumbs
Teriyaki sauce
Water
Pre-heat large skillet. In mixing bowl, combine 1 lb. ground beef, 1/2 cup bread crumbs, and 1/4 cup teriyaki sauce. Roll mixture into bite size meatballs. Place meatballs into pre-heated skillet. Add 1/4 cup of water to pan to keep meatballs from sticking. Cook until thoroughly done. Before removing from pan, drizzle extra teriyaki sauce over meatballs. Serve with veggies!
Parmesan Crusted Dijon Chicken
1 bag Publix frozen Boneless Skinless Chicken Cutlets (thawed)
1/2 cup Ken's Dijon Honey Mustard Dressing
1 cup Italian Bread Crumbs
3/4 cup grated Parmesan cheese
1/4 cup olive oil
salt
pepper
Heat olive oil in skillet on medium heat. Combine bread crumbs and Parmesan cheese in shallow pan. Salt and pepper chicken. Coat cutlets with spoonful of Dijon dressing on each side. Roll cutlets in breadcrumb and Parmesan mixture. Place chicken in skillet turning once. Cook until thoroughly done. Serve with veggies. This is awesome with a Honey Mustard dipping sauce.
Buffalo Chicken Dip
1/2 pkg frozen Buffalo Chicken Tenders or Buffalo Anytizers
1 pkg cream cheese
1/4 - 1/2 cup Blue Cheese Dressing
Cook tenders or Anytizers. Chop roughly and set aside. In boiler, or saucepan, melt cream cheese and blue cheese dressing. Add chicken. Stir. Serve with tortilla chips.
