Apple Pork Chop Stuffing Casserole

Put a 21 oz can of apple pie filling* in the bottom of a greased 9 x 13 pan

Brown six to eight 1" thick boneless pork chops and put on top of apples.

Make 1 box of Stovetop stuffing and put on top of pork chops

Cover and bake at 350° for 35 minutes. Uncover and bake 15 more minutes.

Yum!

(*Can also use applesauce instead of apples)

Chicken Tortilla Casserole

Brown in skillet until no longer pink:
1 # boneless skinless chicken breasts chopped into 1" cubes
1 tbs olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
(can add 1/2 c chopped onion if you like and saute until translucent)

Combine:
1 16 oz can fat free refried beans
1 (14.5 oz) can of tomatoes with mild green peppers (drained)
1 (11 oz ) can Mexicorn (drained)
1 small can sliced black olives

Cut up 8 eight inch flour tortillas into 1 inch strips (use a pizza cutter-it's faster)

Spray a 7 x 11 inch pan with Pam and then layer the ingredients in this order:

• Enough of the bean mixture to spread around make a thin layer at the bottom of the pan
• 24 tortilla strips (double/triple layer them)
• 1/2 remaining bean mixture
• 1/2 chicken cubes
• 1 c of shredded cheese of your choice (I used Mexican blend; lo or fat free work well in this)
• 24 more tortilla strips (double/triple layered)
• Rest of bean mixture
• Rest of chicken
• 1 more cup of cheese

Lay some of the leftover tortilla strips on top like a grid or a lattice and either brush them with a little olive oil or spray with Pam.
Bake at 25-30 minutes at 350° until heated through and cheese is melted.

I served drizzled with a little ff sour cream that had been thinned with milk and a little salsa on the side. Looked impressive and tasted awesome!

Cornmeal Chicken for Foreman Grill

Wash, pat dry dry and pound 4 chicken breasts to 1/2" thick.
Brush with a couple TBS lemon juice.
Mix:
3/4 c cornmeal
1/4 c parm cheese
1 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
(You could really use any spices you like.)
Beat one egg and dip breast in it and then dredge through cornmeal mix.
Let sit on wire rack on for 20 minutes to 'dry'.
Meanwhile coat the Foreman Grill with Pam and preheat.
Cook 4-7 minutes or until done in middle and golden brown on outside! (Mine took ~ 6)
If the breasts don't make contact with the upper grill plate because they are too thin. Flip them halfway!
YUM!

Little serving hint...you can cook a package of couscous, steam a bag of broccoli and cook this chicken in less than 10 minutes (after the initial 5 min of inital prep time to bread the chicken!)

Knitzu's Cranberry Pie Recipe

Wash and pick over a bag of fresh cranberries. Put in pie plate. Cover with 1/2 c of sugar.

Melt 1 stick of butter and mix with 3/4 c sugar, 1 c flour and 2 eggs.

Pour over cranberries and sprinkle with a bit more sugar.

Bake at 350° for 60-65 minutes.

Serve barely warm with ice cream or whipped cream.

(I think next time I make it, I will add a few walnuts to the batter too!)

YUM!

Halloween Finger Food (Peanut Butter Pretzel Candy)

Mix up dough:
1 c powdered sugar
1/4 c light corn syrup
1 c peanut butter
1/2 c powdered milk

Take 1 level tsp. of dough and roll into a log. Press small pretzel stick (bone) into log and roll dough around it. Press a sliced almond (fingernail) in one end and put a glob of red gel icing (blood) on the 'severed end'. Refridgerate before serving.

Easy Peasy Chicken Pot Pie

Sauté in saucepan until tender:
1 medium onion (diced)
2 Tbs. oil

Add and stir until smooth (I added a bit of chicken stock to help the process):
1 tsp poultry seasoning
2 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 c flour

Add the rest of the chicken stock (total chicken stock = one 14.5 oz can) and 3/4 c milk.
Bring to boil, reduce heat and cook two minutes until thickened

Add:
3-4 c leftover chicken (cubed)
package of frozen veggies (thawed)

I actually added the frozen veggies as well as leftover
baby potatoes and broccoli.

Pour in pie pan and cover with refrigerated pie shell.
Seal edges to pie pan and cut slits in shell.

Bake 15-20 minutes until golden brown and filling is bubbly.
(Put foil underneath as it may bubble over.)

Great with a side salad!

Fantastic Fish Chowder

2 c potato-diced
2 celery stalks-diced
1 small onion-minced
1 can (14.5) oz chicken broth
3 c. milk (divided)
3 TBS flour
3 c cubed white fish (I used Pollock)
1/2 10 oz. package of frozen spinach thawed
8 oz heavy whipping cream
salt and pepper to taste

In large soup pot, cook potatoes, onion and celery in broth until tender
Add 2 1/2 c. milk
Combine 1/2 c milk and flour until smooth
Add to soup, bring to boil, reduce heat, stir and cool for 2 minutes until thickened
Add fish, spinach and cream. Heat through until fish is cooked (3-5 minutes).