Pork Chop & Potato Casserole

Looking for a different way to cook the same old thing? Try this easy casserole.
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Pork Chop & Potato Casserole
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6 thick boneless pork chops
6 small red potatoes
1/2 cup unsalted cracker crumbs
1 egg, beaten
3/4 cup milk
1 to 2 tablespoons olive oil
1 tablespoon Mrs. Dash
salt and pepper to taste
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Preheat oven to 375 degrees. Peel potatoes and slice them thick. Lightly coat casserole dish with a little olive oil. Place slices in casserole in layers, putting a little olive oil on top of the potatoes and sprinkling with salt, pepper, and Mrs. Dash as you go. Roll the chops in the egg first and then the cracker crumbs. Place chops on top of potatoes. Pour milk in casserole dish. If the milk doesn't reach the level of the potatoes, add a little more, but don't cover the chops. Bake at 375 degrees for about 20 minutes until the chops are brown on top. Reduce heat to 325 degrees and bake about another 15 minutes or until potatoes are fork tender.

Natalie's Strawberry Pie

Not only did our friends Natalie & Carl send us a great recipe for a Strawberry Pie, they sent the pie too! It was delicious! Natalie made this with Splenda and sugar-free Jello, so it's the perfect 'guilt-free' dessert. Natalie said you can use this recipe for any fruit. Just change the flavor of the jello to match the fruit.

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Natalie's Strawberry Pie

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1 baked deep dish pie crust (cooled)

Fresh strawberries, cleaned & hulled (about 2 cups)

2 tablespoons cornstarch

1/2 cup Splenda

1 cup water

1/2 package of sugar-free Jello (about a tablespoon)

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In a saucepan over medium heat, mix cornstarch and Splenda with a whisk, add water a little at a time, mixing well. Cook 3 to 5 minutes whisking constantly until thick. Remove from heat. Add Jello, stirring until mixed. Cool.

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Spread a little cooled filling on inside of pie crust. This keeps the juice from the strawberries from making your crust soggy. Place a layer of strawberries, then a layer of filling until the crust is filled. Let set in refrigerator 2 hours & serve with whipped topping.

Baked Ham Slice

If you want a quick and easy ham dinner without buying an entire ham, consider this recipe for baking thick ham slices.
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Baked Ham Slice
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1 smoked ham slice, approximately 1/2 inch thick
Whole cloves, about 30
2 tablespoons brown sugar
2 tablespoons fine, dry bread crumbs
1 teaspoon grated orange peel
1/2 teaspoon dry mustard
1 orange
Maraschino cherries, about 12
3/4 cup orange juice
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Pre-heat oven to 300 degrees. Place ham slice in a shallow baking dish. Insert cloves into ham slice about 1 inch apart. Combine brown sugar, bread crumbs, orange peel and dry mustard. Sprinkle over ham slice. Rinse and cut the orange into 1/4 inch slices. Arrange slices on ham. Slice cherries and place on top of ham. Pour orange juice over ham. Bake at 300 degrees for about 20 minutes. Be sure to remove the cloves before serving.

3 Bean Salad

Thinking of a picnic? This is the perfect side dish that you can make ahead. You can also substitute your favorite type of bean. I've also made it with chickpeas and they add a nice crunch.
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3 Bean Salad
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1 can cut green beans, drained & rinsed
1 can wax beans, drained & rinsed
1 can dark red kidney beans, drained & rinsed
1 small purple onion, sliced
1/2 cup canola oil
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 teaspoon coarse black pepper
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Mix oil, sugar, vinegar & pepper in a large bowl. Add beans and onion. Toss well. Refrigerate at least 2 hours tossing occasionally.

Strawberry-Sour Cream Pie

It's hard to believe that it is already the middle of May! In Tennessee, that means one thing....it's Strawberry time! This recipe is a family favorite. Mom always made her own crust, but I like Pillsbury.
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Strawberry-Sour Cream Pie
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Pie Crust - one 9-inch
4 cups fresh strawberries
1 cup sour cream
1 & 1/4 cups sugar
1 cup sifted flour
1/4 teaspoon salt
2 tablespoons sugar
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Pre-heat oven to 450 degrees. Sort, rinse, drain, hull and cut strawberries into halves. Pour into pie crust. Sift 1 & 1/4 cups sugar, flour, and salt and gradually add to sour cream, mixing well. Pour sour-cream mixture over strawberries. Sprinkle remaining sugar over mixture. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes or until topping is lightly browned.

Chicken Pasta Salad

Don't you love potlucks? Some of my favorite dishes come from sampling a dish at these gatherings. I was so impressed with this Chicken Pasta Salad, that I almost stalked a co-worker until she gave me her recipe. I couldn't believe how easy it was to make. You can also use canned chicken to save time. Sometimes I use French dressing instead of Honey-Mustard. You can make it healthier by using fat-free dressing and whole wheat pasta. Add your favorite veggies to make this recipe your own.
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Chicken Pasta Salad
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2 skinless chicken breasts
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups rotini pasta
1/2 cup apple cider vinegar
1 small onion, chopped
1 can dark red kidney beans, drained & rinsed
1/2 cup almond slices
2 cups Honey-Mustard dressing (any brand)
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In medium saucepan, cover chicken breasts with water and bring to a boil. Add garlic powder, black pepper and salt. Cook 30 to 40 minutes or until chicken is tender. Drain and shred chicken. Let cool. Prepare pasta according to package directions. Drain and rinse with cold water. Then rinse again with vinegar. The vinegar will help the pasta keep its shape. Combine pasta, chicken, onion, kidney beans, almonds and Honey-Mustard dressing. Toss to coat well. Refrigerate at least 2 hours before serving.