Crockpot Chicken Fried Chops

Crockpot Chicken Fried Chops

6 pork chops

1/2 C flour               

1 1/2 tsp ground mustard

1/2 tsp garlic powder

oil as needed

1 (10pz) can cream of chicken soup

1/3 C water

Mix the flour, ground mustard and garlic powder together. Dredge the pork chops in the flour mixture and fry in a skillet in a small amount of oil until browned. Place the pork chops in a crockpot. Mix the soup and water together. Pour into the hot skillet, stirring to deglaze the pan. Pour the gravy over the top of the pork chops. Cook on low for 6 hours or until done.

Orange and Pineapple Baked Ham Steaks

Orange and Pineapple Baked Ham Steaks

2 ham steaks

1 (8 oz) can pineapple tidbits

1/4 C brown sugar

1 Tbsp cornstarch

1/8 tsp. ground nutmeg

1/3 C orange juice

Place the ham steaks in a 9x13 inch baking dish. Drain the pineapple, reserving the juice. Add enough water to make 1/3 C. In a saucepan, combine the brown sugar, cornstarch and nutmeg. Stir in the pineapple juice and orange juice. Cook and stir until thickened and bubbly. Add in the

Pineapple and stir. Pour sauce over the ham. Bake at 350°F for 20-30 minutes or until ham is heated through.

Crockpot Mediterranean Garlic Chicken

Crockpot Mediterranean Garlic Chicken

6 boneless, skinless chicken pieces

1 (15 oz) can diced tomatoes

1 (15 oz) can stewed tomatoes

1 (6oz) can tomato paste

1 onion, sliced

1 (4 oz) can sliced black olives

1 whole head garlic, separated into peeled cloves, whole

salt and pepper to taste

Parmesan cheese, for garnish

1 (8oz) box angel hair pasta, cooked and kept warm

Place the chicken breasts in the bottom of a crockpot. Add remaining ingredients except cheese; stir to combine. Cover and cook on low for 6 hours or done. Serve over angel hair pasta. Top with Parmesan cheese if desired.

Lentil Tacos

Lentil Tacos

1 C lentils

1 onion, diced

1 clove garlic, minced

1 Tbsp chili powder

2 tsp cumin

1 tsp oregano

2 1/2 C chicken broth

1 C salsa

Oil as needed

12 flour tortillas

Shredded lettuce

Diced Tomatoes

Shredded cheese

Rinse the lentils and drain, set aside. In a large skillet, sauté the onion and garlic

Together until tender. Add the lentils, chili powder, cumin, and oregano, stir together for a minute. Add the broth and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes or until lentils are tender. Stir in the salsa before serving.