Chicken Gyros

Chicken Gyros

1/4 C oil

3 Tbsp lemon juice

2 cloves garlic, minced

1 1/2 tsp dried mint

1 1/2 tsp oregano

2 lbs. boneless, skinless chicken pieces, cut in bite size pieces

6 pita breads

1 (6 oz) Greek style plain yogurt

1 small cucumber, peeled, diced very, very small

Dill weed to taste

Combine oil, lemon juice, garlic, mint, and oregano in a bowl to make the marinade. Add the chicken and stir to make sure chicken is coated. Refrigerate for several hours or overnight. Combine yogurt, cucumber and dill to make the sauce. Refrigerate for several hours. Cook the chicken in a skillet over medium heat. Fill a pita pocket with chicken and top with the

cucumber-yogurt sauce.

Garden Frittata

Garden Frittata

3 Tbsp. butter

1 small onion, chopped

2 bell peppers, chopped

6 eggs

1/4 C milk

Italian seasoning to taste

1 C shredded Monterey Jack cheese

Melt the butter in an oven proof skillet. Sauté the onions and peppers until tender. Beat the eggs, milk, and Italian seasoning together. Pour over the onion/pepper mixture in the skillet. Let cook over medium heat, without stirring until the middle is set, about 7-9 minutes. Place in the oven, under the broiler until browned.

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.