Bruschetta Chicken Bake

Bruschetta Chicken Bake

1 lb. boneless, skinless chicken, cut into bite sized pieces

2 cloves garlic, minced

1 onion, chopped

1 tsp basil

½ tsp oregano

Pepper to taste

Oil as needed

1 C mozzarella cheese, shredded

1 (28 oz) can diced tomatoes, do not drain

1 (6 oz) package stuffing mix

Heat oven to 400 degrees. In a skillet sauté chicken with garlic, onion, basil, oregano and pepper in a small amount of oil until browned and almost cooked through. Place chicken in a casserole dish and cover with the cheese. Mix tomatoes including juice with stuffing mix and pour mixture over chicken. Bake for 30 minutes.  

BBQ Pork Spareribs

BBQ Pork Spareribs

2 ½-3 lbs pork spareribs

2 bottles bbq sauce, any flavor

1 onion, quartered

Pepper to taste

Water as needed

Place spareribs in a large pot with bbq sauce, onion and pepper to taste. Add water to cover. Bring to a boil, then turn heat down to low and simmer for 40 minutes. Grill ribs, basting with sauce left in the pot, until browned.

Artichoke Chicken

Artichoke Chicken

1 (14 oz) can artichoke hearts, not marinated, drained and chopped

1 C parmesan cheese, grated

1 C mayonnaise

Garlic powder to taste

6 boneless, skinless chicken pieces

In a bowl mix artichokes, cheese, mayonnaise, and garlic powder. Place chicken in a 9 x 13 inch baking dish. Spread artichoke mixture over the top of the chicken. Bake at 375 degrees for 35 minutes or until chicken is cooked through.

Teriyaki Pork Roast

Teriyaki Pork Roast

1 (3 lb) boneless pork roast, cut in half

1 C brown sugar

1/3 C apple juice

1/3 C soy sauce

Salt and pepper to taste

Place pork roast inside a crockpot and rub with brown sugar. Combine apple juice and soy sauce and then pour over roast. Season to taste with salt and pepper. Cover and cook on low for 6-8 hours or until cooked through.  

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