Mushroom Pork Chops and Rice

Featured Recipe...

I have a recipe that is inexpensive and can feed a lot of people easily. My mom made it for us for years (5 kids, plus her and my dad) and it's easy to increase or decrease the amount of people it feeds!

Mushroom Pork Chops and Rice

4 boneless, skinless pork chops
1 can cream of mushroom soup
4 servings minute rice

Pre-heat oven to 350 degrees.
Cook minute rice according to package directions.
Brown pork chops, reserving the juice.
Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.
place pork chops over top of rice in a single layer
Spread mushroom soup over top.
Bake in oven, covered, for 30 minutes.
Remove lid, bake for 10 more minutes.

Makes 2-4 servings, as made above. Increase portions as needed.

Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or french beans, making a full meal.

Submitted by Jennifer Spalton

----------------------------------

The soup in this recipe will keep the pork chops moist, and I love your additions Jennifer, especially the mushrooms! - Michelle

Veggie Pasta and Minestrone Soup

Featured Recipe...

Pasta La Vista

I learned the original recipe for this from a vegetarian cookbook I had in my vegetarian days; I've since edited it a lot, to suit my needs. The great thing about this recipe is that you can change out almost every ingredient for something you already have on hand, and it's super easy because you only need one pan.

You'll need:

1 large can diced tomatoes (I like the kind with green chilies)
1 bag of frozen mixed vegetables (just about anything works great -- I use whatever mix is on sale that week)
1 bag of pasta (macaroni and penne or ziti type noodles work best)
Approximately 1 cup shredded cheese
A dash of hot sauce

Directions:

In a tall-sided skillet, mix the tomatoes, vegetables, and pasta with just enough water to cover the pasta. While the pasta and veggies are cooking, add spices -- oregano, salt, pepper, garlic or garlic powder, whatever you have handy. Once the pasta's almost done, lower the heat to a simmer and stir in a dash of hot sauce or your favorite salsa, then sprinkle enough grated cheese over the top to cover it. Turn off the heat, let the cheese melt down on it, and you're done!


-----------------------------

Minestrone Soup

Another recipe I picked up during my vegetarian years, this one's really easy and can feed an ARMY. Whenever I make it I always end up with enough leftovers for 2-3 days of work lunch, and it's 100x better reheated anyway.

You will need:

1 large can whole stewed tomatoes
1 can tomato sauce
1-2 vegetable or chicken bouillon cubes
1/2 bag of pasta (macaroni or small shells are the best)
1 bag of frozen vegetables (whatever's on sale -- I like the frozen "stew" vegetables with the whole baby onions)
1 can of beans or chickpeas
Spices

Directions:

In a big soup pot, make the bouillon according to the package instructions (generally 1 cube to 1 cup water). Add the tomato sauce and tomatoes, cooking on medium heat until it begins to boil; mash up the whole tomatoes, then pour in the vegetables. Season to taste with oregano, rosemary, salt, pepper, and 1-2 whole bay leaves. Once vegetables start to cook, add the pasta and beans. Cook until the pasta's done.

Note: You may end up having to adjust the liquid, adding some water or more bouillon in order to get it "soupy" enough for your taste.


Submitted by Tiana Bodine

--------------------------

Tiana, these recipes both sound delicious, thanks for sharing them with us! :o) - Michelle

Rich 'n Creamy Baked Oatmeal

Featured Recipe...

This is a great recipe. My sister-in-law shared it with me several years ago. It's very inexpensive to make and you can usually get 4-6 servings out if it!

Rich 'n Creamy Baked Oatmeal

Ingredients

1-1/2 cups 2% low-fat milk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon vanilla
2-1/2 cups QUAKER® OATS (quick or old fashioned), uncooked
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt (optional)

Directions

Heat oven to 350 degrees. Lightly spray 1½-quart casserole with no-stick cooking spray. In medium bowl, combine milk, eggs, oil and vanilla; mix well. Set aside. In large bowl, combine oats, sugar, baking powder, cinnamon and salt; mix well. Add liquid ingredients; mix until well blended. Let stand about 15 minutes. Pour into prepared casserole. Bake, uncovered, 35 to 45 minutes or until center is dry and firm to the touch. Cool slightly before serving. I like to serve warm with milk over it.

Submitted by Anita

-----------------------------------

Anita, this would be delicious with some raisins added in too, if you like raisins! :o)