•    6 (1/2 in thick) boneless pork loin chops
•    1/2 tsp salt
•    1/2 tsp pepper (I just shake these on to taste)
•    1/4 cu milk
•    2 Tbsp Dijon mustard
•    1 cu italian-seasoned breadcrumbs
•    1/4 cu butter or margarine, divided
•    1 1/2 tsp jarred minced garlic
•    3/4 cu whipping cream
•    1/3 cu white wine or chicken broth
•    1/2 cu grated parmesan cheese
Sprinkle the pork chops evenly with salt and pepper.  Stir together milk & mustard.  Dip pork chops in the milk mixture; dredge in breadcrumbs.  Place chops on a rack in a broiler pan.  Bake pork chops at 375 for 30 min or until done.  About 10 minutes before the pork chops are done, melt 1 Tbsp butter in a saucepan over med-hi heat; add garlic and saute 2-3 minutes.  Stir in cream, wine, and cheese; reduce heat and simmer 3 to 4 minutes (do not boil).  Whisk in remaining 3 Tbsp butter until melted.  Serve with the chops.

1 – shoulder or chuck roast (size or type doesn’t matter)
1 pkg Onion Soup Mix
1-2 garlic cloves
1-2 cups water
Potatoes peeled and quartered (optional)
Carrots sliced (optional)
Onion quartered (optional)
1 pkg  brown gravy mix
Slice up the garlic cloves into slivers.  Poke holes sporadically throughout the roast.  Push the garlic cloves into the holes.  Place the roast in the crock pot.  Sprinkle dry onion soup mix over roast and the pour water over roast until it is half way up the roast.  Add any vegetables desired.  (I prefer mashed potato so I don’t cook veggies in crock pot)  Cook roast for 8 hours on low or 6 hours on high.   Take roast out of crock pot and let it cool some before slicing.  If you want an onion flavored gravy, then use the liquid in crock pot to make gravy as directed on mix.  If not make gravy according to directions on package.  If you want to make your own gravy with out a mix.  Take a half a cup of water – to a cup of water and mix it with flour until it makes a thick pancake like batter consistency.  Add that to the juices in the crock pot.  Let heat for 30 minutes until thickened.

•    1 pound ground beef or ground turkey
•    1 can beef gravy
•    1 package mashed potatoes mix (or make your own from scratch)
•    1 package (2 cups) shredded cheddar cheese
•    salt, pepper, onion powder, garlic powder
Preheat oven to 350 F.
Brown meat, drain, and place in the bottom of a 3 quart baking dish.
Mix in the can of beef gravy (add a little water if it seems too thick) with the meat.
Season the meat mixture with salt, pepper, etc.
Prepare the mashed potatoes.
Top meat mixture with mashed potatoes.
Finally, sprinkle shredded cheese over the top (to taste – may not have to use all of the package).
Bake at 350 F for about 30 minutes.  If you like it crunchy on top, bake for 28 minutes, and put under a broiler for the last 2 minutes.

•    1.3 pounds tilapia fillets, rinsed and patted dry
•    3 cups rice, white, cooked
•    2½ teaspoons oil, vegetable, divided
•    1 cup carrots, chopped
•    1 onion, chopped
•    4 ounces mushrooms, white button, sliced
•    2 teaspoons ginger, minced
•    3 cloves garlic, minced
•    4 tablespoons soy sauce
•    4 teaspoons oil, sesame
•    Cilantro, chopped
Pre-heat the oven to 450 degrees.
Put a teaspoon of vegetable oil in a nine by thirteen inch baking dish and put in the oven. Put in the onions, mushrooms, and carrots in succession.
Prepare the soy-ginger sauce by combining 2.5 teaspoons of the vegetable oil with the ginger, the garlic, the soy sauce and the sesame oil. Abut 10 minutes after you add the carrots to the dish, lay the rinsed and dried tilapia on top of the vegetables and pour the sauce on top.
Cover the baking dish with some aluminum foil and bake for about 15 minutes until the fish is cooked through.
Serve the tilapia over rice and sprinkle with the cilantro.

•    1 pound hamburger meat (ground turkey might be used)
•    1 package macaroni and cheese
•    1 can condensed tomato soup (undiluted)
Pre-heat oven to 350 F.
Brown hamburger meat, drain, and place in the bottom of a 3 quart baking dish.
Prepare macaroni and cheese.  Place on top of the meat in the baking dish.
Spoon tomato soup over the macaroni and cheese in the baking dish.
Bake at 350 F. for approximately 20 minutes.

4 oz cream cheese, softened
¾ cup milk
2 tablespoons All-purpose flour
¼ t. salt
12 eggs
2 pkg (5 oz each) deli ham slices
2 tablespoons Dijon mustard
8 oz (2 cups) cheddar cheese, shredded
¼ cup green onions with tops, thinly sliced
Preheat oven to 375°. In 1-qt batter bowl, combine cream cheese and milk; whisk until smooth. Add flour and salt; whisk to combine. In 2-qt batter bowl, gently whisk eggs until blended. Add cream cheese mixture; mix well. Cut an 18-in long piece of parchment paper. Press into bottom and up sides of Stoneware Bar Pan to prevent egg mixture from running under parchment paper; pinch corners. Pour egg mixture into bottom pan. Bake 30 – 33 minutes or until egg is puffy and golden. Meanwhile, finely chop ham using Food Chopper. Remove omelet from oven; immediately spread with Dijon mustard. Sprinkle with half of the cheese; top with ham and green onions. Sprinkle with remaining cheese. Roll up jelly-roll fashion. Let stand 5 minutes to allow cheese to melt. You can make it with bacon and sausage instead of the ham.

2 cups cooked long grain rice
2 cups cooked ham, diced
1 cup sliced green onion
2 cups broccoli flowerets (frozen or fresh)
1 can cream of tomato soup (or cream of chicken or cream of mushroom) mixed with equal parts of half-and-half
1 cup shredded sharp cheddar cheese
Salt and pepper to taste

1.  Butter a large casserole or deep dish pie pan.
2.  Cook broccoli and green onion in a little water with a dash of salt for 5 to 6 minutes.  Drain well.
3.  In a bowl, combine tomato soup and half-and-half.
4.  In casserole layer rice, broccoli/green onions and ham.
5.  Pour soup mixture over, top with grated cheddar cheese.
6.  Bake at 375 degrees F. for about 35 minutes or until casserole is steaming hot, cheese has melted and casserole has light brown color.
7.  Serve hot from the oven.