This is a good recipe that is quick and easy to put together and stick in the oven. It makes a great, easy weeknight meal.
Tangy Pork Chop Bake
1 box Stove Top stuffing mix for Pork
4 tbsp butter
1 can whole berry cranberry sauce
3/4 cup barbecue sauce
2 tbsp brown sugar
4 bone-in pork chops
In a large skillet, brown pork chops over medium heat (about 5 minutes per side). Meanwhile, prepare stuffing mix according to package directions. Place browned pork chops in 9x13 baking dish. Lightly mix cranberry sauce, brown sugar, and BBQ sauce into stuffing. Top pork chops with stuffing mix. Bake at 350 degrees for 30 minutes or until pork is cooked through. Serve with vegetables or a salad.
Brent has been playing soccer during the week for about 2 years now. On nights that we have soccer, we are looking for a healthy, quick meal. Our favorite is this chicken salad.
Orange Cranberry Chicken Salad
1 lb chicken tenderloins, cut into pieces or strips
lettuce (I tend to use green leaf lettuce or an Italian blend)
1 small can mandarin oranges, drained
cheddar cheese (I loved the Kraft crumbles, but now I can't find them so I use shredded)
dried cranberries
sunflower seeds (or if you prefer, sliced almonds or croutons)
olive oil
Montreal chicken seasoning (or Northwoods seasoning)
raspberry vinaigrette dressing (if you prefer sweet, use Marzetti's; if you prefer tangy, use Publix brand)
Place 1 tbsp olive oil in skillet, place chicken strips in skillet, sprinkle with seasoning. Cook chicken strips until no longer pink, about 5-10 minutes. While chicken is cooking, arrange lettuce, cheese, cranberries, oranges, and sunflower seeds. Top with chicken and dressing. Serve with bread.
