Pork Chops with Gravy

**This is such and easy dinner. It does take some time to simmer the pork chops, but if you wanted, you could probably cook the pork chops and brown them, pour in the soup, Stir well to get the bits off the bottom of the pan, and then transfer to a crock pot. This is the way my mom would cook pork chops every once in a while and the ingredients are so easy, and it has a nice flavor.**

Pork Chops with Gravy

6 pork chops ( I like to use the thicker boneless ones, or boneless pork shoulder ribs)
1 Large 26oz can of Cream of Mushroom soup (I use the 98% fat free ones)
Lawrys seasoning salt

Place pork chops in a large skillet over high heat. Sprinkle each side with Lawrys seasoning salt. Cook in pan until the the pork chops start turning brown and bits form on bottom of pan. (See picture above) Then pour entire contents of Cream on Chicken soup over pork chops. Reduce heat to a simmer. Cover, and let simmer for about an hour until the pork chops are nice and tender.

Serve with mashed potatoes . YUM!

Chicken Pot Pie

**My husbands sister is staying with us right now, and this is one of her family favorites. I enjoyed the soup and vegetable filling in comparison to other pot pie recipes I have tried. If I were to make this for my family again, and follow the recipe, I would probably do a little more topping mixture. BUT, I like my chicken pot pies in an actual shell, so I would most likely not do the Bisquick and instead, make this with a nice flaky pie crust on the bottom and the top.**

Chicken Pot Pie
4 Boneless skinless chicken breasts
1 small onion - chopped
2 cans Veg-all - DRAINED
1 can cream of celery soup
1 can cream of mushroom soup
1 can chicken broth

Topping:
2 cups bisquick baking mix
1 cup milk
1/4 cup butter - softened

Put chicken in a saucepan with water and boil until cooked. Remove from water and cut in cubes or shred. Lay in the bottom of a 9x13 casserole pan.

In a skillet, saute onion in EVOO, until lightly browned, then pour drained cans of Veg-all into skillet and stir until onion is evenly distributed. Pour over chicken.

In a seperate bowl, add the 2 soup cans and chicken broth together, stir well and pour over chicken and vegetables in 9x13.

Topping:
In a seperate bowl add the Bisquick and butter. Slowly add the milk until it is a texture where you can pour it over the top of the soup mixture.

Bake 350 degrees for about 40 minutes. Let sit for about 15 minutes before serving.

Teryaki Chicken Bowl

**This is a much better picture than the prior one. So off with the other. This time I didn't have peppers or carrots, but it still tasted yummy.**

Teryaki Chicken Bowl
3 boneless skinless chicken breast (or whatever chicken you like)
1 bottle Soy Vay "Island Teryaki" sauce (I bought the smaller bottle that was like 12-14oz) Do not use the Soy Vay Very Very Teryaki for this. It is way too salty. The Island Teryaki has pineapple so it sweetens it up and tones down the salty flavor. The Soy Vay Very Very Teryaki is great for a marinade if you are going to BBQ though.
YOSHIDA'S is another very good teryaki sauce.

Vegetables - We like brocoli, zuchini, cauliflower, carrots and red peppers.

Cooked rice
Serves 6

In a large saucepan, add the chicken breasts (it is OK if they are still frozen) and the teryaki sauce. Heat until it just starts to boil, and then reduce the heat to a simmer until the chicken is cooked. Remove the chicken, shred it up or cut it into dices. Return the chicken back to saucepan. Stir.


Cut up all the vegetables you are going to use and steam them. I use the pampered chef vegetable steamer that you put in the microwave. It makes life so easy. You could always add the vegetables to the teryaki mixture and simmer with the chicken until they are cooked, but then they lose their coloring.


In a seperate saucepan or rice cooker, cook rice according to directions on package.

On a plate lay out a mound of rice, and top with vegetables and then teryaki mixture. YUM!