Advertisements

Monthly Archives: August 2019

Sweet and fruity pork chops

This sweet and tangy sauce complements the tender pork beautifully. Serve with rice and a green vegetable or a fruit salad for an excellent meal.

Orange and Apricot Pork Chops

Ingredients

4-10 bone-in pork chops

1 tsp. Seasoned salt

1/4 tsp. White pepper

1 tsp paprika

1/2 C. Butter

2 onions, chopped

1 C. Orange marmalade

1 C. Apricot preserves

1 C. golden raisins

1/2 C. Honey

1/2 C. Mustard

1 tsp. Orange peel

Directions

1. Sprinkle pork chops with seasoned salt, pepper, and paprika. In a large skillet over medium heat melt the butter. Add the pork chops; brown on both sides about four-five minutes total.

2. Remove pork chops to a 6-to-7-quart slow cooker. Add onions to drippings remaining in pan; cook and stir for four minutes to loosen up the pan drippings, until onions are crisp-tender. Add to your slow cooker.

3. In a medium bowl, combine all remaining ingredients and stir well. Add to the slow cooker. Cover and cook on low for seven-nine hours or until pork registers 155°F and is tender.

Source Church Potluck Best loved slow cooker and casserole recipes

Advertisements

Savory Chicken Asparagus Supreme

Chicken Asparagus Supreme

Ingredients

2 (8-ounce) packages asparagus

5 C. Cooked cut up chicken

2 (10.75) cans cream of chicken soup

1 C. Duke’s Mayonnaise

1 tsp. Lemon juice

8 oz. shredded cheddar cheese

1 C. corn flake crumbs

4 Tbsp. Butter

Directions

Preheat oven to 350°

1. Cover bottom of a greased ”9 x 13” casserole dish with asparagus spears then cover asparagus with cut-up cchicken. Combine the soup with the mayonnaise and lemon juice. Pour mixture over the chicken and sprinkle with grated cheese.

2. Top with corn flake crumbs and place butter on top. Bake in the preheated oven for thirty minutes or until golden and bubbly.

Church Potluck Best loved slow cooker and casserole recipes

Zucchini Boats

Stuffed Zucchini

Ingredients

8 Zucchinis, rinsed, not peeled

3 Tbsp. Olive oil

1 C. finely chopped onion

1/2 tsp chopped garlic

1 lb ground turkey

2 eggs slightly beaten

1 C. Panko Italian bread crumbs

1 C. Parmesan cheese

1 teaspoon oregano

1 teaspoon salt

1/2 tsp. pepper

3 C. tomato sauce

Directions

Lightly grease a 9X13 baking dish with cooking spray. Set aside. Preheat oven to 350°

1. Cut zucchini and in half lengthwise and spoon out most of the pulp, leaving boat like shells. Set aside. Chop pulp coarsely.

2. Heat three tablespoons of olive oil, add onions, and cook until soft and lightly colored. Add pulp and garlic and cook five minutes longer. Transfer the pulp mixture to a large bowl and set aside. Brown meat in skillet, stirring constantly. When done, drain well and add the meat to pulp mixture. Stir well.

3. Then add the eggs, bread crumbs, 1/2 cup of cheese, oregano, salt, and pepper into the zucchini mixture.

4. Pour tomato sauce into the previously prepared baking dish. Arrange zucchini on sauce Sprinkle with remaining cheese and cover with foil. Bake in the preheated oven for twenty-thirty minutes; remove foil and bake for ten minutes longer.

Source Church Potluck Best-loved slow cooker and casserole recipes