Chicken & Stuffing Stuffed Shells

Chicken & Stuffing Stuffed Shells
Source: luckymommyto2boys on BBC

2 cups cooked and shredded chicken
1 box Stove Top Stuffing mix (turkey or chicken)
1/2 cup light mayonnaise
1 box large shells
2 cans condensed cream of mushroom soup
1-1/4 cup chicken broth
Italian cheese blend

1. Cook shells until al dente (I cook mine for 10 minutes). Rinse in cold water.
2. While shells are cooking, prepare stuffing according to package directions. Add in chicken and mayonnaise.
3. In a separate bowl, combine the condensed mushroom soup and chicken broth. Mix well.
4. Stuff the shells with the chicken mixture and place in two 8x8-inch pans. (You can also do one 9x13-inch pan for one larger meal instead of two.)
5. Cover with mushroom soup mixture. Top with shredded cheese.
6. Bake at 350*F about 30 minutes or until heated throughout and the cheese is melted.

To freeze: Do not bake, and cover tightly with aluminum foil. Label and freeze.

To cook: Thaw in fridge overnight. Bake at 350*F for about 30 minutes or until heated throughout. (If you're like me and forget to thaw it, you can bake it, loosely covered, at 350 degrees for about 1-1/2 hours. Uncover and bake an additional 15-20 minutes.)

Makes about 32 stuffed shells (about 16 per pan for 8x8 size).



*****

I actually made this dish ahead of time and froze both portions right away. I ended up cooking mine from frozen (I tend to forget to thaw things) and it still turned out great. I honestly expected my oldest daughter to turn up her nose at this one tonight, but she declared it a keeper - with the stipulation that I don't tell her what was in it because she might then have to tell me that it's gross. Fine by me. I didn't tell her what was in it, and it's a keeper recipe for everyone who ate it.

Taco Joe aka Taco Chili

Taco Joe aka Taco Chili
Source: GroceryBudget101.com

1 (16 oz) can kidney beans, rinsed and drained
2 cups frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can Fire Roasted tomatoes, undrained
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1 envelope taco seasoning
1/2 cup diced onion (I left this out)
1 lb. ground beef, cooked and drained
*For chili add 1 (29 oz) can diced tomatoes

Combine all ingredients and cook over low heat until flavors combine. Can also be cooked on low in a slow cooker.

Serve over brown rice, in whole wheat tortillas, with tortilla chips or corn bread.

*****

Everyone declared this recipe a keeper. I honestly expected my oldest daughter to take one bite and turn up her nose, but she did the opposite. She took one bite and declared that she loved it. She and I ate ours like a dip with tortilla chips. My husband ate his on whole wheat tortillas, and my three year old son at his with a spoon (with cornbread and tortilla chips as a side).

The only thing I might do differently next time is just to use a can of petite diced tomatoes instead of the fire roasted tomatoes. No real reason for the possible swap other than to see how it turns out.


Please excuse the almost empty looking pot. I forgot to take a picture until after we ate dinner. The picture is also deceiving because there was a lot more leftover than it looks like.

Pizza/Calzone Dough

Pizza/Calzone Dough
Source: The Kitchen

1-1/2 cups warm water
2 tsp. active dry yeast
4 cups all-purpose flour
3 tsp. salt

1. Combine the water and yeast in mixing bowl, and stir to dissolve the yeast. Let sit for 2-3 minutes. The mixture should be light brown and milky.
2. Add in salt and flour. Using a stand mixer, mix the dough for about 5 minutes. The dough should be tacky but not stick to you like gum. If it does, then add a pinch of flour at a time until it no longer sticks to you and is just tacky to the touch.
3. Place dough in a lightly oiled bowl and cover. Let dough rise for about an hour and a half. It will double in size.
4. Divide dough. You can make two pizzas with this batch.
5. Preheat oven to 400 degrees.
6. Stretch dough out to approximately a 10-inch round pizza on a pan. If dough starts to shrink back, let it rest about 5 minutes and then try again. Brush the edge of the crust with EVOO. Top with sauce, cheese and toppings. Bake for about 12-15 minutes, until the crust starts to brown and then slide off of pan and bake and additional 3 minutes to crisp up the bottom of the pizza.
7. Remove from oven and eat once cool enough to enjoy.

Makes 2 (10-inch) pizzas.

*****

This recipe was orignally supposed to be for two thin crust pizzas. I had doubled the recipe - to the above amounts - and made two regular pizzas. The crust was perfect. Not too thick, and not too thin.

This pizza crust was declared a winner. My husband and myself both enjoyed this pizza crust much more than the previous recipe we have been using. It does require more planning since you need to let the dough rise and possibly rest, but it's definitely worth it. You can refrigerate this dough for up to three days before using (after letting it rise), and you can also freeze the dough. I prefer to make the pizzas and then freeze them before baking, if I'm going to freeze something pizza related.

Here are the two pizzas that I made last night: Turkey pepperoni and a buffalo chicken pizza. Yummy!!!

Ranch-O Bacon Chicken

Ranch-O Bacon Chicken
Source: I have no clue!

6 boneless skinless chicken breasts
1 packet dry ranch dressing mix
6 tbsp. pre-cooked crumbled bacon

1. Preheat oven to 375 degrees.
2. Spray baking dish with cooking spray. Arrange chicken breasts in a single layer. Sprinkle ranch seasoning evenly over chicken.
3. Evenly cover chicken with bacon crumbles. Use the back of a spatula to gently press down and help the bacon to adhere.
4. Bake until the chicken is fully cooked, approximately 20-25 minutes.

Makes 6 servings.

To Freeze: Do not bake. Cover tightly with foil and freeze.

To Bake: Thaw overnight in the refrigerator. Bake as directed above.

*****

I honestly wasn't sure if I was going to like this or not when I was making it, but I really liked it a lot. Everyone enjoyed this dish and it will definitely be a repeat in our house. Very easy and very tasty.

Easy (Make Ahead) Garlic (Cheesy) Bread

We LOVE garlic cheesy bread. Problem is that we've been buying the premade frozen garlic cheesy bread at $3-$3.50/loaf of bread. That adds up and kills the grocery budget over time.


Easy (Make Ahead) Garlic (Cheesy) Bread
Source: Life As A Mom

1 large loaf bread, sliced lengthwise
1 stick of butter (1/2 cup), softened
2 tsp. minced garlic (jarred, or two cloves minced)
1/2 tsp. dried parsley flakes
*Shredded mozzarella cheese (if making cheesy bread)

Mix butter, garlic and parsley flakes together. Spread in a thick layer onto bread. If making cheesy bread, add a thin layer of shredded mozzarella cheese and flash freeze*. *If just making garlic bread, you don't have to flash freeze before proceeding. Place the two sides of the bread together (making it whole again) and wrap tightly with foil.

To cook from fresh or thawed out: Bake at 375* for 25 minutes (wrapped in foil still if only garlic bread. If cheesy bread, open foil and lay bread side by side on baking sheet and bake until cheese is melted and bread starts to crisp - I'm not sure how long that will take at this temperature).

To cook from frozen: Bake at 375* for 35-40 minutes (wrapped in foil), or if making cheesy bread, unwrap and place bread side by side on baking sheet and bake at 400* for 9-15 minutes until cheese is melted and bread is starting to brown/crisp on edges.

*I always make ours and then cook at 400* for about 10-15 minutes. When freshly made, it takes about 10 minutes to start becoming crisp on the edges and when frozen, it takes about 15 minutes.

Chewy or Crunchy Granola Bars

We go through a LOT of granola bars in my house. Both of my older kids absolutely love chewy granola bars and both my husband and I have a soft spot for them too. Although my husband prefers crunchy granola bars the most, but that recipe is to be tried another day.

I followed the recipe as-is (except I didn't use gluten and dairy free products, and I doubled it to the quantities below), and we LOVE it!!! If you want Oats & Honey, just skip the chocolate chips. If you don't want chocolate chips, but another flavor, mix it up. These were extremely easy to make, and well worth it. I doubt that I'll be buying any more granola bars any time in the near future.

Oh, and next time I make these, I might add in one more cup of crispy rice cereal just to make them crunch a bit more. They were perfect as-is, but I want to see how they'll turn out with a little more crisp to them.


Source: Once A Month Mom

Granola Bars
(Oats & Honey or Chocolate Chip)

1/2 cup butter (needs to be full fat)
1/2 cup honey
2/3 cup brown sugar
1 tsp vanilla
2 cups crispy rice cereal
4 cups quick cooking oats
4 tbsp. mini chocolate chips*

Combine butter, honey and brown sugar and melt together until bubbling. Cook for two more minutes. Add vanilla.

Combine crispy rice cereal and oats. Mix wet and dry ingredients together until well mixed/coated.

Spread into a greased jelly roll pan. Press down firmly. You must press this extremely well for the bars to hold together.

Sprinkle with chocolate chips and press them into the granola mixture.

For chewy bars: Cool for several hours at room temperature for several hours before cutting into bars.

For crunchy bars: Preheat oven to 350 degrees and bake for 25-30 minutes or until edges start to brown. Cut into bars immediately and then wait for bars to cool (if you wait until cooled to cut, you will have an extremely hard time).

Homemade (Quick) Pizza Dough

Source: AllRecipes.com

Homemade (Quick) Pizza Dough

3 cups all-purpose flour
2-1/4 tsp. active dry yeast (or 1 pkg)
2 Tbsp. vegetable oil (or olive)
1 tsp. salt
1/2 Tbsp. sugar
1 cup warm water (110 degrees F)

1. Preheat oven to 375 degrees.
2. Combine all dry ingredients in a large bowl. Add in warm water and oil. Mix together until a soft dough forms, adding additional flour as needed. Turn out onto a lightly floured surface and gently kneed dough for 2-3 minutes.
3. If you desire a thin crust pizza, spread dough out onto a large pizza pan immediately, prick with a fork and bake for 5 minutes. If you want a thicker crust, allow dough to rest for 5-10 minutes and then spread the dough out onto a large pizza pan. Prick dough with a fork, and bake for 5 minutes.
4. Remove dough from oven and then proceed to top with sauce and your favorite toppings. Return to oven and bake for approximately 15-17 minutes or until crust starts to brown.

Makes 1 pizza.

*This dough is very yummy and one of the best "quick" doughs I have made so far. If you're like me and you need a dough that doesn't have to rest for several hours before cooking, because you forgot about it until the last minute, then this is the dough for you. I use my KitchenAid mixer to mix up the dough and it's ready in no time at all. I also prefer to make each batch of dough separately, even when making multiple pizzas, because then my crusts turn out better (and you don't have one that's a whole lot thicker/thinner than the other one). I normally mix up one batch of dough, and then when I am kneading the dough I have a second batch mixing up. Works well for me. A batch of this dough can be turned into several mini pizzas or calzones easily.

**I have since edited this recipe to reduce the sugar to 1/2 tablespoon (from 1 tablespoon) because I found that it works just as well with the reduced sugar, and it's a less of a "sweet" dough when the sugar is reduced. It's still very yummy and absolutely perfect for a "quick" pizza dough.

Homemade Pizza/Marinara Sauce

Source: AllRecipes.com

Homemade Pizza/Marinara Sauce

3 tsp jarred minced garlic
1 (29 oz.) can tomato puree
1 (28 oz.) can crushed tomatoes
2 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes

Combine all ingredients and simmer on low to medium heat, uncovered, for about 30 minutes to allow flavors to blend. Use as a marinara sauce or pizza sauce. Store leftovers in the refrigerator for up to one week or freeze in one cup portions for later use.

French Toast Sticks

French Toast Sticks
Source: Once A Month Mom

30 slices bread (approximately 1 loaf of sandwich bread)
0.25 cups butter, melted
8 eggs
1.33 cups milk
2 teaspoons vanilla
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Slice into thirds (I used a pizza cutter). Serve or freeze.

Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.

*The original recipe called for adding 1/3 cup of sugar, but I forgot to add that in and it wasn't missed by us, but I don't like my foods really sweet either. It also said to cut the bread into thirds before dipping them in the coating, but this didn't work for me. It was much easier to do the whole slices and then cut after baking. Same taste in the end.

Turkey Meatballs (bulk cooking)

(1/4 batch of meatballs)

Turkey Meatballs
Source: Open-faced Meatball Sandwiches

1 cup egg substitute (or 4 eggs, whisked)
2 cups soft Italian bread crumbs
2 Tbsp. dry minced onion
2 garlic cloves, minced
2 teaspoon onion powder
2 teaspoon dried oregano
2 teaspoon dried basil
5 pounds lean ground turkey

Combine all ingredients and mix well. Shape into meatballs using a small cookie scoop, and place on baking sheets lined with parchment paper (or sprayed with non-stick cooking spray. (Yes, I learned this lesson the HARD way.) Bake in the oven at 400 degrees for 15-20 minutes. Allow to cool and separate into four batches of meatballs. Freeze the batches you don't plan to use in the immediate future.

Makes four batches of meatballs (using the small cookie scoop, it comes out to about 36-40 meatballs per batch). One batch equals one meal's worth of meatballs for a recipe.

*This recipe is also great for making turkey burgers, turkey meatloaf, etc.

Chicken Enchiladas

Chicken Enchiladas
Source: I was given this recipe by my sister a few years ago after having this for dinner at her house once. I have no idea where she got the recipe from, but I assume it was a friend. This is how I now make this recipe.

Flour tortillas (Fajita size)
1 medium onion, chopped
1 tbsp. vegetable oil
2 tsp. chili powder
2 tsp. garlic powder
2-3 tsp. ground cumin
2 pkgs. (8 oz. each) cream cheese
6 cups cooked and shredded chicken
1-1/2 to 2 cups salsa
3 cups shredded cheddar cheese
1/2 cup chopped black olives (I use 1/2 of a small can of diced olives)
2 large cans enchilada sauce (Use your favorite, red or green. I don't like the taste of red, so we always use green. I also use a smaller amount of sauce)

1. If your flour tortillas are not already cooked (not the most common type), heat oven to 350ºF. Wrap the tortillas into a foil packet and heat in the oven for 8-10 minutes. Turn the oven off and kept the tortillas in the oven until ready to use. (I don't ever do this step, because I buy the normal flour tortillas found with the bread.)
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion and cook stirring often, for about 5 minutes or until soft. Stir in the chili powder, garlic powder and cumin. Add the cream cheese and cook over low heat, breaking up the cheese with a wooden spoon until melted. Add the chicken and salsa. Cook over medium heat, stirring often for 2-3 minutes.
3. Remove pan from heat. Stir in 2 cups of the cheddar cheese and olives.
4. Remove the flour tortillas from the oven. Spread about 1/4 cup enchilada sauce in the bottom of two 9x13-inch baking dishes (or four 8x8 pans).
5. Spoon about 1/3 cup of the chicken mixture slightly below the center of each tortilla. Roll up from the bottom and arrange seam side down in the baking dish. Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake for 15-20 minutes at 350ºF or until hot and bubbly. Serve right away.

I make my recipe into four 8x8 pans since we aren't big on eating enchilada leftovers for days. I can fit six in each pan (five side by side, and one at the top of the pan). I bake one pan and freeze the other three. For a serving, two enchiladas per adult is plenty and one for a child. I eat mine with sour cream. Yum, yum, yum!

To freeze: Prepare as directed, but do not bake. Cover with a double foil layer and freeze. To bake from frozen, heat oven to 350 degrees and bake covered for about 60 to 90 minutes. Checking after 60 minutes to see if warmed throughout. Can be thawed in the refrigerator overnight and then baked for about 30 minutes (covered).

Beef & Black Bean Tostizzas

For the second night in a row, Semi Homemade Mom was the source of our dinner tonight.

Beef & Black Bean Tostizzas

1.5 lb ground beef
1 packet taco seasoning
15oz can black beans
1 cup salsa
2 cans Pillsbury Grands rolls (Southern Style)
Shredded monterey jack or cheddar cheese

Brown the ground beef and drain off fat. Return to pan and add taco seasoning and 2/3 cup water. Cook over medium heat until liquid is absorbed. Cool slightly. Add salsa and drained black beans, mix well.

On ungreased cookie sheets (I used parchment paper for easier clean up) press out each Grands roll to an approx. 4.5 inch circle. I fit four on each cookie sheet, and cooked them in two batches (two cookie sheets at a time).

Top each flattened roll with two heaping tablespoonfuls of the beef filling leaving 1/4 in. edge around. Top with shredded cheese. Bake at 350 for 18-20 minutes or until rolls are brown on the edges and cheese is melted.

Place on wire racks to cool completely while you assemble 2nd batch of tostizzas and bake. Once cool, wrap each individually in foil and place 4 at a time in a freezer bag.

My thoughts:
My family really liked this recipe. I loved the ease of making it, and it tasted great. My daughter, who is the "Don't mess with my tacos!" type, loved it and requested it to be added to her recipe book. The toddler didn't eat his, but he wasn't hungry at all. Even the husband, who is sick with a cold, really enjoyed it. We all ate ours differently. I topped mine with chopped tomatoes, diced jalapenos and a small amount of sour cream. The husband topped his with guacamole, and the daughter ate hers as-is.

The recipe made eight (oops, I can't count) sixteen tostizzas and three large burritos. Yum, yum, yum!

Grilled Pizza Sandwiches

I wish I could remember which blog I saw this on a couple of days ago. She had made them look absolutely yummy, that I wanted to make them right away. My eleven year old daughter absolutely loves pizza (what kid doesn't?) and I can only give in and have pizza night only so often. This is an excellent compromise and can be made for an easy lunch or dinner. Keep in mind that the recipe is just a guide to follow and to adjust it to your taste.

Grilled Pizza Sandwich
Source: Forkful of Comfort

2 slices of bread
butter
2 slices mozzarella cheese
Italian seasoning
Grated Parmesan cheese
Pepperoni
Any additional pizza toppings you love

Butter the outsides of your two slices of bread. Put one buttered side down in heated pan. Top with one slice of mozzarella cheese. Sprinkle a bit of Italian seasoning and Paremesan cheese on top. Top with pepperoni and any other pizza toppings you wish. Place second piece of mozzarella cheese on top, followed by your second piece of buttered bread - buttered side facing up. Grill like any other grilled cheese sandwich and serve with warmed pizza sauce.

YUM!!!

Oven Hot Dogs

Oven Hot Dogs
Inspiration: In the Wabe

Ingredients:
Hot dogs
Hot dog buns
Toppings (ketchup, mustard, mayo, relish, onions, etc)
Chili (I used Hormel canned chili)
Shredded cheese

Directions:
Line a 9x13-inch casserole dish with aluminum foil. (This step isn't necessary, but it does help with getting the hot dogs out later.)

Fill buns with toppings, such as ketchup, mayo, mustard, relish, whatever you like. Top with a hot dog. Line them up in your pan. You can fit 8 hot dogs in the buns, in your dish.

Top generously with chili, cheese and things like onions if you're using them. Cover with aluminum foil and bake at 350 degrees for 45 minutes.

Carefully remove from the pan and eat. If you lined the pan with aluminum foil, you may be able to lift it out of the pan and onto the counter to dish. If you didn't, be careful dishing out the first couple of hot dogs because they will be hot and it's really easy to drop one. Eat like a normal hot dog on a bun, or if too messy with a knife and fork. Either way it's very yummy!

Smores on a Stick

Smores on a Stick
Source: Whimsicle Creations There are awesome pictures on her site of the Smores on a Stick

Ingredients:
Large marshmallows
Pretzel sticks or lollipop sticks
Chocolate almond bark (or candy melt)
Graham crackers, crushed (or sprinkles, get creative)

Directions:
Place on marshmallow on a lollipop stick or pretzel stick. Repeat for all marshmallows.

Melt the almond bark or candy melt in the microwave, be careful not to burn it.

Dip each marshmallow in the almond bark to coat and then roll it gently in the graham cracker crumbs, or whatever topping you chose to use.

Place it on a cookie sheet to let the almond bark set. Once set, put them away until ready to eat.

My daughter and I made these together as a treat for the Fourth of July. We used two bags of large marshmallows, one bag of pretzel rods (we didn't use the whole bag), one package of chocolate almond bark, and 1/2 a box of cinnamon graham crackers. It took us about an hour to make them all, but we had to keep heating up more almond bark and I didn't have a ceramic bowl/cup to keep the almond bark from cooling faster when I melted bigger batches of it.

Warning: They are yummy and addictive!!!

Tender Chicken Nuggets

Tender Chicken Nuggets
Source: Taste of Home

1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a large resealable plastic bag, combine bread crumbs and cheese. In a shallow bowl, beat the egg white. Dip chicken pieces in egg white, then place in bag and shake to coat.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until no longer pink, turning once.

Yield: 4 servings.

Nutrition Facts: 3 ounces cooked chicken equals 194 calories, 3 g fat (1 g saturated fat), 68 mg cholesterol, 250 mg sodium, 10 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

I doubled the recipe. I used 2 lbs. of chicken, 1 cup Italian bread crumbs, 4 Tbsp. grated Parmesan cheese, 1 egg white.

This made a really decent amount and divided into 4 equal servings (really large servings), the nutritional information is: Amount Per Serving, Calories 344, Total Fat: 6.6g, Cholesterol 141.5mg, Sodium: 691.1mg, Total Carbs 9.6g, Fiber 0.5, Protein 59.6g.

This is VERY yummy and liked by all. My very picky chicken loving daughter rates this as a much requested favorite food item.

Open-Faced Meatball Sandwiches

Source: Taste of Home

1/4 cup egg substitute
1/2 cup soft bread crumbs
1 Tbsp. dry minced onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
4-8 slices of mozzarella cheese

In a large bowl, combine the first seven ingredients. Crumble turkey
over mixture and mix well. Using a small cookie scoop, shape into meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.

Place meatballs in a large saucepan. Add the pasta sauce; bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until meat
is no longer pink. Toast bun halves in the oven. Place slices of mozzarella on toasted buns, breaking to fit. Spoon meatballs and sauce onto bun halves.

Makes 8 servings.

Nutrition Facts: 1 sandwich equals 231 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 488 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

*The meatballs can be cooked in the crockpot after browning in the skillet. I cooked mine on low for several hours until we were ready to eat.

**I now make these meatballs (just the meatballs) in bulk (I quadruple the recipe) and freeze the remaining three portions. This is easy to do since I form my meatballs using a cookie scoop and the bake in the oven at 400 degrees for about 15-20 minutes. Once cooled, I separate the portions and bag up the ones to be frozen.

Sweet 'n' Sour Pork Chops

Sweet 'n' Sour Pork Chops
Source: Taste of Home

1 can (8 ounces) crushed pineapple, undrained
1 cup honey barbecue sauce
2 Tbsp. dry minced onion
2 tablespoons chili sauce
1 Family size pack of porkchops (approximately 2-1/2 lbs. and trimmed of any fat)

In a small bowl, combine the pineapple, barbecue sauce, onion and
chili sauce. Pour half into a 3-qt. slow cooker. Top with
pork chops and remaining sauce. Cover and cook on low for 4-1/4 to
5-1/4 hours or until meat is tender.

Makes 4 servings.

Nutrition Facts: 1 serving (1 each) equals 257 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 855 mg sodium, 41 g carbohydrate, 1 g fiber, 9 g protein.