Creamy Ranch Pork Chops and Rice

Ingredients

       1 tbsp. vegetable oil

Crisco Vegetable Oil $2.99
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thru 2011-12-10

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Wesson Vegetable Oil $2.99
Vegetable Oil Regular
48 oz
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Fred Meyer

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LouAna COUPON: 50¢ off when you buy ONE LouAna® Product
50¢ off when you buy ONE LouAna® Product
thru 2011-12-25

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       4 boneless pork chops , 3/4-inch thick (about 1 pound)

Store Brand Pork Buy 1 Get 1 Free
Sirloin Chops
Buy 1 Get 1 Free, based on regular in-store prices, Pork Loin Sirloin Chops, boneless Save up to $4.49 on 2 lbs, Loyalty Card Required
thru 2011-12-06

Albertson's

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Store Brand Pork $2.99
Sirloin Chops
Loyalty Card Required, Boneless
thru 2011-12-06

Smith's Food & Drug

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       1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

       3/4 cup milk

Store Brand Milk $2.39
1% fat
Loyalty Card Required, Selected Varieties Only, Mountain Dairy
thru 2011-12-06

Smith's Food & Drug

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       1 pkg. (1 ounce) ranch salad dressing mix

       Paprika

       Ranch-Style Rice

Directions

1

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2

Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

3

Serve with the Ranch-Style Rice.

4

Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cups uncooked regular long-grain white rice and cook according to the package directions.

5

Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

Crock Pot Cream Cheese Chicken Family Favorite

Family Favorite

Crock Pot Cream Cheese Chicken

4 boneless skinless chicken breasts
2 tablespoons butter, melted
1 (10 3/4 ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1/2 cup chicken broth
1 (1 ounce) package hidden valley ranch dressing mix
1/4 teaspoon minced garlic
1 dash paprika
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley flakes

Directions:

1
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2
Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
3
Drizzle chicken breasts with 1 tablespoons melted butter.
4
Cover and cook on Low for 4 hours.
5
Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
6
Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
7
Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
8
Serve over buttered egg noddles

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Cheeseburger Noodle Casserole

	Cheeseburger Noodle Casserole Can you say, cheesy? Inn Maid Extra Wide Egg Noodles combine with ground beef, Italian sausage and a super cheesy sauce to make this casserole ooey-gooey good. Prep Time: 15 minutes Cook Time: 15 minutes Serves 6-8
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Marzetti Ingredients
1 pkg. (16 oz.) Inn Maid® Extra Wide Egg Noodles
Other Ingredients
1/2 lb. ground beef
1/2 lb. sweet Italian sausage
2 tbsp. oil
1 medium onion, diced
salt and pepper to taste
2 tbsp. garlic, minced
1/2 cup cream style cottage cheese
1 can (11 oz.) nacho cheese soup
2 cups cream
1 cup fresh Roma tomatoes, diced
2 cups Cheddar cheese, shredded

Preparation:

Preheat oven to 350° F. Cook noodles according to package directions. In large skillet, saute ground beef, sausage, onions and garlic in oil until meat is cooked. Add salt and pepper to taste. Add soup, cottage cheese and cream to skillet. Bring to a boil. Stir in tomatoes and 1 1/2 cups of Cheddar cheese. Mix in cooked noodles. Spread mixture into greased 13x9-inch casserole dish. Top with remaining 1/2 cup cheddar cheese. Bake 15 minutes.

Cheeseburger and Meatloaf and Sauce By Paula Deen

Ingredients

• 1 pound ground beef
• 1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 cup grated Cheddar
• 2 tablespoons Worcestershire sauce
• 1/2 cup sour cream
• 1 cup crushed crackers (recommended: Ritz)
• 1 teaspoon seasoned salt (recommended: Lawry's)
• 2 slices white bread
• Sauce, recipe follows

Directions

Preheat oven to 350 degrees F.

Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.

Sauce:

• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1 cup milk
• 1 1/2 cups grated Cheddar
• Chopped onions, optional
• 1 bunch fresh parsley leaves, chopped, optional

Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table