Poppyseed Chicken

1 cup sour cream

1 cup cream of chicken

1 tbsp poppy seeds

3-4 diced (cooked) chicken breasts

1/2 cup butter (melted)

1 tbsp lemon juice

Combine in 13 in by 9 in pan.

Sprinkle 1 1/2 crumbled ritz crackers over the top.

Cook at 350 degrees for 30 minutes.

Tangy Pork Chops

4 pork chope

1/2 tsp salt

1/8 tsp pepper

1 medium onion chpped

2 celery ribs (diced)

1 can stewed tomatoes

1/2 cup ketchup

2 tbsp cider vinegar

2 tbsp brown sugar

2 tbsp warchestershire sauce

1 tbsp lemon juice

1 beef bouillon cube

2 tbsp cornstarch

2 tbsp water

Combine pork chops, salt, pepper onion, celery stewed tomatoes, ketchup, cider vinegar, brown sugar, warchestershire sauce, lemon juice, beef bouillon in crock pot. Cook for 4-6 hours (until pork is tender). Combine cornstarch and water, add when pork is completed cooking to thicken sauce. Serve over rice.

chicken parmesan

4 chicken breasts (I like to butterfly them or pound them with a meat mallet so they are thinner.)

1/2 stick butter (melted)

1 c. Parmesan cheese

1 c. Italian breadcrumbs

1/2 t. garlic powder

Jar of Spaghetti sauce

mozzarella cheese

Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.

Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. *It really doesn't matter how much Parmesan cheese and bread crumbs you have. Just make sure it's equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Cover the middle of the chicken with spaghetti sauce. Bake for 35-40 minutes. Sprinkle mozzarella cheese on top for the last 5 minutes of baking. Serve over spaghetti with extra spaghetti sauce.

Island Style Chicken

(I like a lot of sauce on mine! I serve it with rice as shown above.)

2 lbs boneless skinless chicken breast

1 (8 oz) can pineapple chunks

2 tbsp shortening

1 can chicken broth

1/4 cup vinegar

2 tbsp brown sugar

2 tsp soy sauce

1 clove garlic minced

3 tbsp corn starch

1/4 cup water

1. in skillet brown chicken in shortening (I like the chicken breasts cut in half)

2. drain off the fat

3. drain pineapple chunks and reserve syrup and set aside

4. Add pineapple juice, chicken broth, vinegar, brown sugar, soy sauce, and minced garlic to skillet. Cover and cook for 40 minutes on low.

5. Thicken with cornstarch mixed in water. Add pineapple chunks. Simmer for an additional 5 minutes.