Marvelous Recipes

A super easy way to make moist and flavorful pork chops!

1/2 cup all-purpose flour
1-1/4 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless pork loin chops
2 tablespoons vegetable oil
1 (10-1/2 oz) can condensed chicken with rice soup, undiluted
1 medium onion, quartered
1-1/4 teaspoons dried parsley flakes

In a large resealable plastic bag, combine flour, mustard, salt, garlic powder and pepper. Add pork chops 2 at a time; shake to coat.

In a large skillet over medium-high heat, brown chops in oil turning to brown both sides. Transfer to a 3 quart slow cooker.

In a small bowl, combine soup, onion and parsley; stir to blend well. Pour over chops. Cover and cook on Low for 5 to 6 hours or until chops are tender. Makes 6 servings.

These rich, creamy and delicious mashed potatoes go well with any meat entrée.

9 medium red or white potatoes, peeled and cut into pieces
6 cloves garlic, peeled
3/4 cup milk
1/2 cup heavy whipping cream
1/2 cup butter or margarine
1 teaspoon salt
1/4 teaspoon pepper

Place potatoes and garlic in a 3 quart saucepan. Add enough water to cover; reduce heat to medium. Cover and cook 20 to 25 minutes or until potatoes are tender. Drain and return to saucepan.

Dry potatoes by heating over medium heat for 1 minute, shaking pan often to avoid sticking and burning. Mash potatoes and garlic in saucepan with potato masher until no lumps remain.

Heat milk, whipping cream, butter or margarine, salt and pepper in a 1 quart saucepan over medium-low heat. Stir occasionally until butter is melted; reserve and refrigerate 1/4 cup mixture.

Gradually add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy. Spoon potatoes into an 11×7-inch baking dish sprayed with cooking spray. Cover and refrigerate up to 24 hours.

Remove from refrigerator, uncover and pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot; stir before serving. Makes 8 servings.

A spicy and delicious chicken casserole that’s quick and easy to put together.

1/4 cup chopped onion
1 tablespoon canola oil
3 cups cooked chicken, cut into bite-size pieces
2 cups shredded sharp Cheddar cheese
1 (10 oz) can diced tomatoes and green chilies
1 (10 3/4 oz) can cream of mushroom soup
10-12 (9-inch) flour tortillas

1.In a medium skillet over medium-high heat, cook onion in oil until tender: about 3 minutes. Transfer to a large bowl.

2.Add chicken, 1-1/2 cups of the cheese, diced tomatoes and green chilies and soup; stir to blend well.

3. Cut each tortilla into quarters; place 1/2 of the quarters in bottom of a well-greased 13×9-inch baking dish.

4. Spoon 1/2 the chicken mixture over tortilla quarters. Repeat layers with remaining tortilla quarters and remaining chicken mixture. Sprinkle top with remaining 1/2 cup cheese.

5. Bake at 350 degrees F for 40 to 45 minutes or until hot and cheese is melted and lightly browned. Let stand 10 minutes before cutting and serving. Makes 6 servings.