All of these recipes take less than 60 minutes from preparation to serving time. You can make the recipe the day before and refrigerate it for the following day. Just reheat in your microwave for 4 to 5 minutes and dinner is on the table in a flash.

Spicy Pork Chops

6 pork chops
1 can condensed Italian style tomato soup
1 tablespoon tap water
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon hot pepper sauce

Preheat oven to 400 degrees. In a large baking dish, arrange pork chops. Bake in preheated oven for 20 minutes. While chops are baking, combine the following ingredients in a small bowl: tomato soup, water, vinegar, Worcestershire sauce, brown sugar and pepper sauce. Spoon soup mixture over chops. Bake for an additional 20 to 30 minutes or until done.

Mushroom Pork Chops

1 tablespoon vegetable oil
6 pork chops
1 can condensed cream of mushroom soup
1/4 cup water
salt and pepper to taste
small amount of vegetable oil

In a large frying pan over medium heat, in hot vegetable oil, cook half of the pork chops for 10 minutes or until browned on both sides. Remove them from the heat and set aside. Repeat with remaining chops. In the same frying pan, combine mushroom soup and water. Heat to a boiling and return chops to the frying pan. Cover pan and reduce heat to low, simmer for an additional 15 to 20 minutes or until the meat is done.

Stroganoff Pork Chops

1/3 cup all-purpose flour
1/2 teaspoon seasoned salt
6 pork chops
1/2 teaspoon paprika
1 envelope brown gravy mix
1 small onion, sliced
4 oz. can mushrooms, drained
1/2 cup sour cream

In a small bowl, combine the flour, seasoned salt, and paprika. Use this mixture to coat your meat. Brown chops in a lightly greased skillet and drain. Combine gravy mix and water as called for on the package of gravy. Pour over pork chops and stir in the sliced onions. Cover the pan and simmer for 30 minutes. Uncover and simmer for 15 more minutes. Remove pork chops to serving platter. Add mushrooms and sour cream to the gravy mixture and heat over low heat for 3 minutes. Once mixture is heated, pour over the pork chops.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

I do not recommend freezing any left-overs, however, it will keep for up to 3 days in your refrigerator.

The following recipe will yield 6 servings.

Baked Spaghetti Dinner Recipe

1 cup onion, finely chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 ounces) can tomatoes with liquid, chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 teaspoons dried oregano
1 teaspoon dried basil
1 lb. lean ground beef, browned and drained
12 ounces spaghetti noodles, cooked and drained
2 cups Cheddar cheese, shredded
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/4 cup tap water
1/4 cup Parmesan cheese, grated

In a large frying pan, saute the onion and green pepper in butter until fork tender. Stir in the chopped tomatoes, mushrooms, oregano and basil. Simmer for 2-3 minutes and then stir in the cooked ground beef. Continue to simmer over medium heat, uncovered for approximately 8-10 minutes.

Place half of the cooked spaghetti noodles in a lightly greased 9 x 13″ baking dish. Pour half of the vegetable mixture on top of the pasta and then sprinkle with one cup of Cheddar cheese. Repeat the layers. Pour the soup into a small bowl and mix in 1/4 cup of warm tap water until they are combined. Pour the soup mixture over the casserole. Sprinkle the top with grated Parmesan cheese.

Bake in a preheated 350 degree oven for 30 minutes or until it’s heated through.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com