What I like about this recipe is the fact that it is made with every day ingredients that you most likely have on hand. To save time, I will make step 1 the day before and then refrigerate it in a container. The next day, I will reheat the step 1 ingredients in the microwave for 1-2 minutes and then proceed with step 2. I do this so that I am not spending an hour in my kitchen on a busy work or school night.

Chicken Mozzarella Recipe

Step 1 Ingredients:

2 1/2 lbs. of boneless, skinless, chicken breasts
2 eggs, well beaten
1/2 cup seasoned dry bread crumbs
1/4 cup butter or margarine
1 can (8 ounces) tomato sauce or spaghetti sauce
3/4 teaspoon dried basil leaves

Cut chicken breasts in half and remove skin. In a small bowl, beat eggs. Dip meat into eggs and then dip into dried bread crumbs. Heat butter in a large 12″ round frying pan until melted. Place breasts in the frying pan over medium heat and simmer until it has browned on all sides. Stir in the tomato sauce and basil; reduce heat. Cover and cook over low heat until done, about 30-40 minutes.

Step 2 Ingredients:

1/2 cup Mozzarella cheese, shredded
1/4 teaspoon paprika

In a small bowl, combine the Mozzarella cheese with the paprika until blended.

Arrange chicken pieces in an un-greased 9″ square baking dish along with the rest of the ingredients from step 1. Sprinkle the cheese mixture on top. Preheat oven to 375 degrees and bake in your oven for 15 to 20 minutes or until cheese has melted and is bubbly around the edges.

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

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.

What is Rouladen you might ask? It is a thinly sliced beef steak that is wrapped around onions, bacon, mustard and pickles and then tied shut to form a roll. Traditionally it is served with potatoes, dumplings or cabbage.

Here is the recipe that she shared with me.

Ingredients:

1 lb. beef round steak, cut 1/4″ thick in 4 rectangular slices
2 slices bacon, halved
1 sweet pickle, cut in 4 length-wise strips
2 teaspoons prepared mustard
1 small onion, cut into quarters
2 tablespoons all-purpose flour
2 tablespoons vegetable shortening
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup catsup
1/2 cup hot tap water
1 beef bouillon cube
1/2 teaspoon Worcestershire sauce

Directions:

Spread 4 pieces of beef steak with mustard to within 1/2 inch of steak edge. Top each steak with a bacon slice, pickle strip and a piece of onion. Roll up the beef like a jelly roll and tuck in the edges. Tie the roll with cotton string or fasten with a small skewer.

In a small bowl, combine the flour, salt and pepper. Coat the meat with the flour mixture. In a large frying pan, melt your vegetable shortening. Place meat into the pan and brown on all sides.

Dissolve the bouillon cube in hot tap water, add the catsup and Worcestershire sauce. Pour this sauce over the browned meat. Cover the pan and simmer over low heat for 45-60 minutes.

Remove the meat from the sauce and remove the string or skewer. Serve the Rouladen on a dinner plate with a spoonful of sauce.

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

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