Herbed Pork Chops

2 Tbsp flour

¼ tsp ground sage

¼ tsp ground thyme

4 boneless pork chops ¾ inch thick, about 1 lb

2 Tbsp margarine

1 can cream of chicken soup

½-1 cup water

rice

Toss spices, flour and chops in gallon zipper bag. In a large skillet, melt margarine over medium low/medium heat (4 on my dial) for about 10 minutes on each side, or until browned. Push chops to one side of pan. Stir in water and soup, loosening browned bits. Reduce heat to low. Cover and cook until chops are fork tender. Serve with rice, spoon sauce over.

(ripped off from campbell's)

Hawaiian Haystacks

Chicken Gravy:

4-6 chicken breasts

1 pkg zesty Italian dressing

1 pkg cream cheese

2 cans cream of chicken

rice or noodles

Cook in slow cooker until chicken is done. Shred chicken and serve over rice with desired toppings.

Toppings:

celery

green peppers

green onion

tomatoes

crunchy chow mien noodles

sliced almonds

coconut

pineapple

olives

cheese

maraschino cherries

(ripped off from krystal)

Fried Chicken

1 cup flour

1 tsp salt

½ tsp red pepper

½ tsp paprika

Chicken wings

Coat chicken. Let sit for one hour on a cookie sheet. Coat again and fry at 350 for 11 minutes.

(ripped off from steve)

Flank Steak

1 strip steak

3 Tbsp olive oil

2 Tbsp sea salt

2 Tbsp brown sugar

2 Tbsp paprika

2 tsp chili powder

1 lime zest

Coat on meat. Cook under broiler for 6 minutes on each side or on grill for 3 minutes each side. Allow meat to rest under a tent of tin foil for five minutes before serving.

(ripped off from lori)

Chicken Enchiladas

1 can cream of chicken

1 small can diced chilies

1 pint sour cream

1 bag flour tortilla shells

2 cups shredded cheese

½ cup chopped onion

1 ½ cup cooked chicken

Mix all ingredients together and fold into tortillas (holding out a small amount of sauce). Bake at 350 for 25 minutes. Add sauce to top for last 5 minutes.

(ripped off from lori)