If you like food with a Mexican flair as much as my family does, you will love these pork chops. We ate the pork chops up so fast that I forgot to take a picture, so I borrowed the one above until the next time I make them as these look similar.
4 hours cook time
6 pork chops
1 can hominy, drained
1 can red enchilada sauce
8 oz salsa – my favorite is On The Border salsa
1 can green chilis
1 can cream of chicken soup
Put everything in crockpot and cook on low for 4 hours.
I like to serve with a side Uncle Ben’s Spanish Style Ready Rice, refried beans, and tortillas, with cheese of course.
My mom makes the absolute best cornbread chicken and dressing I’ve ever eaten. It’s amazing. I have her recipe and can make it just as well. The problem is that it’s pretty much a two-day process, and it makes way too much.
This Thanksgiving, I overhauled Mom’s recipe. I was a little nervous about how it would taste, but it turned out to be excellent. The whole family thought so. It’s definitely a keeper.
Shortcut Cornbread Dressing with Chicken
2 large cans of canned chicken breast
Chicken broth – 1 cup or less
Cornbread made from 1 package of Jiffy corn muffin mix – I made it with a couple of tablespoons of powdered milk (because that’s what I had) mixed with the amount of water on the package and 1 egg
2 slices of white bread
2 boiled eggs, chopped
4 green onions
1/2 medium onion
1/4 of a whole celery
3/4 tsp rubbed or ground sage
Bake cornbread according to package instructions. When cool, crumble into a large bowl.
Boil celery, onion, and green onion until tender. When done, pour into the cornbread, including the water.
Add boiled eggs, chicken, white bread, & seasonings. I didn’t measure any of the seasonings, except the sage. I just sprinkled some in, tasted it, and adjusted it according to my taste.
Add broth one cup at a time while mixing until the texture is the way you want it. I didn’t use very much at all. Just use enough to make sure it isn’t dry.
Bake in a pan at 400 degrees uncovered until slightly brown, bubbly, and the right consistency – 20-30 minutes. – I used a 9″ x 13″ pan, and it was a bit too big. Something smaller would work better. A cake pan, maybe?
I use this handy little egg cooker, and it boils perfect eggs every time. I don’t even have to watch them because it has an alarm for when it’s done.
Here’s a pan that would work well for cooking the dressing.
The recipe can be easily doubled. If you double it then you would want to cook it in a 9″ x 13″ pan. I recently bought this nice pan and love it. I cooked dressing in it and took it to my niece’s house. The nice cover kept it from spilling in the car.
I hope you and your family enjoy this recipe as much as we did. I’ll probably make it several times a year, instead of just at Thanksgiving and Christmas.
You win some, you lose some. After my rapid success with IF/WW, I made a small mistake. I switched to Hello Fresh lower calorie meals (good move), and then I accidentally manually overrode my choices with non-lower calorie meals. I managed to pick some with very high point counts (bad move). That set me back with about a half-pound weight gain this week. It’s okay though. I’m still down five pounds in 26 days. For that, I am very proud. I’ve dropped a size in my pants. Yay me!
On the upside, this meatloaf meal was one of the lower-calorie meals. It was pretty amazing. The serving of potatoes was quite large, and that I like. I don’t count carbs. Maybe I should.
My son frequently teases me with that Will Ferrell’s Ma Meatloaf scene from the Wedding Crashers. I was going to post the video here, but I realized it has a bit of inappropriate language. It’s a funny line, though, unless your grown son keeps yelling that to annoy you. My son would never do that.
I feel like I’m back on track now. I went to the store today and stocked up on fresh fruits and veggies. I’ve been roasting a lot of veggies lately and they’re so delicious. I know this post has “meatloaf” in the name, but I’m putting the roasted green beans recipe here. Sorry…but not enough to change it.
Roasted Green Beans
Preheat oven to 425 degrees.
Wash and dry green beans. String/trim them, if necessary.