Lemonade Chicken

6 boneless, skinless chicken breast halves
1 can frozen lemonade, thawed
1/3 cup soy sauce
1 teaspoon garlic powder

Place chicken in baking dish sprayed with non-stick spray. Combine other ingredients and pour over chicken. Cover with foil and bake at 350 for 45 minutes. Uncover, pour juices over chicken and cook another 10 minutes uncovered.

Dijon Pork Chops

6 loin pork chops
½ cup packed brown sugar
2 teaspoons Dijon-style mustard

Arrange pork chops in greased baking dish. Combine sugar and mustard in small dish, mix well. Spread mixture on chops. Bake covered at 350 for 45 minutes, uncover and bake about 10 minutes longer or until brown.

Asian Beef and Noodles

1¼ pounds ground beef
2 packages oriental-flavored ramen noodles
1 (16 oz) package frozen oriental stir-fry veggies
½ teaspoon ground ginger
3 tablespoons thinly sliced green onions

In a large skillet, brown ground beef and drain. Add ½ cup water, salt and pepper to taste and simmer 10 minutes. Transfer to a separate bowl. In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and both seasoning packets. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, for 3 minutes or until noodles are tender. Return beef to skillet, heat through. Stir in green onions and serve.

Chili Casserole

2 (15 oz) cans chili con carne
2 to 3 cups corn chips
1 cup shredded cheddar cheese

Alternate layers of chili and corn chips in greased casserole dish. Top with cheese. Bake (covered) at 350 for 30 minutes

Artichoke Chicken

8 boneless, skinless chicken breast halves
1 (6 oz) jar marinated artichoke hearts
8 slices Swiss cheese

Flatten chicken to uniform thickness between 2 pieces of wax paper. Use non-stick spray and brown chicken on both sides in skillet, then arrange in a single layer in greased/sprayed 9x13 inch pan.
Drain artichoke hearts, chop coarsely and spread on top of chicken. Cover with cheese slices and bake at 350 for 20 to 30 minutes or until chicken is tender and cheese melts.

Hamburger-Cheese Dip

1 (32 oz) package cubed, processed cheese
1 (10 oz) can tomatoes and green chilies
1 pound ground beef, browned & drained

Combine cheese with tomatoes and green chilies and heat until cheese melts. Stir in meet. Serve hot with large corn chips. Can prepare in advance and serve from a crockpot.

Mexico City Dip

2 cups sour cream
1 ½ cups thick and chunky salsa
4 green onions, chopped

Combine all ingredients and mix well, chill. Serve with corn chips.

Previous Month Recipes

Janurary
Fake Rotisserie Lemon Pepper Chicken, Super Easy Chicken Parmesan, Mexican Chicken Soup

December
Chicken-Broccoli-Cheddar Soup, Sausage Corn Chowder, Easy Albondigas (Mexican Meatball Soup), Monterey Spinach Melts, Turkey Salad

November
Turkey Breast in the Crockpot, Taco Grande

October
Black Bean & Rice Casserole, Chicken and Rice, Cheddar Broccoli Chicken Skillet

September
Italian Rosemary Chicken & Vegetables, Sauteed Salmon Steaks, Creamy Shells with Peas and Bacon, Breakfast Casserole

August
Mama's Broccoli Casserole, Perfect Rice Every Time, Chicken Quesadillas