CHICKEN RICE CREOLE SURPRISE

Ingredients:

3 boneless chicken breasts

1 Tbsp. cooking oil

1/2 c.  chopped onions

1/4 c. red pepper

1/4 c. yellow pepper

1/2 c. chopped celery

1 medium tomato chopped

2 c. instant rice

1 diced tomatoes

garlic salt

black pepper

1 c. chicken broth

In large frying pan brown the chicken breasts on both sides.  Season lightly with garlic salt and pepper.

Set aside chicken breasts on paper towels to drain. When cool, cut into strips.

Saute` onion, pepper, celery and tomato until tender.  

Add rice, can of diced tomatoes, and cup of  chicken broth.  

Place chicken  back into the pan and add just a touch of garlic salt and pepper..   Stir and bring to a boil. 

Turn down heat and cover and simmer for 15 minutes.  Stir again.  

Cover and take off heat til you are ready 

to serve. 

You can also add a cup of salsa in place of the diced tomatoes and a little dash of hot sauce to spice it up.

GRILLED MUSHROOM STUFFED PORK CHOPS

Ingredients:

8 thin sliced boneless pork chops

1 box chicken stuffing mix (prepare as directed)

8 oz. mushrooms

1/2 onion sliced

1 tsp. butter

Garlic Salt

Black Pepper

Dried Chives

4 small red potatoes cut into quarters

10 - 15 baby carrots

Make stuffing mix as directed and add 5 mushrooms cut up.   Mix well and set aside.

Place 2 tbp. stuffing mix on top of a boneless pork chop. 

 Top with another pork chop and use two toothpicks to close up on either end.  

Sautee the sliced onions and remainder of the mushrooms sliced  in butter until lightly browned.  Set aside.

I use a grill basket, so if you do this directly on top of the grill you have to be a little more careful turning the pork chops over.    Place stuffed pork chops on the grill that has been preheated.   Brown well, turning two

times. 

 Put pork chops into a 9 x 13 baking dish.   

If you don't have a grill basket like I do, then brown the 

potatoes and carrots lightly in a small frying pan with butter.  Lightly season with garlic salt, chives and pepper.  As you can see I have done mine in a bowl sprayed with Pam and seasoned and tossed it and set aside until I did  it on the grill.   

Now top the pork chops with the sauteed onions and mushrooms . 

I put the remainder of the stuffing into the dish right next to the pork chops. and after carrots and potatoes are done put them in  the other end of the baking dish. This will give you 4 nice sized stuffed pork chops.

Preheat oven to 350.    Put just enough water on the bottom of the dish to coat it and cover with foil. Bake for an hour.   Turn over down or off and sit for 15 more minutes.

There you go.  You'll entire meal in a pan.   Enjoy.