Preparation:
Place chicken in baking dish and cover with onion slices. Top with Italian sauce and sprinkle with Parmesan cheese. Cover, bake at 350 degrees for 40 to 45 minutes or until tender.
Preparation:
Brown chops in fat. Spread rice in rectangular baking dish (13 x 9 inch). Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup mix over rice. Drain mushrooms, reserving liquid and sprinkle mushrooms and pimento over rice. Add mushroom liquid to water and pour over rice. Arrange chops on top of rice mixture and sprinkle reserved seasoning from onion mix. Cover tightly with foil and bake in moderate oven (350 degrees) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.
Preparation:
Spray bottom of 8 inch baking dish with cooking spray. Mix spinach with onion, and spread over bottom of baking dish. Pour milk over spinach. Sprinkle with nutmeg. Break cheese slices into pieces and arrange over spinach. Place fish fillets over cheese in a single layer. Sprinkle with lemon juice, salt, pepper, paprika. Cover dish tightly with foil. Bake 20 minutes in preheated 400 degree oven until fish flakes easily. Serves 4 at 195 calories each.
Preparation:
Quick and Easy *May use 1 green pepper, red adds color. Oven at 350 degrees. 1. Saute onion and peppers and cook about 5 minutes, uncovered. Add tomatoes, corn and marjoram, raise heat and cook uncovered 5 minutes longer. Pour into 1 1/2 quart casserole.
2. In same skillet cook pork chops 2 minutes on each side. Lay chops on top of vegetable mixture.
3. Cover with foil and bake 12-15 minutes or until chops are done.
Preparation:
Drain pineapple (reserve juice for beverage or gelatin dessert). Clean grapes. Peel and section oranges and then cut each section in half. Mix fruit and nuts into yogurt. Store in refrigerator for a few hours before serving to blend flavors. Serves 8. NOTE: You may substitute 2 cups of unsweetened fruit (e.g., unsweetened canned peaches, drained instead of grapes). Each serving provides: 124 calories, 3 total fat (gms), 30 sodium (mgs).
Preparation:
Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.