Nacho Beef Bake

• 1.5 pounds lean ground beef or turkey
• 1 15 oz. can black beans, drained and rinsed
• One-half cup water
• 1 envelope reduced-sodium taco seasoning
• 2 eight ounce tubes of refrigerated reduced-fat crescent rolls
• 1 cup reduced-fat sour cream
• 1 cup shredded cheddar cheese
• 4 oz. baked nacho tortilla chips (about 2 cups crushed)
• 3 cups shredded lettuce
• 3 medium tomatoes, chopped

In a large skillet, cook beef over medium heat until it is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated thoroughly; set aside.

Unroll the crescent dough and press into the bottom and up the sides of a 13 x 9 inch baking dish coated with cooking spray; seal the seams and perforations. Spoon the beef mixture over the dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.

Bake uncovered at 375 degrees for 20 minutes or until cheese is melted. Top with lettuce and tomatoes and more sour cream if desired. Serve immediately.

Glazed Pork Chops on the Grill

• One-half cup ketchup
• One-fourth cup packed brown sugar
• One-fourth cup white vinegar
• One-fourth cup orange juice
• One-fourth cup Worcestershire sauce
• 2 garlic cloves, minced
• One-half tsp. dried rosemary, crushed
• 8 bone-in pork loin chops about one-half inch thick and half a pound each

1. In a small bowl, combine the first seven ingredients. Pour three-fourths cup into a large re-sealable plastic bag or marinating pan and add the pork chops. Seal the bag and turn the bag to coat the chops. Refrigerate for 8 hours or overnight. Place the remaining marinade in a closed container in the refrigerator.
2. Spray the grill rack to prevent sticking. Drain and discard the marinade in the bag. Grill the pork over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160°, basting occasionally with reserved marinade.

Serve with your favorite side dishes.

Pork Chops – Chinese Style

Marinade for 4-6 pork chops:

• 5 Tablespoons Soy Sauce
• 2 Tablespoons Hoisen Sauce
• 1 Tablespoon Honey
• 1 Tablespoon sugar
• 2 Tablespoons cloves – crushed
• 1 Tablespoon crushed garlic (or a little garlic powder)

Combine above ingredients and place in a cake pan that will fit your 4-6 chops. Trim the extra fat off the center-cut pork chops and marinate them in the sauce for one hour at room temp, or overnight in a covered pan. Coat them top and bottom so they are fully covered with the marinade.

Broil the chops for 8-15 minutes, turning half-way through until they are done.

This would be a good marinade for chicken too! We all loved it and it was easy!

Golden Delight Pancakes

In a blender (or mixer bowl) put

• 1 cup creamy cottage cheese (not skim or no fat)
• 6 eggs.

Blend until mixed well.

Add:

• 1/2 cup sifted flour
• 1/4 tsp. salt
• a little pepper
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 tsp. vanilla flavoring

Blend on high for one minute. Pour batter to desired size on to a hot griddle. Flip them over and finish baking until golden brown on both sides. These are really good with your favorite syrup, or with whipped cream and strawberries or blueberries!

Sweet & Sour Pork Ribs

• 1/3 cup soy sauce
• 1/3 cup orange marmalade
• 3 Tablespoons ketchup
• 1 Tablespoon minced garlic
• 4 pounds country-style pork ribs. I use the ones with bone still in because I think the flavor is better. You can pick the bones out before serving if desired.

In a bowl, combine the first four ingredients. Pour about half of this mixture in to a crock pot or slow cooker. Place the ribs over this mixture and pour remaining sauce over the ribs. Cover and cook on low for about 7 – 8 hours or until tender.

FANTASTIC CHICKEN

1 – 8 oz. package of Ritz or Town House Crackers (because we can’t get Escort crackers anymore) crushed

1 stick of butter, melted

mix together and press the mixture on bottom of 9" x 13" pan

Cover this layer with cut up pieces of cooked chicken or turkey. It’s best if you use a mixture of white and dark meat. I usually boil three or four chicken breasts or a couple breasts and some thighs or legs for the dark meat. Use enough to cover the crust. (about 3 cups)

1 – 8 oz. can of sliced water chestnuts, drained. Place over chicken.

Mix together 1 can of cream of chicken soup and 1 can cream of mushroom soup together with 1 cup sour cream. Pour this over the chicken/water chestnut layer.

Sprinkle remaining cracker crumbs over the top. Bake at 350 for 1 hour. I usually put foil over the pan for the first half hour and remove it for the last half hour so it browns.

I like to put a cup of frozen green peas on before the soup mixture, but not everyone in my family likes peas – so then I just serve them on the side.