Lemon Pork Chops

Ingredients 

4 bone-in pork chops (3/4in. thick and 7oz. each) 

1/2 tsp. salt

1/4 tsp. pepper

1 medium onion, cut into 1/4in. slices

1 medium lemon, cut into 1/4in. slices

1/4 C. packed brown sugar

1/4 C. ketchup

Directions

1) Place the pork chops in a 3qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on low for 6-8 hours. or until meat is tender. 

Prep: 10 minutes

Cook: 6 hours

Serves: 4

Hawaiian Kielbasa Sandwiches

Ingredients 

3lbs. smoked kielbasa or Polish sausage, cut into 3in. pieces

2 bottles (12oz ea.) chili sauce

1 can (20oz) pineapple tidbits, undrained

1/4 C. packed brown sugar

12 hoagie buns, split

Directions

1) Place kielbasa in a 3qt. slow cooker. Combine the chili sauce, pineapple and brown sugar; pour over kielbasa. Cover and cook on low for 3-4 hours. or until heated through. Serve on buns. 

prep: 10 minutes

cook: 3 hours

serves: 12

This is one of those recipes that you can also use as an app or another dish when having a party. You can just omit the rolls or get small dinner size rolls for anyone who wants to put it on a roll. You can also use this as a dinner dish with rice and put it on top instead of using rolls as well. Definitely a tasty dish and very easy to make too. 

Crescent-Wrapped Chicken Parmesan

Ingredients 

8 uncooked chicken tenderloins (about 1 1/4lb) 

1/4 tsp. salt

1/4 tsp. pepper

3 tbsp. butter

2 oz. deli mozzarella cheese

1 can (8oz) refrigerated crescent dinner rolls

3 tbsp. grated parmesan cheese

1 C. marinara sauce

Directions

1) Heat oven to 375 degrees. Spray a cookie sheet with cooking spray; set aside. Season chicken with salt and pepper. In a 10-inch nonstick skillet, melt 2 tbsp. of the butter over medium-high heat; cook chicken in butter for 8-10 minutes or until chicken is well browned on all sides. Remove from skillet; cool slightly. 

2) Cut mozzarella cheese into 8 pieces; cut small slits in side of each chicken tenderloin, and insert a piece of mozzarella cheese. Unroll dough; separate into 8 triangles. Place piece of chicken on wide end of triangle ; roll dough around chicken, and place on cookie sheet. Repeat for remaining dough and chicken. 

3) In a small microwavable cup, microwave remaining 1 tbsp. of butter uncovered on high for 15 to 30 seconds or until melted. Brush crescents with melted butter; top each with about 1 tsp. parmesan cheese. 

4) Bake 14 to 18 minutes or until golden brown. In a microwavable measuring cup, heat marinara sauce covered on medium-high (70%) 1 to 2 minutes or until heated through. Serve chicken with heated marinara sauce. 

Prep: 20 minutes

total: 40 minutes

Serves: 8

This is one of those dishes that can also be used as an app if desired. But you also will definitely need to double up things to get more. I also used biscuits instead and just stretched them out and it gave me more as well and still came out just as good. If the cheese doesn't want to go inside than an alternative would be to wrap the chicken with cheese (outside of chicken) inside the crescent roll. It still comes out great. 

Classic Baked Mac & Cheese

Ingredients 

8 oz. Elbow Macaroni

6 tbsp. butter

1/4 C. flour 

1 C. low-fat milk

1 bay leaf

2 slices white bread

1/4 tsp. cayenne pepper

2 C. shredded white cheddar

Directions

1) Preheat the oven to 425 degrees. Cook the pasta according to package directions until al dente, drain and set aside. Meanwhile melt 4 tbsp. butter in a saucepan over low heat. Whisk in the flour and cook for about 5 minutes mixing frequently to create a roux. Gradually whisk in the milk, add the bay leaf and cayenne pepper and simmer over low heat for 5 minutes continue to stir until sauce thickens. Meanwhile toast and crumble the bread and set aside. 

2) Remove the sauce from the heat and toss with the pasta and cheese. Transfer to a greased 9 x 9 in. oven-proof dish and sprinkle the breadcrumbs on top. Bake for about 20 minutes or until pasta is bubbling and golden brown. 

Prep: 15 minutes

Cook: 30 minutes

Serves: 4

BBQ Chicken Sliders

Ingredients

Brine:

1 1/2 qt. water

1/4 C. packed brown sugar

2 tbsp. salt

1 tbsp. liquid smoke

2 tsp. minced garlic

1/2 tsp. dried thyme

Chicken: 

2lbs. boneless skinless chicken breast halves

1/3 C. liquid smoke

1 1/2 C. hickory smoke-flavored BBQ sauce

16 Slider buns or dinner rolls, split and warmed

Directions

1) In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 C. brine for cooking chicken; cover and refrigerate. 

2) Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally. 

3) Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine in bag. Add reserved 1 C. brine and 1/3 C. liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender. 

4) Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in BBQ sauce; heat through. Serve on buns. 

Prep: 25 minutes + Brining

Cook: 4 hours

Makes: 8 servings (2 sliders each) 

If you have the time this could also make for a really good party appetizer as well. Depending on how many people you may just need to double up everything if you can. Its definitely a tasty dish.