Pork Chop Casserole

Pork Chop Casserole
POINTS® Value | 5 - Servings | 4

1 lb lean boneless pork chops
1 can FF cream of mushroom soup
1 envelope onion soup dry mix
1 1/4 cups water
1 cup mushrooms
2 tsp canola oil.

Heat oven to 350 degrees. In a medium bowl, combine mushroom soup, onion soup, water and mushrooms. In a large skillet over med-hi heat, brown the pork chops on each side in oil. Transfer chops to 9x9 baking dish and cover with mushroom soup mixture. Bake 1 ½ hours or until internal temp reaches 160 degrees

Baked Brown Rice

Baked Brown Rice

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Basic Recipe:
2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons olive oil
1/2 teaspoon salt

Preheat the oven to 375 F and move a rack to the middle position.
Spread the rice into an 8-inch square, glass baking dish.
In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat.
Once it begins to boil, stir in the salt and pour over the rice and cover the baking dish tightly with a double layer of foil or tight fitting lid.
Bake for one hour, until tender. Remove from the oven and uncover.
Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes.
Uncover for another 5 minutes, then serve immediately.
Serves 4 to 6.

Sometimes I slightly brown the rice in the oil and add sauteed mushrooms and onions to make a sort of pilaf. Chicken stock works well as a substitute for water.
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Asian Pork Chops

6 med. boneless pork chops (I used 3 thick-cut from Costco)
1/2 c. soy sauce (I'd recommend low-sodium!)
1/4 c. brown sugar (4 pts.)
1/4 c. ketchup
1 t. ground ginger
2-4 cloves minced garlic

Spray slow cooker with non-stick spray. Lay pork chops in bottom. Mix other ingredients together in a small bowl. Pour over pork chops. Cook on low 6-8 hours or high 3-4 hours.

If desired, pour sauce into a small sauce pan and boil until thickens slightly.

Stuffed Cabbage Casserole

1 pound of 96% ff ground sirloin
1/2 cup instant brown rice
1 can of tomato soup
1/4 cup of water
4 cups of cabbage or cole slaw mix (there are 4 cups in one bag of cole slaw mix)
1 large onion chopped
1 clove of garlic minced
salt and pepper


preheat the oven to 400 degrees.

Brown the sirlion. Drain. Mix everything else into the sirloin. Pour into an ungreased casserole dish and cover. Bake for 45-60 minutes.

Pumpkin Oatmeal

1/2 cup Old-Fashioned Oats
1 cup fat-free milk
1/2 cup canned pumpkin
1/2 tsp. cinnamon

In a large microwave-safe bowl, combine ingredients and nuke for 5 minutes. Stir and allow to rest for a few minutes. Sweeten with artifical sweetener if desired.

Beef and Cabbage

1/2 pound lean ground beef
1 medium onion, chopped
2 lg cans diced tomatoes
1 small can tomato sauce
1 tbsp italian seasoning
1 head cabbage, shredded into 1/4 inch shreds
salt, pepper and hot sauce, to taste

In large pot with a tight-fitting lid, brown beef and onion until beef is no longer pink. Add tomatoes, tomato sauce and seasoning and stir to combine. Add shredded cabbage on top, cover and cook on medium for 20 minutes. Stir to combine and cook 10-20 minutes more to desired cabbage consistency. (I like mine a little crunchy).

Season with salt, pepper and hot sauce.

Honey BBQ Meatloaf

1 teaspoon beef bouillon granules
1 tablespoon hot water
1 egg
1/2 cup quick cooking oats
1/4 cup honey mustard
1/4 cup chopped onion
2 tablespoons brown sugar substitute
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound very lean ground beef
ketchup

In a large bowl, dissolve bouillon in water. Stir in egg, oats, barbecue sauce, honey mustard, onion, brown sugar substitute, Worcestershire sauce, garlic salt, peper and chili powder. Add beef and mix well. Press into an ungreased loaf pan. Bake at 350 for 1 hour. Top with ketchup. Bake 5-10 min longer or till meat is no longer pink and a meat thermometer reads 160.

Let stand 10 min before serving.