Pork Chops with Stuffing

4 thin sliced pork chops
1 pkg. (6 oz.) stuffing mix
1 1/2 cups boiling water
2 T butter or margarine
1 can condensed cream of mushroom soup
salt & pepper

Salt and pepper the pork chops. In a non-stick pan lightly brown the chops on both sides, cover with a lid and cook until completely done and tender. Mix stuffing mix, water and butter in a bowl. Pour into 8 x 8 baking dish sprayed with non-stick spray. Place pork chops on top of stuffing, cover with soup and bake in 350 degree oven for 20-25 minutes or until soup is starting to bubble. Serves 4

This dish with a side salad and rolls makes a quick and easy meal. You can always spice it up by adding sauted onions, bell peppers and/or more mushrooms. You could even add a little celery to the stuffing or saute it with your other veggies. A little cheese sprinkled on top adds a twist to the flavor. I like to mix a little cheese in my stuffing, usually blends of Italian or Mexican. This dish can have you in and out of the kitchen in under 45 minutes. It's a tasty looking dish and is great for the working cook.

Chicken Rolls

1 lb. boneless, skinless chicken breasts, cooked and cut into strips
3 cups shredded Monterey Jack cheese (12 oz.)
1 (15 oz.) container ricotta cheese
1 egg
1/2 tsp. salt
6 flour tortillas (6")
1/2 can (2.8oz. size) French fried onions

Preheat oven to 350 degrees. In a medium bowl mix Monterey Jack, salt, ricotta cheese and egg. Lay out tortillas, spoon 1/3 cup of cheese mixture down the center of each tortilla. Top with chicken, roll up. Place filled tortillas, seam side down in an 8 x 11 baking dish sprayed with non-stick spray. Spoon any remaining cheese mix over the top of the tortillas. Sprinkle with fried onions. Bake in a preheated 350 degree oven for 20-25 minutes. Serves 3-6

Change suggestions - add black olives, spinach, finely chopped broccoli, top with salsa, sour cream or use cooked jumbo shells instead of the tortillas.