Golden Pork Chops

This is a quick and easy dinner that can be done in around 40 minutes.  Just like my last few recipes, this one came from my mother-in-law's recipe box.  I am beginning to think she might be the queen of easy-simple ingredient recipes.  I am not saying that is a bad thing, most of the time it means that it is kid friendly, easy, and you probably have most ingredients on hand (and if you don't they won't break the bank).  

Ingredients:

• 4-5 Pork Chops (I used boneless, but you can use bone in)
• 1 Can Golden Mushroom Soup (plus 1/2 can water)
• 4 Carrots
• 3/4 of a bag of Egg Noodles cooked according to package and drained
• Salt and Pepper

This recipe feeds 4-5 depending on the number of pork chops you make

Salt and Pepper both sides of the pork chops.  In a large skillet (sprayed with cooking spray) lightly brown all sides of the pork chops.  Cut carrots in half and then quarter each half.

 Pour in the can of Golden Mushroom soup, 1/2 can of water, and toss in the carrots.  Bring mixture to a boil.  reduce heat and simmer until pork chops are cooked through.  This will take about 20 minutes.

When pork chops are cooked all the way add the noodles to the large skillet and coat with soup mixture. 

 This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Creamy Mushroom Angel Pasta

Pasta, chicken, wine, and mushrooms- How can you go wrong?  This is a very simple dinner that tastes like you put way more effort into it than you did.  My father-in-law often suggests that we have angel hair pasta for dinner, but the rest of us favor spaghetti or rigatoni.  This is one dish that we can all agree upon.  Something about the wine and the mushrooms in the sauce make for a delicious combination.  Great now my tummy is grumbling... good thing I have a little left over!

Ingredients:

• 3 Boneless Chicken Breasts (cut in half)
• 1 Package of Dry Italian Dressing Mix
• 1/2 Cup of White Wine ( I used a Reisling because that is what I had open already)
• 1 Can of Golden Mushroom Soup
• 1 lb box of Angel Hair Pasta (or other pasta)
• 1/4 cup of Butter
• 4 oz of Chive and Onion Cream Cheese
• Two handfulls of sliced Mushrooms (this is my favorite part so I could easily double this)

**I had the spinach in the picture because I was serving with a spinach salad, but you could throw some in and it would be good too!

Makes 6 servings

In a saucepan, over low heat melt butter.  When butter is melted stir in the contents of the dressing mix packet.  Then stir in wine and golden mushroom soup until smooth.

Add in cream cheese.  If you add the cream cheese in pieces they will melt faster.  Make sure they melt, but do NOT boil mixture.  Stir in mushrooms.  Preheat oven to 325.  Place chicken breasts in baking dish.  Pour the sauce over the chicken.  The sauce will be thick, but will thin as the chicken cooks.

Bake chicken for about 50-60 minutes.  About 20 minutes before chicken is done begin the water for the pasta.  Serve pasta with sauce and chicken.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!