What's for Dinner?

Ok, it doesn't get any simpler than this recipe. You can practically throw it together in your sleep. The wild rice is awesome with the onion soup seasoning! Makes 2 servings.

Ingredients

2 pork chops
1 (1 ounce) package dry onion soup mix
1 (6 ounce) package uncooked wild rice
3 cups water

Directions

Preheat oven to 350 degrees F (175 degrees C).
Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

This casserole takes a little bit of time to make, but once it's in the oven, you don't have to make anything else. Your protein, side dish and veggies are all spoken for. And it tastes pretty good too! Makes 8 servings.

Ingredients
1/2 cup uncooked white rice
1 cup water
1 pound pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

Directions
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

This is a really good casserole made with ingredients you probably already have at home. I used chicken breasts instead of a whole chicken. It doesn't take that long to make either, which is great for weeknights. Makes 8 servings.

INGREDIENTS
1 (4 pound) whole chicken
1 onion, quartered
2 stalks celery
2 bay leaves
1/3 cup butter
8 tablespoons all-purpose flour
2 cups milk
1 cup chicken stock
2 cups shredded Cheddar cheese
1 (4.5 ounce) can sliced mushrooms
1 cup cooked white rice
salt and pepper to taste

DIRECTIONS
In a large pot boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.
Preheat oven to 375 degrees F (190 degrees C).
In a saucepan over medium heat melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock and cook mixture until thick. Stir in the cheese.
In a large bowl combine the chicken, rice and mushrooms together. Stir in the cheese sauce and season with salt and pepper. Place mixture in a 1 1/2 quart casserole dish.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until bubbly.