Peppered Citrus Pork Chops

This was good, a little on the salty side. I think next time I'm going to use Italian seasoning instead of a dressing mix. But the lime juice is a nice touch.1 egg
1/4 cup fat-free milk
1 env. Italian Salad Dressing & Recipe Mix
2 Tbsp. flour
1 tsp. coarse ground black pepper
4 bone-in pork chops (4 oz. each), 1/2 inch thick, trimmed (I used pork spare ribs and just cut them thin)
Juice of 1 small lime

BEAT egg with milk in shallow dish or pie plate; set aside. Mix salad dressing mix, flour and pepper in separate shallow dish or pie plate.

DIP both sides of chops into egg mixture, then into dressing mixture, turning to evenly coat both sides.

HEAT large nonstick skillet on medium heat. Add chops; cover. Cook 6 minutes; uncover. Continue cooking 5 minutes on each side or until chops are cooked through. Drizzle with lime juice before serving.

Chicken in Creamy Pan Sauce

We just tried this for dinner tonight... YUM! And it's fun because you can add all sorts of things to it; just be creative!

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.

RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Variations
Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.

Virgin Cake

1 white cake mix
1 can frozen pina colada concentrate
1 can sweet & condensed milk
1 container Cool Whip
coconut flakes to cover the top

Bake and cool cake; poke holes in the cake with the end of a beater or a chopstick; pour sweet and condensed milk and pina colada concentrate over the cake allowing it to seep into the holes; spread Cool Whip on top and sprinkle with coconut flakes.

EZ lasagna

1container (32 oz) ricotta cheese
1 egg
1 jar (28 oz) spaghetti sauce
9 lasagna noodles, uncooked
4 cups (16 oz) shredded mozzarella cheese, any variety
1/4 cup grated parmesan cheese

Mix ricotta cheese & egg until well blended; layer-about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 ricotta mix & 1 1/2 cups of mozzarella cheese in a 9 X 13 inch baking dish.
Repeat layers once. Top with remaining noodles & sauce. Sprinkle with remaining mozzarella & parmesan cheese; cover with foil & BAKE @ 350 for 45 minutes. Remove foil; bake 15 min. longer or until noodles are tender; let stand 10 min. before serving. Makes 8 servings.

Vegetable Dip

1 C sour cream
1/2 C mayonaise
1/2 C Miracle Whip
1 tsp. Bon Appetite seasoning (if you can't find this kind just use a season all or something)
1 Tbls. onion flakes
1 Tbls. parsley flakes
1 tsp. dill weed
MIX!

This is SO good with potato chips, pretzels, Wheat Thins, and veggies. Let me know if you discover something else it's good with!

Crunchy Granola

12 C oats (I use the whole container)
1 C coconut
1 C chopped walnuts
2-3 C Wheat Germ
2 C brown sugar or honey
1 1/2 C cooking oil
2/3 C water
5 T vanilla
1 sm pkg sunflower seeds
Optional: 1/2 can seasme seeds; 1 sm pkg slivered almonds; pretty much anything you want to add to it works!
Mix well and put on cookie sheets bake for 1 1/2 hours turning every 15-20 minutes at 325 degrees

Strawberry Freeze

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 can (12 oz)berry juice concentrate (can also use raspberry or something else)

1 cup crushed strawberries

1 small container (8 oz) cool whip topping, thawed

About 12 Chips Ahoy Real Chocolate Chip cookies

ARRANGE cookies in single layer on bottom of 9-inch springform pan (or a 9x18 baking dish); set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan.

FREEZE 6 hours or until firm. Remove from freezer; let stand in refrigerator 15 min. to soften slightly. Top with the halved strawberries just before serving. Store leftover dessert in freezer.