Monday recipes-Pork chops, Chicken & Tater Tots

Good Morning! It's a bright, new, shiny week. Slap on a happy face and be ready for anything, right? I'm trying on a new positive attitude, how does it look? =D LOL
Okay, here are some entree recipes I found that sound interesting. I hope one of these sounds tempting to at least one of ya.

Breaded Baked Pork Chops

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Preheat oven to 350 degrees F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Serve with stuffing, hot rolls and a vegetable.

Saltine Fried Chicken

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

I've used saltine crackers and sometimes goldfish crackers as chicken coating. This is the first time I've heard of adding potato flakes. I'll have to try it, but I'll have to buy the flake taters for just that use as I never make instant taters. I just don't care for the taste of them.

Tater Tot Casserole

1/2 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
10 3/4 fluid ounces skim milk
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
1/2 (32 ounce) package tater tots

Preheat oven to 375 degrees F. In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

Things have been going pretty well around here. Just a little over a month and a half until David graduates from AIT. Hopefully, we'll be able to afford to go. I think I'll just cry and cry if we can't go. We are planning on going, but work has been real slow and sparse here. Ray only worked one day last week. So if we don't have the money come March...well, there's not a lot we can do about it. But I can tell you I will be broken hearted. I've heard that seeing the boys graduate is one of the most touching things you could see and it is a moment I do NOT want to miss. I wonder if the family would have me commited if I tried to hitchhike to Georgia. Probably. Well, I guess it is what it is. I'll just have to try to keep a positive outlook until March.

I've got a letter all ready to send to David, short of the postage. I guess I better add a note and tell him he ought to tell them he needs a flight back home. That way if we can't go down, he'll already have a ticket to get back here. I hate this. I know he was really looking forward to us coming down and the drive back with us. We were going to stop by his uncles place in West Virginia for a quick visit on the drive back. Now, thanks to this economy, everything is up in the air. Is it too soon to want to cry? Cuz I sure feel like it.

Happy face, positive thoughts...it's still not too late for things to make a turn. Right?

Have a good day.
Hugs,
Jill Marie