Too Good Baked Pork Chops

6 Boneless Pork Chops -- 1/4 pound each
Non-Stick Cooking Spray
3 cups Long-Grain Brown Rice -- cooked

Preheat oven to 425 degrees F. Spray 9x13 pan with non-stick cooking spray, and lay pork chops in pan. Spread honey mustard over tops of pork chops. Cover pan with aluminum foil, and bake 20-25 minutes or until pork chops are no longer pink inside. Serve hot with rice on the side. Serves 6

Note: This recipe can be frozen, at the stage of spreading the honey mustard on the pork chops. To cook later, thaw overnight in refrigerator, and bake according to original directions. Make rice in crock pot earlier in the day for an easy, nutritious meal.

Cheesy Ham & Potatoes

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Spaghetti & Meatballs*

Defrost overnight
Heat up sauce, serve over spaghetti noodles.

Individual Chicken Pot Pies

INGREDIENTS
1/4cup margarine or butter
1/3cup all-purpose flour
Dash pepper
1can (10 1/2 oz) condensed chicken broth
3/4cup milk
2cups cubed cooked chicken or turkey
1/3cup chopped onion
1can (4 oz) Green Giant® mushroom pieces and stems, drained
1cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1cup frozen sliced carrots
1can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
Additional milk, if desired
Sesame seed, if desired
DIRECTIONS
1.Heat oven to 350̊F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
2.In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
3.Bake 17 to 20 minutes or until biscuits are golden brown