2 tbsp canola oil
1-1/2 lb pork chops, sliced 1-1/2 inch thick
1 cup ketchup
1 cup cola-flavored carbonated beverage
ground black pepper to taste
Preheat oven to 350°F.
Heat canola oil in a large skillet over medium heat. Cook pork chop slices in hot skillet in batches until browned on each side, about 10 minutes per batch. Arrange chops in a 9x13-inch baking dish.
Pour ketchup into a bowl. Slowly drizzle cola into ketchup, whisking until combined (mixture will foam). Pour ketchup mixture over pork and season with black pepper. Cover dish with aluminum foil.
Bake in the preheated oven until the juices run clear and an instant-read meat thermometer inserted into the middle of a chop reads at least 145°F, about 45 minutes. Let rest for 5 minutes before serving.
Save by using Coca-Cola and Serve with Huntsinger Farms Russet Potatoes.
4 tilapia fillets
salt and black pepper
1/2 cup real mayonnaise
1/2 cup Velveeta Cheese, coarsely shredded
1 tsp crumbled blue cheese
1 cup potato chips, crushed
Preheat oven to 400°F. Spray a small baking sheet with olive oil or vegetable non-stick spray (or line pan with parchment paper or aluminum foil before coating with a fine mist of oil for easy clean-up).
Place fish fillets on pan. Sprinkle lightly with salt, ground black pepper, and a light dusting of garlic powder.
In a small bowl, combine mayonnaise with Velveeta and blue cheese. Spread mixture over fish. Sprinkle with potato chips.
Bake for 8-15 minutes, or until fish is no longer translucent and is flaky white
Save by using Dieffenbach's Potato Chips and Serve with Baby Carrots.
3/4 lb ground chuck
1/2 onion, chopped
1/2 cup milk
1/2 cup dried bread crumbs
1 tbsp brown sugar
1 tbsp prepared mustard
2 tbsp and 2 tsp ketchup
Preheat oven to 350°F.
In a large bowl, combine the chuck, egg, onion, milk and bread crumbs. Place in a lightly greased 5x9 inch loaf pan, or form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350°F for 1 hour.
Save by using Sweet Vidalia Onions and Serve with Hanover Brown Sugar & Bacon Baked Beans.
1/2 cup orange juice
1/2 lime, juiced
1 tbsp honey
1 tsp crushed red pepper flakes
4 skinless, boneless chicken breast halves
1 tbsp chopped fresh cilantro
Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F. Top with cilantro and serve.
Save by using Fresh Limes and Serve with Green Giant Family Size Steamers.
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