OCTOBER FOOD RECIPES

Pork Chop & Cabbage Casserole

Ingredients:
1 small head cabbage, shredded or 1 bag coleslaw mix
4 potatoes, peeled and sliced
salt to tase (optional)
1 (10.75 ounce) can condensed fat free cream of chicken soup
1/2(10/75 ounce) can water
1 small onion, dicedbr> 4 pork chops

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Place a layer of shredded cabage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
3. Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
4. In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until pork chops are tender.

Serves 6

California Blend Chicken Casserole

Ingredients:
1 (10.75 ounce) can condensed fat free cream of mushroom soup, undiluted
1/3 cup of low fat of fat free milk
1 (16 ounce) package frozen California blend vegetables, thawed & drained
1 1/2 cups cubed cooked chicken
1 cup shredded Swiss cheese, divided
1 (2 ounce) jar diced pimientos, drained (optional)
salt and pepper to taste
hot cooked rice (try whole grain brown rice)

Directions:
1. In a bowl, combine soup and milk. Drain any excess water from thawed vegetables, chicken, 3/4 cup cheese, pimientos, salt and pepper.
2. Transfer to a greased 9-in square baking dish. Cover and bake at 350 degrees for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes.
3. Serve over rice.