Cordon Bleu Bake from Stefanie

1 box Stuffing

1 Stick Butter, melted

4-6 Boneless, Skinless Chicken Breasts

¼ Cup Water

1 Can Cream of Chicken Soup

Ham (lunch meat style)

Swiss Cheese, sliced

Mix butter and stuffing in a bowl.  

Mix water and cream of chicken soup.

Place some of the stuffing mix in bottom of 9x13 pan.  Place chicken on top, then cover with soup mixture, then ham and cheese.  Top with remaining stuffing mixture.

Freezer Instructions:  Use heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 325 degrees for an hour, covered.  Uncover and bake an additional 15 minutes.

Pineapple Grilled Pork Chops from Stefanie

1 (8oz) Can Pineapple rings, juice drained and reserved
¼ Cup Brown Sugar
¼ Cup Soy Sauce
¼ teaspoon Garlic Powder
4 Pork Chops
1 pinch Ground Black Pepper

Mix together the drained Pineapple Juice, Brown Sugar, Soy Sauce, and Garlic Powder together in ziplock bag.  Mush the bag a few times with your hands to mix the marinade and dissolve the sugar.  Place the pork chops into the marinade.  Reserve the Pineapple Rings.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill Pork Chops until browned; 5-8 minutes per side.  Brush several times with marinade and let the marinade cook onto the surface of the meat.  While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
**Alternate:  Put in Crockpot on Low for 4-6 hours (marinate mixture, meat, and pineapple rings).***