Cheryl and I babysat for Alyssa and so we all had a very late lunch from McDonald's. Burger, fries and a root beer for me. I will not be eating anything for supper. I am busy hulling out and snapping Kentucky Wonder beans to can!

Sue in Central Indiana

Microwaves are great! I put a bunch of different leftovers on our plates (sausage, sauerkraut, potatoes, stir-fried veggies) and nuked it. Quick as a wink, and just a couple of plates, and some containers to wash.

A bowl of Texas Beans, and a slice of homemade bread with jam.

I too love being able to pull leftovers from fridge or freezer.

Shirley

Cheese ravioli at the Broadway Diner. Yummm. Brought enough home for another meal.

I did a spin on Nita's Party Bake Pork Chops. Her recipe first, then what I did with it.

Party Bake Pork Chops
Betty Crocker New Dinner For Two Cookbook copyright 1964

4 lean pork chops, 1" thick
4 thin slices onion
1/4 cup uncooked rice (not instant)
1 can (1 lb. 13 oz.) tomatoes
1/2 to 1 tsp. salt
pepper

Trim any excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with a slice of onion, 1 tbsp rice, and cover with whole tomatoes. Add any remaining tomatoes and juice to skillet. Cover tightly; simmer over low heat or bake in foil covered baking dish at 350 degrees for 1 1/2 hours or until tender.
4 servings.

How I do it.

I don't brown the chops. I put them in an oblong baking dish and put sliced onions on them and then I rinse my oriental rice (Calrose or Hinode) to remove the talc. It won't hurt if you have a little extra rice. Then I take a large can of whole tomatoes and break them up all over the pork chops. I add some water to the can to get the rest of the juice and then cover with foil and bake. This is delicious served with soy sauce to taste.

***

Tomato Chicken Bake

4 plump boneless, skinless chicken breasts
1 onion, chopped
1 cup uncooked rice (not instant)
1 can (1 lb. 13 oz.) diced tomatoes + 1 can of water
1 or 2 tablespoons chopped garlic
salt and pepper

Season breasts well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Plop into a 13x9 pan. Sprinkle chopped onions over all the chicken. Sprinkle rice over all the chicken. I put the tomato/water in a bowl and mash up a little finer with my potato masher. Add garlic to that sauce. Pour that all over the chicken/rice, covering all. Cover tightly; bake in foil covered baking dish at 350 degrees for 1 1/2 hours or until tender.
4 servings.

***

DH absolutely loved it!