Sale items on this week's grocery list:

Bone in Pork Chops $1.99 lb.

Spiral Sliced 1/2 Ham $1.88 lb.

BBQ seasoned Chicken Breast $1.69 lb.

Del Monte Vegetables 2/$1.00

Sweet Potatoes $.49 lb.

Golden Pork Chops

6 pork chops 1/4 teaspoon seasoned salt 1/4 teaspoon freshly ground black pepper 1 onion, chopped 1/2 cup fresh sliced mushrooms 2 (10.75 ounce) cans condensed golden mushroom soup

Directions

Preheat oven to 375 degrees F (190 degrees C).
Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).

Serve with Mashed Potatoes and a vegetable

Spiral Ham (follow directions on package, they are yummy)  I like to use a meat thermometer, perfect everytime with no guessing
Serve with baked sweet potatoes (bake just like white potatoes) and cream peas
Ingredients


2 cups frozen green peas-thawed(or canned)
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour 1 tablespoon white sugar

Directions
In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

BBQ bone in Chicken Breast
Serve with french fries

Turkey Pot Pie (It was easy and good, I used boughten pie crust)
Ingredients


1 recipe pastry for a (10 inch) double crust pie 4 tablespoons butter 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tablespoons dried parsley 1 teaspoon dried oregano salt and pepper to taste 2 cubes chicken bouillon 2 cups water 3 potatoes, peeled and cubed 1 1/2 cups cooked turkey, cubed 3 tablespoons all-purpose flour 1/2 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.