My Creamed Spinach

1/8 tsp nutmeg

1/4 tsp salt

1/2 container of whipped cream cheese with chives

1 stick margarine

1 cup frozen onions and peppers

1 tsp minced garlic

1 TB flour

1 cup evaporated milk

1 cup shredded mozzarella

1/2 can sliced water chestnuts, drained and chopped small

1 small can mushrooms, drained

2 cans chopped spinach, drained dry

 

Mix together in large bowl: nutmeg, salt, and cream cheese.

Melt butter in skillet then sauté peppers, onions and garlic until translucent.

Stir in flour to thicken, watching closely so as not to burn.

Pour sautéed peppers and onions over cream cheese mixture, blending completely.

Add milk and mozzarella, stirring well.

Mix in spinach, mushrooms and water chestnuts.

Bake at 350 for 30 minutes.

 

 

 

 

 

 

 

 

 

 

Crock Pot Smothered Pork Chops

 

1 can cream of mushroom or beefy mushroom soup

1 cup milk

2 cups frozen onions and peppers, thawed and drained dry

1 large can mushrooms, drained

1 cup rice, cooked

4-6 pork chops, boneless or bone in

 

Mix all ingredients except rice and pork chops, pour into crock pot.

Layer pork chops , stirring sauce over top to coat evenly.

Cook on low for 6 hours.

Thicker chops may need extra time.

If sauce is thin after cooking , remove 1 cup and add flour to thicken.

Add back into crock pot, mixing well.

Serve over rice, seasoning with salt and pepper to taste.

 

Mushroom Gratin

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about 1 lb of  leftover  slowcooker mushrooms

(many versions online, I used the one at Plain Chicken but subbed 1/2 cup reg  bottled Italian dressing instead of powdered)

1 cup cottage cheese

1 cup  shredded mozzarella cheese

Preheat oven to 350.

Chop mushrooms very fine in food processor.

Mix in cottage cheese and cheese, reserving enough cheese to sprinkle on top.

Pour into pie plate and sprinkle reserved cheese on top.

Bake at 350 for 30 minutes.

Doesn’t look very pretty, but tastes wonderful!