Quick Teriyaki Chicken

1/4 cup Zesty Italian dressing
1 pound boneless skinless chicken breasts, cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 teaspoon garlic powder
2 cups frozen broccoli florets*
1 1/2 c minute white rice**

Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.
Add water, teriyaki sauce and garlic powder; stir. Bring to boil. Stir in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 minutes, fluff with fork and serve.

*may substitute frozen stir-fry veggies
**or you can cook regular rice separately and add it in. Do allow it to "cook" for a few minutes to absorb some sauce.

Crock Pot Pork Chops

These were originally called "Finger-Lickin' Pork Chops" but since we usually eat pork chops with a fork, there's not much finger licking. They are delicious though, and super easy to make. Prep time is less than 15 minutes with only one pan to wash!

My adaptations: I leave out the salt and double the soup. Make extra rice and use the soup as a "gravy."

2 cups flour
1/2 t salt
1/2 t dry mustard
1/2 t garlic powder
6-8 pork chops, 1-inch thick
2 T oil
2 (10 1/2 oz) cans chicken and rice soup

In bag, mix flour, salt, mustard and garlic powder. Shake the chops in mixture. Heat the oil over medium heat in skillet and cook the chops for 5 minutes on each side. Place chops in a slow cooker with the soup. Cover, and cook for 6-8 hours on low OR 3 1/2 hours on high. Enjoy!