Smoked Sausage and Macaroni Chili Skillet

Another quick and easy skillet meal. Thank you Hillshire Farm

• 1 package Smoked Sausage
• 2 cups uncooked elbow macaroni
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic, minced
• 1 can (14.5 ounces) chili style diced tomatoes
• 1 cup frozen corn, thawed
• 1 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 can (15 ounces) pinto or kidney beans, drained
• 2 cups (8 ounces) shredded cheddar cheese

• Cut sausage into ¼” slices; set aside.  
• Cook macaroni according to package directions; drain and keep warm.
• While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes.  
• Add sausage, onion, pepper and garlic
• Cook 4-5 minutes, stirring occasionally or until sausage is browned.
• Stir in tomatoes, corn, chili powder and salt; bring to a boil.  
• Reduce heat to medium-low and cook 10 minutes. 
• Gently stir in cooked macaroni and drained beans  
• Heat through, about 3 minutes.  
• Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.

Garlicky Butter Chive Parmesan Pork Chops

Grilled and then baked with a garlicky, cheesy, butter baste, Garlicky Butter Chive Parmesan Pork Chops are simple and rustic, uses common ingredients, and packs whole lot of flavour into each and every bite! Thank you Lord Byron's Kitchen

12 whole pork chops, thin sliced and boneless (about 3-4 ounces each)
1/2 cup butter, softened
2 tablespoons olive oil
2 tablespoons dried chives
1/4 cup parmesan cheese, finely grated, plus more for garnish
4 cloves garlic, grated
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup green onions, sliced, for garnish (optional)

• Preheat your oven to 350 degrees.
• Line a baking sheet with aluminum foil and set aside.
• In a bowl, whisk together the butter, olive oil, chives, parmesan, and garlic. Set aside.
• Lightly salt and pepper both sides of the chops.
• Over medium-high heat, grill the pork chops for 2-3 minutes on each side – just until dark grill marks appear.
• Transfer the grilled pork chops to the baking sheet. Smear the top of the chops with half the butter mixture.
• Bake for 15 minutes.
• Remove from the oven, flip the chops and smear with the remaining butter mixture.
• Return to oven and bake for another 15 minutes.
• Garnish with freshly chopped green onions and parmesan cheese. Serve immediately.

Slow Cooker Salsa Chicken

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

• Place the chicken in a slow cooker. 
• Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. 
• Pour a half cup water over the mixture
• Set on low and cook for 6-8 hours. 
• The meat is cooked when it shreds or reaches an internal temperature of 165°F. 
• When ready to serve, break up the chicken with two forks then stir in the sour cream