Baked Pork Chops with Stuffing & Apples

We're back!

It's been a while, but we're still cooking!  We got together for a freezer swap in February and the meals have been delish!  It was a long week (anyone else?) so I knew I wanted to end the week on an easy note with a freezer meal.  I was excited to try Meg Loc's meal.  She's always pushing my food "comfort zone" and Andrea said her meal was amazing--and she was right!

I tend to shy away from food with fruit in it, but just like her Thai Mango Chicken, this meal blew me away and I'm already planning to make it for my freezer when pork chops go on sale!  I asked Meg Loc for the recipe right away and I was shocked  at how easy it was! You can't beat a yummy freezer meal with little prep!

Baked Pork Chops with Stuffing and Apples
recipe: Meg Loc
serves 2

2 pork chops, boneless
1 package of stuffing, prepared
1 can of apple pie filling

1. Prepare stuffing according to package, let cool
2. In foil tin, pour the apple pie filling on the bottom.
3. Layer the cooled stuffing on top.
4. Nestle the pork chops in the stuffing.
5. Cover with foil and label.

To EAT:
1. Thaw over night.
2. Bake for 1 hour at 350, covered.
3. Enjoy!

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Revisiting an old recipe

I happen to have my nice Nikon camera out in our office from Mother's Day (when I finally pulled it off the shelf...).  It was a great wedding gift from my parents (thanks, Mom & Dad).  Since it was within easy reach, I decided it would be fun to snap some photos as I prepared a recipe for my freezer.  (Disclaimer: I may have gotten married four years ago...but I'm still learning how to work this camera!)

I wanted comfort food (my all time favorite) on our menu this week, so I revisited an old freezer meal: Chicken and Stuffing Bake .  I used the measurements and recipe that can already be found on our blog, but divided everything by two and made 2 meals for the freezer...expect one never made it to the freezer...we had it for dinner last night.  It was THAT yummy, we just couldn't wait!

Here are the ingredients:

 Then I mixed the milk and cream of chicken soup.

 Poured half over each tray of chicken breasts (2 in each tray).

 Letting my stuffing cool.  (I also may have taste tested it...several times.)

Then I packed half of the stuffing mixture in each tray, trying my best to keep it on top of the chicken. 

(no idea why the date is off..)

Then I wrapped both tightly in foil, labeled and placed in my freezer.

To cook: thaw and then bake at 375 for about 40 minutes to an hour.  I left mine covered, and then about 3/4 of the way through the cooking time I took the cover off.  ENJOY! 

I've also seen a very similar recipe on pinterest for the slow cooker...has anyone tried it?

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