Complete Meal in 30 Minutes!

These recipes are designed for those of us who love to cook, but don’t want to waste tons of time in the kitchen!

DIJON PORK CHOPS

3 tablespoons Dijon mustard
6 boneless pork loin chops (1 ½ lbs., ¾ inch thick)
1/3 cup seasoned bread crumbs
Dash pepper

Spread mustard on both sides of pork chops.  Place in a greased shallow 2 qt. baking dish.  Combine crumbs and pepper; press onto top and sides of chops.  Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and topping is lightly browned.  YIELD:  6 Servings

GARLIC CARROTS

1 pound baby carrots
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
¼ cup hot water
½ teaspoon salt
¼ teaspoon dried thyme
Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes.  Add water, salt, thyme and pepper.  Bring to a boil.  Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.  YIELD:  6 Servings

CHOCOLATE OATMEAL BARS

½ cup butter or margarine, softened
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ cup all purpose flour
½ cup quick-cooking oats
1 cup (6 oz) semisweet chocolate chips
½ cup chopped pecans

In a mixing bowl, cream butter and sugar.  Beat in egg and vanilla.  Add the flour and oats; mix well.  Pour into a lightly greased 11x7x2 inch baking pan.  Bake at 375 degrees for 15-20 minutes or until lightly browned.  Cool on a wire rack for 3-5 minutes.  Sprinkle with chips; when melted, spread chocolate over bars.  Top with nuts.  YIELD: About 1 ½ dozen bars.