Well, the family from New York has been in town, visiting on their way to Harvard to drop Keren off for college. Today, we went to the Portland Headlight, which was very fun and had quite the waves, compliments of Hurricane Bill. It definitely made for some exciting tide-pool wading! :)
And for dinner, we made a family favorite of mine. Originally, we made this with pork chops, but I decided to try chicken breast this time and it was definitely yummy! An easy dinner that can be readily doubled with little trouble for larger crowd dinner! :) Sorry for no pictures this time--it got dished up and eaten before I had a chance to snap a pretty picture.
Pork Chops (or Chicken Breasts) and Stuffing
6-8 Pork Chops/Chicken Breasts (lg.)
1 package stuffing mix
1 can cream of mushroom soup
1. Lay the meat in the bottom of 9x13 baking dish. Prepare the stuffing per the instructions on the box. Spoon the stuffing in large dollops on the meat.
2. In a separate bowl whisk together the cream of mushroom soup with half a can of milk. Gently pour over stuffing and meat.
3. Cover with tin foil and cook at 350 for about an hour.
4. Serve over rice or mashed potatoes, spooning the extra stuffing and such as gravy.