Greek Chicken Over Orzo

8 oz orzo (you can substitute with white rice to make this an Aldi Recipe)
1.5# skinless, boneless chicken breasts
2 cloves garlic or 2 tsp bottled garlic
1 can diced tomatoes
1 8 oz can tomato sauce
1 jar artichoke hearts (14 oz), quartered
1 can sliced olives (3.8 oz)
1/2 tsp dried oregano
1/2 tsp dried basil

Cook orzo or rice as directed. Heat oil in pan and add chicken. Cook until chicken turns white on the outside (approximately 4 minutes). Add garlic to the skillet. Add tomatoes with their juice and tomato sauce. Drain artichokes and add them to the skillet. Drain olives and them to the skillet. Add oregano & basil. Cook until chicken is no longer pink (about five minutes). Reduce heat to low utnil ready to serve. Serve chicken with sauce over the hot orzo.

*To add extra flavor, cook the rice/orzo in chicken broth, instead of water.

Tuscan Pork Chops

1/4 cup all purpose flour
1 teaspoon salt
3/4 teaspoon pepper
4 1 inch thick pork chops, boneless
1 tablespoon olive oil
3 cloves minced garlic
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes seeded and diced-or small can diced tomatoes, drained
2 tablespoons capers- (can be omitted to make this an Aldi store recipe. Feel free to add, should you have these in your pantry!)

Combine first 3 ingredients in shallow dish, dredge pork chops in flour mixture. Cook pork chops in hot oil in large skillet over medium high heat until golden brown on each side.One or two minutes per side. Remove chops and set aside.  Add Garlic to skillet, sauté for 1 minute. Add vinegar and chicken broth and stir to loosen particles from bottom of skillet, stir in tomatoes and capers.  Return pork chops to skillet, bring sauce to a boil. Cover, reduce heat and simmer 4-5 minutes until pork is done. Plate pork chops and cover with sauce.

Serve over angel hair or thin spaghetti pasta.

This is for when you need to get dinner on the table in a hurry!

Stroganoff Skillet

1 lb ground beef
1- 10 ¾ oz can cream of mushroom soup
3 c wide egg noodles (uncooked)
1 c sour cream
1 c beef broth,
½ c water

Brown ground beef in a large skillet over medium heat; drain and return meat to skillet. Gradually add soup and remaining ingredients. Bring to a boil; cover. Reduce heat and simmer for ten minutes or until noodles are tender. Makes four to six servings.