Island Chicken Salad

1 10-oz. can chicken, well-drained
1 8-oz. can crushed pineapple, well-drained
1-2 celery stalks, chopped
8 oz. cream cheese, softened
2 Tblsp. mayonnaise

Mix all ingredients together well and chill. Serve with croissants.

I found this recipe in one of my cookbooks from Gooseberry Patch (www.gooseberrypatch.com). I made it for the first time last night and our whole family loved it! It's always nice to have a meal that doesn't require heating up the oven or turning on the stove when it's hot weather. I also served this meal with a tossed salad, and it was great!

Pork Chop Casserole

4 pork chops, 1/2-inch thick
1 can cream of chicken soup
1 1/3 cups Minute Rice*
1 Tblsp. olive oil
1 cup pineapple juice

Brown chops on both sides in a large skillet; season with salt and pepper, if desired. Place rice in a greased, shallow 3-quart baking dish. Pour pineapple juice over rice. Top with pork chops. Pour soup over all; cover tightly with foil & bake at 350 degrees for 30-35 minutes, or until pork chops are done and rice is tender.

I found this recipe 5 1/2 years ago when Tyler & I were first married, in a "5 Ingredients or Less" cookbook that my Mom gave me as a bridal shower gift. We all love this meal! Tyler especially asks me to make it frequently.