Grilled Lamb Chops/ Pork Chops

 Ingredients

• 1/2 cup vegetable oil
• 1/2 cup finely chopped onion
• 2 Tablespoons lemon juice
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 6 lamb loin/ pork chops

In a large resealable plastic bag, combine the first seven ingredients. 

Poke holes in meat with fork. Add lamb/ park chops. Seal bag and turn to coat. Refrigerate 10-15 minutes. 

Drain and discard marinade. Grill chops, covered, over medium-hot heat for 7 minutes on each side or until meat reaches desired doneness (meat thermometer reads medium 160 degrees F; well-done, 170 degrees F). 

Enjoy! 

Hash Brown Egg Casserole

Ingredients

• 8 precooked frozen hash brown patties
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups diced ham (about 3/4 pound)
• 2 scallions, diced
• 9 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon dry ground mustard
• 1/4 teaspoon garlic powder

Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish

Arrange frozen hash brown patties in the dish, in a single layer, and sprinkle with the cheeses, ham, and scallions evenly over the top. 

In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder; pour evenly over the ham mixture. 

Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean. 

Allow to cool for 5-10 minutes, then cut into portions and serve. 

Enjoy! 

*When making ahead of time, cover tightly with plastic wrap and refrigerate up to 24 hours in advance. Remove from the fridge when the oven is preheating and add an extra 10-15 minutes to the total baking time.