Dill Lemon Chicken Pasta Salad, Garlic Herb Italian-Style Pork Chops

Hi everyone!

Tomorrow I am making some Dill Lemon Chicken Pasta Salad for lunch. This is for 50 servings so you want to cut this way down for your family. I can't find lemon penne here so I just use regular. For dinner, I'm making pork chops. You serve them on a salad. It calls for the McCormick Garlic Herb seasoning and I love this stuff. I use it all the time on veggies and meat. It's really good!

Dill Lemon Chicken Pasta Salad
Amy – amylz
All Recipes - Yields: 50 servings

20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
3 stalks celery, chopped
5 pounds lemon penne pasta
12 cups mayonnaise
1 cup lemon juice
2 teaspoons dried dill weed
4 cups buttermilk

1. In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
2. Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

Garlic Herb Italian-Style Pork Chops
Amy - amylz
Makes 4 servings.

4 teaspoons McCormick® Garlic Herb Seasoning Blend, divided
4 bone-in pork chops, 1/2-inch thick
5 tablespoons olive oil, divided
8 cups salad greens
1 cup chopped tomato
1/4 cup thinly sliced red onion
2 tablespoons white balsamic vinegar or white wine vinegar

1. Sprinkle 3 teaspoons of the Seasoning Blend over pork chops; set aside.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once.
3. Toss salad greens, tomato and onion in large bowl. Mix remaining 3 tablespoons olive oil, vinegar and remaining 1 teaspoon Seasoning Blend. Pour over salad; toss to coat well. Divide salad among 4 serving plates. Top each with a pork chop. Serve immediately.

Amy