8 slices bread
Dijon mustard
6 oz. sliced smoked ham (I like honey ham)
6 oz. sliced Swiss Cheese
6 oz. sliced roasted turkey breast
Batter:
4 large eggs
1/2 cup milk
salt to taste
Spread one side of each slice of bread with some of the mustard. Top 4 of the slices with some of the ham, cheese and turkey. Top each with 1 slice of remaining bread, pressing down to form 4 compact sandwiches.
Make the batter: In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt
Dip each sandwich on both sides into the batter; coating evenly
Place sandwiches on a hot griddle, cooking each side until golden brown...about 5-7 minutes.
Servings: 4
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
3/4/10
3/2/10
Baked Ham with Apricot Glaze
1 pre-cooked spiral cut ham (4-6 lbs)
1/3 cup A1 Steake Sauce
1/4 cup Honey
1 c. firmly packed brown sugar
1/2 cup apricot nectar
2 Tbsp. apricot jam
2 tsp. lemon juice
Bake ham according to directions. Combine remaining ingredients in sauce pan. Heat until syrupy (8-9 minutes) Baste ham while during last 10 minutes of cooking, then serve warm with ham.
1/3 cup A1 Steake Sauce
1/4 cup Honey
1 c. firmly packed brown sugar
1/2 cup apricot nectar
2 Tbsp. apricot jam
2 tsp. lemon juice
Bake ham according to directions. Combine remaining ingredients in sauce pan. Heat until syrupy (8-9 minutes) Baste ham while during last 10 minutes of cooking, then serve warm with ham.
Simple Sausage Lasagna
1 pound sweet italian sausage or bulk pork sausage
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.
2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.
2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.
Spaghetti Squash with Sausage and Greens
1 Spaghetti Squash (about 3 1/2 lbs.), halved lengthwise
1/3 cup grated parmesan cheese
salt and black pepper
1 1/2 tsp. olive oil
12 oz. sweet italian sausage
1 bunch spinach, coarsely chopped
1/2 tsp. crushed red pepper
1. Place a squash half, cut side down, in a large microwaveable dish. Add 1/2 cup of water and microwave until tender... 10-15 mins. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with parmesan and season with salt and pepper.
2. In a large skillet, heat the olive oil over med-high heat. Add the sausage and cook until no longer pink, about 6 mins. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and pepper. Serve on top of the squash.
1/3 cup grated parmesan cheese
salt and black pepper
1 1/2 tsp. olive oil
12 oz. sweet italian sausage
1 bunch spinach, coarsely chopped
1/2 tsp. crushed red pepper
1. Place a squash half, cut side down, in a large microwaveable dish. Add 1/2 cup of water and microwave until tender... 10-15 mins. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with parmesan and season with salt and pepper.
2. In a large skillet, heat the olive oil over med-high heat. Add the sausage and cook until no longer pink, about 6 mins. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and pepper. Serve on top of the squash.
1/29/09
Quick and Easy Quiche
3 eggs
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)
Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)
Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.
10/20/07
Fried Pork Chops with Roasted Veggies
4 medium sized red potatoes cut into wedges
1/4 cup olive oil
4 garlic cloves, minced
1 Tbsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
1 red onion, sliced
1 zuchinni, quartered
1 yellow squash, quartered
1/4 cup flour
1 1/2 tsp. tyme
1 Tbsp. cajun seasoning
4 pork chops
1 1/4 cup veg. oil
Toss together 1st 6 ingredients on a cookie sheet.
Bake at 400* for 20 min. Add onion and next 3 ingredients and bake, stirring occasionally, 15 minutes. Keep roasted veggies warm.
Stir together flour, thyme, and cajun seasoning in a shallow bowl. Dredge chops in flour mixtures.
Fry pork chops in hot veg. oil in a large skillet over med. heat. 3 min. on each side or until done.
1/4 cup olive oil
4 garlic cloves, minced
1 Tbsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
1 red onion, sliced
1 zuchinni, quartered
1 yellow squash, quartered
1/4 cup flour
1 1/2 tsp. tyme
1 Tbsp. cajun seasoning
4 pork chops
1 1/4 cup veg. oil
Toss together 1st 6 ingredients on a cookie sheet.
Bake at 400* for 20 min. Add onion and next 3 ingredients and bake, stirring occasionally, 15 minutes. Keep roasted veggies warm.
Stir together flour, thyme, and cajun seasoning in a shallow bowl. Dredge chops in flour mixtures.
Fry pork chops in hot veg. oil in a large skillet over med. heat. 3 min. on each side or until done.
10/18/07
Hawaiian Pork Chops
4 boneless pork chops
Salt and Pepper
1/3 cup chopped green peppers (we no likey!)
1/3 cup thinly sliced onion rings
1 (14oz.) can of beef broth
1 (8oz.) can unsweetened pineapple chunks
1/4 cup ketchup
2 T brown sugar
1 T cider vinegar
2 T corn starch
3 T cold water
(2-4 cups cooked rice)
Season and cook chops until golden brown--remove from pan and keep warm.
In same skillet--saute green peppers and onions for 2 minutes or until almost tender. Stir in broth, pineapple, ketchup, brown sugar and vinegar.
Bring to a boil. Return pork to pan and reduce heat; cover and simmer 6-10 minutes.
Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil and cook 1-2 minutes until thick.
Serve over rice.
1 Pork chop with 3/4 cup sauce is 250 cal., 1 g. fiber and 7 g. fat (not including rice)
Salt and Pepper
1/3 cup chopped green peppers (we no likey!)
1/3 cup thinly sliced onion rings
1 (14oz.) can of beef broth
1 (8oz.) can unsweetened pineapple chunks
1/4 cup ketchup
2 T brown sugar
1 T cider vinegar
2 T corn starch
3 T cold water
(2-4 cups cooked rice)
Season and cook chops until golden brown--remove from pan and keep warm.
In same skillet--saute green peppers and onions for 2 minutes or until almost tender. Stir in broth, pineapple, ketchup, brown sugar and vinegar.
Bring to a boil. Return pork to pan and reduce heat; cover and simmer 6-10 minutes.
Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil and cook 1-2 minutes until thick.
Serve over rice.
1 Pork chop with 3/4 cup sauce is 250 cal., 1 g. fiber and 7 g. fat (not including rice)
10/13/07
Speedy Pork Dinner
4 pork loin chops 1/2" thick
1/2 cup broth
3 medium red potatoes, cut into quarters
4 small carrots, cut into 1 inch pieces
2 medium onions, cut into 1/4ths
salt and pepper
fresh parsley
Heat skillet on medium high heat. Brown pork 5 minutes or so in oil. Add broth, potatoes, carrots, onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat, cover and simmer 30 minutes until veggies are tender and pork is no longer pink. Sprinkle with parsley.
290 cal. 9 g. fat 4 g. fiber
1/2 cup broth
3 medium red potatoes, cut into quarters
4 small carrots, cut into 1 inch pieces
2 medium onions, cut into 1/4ths
salt and pepper
fresh parsley
Heat skillet on medium high heat. Brown pork 5 minutes or so in oil. Add broth, potatoes, carrots, onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat, cover and simmer 30 minutes until veggies are tender and pork is no longer pink. Sprinkle with parsley.
290 cal. 9 g. fat 4 g. fiber
10/9/07
Slow-Cooked Pulled Pork
1 med. onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 Tbsp. paprika
2 Tbsp. Worchestershire Sauce
2 Tbsp. mustard
salt/pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns
1. In 4-6 qt. slow-cooker stir first 9 ingredients together until combined. Add pork to sauce and turn to coat well.
2. Cover and simmer on low setting for 8-10 hours until pork is tender.
3. Wtih tongs, transfer pork to large bowl. Turn setting on slow-cooker to high, cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover and heat on high until heated through.
5. Serve meat on sandwich buns (by itself or with pickles, etc.)
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 Tbsp. paprika
2 Tbsp. Worchestershire Sauce
2 Tbsp. mustard
salt/pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns
1. In 4-6 qt. slow-cooker stir first 9 ingredients together until combined. Add pork to sauce and turn to coat well.
2. Cover and simmer on low setting for 8-10 hours until pork is tender.
3. Wtih tongs, transfer pork to large bowl. Turn setting on slow-cooker to high, cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover and heat on high until heated through.
5. Serve meat on sandwich buns (by itself or with pickles, etc.)
Marinated Pork Roast
1/4 cup reduced sodium soy sauce
1/4 cup grated onion
1 Tbsp. canola oil
1 tsp. lemon juice
3 garlic cloves, minced
3/4 tsp. ground ginger
1 boneless whole pork loin (2 1/2 lb.)
1/4 cup chicken broth
1/4 cup honey
1 Tbsp. brown sugar
In a large ziploc bag, combine first 6 ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350. for 25 minutes.
In a small bowl, combine chicken broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brust with remaining honey mixture. Bake 10-20 minutes longer or until meat thermometer reads 160*. Let stand 10 minutes before slicing.
3 oz. meat is 227 cal., 9 g. fat, 10 g. carb., no fiber
1/4 cup grated onion
1 Tbsp. canola oil
1 tsp. lemon juice
3 garlic cloves, minced
3/4 tsp. ground ginger
1 boneless whole pork loin (2 1/2 lb.)
1/4 cup chicken broth
1/4 cup honey
1 Tbsp. brown sugar
In a large ziploc bag, combine first 6 ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times.
Drain and discard marinade. Place roast on a rack in a shallow, foil-lined roasting pan. Bake, uncovered, at 350. for 25 minutes.
In a small bowl, combine chicken broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brust with remaining honey mixture. Bake 10-20 minutes longer or until meat thermometer reads 160*. Let stand 10 minutes before slicing.
3 oz. meat is 227 cal., 9 g. fat, 10 g. carb., no fiber
7/26/07
Cranberry Meatballs
Meatballs:
1 1/2 lbs. lean ground beef
1/2 lb. ground sausage
2 Eggs
2 slices of bread, crumbled
1/2 tsp. garlic powder
1 tsp. salt
1 Med. Onion, chopped
1/3 cup ketchup
6 Tbsp. parsley, chopped and divided
Sauce:
1-16oz. can while cranberry sauce
3/4 cup chili sauce
3 Tbsp. brown sugar
1 Tbsp. lemon juice
1 Tbsp. fresh rosemary, chopped
Meatballs: Heat oven to 350* Mix beef, sausage, eggs, crumbled bread, garlic powder, salt, onion, ketchup and 4 tbsp. chopped parsley. Blend well in a large bowl. Form into small, evenly sized balls and place on a large baking dish with sides.
Sauce: Mix cranberry sauce, chili sauce, brown sugar, lemon juice, rosemary, and remaining 2 Tbsp. chopped parsley. Heat in a saucepan over low heat until cranberry sauce melts. Pour over raw meatballs and bake 45 minutes at 350*
1 1/2 lbs. lean ground beef
1/2 lb. ground sausage
2 Eggs
2 slices of bread, crumbled
1/2 tsp. garlic powder
1 tsp. salt
1 Med. Onion, chopped
1/3 cup ketchup
6 Tbsp. parsley, chopped and divided
Sauce:
1-16oz. can while cranberry sauce
3/4 cup chili sauce
3 Tbsp. brown sugar
1 Tbsp. lemon juice
1 Tbsp. fresh rosemary, chopped
Meatballs: Heat oven to 350* Mix beef, sausage, eggs, crumbled bread, garlic powder, salt, onion, ketchup and 4 tbsp. chopped parsley. Blend well in a large bowl. Form into small, evenly sized balls and place on a large baking dish with sides.
Sauce: Mix cranberry sauce, chili sauce, brown sugar, lemon juice, rosemary, and remaining 2 Tbsp. chopped parsley. Heat in a saucepan over low heat until cranberry sauce melts. Pour over raw meatballs and bake 45 minutes at 350*
Sausage Bread
1 recipe pizza dough
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
8 oz. mild Italian sausage-browned
8 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano
2 cloves garlic-mashed and minced
melted butter
Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or just your favorite. Shape dough into a rectangle about 8x12" Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400* for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1 inch slices.
Serves 6
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