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Cheese Stuffed Pork Loin Roast

May 23, 2010 By The Recipe Mom 1 Comment
porkloin

What You Need:

1 tbsp of flour
1/4 tsp lemon pepper
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 C of Swiss cheese, shredded
1 (2 lb.) boneless pork loin
6 oz. deli ham, sliced thin
1 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 tsp dried basil

How to Make It:

Allow the oven to preheat to 325 degrees.
Toss the flour and lemon pepper together in a small bowl.
Stir in the butter and cream until the mixture is smooth.
Add the cheese and stir to blend together well.
Slice the pork loin lengthwise to within a half inch of the bottom.
Lay out the cut pork loin and cover with plastic wrap.
Using a meat hammer flatten the meat to 3/4 inch thickness them remove the plastic wrap.
Place the ham slices over both sides of the open roast.
Spoon the cheese mixture down the center of the meat.
From the longest end roll the pork loin into a jelly roll around the filing.
Tie the rolled loin with kitchen string to hold shut.
In a small mixing bowl stir together the paprika, marjoram, oregano and basil.
Rub the mixture over the outside of the pork loin covering it well.
Place a roasting rack into a shallow roasting pan.
Place the loin on the rack and roast 90 minutes or until the internal temperature reaches 160 degrees.
Allow the roast to stand at least 10 minutes before slicing.

Makes 8 servings

Roasting pork can cause the meat to become very dry. Stuffing the meat with a filling helps to keep the meat moist from the inside out. Add a cream sauce to serve over this roast by sautéing chopped onion in butter until tender. Add 1 tbsp of cornstarch and stir until smooth. Stir in 1 C of heavy cream and 1/4 C of chicken broth and bring the mixture to a boil. Boil the sauce stirring constantly for 2 minutes or until thick. Remove the sauce from heat and stir in 1 tsp of sour cream.

Filed Under: Brunch Ideas, Dinner Ideas, Kid Friendly, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , ,

Swiss Tuna Melt Sandwiches

May 5, 2010 By The Recipe Mom 1 Comment
tunamelt

What You Need:

1 1/2 C coleslaw mix, shredded
1 (9.25 oz.) can of white tuna in water, drained and broken up
2 Tbsp of salad dressing
2 Tbsp creamy cucumber dressing
2 hoagie buns, split and toasted
2 oz. Swiss cheese, sliced thin

How to Make It:

Preset the oven to broil.
Stir together the coleslaw ad tuna until well combined.
Whisk together the salad dressings and pour over the tuna mixture stirring to blend.
Spoon the mixture over the open side of each bun.
Broil 5 inches from the heat for 2 minutes.
Place slice of cheese over each sandwich and return to the broiler.
Broil 30 seconds or until the cheese has melted.

Makes 4 servings

Tuna is not only good for us but also a cheap addition to our meals. If you don’t have cucumber dressing on hand ranch dressing works just as well. Cheddar cheese can also be substituted for the Swiss and mayonnaise can be used in place of the salad dressing. Using what’s on hand makes this a great budget friendly sandwich.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 2 minutes 30 seconds
Total Time: approximately 22 minutes 30 seconds

Nutritional Information: (approximate values per serving)
Calories 406; Fat 19g; Saturated Fat 6g; Carbohydrates 38g; Fiber 2g; Protein 20g; Cholesterol 39 mg; Sodium 704 mg

Filed Under: Brunch Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , ,

Bow Tie Chicken and Cheese

April 29, 2010 By The Recipe Mom Leave a Comment
bowties

What You Need:

2 C onion, chopped
2 C of whipping cream
8 oz. American cheese, cubed
8 oz. Swiss cheese slices, torn
1 tsp dried sage
1/2 tsp pepper
4 C of cooked chicken, chopped
1 (16 oz.) box of bow tie pasta, cooked and drained

How to Make It:

Whisk together in a small mixing bowl the onions and whipping cream.
Stir in both kinds of cheese, the sage and the pepper.
Place the chicken into the crock pot.
Pour the cheese mixture over the top of the chicken coating it well.
Cover the crock pot and cook on low for 4 hours.
Stir the chicken mixture well then add in the cook pasta, stirring to coat.
Recover and cool 5 minutes or until heated through.

Makes 6 servings

It is not recommended to cook this recipe on high. High heat will cause the cheese to scorch. This is an economical meal that even the kids will love. Leftovers should not be frozen but will remain fresh in an airtight container in the refrigerator of up to 3 days. T freeze do not add the pasta. Freeze the chicken mixture for up 2 months. Reheat on the stove then add the pasta and cook until heated through.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 hours 5 minutes
Total Time: approximately 4 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 755; Fat 43g; Saturated Fat 25g; Carbohydrates 49g; Fiber 2g; Protein 43g; Cholesterol 186 mg; Sodium 886 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Swiss Mac and Veggies

April 3, 2010 By The Recipe Mom Leave a Comment
macaroni

umacaroniWhat You Need:

1 (10 oz.) pkg. macaroni shells
2 C frozen cauliflower, broccoli and carrots
1 C of milk
1 (3 oz.) pkg. cream cheese, cubed
1/4 t of pepper
3/4 C Swiss cheese, shredded
1/4 C Parmesan cheese, grated

How to Make It:

Cook the macaroni as directed on the page.
During the last 5 minutes the macaroni is cooking add the frozen vegetables.
Drain the macaroni and vegetables well.
Mix together the milk and cream cheese in a sauce pan.
Sprinkle in the pepper and stir to combine.
Cook over low heat for 5 minutes, stirring almost constantly until the cheese melts.
Add the macaroni and vegetables to the sauce and stir to coat.
Stir in the Swiss and Parmesan cheese until well blended and creamy.

Makes 4 servings

This is a new twist on an old favorite. Kids love macaroni and cheese and this may be just the dish you need to get them to eat their vegetables. You can use cheddar cheese in place of the Swiss if you prefer.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 10 minutes (not including the pasta)
Total Time: approximately 25 minutes (not including the pasta)

Nutritional Information: (approximate values per serving)
Calories 598; Fat 25g; Saturated Fat 14g; Carbohydrates 66g; Fiber 3g; Protein 28g; Cholesterol 86 mg; Sodium 596 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Dressed up Ham and Swiss on Rye

March 20, 2010 By The Recipe Mom Leave a Comment
ryebread

ryebreadWhat You Need:

1/2 C Thousand Island dressing
1 t mustard
1 C coleslaw mix, shredded
2 T of margarine
3 slices rye bread
4 oz. cooked ham, sliced thin
4 oz. Swiss cheese, sliced thin

How to Make It:

Place the salad dressing into a mixing bowl.
Whisk in the mustard until blended in well.
In a large mixing bowl stir together the coleslaw and dressing mixture.
Spread one side of each slice of bread with the margarine.
Place the slices of bread butter side down into the skillet.
Lay ham slices over the bread in the skillet.
Top with a spoonful of the coleslaw mixture.
Add a slice of cheese to each sandwich.
Place the remaining bread slices over the top of each sandwich, butter side up.
Cook the sandwiches 3 minutes over medium low heat.
Turn the sandwich over and cook 3 minutes longer or until nicely browned.

Makes 4 servings

In a hurry but want a good meal? Sandwiches can be just what you need. Add French fries or tater tots along with a bowl of fresh fruit. Whole wheat or marble rye bread works just as well as rye bread. You may also substitute Colby Jack or mozzarella cheese for the Swiss.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 6 minutes
Total Time: approximately 21 minutes

Nutritional Information: (approximate values per serving)
Calories 409; Fat 21g; Saturated Fat 9g; Carbohydrates 37g; Fiber 5g; Protein 18g; Cholesterol 54 mg; Sodium 1,023 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Pork, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , ,

Corned Beef Reuben Soup

March 13, 2010 By The Recipe Mom Leave a Comment
reubensoup

reubensoupWhat You Need:

1 T of margarine, softened
4 slices of rye bread
1/2 t caraway seeds
3 C of milk
1 (10.75 oz.) can cream of celery soup
2 oz. Swiss cheese, shredded
1 (14 oz.) can of sauerkraut, rinsed, drained and chopped
2 (5 oz.) pkgs. corned beef, chopped

How to Make It:

Adjust the oven temperature to 325 degrees and preheat.
Butter both sides of the bread with the margarine.
Sprinkle the caraway seeds evenly over the bread.
Cut the bread into small triangles.
Place the bread on a baking sheet and toast for 10 minutes or until browned.
Whisk the milk and soup together in a saucepan.
Place the pan over medium heat and stir in the cheese.
Stirring constantly cook for 3 minutes or until bubbly.
Fold in the sauerkraut and corned beef.
Place the heat on low and cover the pan.
Simmer 5 minutes or until hot.
Sprinkle the toasted croutons into each bowl of soup before serving.

Makes 4 servings

This soup is mighty tasty for the little time it takes to prepare and cook it. It’s a great way to use up left over corned beef. Even the croutons are easy to make. The caraway seeds are optional if you would rather leave them out.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 18 minutes
Total Time: approximately 33 minutes

Nutritional Information: (approximate values per serving)
Calories 456; Fat 23g; Saturated Fat 11g; Carbohydrates 35g; Fiber 5g;
Protein 27g; Cholesterol 77 mg; Sodium 2.696 mg

Filed Under: Brunch Ideas, Dinner Ideas, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , ,

Pasta Salad with Minted Melon

March 12, 2010 By The Recipe Mom Leave a Comment
freshmint

cantlopsliceWhat You Need:

1 1/2 C bow tie pasta
2 C cantaloupe, cut in chunks
1 C Swiss cheese, cubed
2 T fresh mint, finely snipped
2 C of watercress
1/3 C poppy seed dressing

How to Make It:

Prepare the pasta as the package directs, drain well, rinse with cold water and drain again.
Put the pasta into a large salad bowl and add the cantaloupe.
Toss in the cheese, mint and watercress until blended in well.
Pour the dressing over the salad and stir until well coated.

Makes 4 servings

Looking for a quick salad on a hot summer night? This one fits the bill. Honeydew melon may be substituted for the cantaloupe if you wish. You may also substitute crumbled blue cheese for the Swiss.

Preparation Time: approximately 25 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 219; Fat 10g; Saturated Fat 6f; Carbohydrates 23g; Fiber 1g;
Protein 10g; Cholesterol 37 mg; Sodium 355 mg

Filed Under: Lunch Ideas, Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , , ,

Salsa Dipped Grilled Cheese

December 21, 2009 By The Recipe Mom Leave a Comment
grilled-cheese

grilled-cheeseWhat You Need:

8 t of margarine, softened
8 slices of whole wheat bread
4 slices of American cheese
4 slices of Muenster cheese
2 C of mild salsa

How to Make It:

On one side of each slice of bread spread the margarine.
In a large skillet put half of the slices, margarine side down.
On each slice of bread put one slice of American cheese.
Over the American cheese put one slice of the Muenster cheese.
On each sandwich put the remaining bread, margarine side up.
The skillet is placed over medium heat.
Brown for 4 minutes or until the sandwiches is nicely toasted.
Flip and continue browning 3 minutes or until toasted.
Allow the sandwiches to cool on a platter at least 5 minutes.
Each sandwich is cut into 4 sections.
The 4 sections are cut in half.
Salsa is served on the side for dipping.

Makes 8 servings

You may use any type of cheese like cheddar, mozzarella or Swiss.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 7 minutes
Cooling Time: approximately 5 minutes
Total Time: approximately 32 minutes

Nutritional Information per 8 dippers: (approximately values)
Calories 380; fat 23 g; sodium 1070 mg; carbohydrates 31 g; sugar 5 g;
protein 16 g

Filed Under: Appetizers, Party Foods, Recipes Tagged With: , , , , , , , , , , ,

Sweet Swiss Cheese Bread

November 18, 2009 By The Recipe Mom Leave a Comment
cheesebread

cheesebreadWhat You Need:

1 (1 lb.) loaf Hawaiian sweet bread
1 (8 oz.) block of Swiss cheese
1/2 C of unsalted butter, melted
1 T of garlic, minced
1 t of salt
3 slices of red onion, chopped

How to Make It:

The oven temperature is set to preheat to 350 degrees.
Cut the bread at 1 inch intervals to within 2 inches from the bottom.
Cut the Swiss cheese into 1/2 inch slices and put into the cuts of the bread loaf.
Place the butter, garlic and salt into a small mixing bowl and stir to combine.
Add the onion and turn to coat well with the butter mixture.
Carefully spoon the butter mixture over the bread allowing it to run down all sides.
Wrap the bread completely in heavy duty aluminum foil.
Put in oven and bake until the cheese is completely melted about 25 minutes.

Makes 12 servings

Preparation Time: approximately 10 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 35 minutes

This bread is simple and easy to make and everyone will like the taste. It’s sure to be a hit at your Christmas buffet. You may leave the onion out if you prefer. Decrease the salt by 1/4 tsp if you use salted butter.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , ,

Fruit Salad Laced With Bacon and Cider Vinaigrette

March 1, 2009 By The Recipe Mom Leave a Comment
Vinegar is sometimes infused with spices or he...
Image via Wikipedia

What You Need:

3 T butter, room temperature
2 T sugar
1 1/2 t cinnamon, divided
1/2 t red pepper, divided
4 slices whole wheat bread, remove the crust
1/2 C canola oil
2 green onions, chopped fine
½ C raisins
1/4 C apple cider
2 T apple cider vinegar
1/2 t salt
1/4 t pepper
1 (10 oz) salad greens
1 pear, cored and sliced thin
1 apple, cored and sliced thin
4 pieces of bacon, cooked crisp and crumbled
1/4 C walnuts, toasted
1/4 C Swiss cheese, shredded

How to Cook It:

Place the oven temperature on 400 degrees and allow it to heat while preparing the croutons.
Place the butter in a mixing bowl.
Add the sugar, 1 t of cinnamon and 1/4 t of the red pepper.
Mix together until well blended.
Spread the slices of bread with the mixture.
Place the bread of a baking sheet and bake 8 minutes turning once or until the bread is toasted to your liking.
Remove the toasted bread and allow it to cool to room temperature then cut into bite size pieces.
Place the oil in a skillet over medium heat.
Add the green onions and stirring occasionally cook 3 minutes or until tender.
Put the raisins in the skillet and stir to incorporate with the onions.
Pour in the apple cider and vinegar.
Sprinkle in the salt, pepper, the remaining cinnamon and the remaining red pepper.
Stir until all the ingredients are combined and cook until heated through about 5 minutes.
Place the salad greens into a large salad bowl.
Add the sliced pears and apples and toss to combine
Pour the warm dressing over the salad and toss to cover the salad well.
Sprinkle the crumbled bacon, walnuts, cheese and croutons over the top just before serving.

Serving Size: 4

This is a warm and loving salad that you can serve with your Valentine’s Day dinner. You can use grapes cut in half instead of the raisins just add them in with the pears and apples. The walnuts can also be replaced with pecans or almonds if you prefer.

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Filed Under: Soups and Salads Tagged With: , , , , ,