Stuffed Pork Chops

Pesto Rice Stuffed Pork Chops

1/2 C. fresh basil leaves
1/2 C. fresh parsley springs
1/2 C. chopped pecans
3 garlic cloves peeled
2/3 C. cooked wild rice
2 T. cream cheese, softened
1 T. olive oil
1 t. chili sauce
4 bone in pork loin chops
1/2 t. lemon pepper seasoning
1 T. butter


In a food processor combine the basil, pecans and garlic, cover and process
until blended. Transfer to a small bowl, add the rice, cheeses, oil and chili
sauce. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle
chops with lemon pepper.
In a large skillet brown chops in butter; cool for 5 minutes. Fill with rice
mixture; secure with toothpicks if necessary. Place in a 9x13 baking dish coated
with cooking spray.
Bake uncovered at 350 for 28-32 minutes or until a meat thermometer reads 160.
Discard toothpicks.

Veggie Stacks

Pesto Veggie Stacks

2 C. fresh basil leaves
1/2 C. grated Parmesan cheese
1/4 C. pine nuts or chopped walnuts
2 T. grated Romano cheese
3 garlic cloves peeled
1/2 C. plus 3 T. olive oil, divided
1/4 C. all purpose flour
2 eggs, lightly beaten
1/2 C. dry bread crumbs
8 slices eggplant or large zucchini
4 slices tomato
1/4 C. crumbled reduced fat feta cheese


Place the first 5 ingredients in a food processor; cover and process until
blended.  While processing, gradually add 1/2 C. oil in a steady stream until
combined.  Set pesto aside.
Place the flour, eggs, and bread crumbs in separate shallow bowls.  Dip eggplant
in flour, then in eggs; then roll in crumbs.  Heat remaining oil in a large
skillet, fry eggplant in batches for 1-2 minutes on each side or until golden
brown.  Drain on paper towels.
Place four eggplant slices on an ungreased baking sheet.  Top each with a tomato
slice, 1 T. cheese, 2 t. pesto and remaining eggplant.  Cover and refrigerate
remaining pesto for another use.  Bake at 350 for 5-8 minutes or until heated
through.  Serve immediately.

Marinated BBQ Steak

Broth Marinated BBQ Steak

1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin

Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and
barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks
to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired
doneness.