Roasted Pork Chops, Broccoli and Veggies

Fresh Tomato and Squash Tart

Servings: 8

• 2 large fully ripened fresh Florida tomatoes, (about 1 pound)
• 1 large zucchini (about 8 ounces)
• 1 large summer (yellow) squash (about 8 ounces)
• 1 large potato (about 6 ounces), peeled
• 1/4 cup chopped onion
• 1 cup shredded reduced fat Swiss cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 2 eggs, lightly beaten (or you may use 1 whole egg and 1/4 cup egg substitute)

Preheat oven to 400ºF. Butter a 9-inch pie plate or shallow casserole. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Cut zucchini, summer squash and potato in half lengthwise; thinly slice crosswise. In a large bowl, combine zucchini, summer squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well mixed. Arrange half of the tomato slices on bottom of pie plate. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender and glazed, about 40 minutes.

Roasted Broccolini with Red Pepper

Servings: 6

• 1 1/4 pounds broccoli florets, (about 8 cups)
• 3 1/2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1/8 teaspoon dried crushed red pepper flakes 

Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

  

Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

 ~Bry