Menu Planning Monday or Tuesday 02-16-10

Monday - Quick Spaghetti and Meatballs - Trader Joe's frozen Turkey Meatballs and Trader Joe's Marinara Sauce

Tuesday - Stuffed Pork Chops and Roasted Cauliflower

Wednesday - Chicken Pot Pies - homemade using up veggies from fridge and freezer

Thursday - 15 Bean Soup in Crock Pot

Friday - Grilled Pizza - Pick your own toppings

What are you fixing in your kitchen this week?

Stuffed Pork Chops 6 bacon slices 2 Granny Smith apples, peeled and diced 2 shallots, finely chopped 1 tablespoon chopped fresh ginger 1 tablespoon chopped fresh sage 1 cup fontina cheese, cubed 6 (1 1/2-inch-thick) center-cut pork loin chops 1 1/8 teaspoons salt 1 1/4 teaspoons pepper 2 tablespoons olive oil Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Sauté apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage. Stir together apple mixture, bacon, and cheese in a bowl. Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks. Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish. Bake at 425° for 25 to 30 minutes or until done. Yield: Makes 6 servings Southern Living, SEPTEMBER 2002