Gouda and Spinach Stuffed Pork Chops

Cooking Spray
4 (6 oz) thick cut pork chops
1/2 pound fresh spinach, washed and torn into bite size pieces
8 slices smoked Gouda cheese
1 cup bread crumbs
3 Tbsp Dijon mustard
Creole seasoning to taste

Preheat the oven to 400.  Coat a 13x9 dish with cooking spray.  Lay each chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket in the chop, leaving three sides intact.  Stuff each chop with spinach, then with cheese.  Put bread crumbs in a shallow dish.  Coat each chop with a thin layer of mustard, then roll in crumbs.  Arrange chops in prepared baking dish.  Sprinkle with Creole seasoning to taste.  Lightly spray the pork chops with cooking spray.  Bake for 45 minutes or until brown and crispy.

Serves 4

Zucchini and Pasta in Chunky Tomato Sauce

3 large zucchini, sliced
1 pound ground turkey breast
1 cup chopped onion
1 green bell pepper, chopped
3 cups chunky garden vegetable pasta sauce
1/4 cup dried bread crumbs
1 cup beef broth
1 tsp Italian seasoning
8 oz Penne pasta, uncooked
freshly ground pepper to taste
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Bring saucepot of water to boil for pasta.  Boil pasta for about 5 minutes and drain.  It will not be thoroughly cooked.  Brown turkey breast, onion, and bell pepper.  Add 1 cup pasta sauce, sliced zucchini, bread crumbs, beef broth and Italian seasoning.  Cook, stirring occasionally, until slightly thickened and heated thoroughly.  Season with black pepper.  Pour remaining 2 cups of pasta sauce into 13x9 baking dish to cover bottom.  Pour partially cooked pasta on top of sauce.  Pour meat/zucchini mixture on top of pasta.  Slightly mix together.  Cover dish with foil and bake 25 minutes.  Remove from oven and sprinkle dish with cheese.  Bake 5 minutes longer or until cheese is melted.

Serves 6

Spiced Chickpeas

1 can chickpeas, rinsed and blotted dry
1 Tbsp olive oil
2 tsp ground cumin
2 tsp Cavender's greek seasoning
1/4 tsp salt

Preheat oven to 450 degrees.  In a mixing bowl, combine the chickpeas, olive oil, spices and salt.  Spread on a baking sheet with rims.  Bake for 25 minutes or until brown and crunchy, stirring at least once during baking.  When cooled, store in covered container for up to two days. 

Serves 4.

Beef, Barley, and Vegetable Soup

1 pound lean beef, cut into bite size pieces
1 cup chopped onion
1 cup chopped carrots
3/4 cup chopped celery
1/2 cup uncooked barley
4 cups water
1 (14.5 oz) can diced tomatoes with onion and garlic
2 tsp granulated beef bouillon
1/2 tsp basil
1 bay leaf
salt and pepper to taste

In stock pot, cook beef, onion, carrots, and celery over medium-high heat until beef is browned and vegetables start to soften.  Add barley; cook, stirring, 1-2 minutes or until barley is lightly toasted.  Add water, tomatoes, bouillon, basil, and bay leaf.  Cover pot.  Bring to a boil; reduce heat.  Simmer 40 minutes or until barley is tender.  Season with salt and pepper.

Serves 4