Pinwheel Pizza loaf —Rhonda Touchet Jennings, Louisiana

• Prep: 15 min. Bake: 1-1/4 hours + standing
• Yield: 12 Servings

15 75 90

Ingredients

• 2 eggs
• Salt and pepper to taste
• 3 pounds lean ground beef (90% lean)
• 6 thin slices deli ham
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 jar (14 ounces) pizza sauce

Directions

• In a large bowl, beat the eggs, salt and pepper. Crumble beef over eggs and mix well. On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 10-in. rectangle. Cover with ham and cheese to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends.
• Place the loaf seam side down in a greased 13-in. x 9-in. baking dish. Top with pizza sauce. Bake, uncovered, at 350° for 1-1/4 hours or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.

Originally published as Pinwheel Pizza Loaf in Taste of Home October/November 2001, p33

Italian Pork Chops

• Prep: 10 min. Cook: 50 min.
• Yield: 6 Servings

10 50 60

Ingredients

• 6 bone-in pork loin chops (6 ounces each and 3/4 inch thick)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) Italian diced tomatoes, drained
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 large green pepper, julienned

Directions

• In a large nonstick skillet, brown pork chops in batches on both sides in oil; remove from skillet. Add the onion, mushrooms and garlic; saute for 5 minutes or until tender. Stir in the tomatoes, salt, oregano, basil and pepper.
• Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover and simmer for 30 minutes or until meat is tender. Yield: 6 servings.

Nutritional Analysis: One serving (1 pork chop with 1/2 cup vegetables) equals 237 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 573 mg sodium, 10 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Originally published as Italian Pork Chops in Light & Tasty June/July 2002, p27