Thursday, June 2, 2011

New Summer Recipes!

I want to share 2 new recipes that I tried tonight for dinner! They are great summer recipes and are both super easy! I hope that you will try them!!!

Zucchini-Wrapped Pork with Pesto

Start to Finish: 35-40 min.
Serves 4

  • 1 small zucchini
  • 12-16oz pork tenderloin
  • 1/3 cup basil pesto
  • Olive Oil

1. Preheat oven to 450. Line a baking dish with tin foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lenthwise in thin slices (you will need 8 slices). Cut pork tenderloin crosswise into 4 portions. Press meat down with palm of hand to slightly flatten

2. Wrap each tenderloin with 2 zucchini slices. Place in baking pan with foil. Lightly brush with olive oil; sprinkle with salt and pepper.

3. Roast, uncovered 25-40 minutes or until meat is 160 in center. Make sure the tenderloin isn't pink in the middle. Spoon some of the pesto over each terloin just before serving.

*Each serving has 203 calories, 11 grams of fat

Here is the tenderloin prior to cooking

Ta-da! All done! Pork tenderloin is a big hit at my house because it is so easy!

Summer Squash and Zucchini Casserole
Prep:25 min Cook:5min Bake:35min
Makes 8-10 servings
  • 1 1/2 lb yellow squash
  • 1 lb zucchini
  • 1 small sweet onion; chopped
  • salt
  • 1 cup grated carrots
  • 1 (10 3/4 oz)can cream of chicken soup
  • 1 (8oz) container sour cream
  • 1 (8oz) package herb-seasoned stuffing
  • 1/2 cup butter, melted

1. Preheat oven to 350. Cut squash and zucchini into 1/4 inch thick slices; place in Dutch oven or large skillet. Add chopped onion, salt, and water to cover. Bring to a boil over med-high heat on the stove and cook for 5 minutes. Drain well.

Here are the veggies after being cooked and drained...

2. Stir together 1 cup grated carrots, soup, and sour cream in a large bowl...

...after stirring together fold in the squash mixture...

3. Stir together stuffing and melted butter, and spoon half of the stuffing mixture in bottom of a lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture then add the other half of stuffing mixture to the top.

4. Bake at 350 for 30-35 minutes or until bubbly and golden brown, shielding with tin foil after 20-25 minutes to prevent excessive browning if needed. Let stand 10 min before serving.

And there you have it! It was super yummy!!! You should definitely try it!

1 comment:

  1. Um, all of these recipes look AMAZING! I'm bored with food since Brian is gone and I think I'm going to try all of these next week!



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