Pecan Pork Hoagies

Pecan Pork Hoagies

What You Need:

4 boneless pork chops
1/4 C flour
1 egg, lightly beaten
2 Tbsp Dijon style mustard
1/4 tsp cayenne pepper
1/2 C dry bread crumbs
1/2 C of pecans, ground
2 Tbsp canola oil
4 hoagie buns

How to Make It:

Place the chops between 2 piece of plastic wrap and pound down to 1/4 inch thickness.
Put the flour into a shallow bowl.
In another shallow bowl whisk together the egg, mustard and cayenne pepper.
Toss together the bread crumbs and pecans in another shallow bowl.
Roll the meat through the flour.
Dip the meat into the egg mixture allowing any excess to drip off.
Roll through the bread crumb mixture coating well.
Heat the oil in a skillet over medium high heat.
Add the coated meat to the hot oil and cook 4 minutes.
Turn and continue to cook 4 additional minutes or until cooked through.
If the meat is browning too quickly reduce the heat to medium.

Makes 4 servings

Lunches can turn out to be quite expensive especially if you are trying to serve a satisfying meal. This one is filling while staying budget friendly. Serve with lettuce and tomato toppers.

Pear and Cheese Sandwiches

What You Need:

4 English muffins, split
2 T of Dijon mustard
4 Canadian bacon slices
1 pear, peeled and sliced thin
4 slices of cheddar cheese

How to Make It:

Spread the cut side of the English muffins with the mustard.
Place a slice of bacon on to 4 slices of muffin.
Lay a couple of the pear slices over the bacon.
Top each with a slice of cheese.
Cover each sandwich with the second slice of muffin.
Heat a large griddle or skillet over medium high heat.
Lay the sandwiches into the heated pan then adjust the heat to medium low.
Cook for 5 minutes then turn.
Cook for minutes longer or until browned and cheese starts to melt.

Makes 4 sandwiches

You can make these sandwiches with apple rings if you prefer. The kids will love them either way.

French Roll Steak and Cheese

What You Need:

1/4 C Italian salad dressing, divided
2 green bell peppers cut into thin strips
1 onion, sliced
12 oz. cooked roast beef, sliced thin
6 French rolls, split and toasted
1/2 C mozzarella cheese, shredded

How to Make It:

Place 2 T of the salad dressing into a skillet and place the skillet over medium heat.
Stir in the bell pepper strips and onions.
Cook for 5 minutes, stirring occasionally, until tender.
Remove the vegetables with a slotted spoon to a bowl and keep warm.
Place 2 more T of salad dressing into the skillet.
Add the roast beef and cook for 3 minutes or until heated through.
Fill the 6 rolls evenly with the meat.
Top with a spoonful of the vegetables.
Drizzle the remaining dressing over equally over each sandwich.
Sprinkle each sandwich with cheese.

Makes 6 servings

These sandwiches are sure to place the hungry man in your house. Kids love them too. Sliced mushrooms may be added if you like. Brown them with the peppers and onions. To make this a full meal, add a bowl of soup and melon wedges.

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