Breaded Pork Tenderloin

1 5.5oz box of seasoned croutons 
1 lb pork tenderloin
1 Tbs of mustard




Heat oven to 450 degrees.  Line a baking pan with foil.  Crush half the box of croutons in a food processor.  Brush tenderloin with mustard, then pat crouton crumbs onto the top and sides of the tenderloin and place in the baking pan.  Coat pork with vegetable cooking spray.
Bake 25-30 minutes, or until meat thermometer registers 160 degrees.  Let it rest for 5 minutes before slicing.

*Has garlic and onion in croutons and in mustard
**Can be altered to not have garlic and onion by making your own croutons and using organic H.E.B mustard

Savory Spanish Torta

1  box (4.5-ounce) Seasoned Skillets potatoes, roasted-garlic and herb flavor
1/4  cup diced roasted red pepper
1  cup Colby-Jack cheese cubes
1  cup diced ham steak
8  large eggs, beaten
1/4  cup fat-free half-and-half


Prepare potatoes in a heavy 10-inch skillet, following package directions, using 3 tablespoons oil and 1-3/4 cup water. Meanwhile, in a large bowl, stir together remaining ingredients.  When potatoes are cooked and browned, add egg mixture to skillet. Stir occasionally, cooking until set, about 10 minutes. Heat broiler, and broil torta until top is golden brown. 

*Has celery seed seasoning, garlic and onion in boxed potatoes and in ham
**Can be altered by frying your own potatoes and finding a garlic and onion free ham

Ham and Rice Bake

1 1/2 cups instant rice
1 1/2 cups diced ham
2 (14.5 oz) cans Del Monte Seasoned Green Beans
1 (10 3/4 oz) can cream of mushroom soup
1 cup milk
1/2 cup shredded swiss or cheddar

Coat a rectangular baking dish lightly with nonstick cooking spray.  Sprinkle rice evenly in dish.  Pour 1/2 cup of water over rice.  Top with ham and green beans.  Stir together soup, milk and cheese, pour evenly over green bean mixture.  Bake, covered, at 400F for 35 minutes or until rice is tender and casserole is heated through.

*Has garlic, onion and celery seed seasoning in ham, seasoned green beans and cream of mushroom soup
**Can be altered not to have garlic and onion by using chicken, plain green beans and by making your own cream of mushroom

Mushroom Pork Chops

4 pork chops
salt and pepper to taste

• 1 pinch garlic salt, or to taste

• 1 onion, chopped

• 1/2 pound fresh mushrooms, sliced

• 1--10.75oz can condensed cream of mushroom soup

• 
  

• Season pork chops with salt, pepper, and garlic salt to taste.  In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.  

*Has garlic and onion listed plus it's in the mushroom soup

**Can be altered to not have garlic and onion; make your own cream of mushroom soup.