Question #1:

What could I make with these ingredients?

I started Weight Watchers on Wednesday & I've been doing really good. But I'm started to get a little bit discouraged because I feel like I'm just eating light meals, as opposed to the hearty meals I was eating before I started Weight Watchers.

The ingredients I have are:
1 medium sized can of Hunt's whole tomatoes seasoned with basil
1 can of tomato soup
1 can of red beans
1 large can of red beans
corn
lean ground beef
all the seasonings and spices you could ever ask for plus some
pork loin
green beans
cottage cheese
plain, fat free yogurt

I probably have some other stuff around here too. Any suggestions? I can calculate the points if you just give me some ideas. =] Thanks.

Question #2:

Pork loin and stuffing in a crock pot?

I am planning on making stuffing and a pork loin in the crock pot. Should I put the stuffing on the bottom and the pork loin on top so the juices seep down into the stuffing? I'm thinking of when I put the stuffing in the pot to have it minimally moist (since there will be pork juices).

I have done something similar with chicken breasts but I can't fully remember what I did.

Any thoughts or suggestions on this would be appreciated.

Question #3:

Jerk pork...question regarding seasoning?

I recently came back from Jamaica, and got this jerk marinade. Its not like a dry rub, its a course, wet marinade...you can see all the stuff that went in to make it...Like I took all the ingredients and put it into a blender. Smells great.

But I'm unsure how to use this for my pork loin, which is now defrosting in my sink. I definitely want to marinade it for several hours, at least 8 hours, but its wet so I don't know whether to use the whole jar, or to add oil...I'm at a loss. Any suggestions?

The marinade is Diner's Choice Jerk Seasoning if that helps.

Question #4:

need help cooking a crown roast that has been prepared differently by the butcher than what i am used to?

normally we cook a traditional crown pork roast, hollow in the middle. The butcher at the place we bought it from this year convinced us to try using one he prepares using baby back ribs for the outer crown , and stuffed with a pork loin roast. He says customers love it. I am just not sure how exactly to go about cooking it, so much meat and no room to put stuffing :(. DOn't care what anyone says, stuffing cooked by itself just does not taste as good. how do I gouge cooking time?

Question #5:

i want recipe for stuffed pork loin with pecan sauce?

i was at Bromenn hospital in Bloomington,il because my mom was getting a hysterectomy . i was hungry and the cafe was too expensive so i went to the cafeteria and they had it both days i was there and i haven't found a recipe for it and its been about 1-2 yrs since ive had it and i wanted it for thanksgiving so plz help.thanks!!

Question #6:

Can I use normal sewing thread to cook with?

I need to truss my pork loin after I stuff it... can I just use my white sewing thread?

Question #7:

Pork loin stuffed with wild rice?

No directions on the box of wild rice stuffing for using it inside a meat.

So if I cook it as per the box directions and put it in the pork loin, will my rice turn to mush?

Question #8:

I have an 11 pound pork loin (whole, boneless)?

sounds like a weird brag, i know, sorry! I need to serve it a big rugby party tomorrow after my match. Can I marinade and roast it ahead of time, as the grills tomorrow will be taken up and opened often for faster food? I have very little time to get this together so any speedy reply would help. I have all the marinade stuff in the world, but have no idea how to handle a 3 foot loin of pork in a short amount of time. help!

Question #9:

should i leave a pork roast dry rub on all night or add water to it.?

i was going to make a stuffed pork loin so i roll cut the pork and put a dry rub ( brown sugar, seasoning salt, garlic powder, onion powder, celery salt) all over and inside and rolled it back up and put in in the fridge to marinate overnight. should i do this or will it dry out the meat? would it be better to add water so i doesnt dry out?
Another question: i was going to stuff it with something and cant figure out what i want to stuff it with. i was thinking about some kind of jerk mixture with onions, spices and fruits or whatever (ive never made a jerk rub or stuffing before) how to you think that will taste with the rub i have for it?

Question #10:

im looking for a slow cooked pork loin recipe. please help?

ok i have a 9 inch long pork loin that i want to slow cook in my slow cooker. i would like to know of any really good recipes to try, i dont want to make it too complicated or expensive. ive made pork chops in the slow cooker with onions, chicken broth, salt pepper, and apples and maybe would like something similar or whatever you think would be good. i was also thinking about stuffing it with something. please tell me what you think.
i normally make pork loin on the smoker with a nice brown sugar, garlic, onion, celery, seasoning salt rub. but i want to make something different.
i love all foods and just want to make something different and really good. im a perfectionist so the best is best, lol. thanks

Question #11:

Good ideas for pork loin...?

I have 3 different pork loins I am wanating to make for dinner tomorrow night.

One is already marinating in a cilantro lime mariande.

I have 2 more. I was wanting some kind of a crusted loin for one, and I have no idea for the other one.

I will be serving it with a brocoli stuffed potato skins and a guac cream I saw on Food Network on Sunday.

Any ideas???

Nothing spicy please.
I also have vinegars and olive oil
dried thym
garlic
shallots
fresh parsley and cilantro
fresh cocnut
fresh sliced pineapple
soy sauce
etc... to work with.
Sheesh one last thing. I only have the oven, broiler, and skillets to work with.

Question #12:

How to cook stuffed pork loin chops?

I have 2 pork loin-top loin-boneless stuffed chops. They are about 1-1/2 to 2inches thick. I need to know what temprature and how long to cook them in the oven. Cover them or not please let me know thanks

Question #13:

need a dessert to complement a pork loin dinner?

For dinner we are having a pork loin stuffed with dried apricots and cranberries (yum) and I have no idea what to make for dessert. I don't really want cheesecake cause we just had some last night. All ideas and recipes are Greatly appreciated. Also nothing with peanuts, My son is allergic. Thanks!

Question #14:

What should we make for dinner? 10 points best answer!?

My friends and I have weekly Wednesday night dinners where we take time to get together and cook (we're in college, so this is a treat). We usually take forever deciding what we want, so I thought I'd surprise them and get a jump start by having an idea now. Some of the things we've had in the past include:

Baked Ziti
Bruschetta and Cheese Stuffed Chicken Breasts
Lasagna
Pork Chops
Spaghetti
Chicken with 20 cloves of Garlic
Tacos
Carne Guisada
French Onion Soup
Chili and Bread Bowls
Fondue
Burgers
Pork Loin
Chicken Alfredo
Chicken Parmesan
Quesadillas
Breakfast for Dinner
etc.

These are usually supplemented with various sides including potatoes in some form or fashion or miscellaneous vegetables. We like having bread, and we always have dessert! We don't like repeating meals if we can help it, and we'll take on just about any cooking task. What should be eat?

Question #15:

How long and what temp do I cook a boneless pork loin in a slow cooker?

My hubby wants me to make the pork loin, can of cream of broccoli, water and can of mixed veggies. I want to know if cooking all these things together is safe (the blood and juice from the pork) is this ok to be cooking in the slow cooker with the other ingredients or should I add the other stuff when the meat is cooked? I am not looking for another recipe just to know how long to cook it for and when to add everything. Please help I have to make this for tonight.

Question #16:

How do I cook a boneless pork loin center in a slow cooker?

My hubby wants me to make the pork loin in the slow cooker and I am not sure what temp or how long to cook it for. This is the recipe he came up with put the pork loin in add can of cream of broccoli soup, water and add a can of mixed veggies and let it cook. He has no idea and neither do I, so I want to know if I put all that in the slow cooker will it be ok? I don't want another recipe, just to know how long to cook and what temp and should I add everything at the same time or should I cook the pork first? What about when its done I am going to end up with broccoli vegetable soup with a pork loin in it, what do I do with the pork take it out and cut it up and put it back in the soup stuff? Is it ok to cook the pork loin with all the other ingredients I mentioned before I am not asking if they will taste good I want to know if it is safe the raw meat and soup, water and mixed veggies.(meat blood and juice) cooking with the other stuff in the slow cooker. Please help, I have to cook this for tonight!

Question #17:

Advice for tonight's dinner.?

I want to make a stuffed pork loin for dinner and just need to know if i can put it all together a few hours before baking it? I'll be putting a mushroom gravy over it so i wasn't sure if that matters or not. Thanks

Question #18:

What to serve for lunch?

What's something to serve for lunch, I haven't decided if it's going to be sit down or buffet, in a way i'm leaning more towards buffet (that way people can pick and choose), but then again...sit down would be nice...

Beef Brisket
Chicken Cordon Bleu (Crumbed Chicken Breast stuffed w/Ham & Cheese) I know sounds kind of gross but it’s actually good.
Chicken in Wine Sauce
Prime Rib of Beef
Roast Pork Loin
Roast Turkey
Beef Tenderloin
Beef and Chicken Varies (1/2 portion of Beef, ½ portion of Chicken)
Each is served with Garden Salad, a starch (what?), veggie, dinner rolls and butter and a beverage.
To answer any questions, the Beef Brisket and Roast Turkey, cheapest, same price. Doesn’t list for the beef and chick varies, but other than that the Beef Tenderloin is the most expensive, I’m having about 62 people.

15% service fee on Buffet, 18% on sit down
ummm a wedding since it's in the wedding section and all....

Question #19:

Stuffed Center Cut Pork Loin/Chops, what do YOU put into yours?

This is one of my favorite ways to make Pork Loin/Thick Cut chops, so I was wondering what are your favorite stuffings for these? Thank you very much!

Question #20:

I had a small pork loin (about 1 1/2 pnd) which I stuffed, how long and what temp do I cook it?







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