Recipe(tried): Grilled Honey Mustard Pork Chops, Baked Ditalini with Three Cheeses

Last night we had grilled pork chops, pasta, fresh green beans, sliced tomatoes and cucumbers from the garden.

Honey Mustard Pork Chops
Serving Size : 4

1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh or 1/4 tsp dried tarragon
1 teaspoon cider vinegar
1/2 teaspoon white Worcestershire sauce
dash onion powder
4 (about 1 lb) pork butterfly loin chops -- 1" thick

Heat coals or gas grill. Mix all ingred except pork. Cover and grill pork 4-5" from med heat 14-16 min., brushing occasionally with honey mixture and turning once, until no longer pink in center.

Baked Ditalini with Three Cheeses
Recipe By : National Pasta Association, posted by Kevin
Servings : 6 Preparation Time :0:00

1 pound Ditalini, Elbow Macaroni or other medium
pasta shape -- uncooked
1 cup skim milk
3/4 cup part-skim Ricotta cheese
1/2 cup grated low-fat Cheddar cheese
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper -- to taste
1/4 cup fine bread crumbs -- dry
2 tablespoons melted margarine

Prepare pasta according to package directions, reducing cooking time by one-third; drain.

While pasta is cooking, combine the milk and Ricotta in a blender. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.

Stir the pasta into the cheese mixture until well blended.

Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.

Bake at 375F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately.