Lighter Grilled Swiss Ham And Asparagus Sannie Food

SWISS PORK AND MUSHROOMS

Swiss Pork and Mushrooms image

Make and share this Swiss Pork and Mushrooms recipe from Food.com.

Provided by Lavender Lynn

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pork loin chop, boneless
1 tablespoon olive oil
1/2 onion, diced
2 cups mushrooms, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1 pinch pepper
1/2 cup light sour cream
1/4 cup chicken stock
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped

Steps:

Cut pork crosswise into thin strips.
In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
Sprinkle with parsley.

SWISS CHEESE, HAM AND ASPARAGUS BAKE

Swiss Cheese, Ham and Asparagus Bake image

From Kraft Food and Family. This recipe has a lot of processed foods, but I might try to come up with a non-processed version.

Provided by CraftScout

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) package seasoned stuffing mix
1 1/2 cups hot water
3 cups cooked ham, cubed
1/2 lb asparagus spear, cut into 2 inch pieces
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
1 cup swiss cheese, shredded

Steps:

Preheat oven to 350 degrees F.
Mix stuffing and water together in a medium bowl and let stand 5 minute.
Mix ham, asparagus, soup, and milk in a 9"x13" baking dish, sprinkle cheese on top.
Top with stuffing mixture.
Bake at 350 for 30 minutes or until heated through and golden brown.

Nutrition Facts : Calories 420, Fat 20.9, SaturatedFat 8.9, Cholesterol 88.7, Sodium 927, Carbohydrate 28.6, Fiber 2, Sugar 3.8, Protein 28.3

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