After a long day, many parents don’t feel like cooking!  Instead of hitting up the local drive-thru, Shari Steinbach has some quick and easy recipies that will have you cooking once and eating three times.  This week she showed us how to cook a peppered pork roast and “recycle” the leftovers into two more meals.

Peppered Pork Roast

1 (4-pound) pork loin roast or 2 (2-pound) roasts
6 T. pepper blend seasoning

Rub all surfaces of roast(s) with seasoned pepper.  Place pork in shallow roasting pan and roast in 350º F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature (measured with a meat thermometer) reads 150º F.  Remove from oven and allow roast to rest for 10 minutes.  Slice and serve.

Makes a meal with garlic mashed potatoes and mixed vegetables.

Mediterranean Pasta Salad
Makes 4 servings

¾ pound cooked Peppered Pork Roast, cut into thin strips
12 ounces Meijer penne or ziti pasta, cooked and drained
1 small cucumber, diced
6 ounces crumbled feta cheese
1 cup grape tomatoes, halved
½ cup chopped fresh mint leaves
½ cup Greek vinaigrette dressing

In large bowl, gently toss all ingredients with dressing.  Serve on shallow salad bowls or dinner plates.  Makes a meals with sesame seed dinner rolls.

Caesar Sandwich
Makes 4 servings

¾ pound cooked Peppered Pork Roast, thinly sliced
3 cups chopped romaine lettuce
½ cup creamy lowfat Caesar salad dressing
¼ cup shredded Parmesan cheese
1 (8-10 inch) loaf focaccia

Toss lettuce with dressing and cheese, set aside.  Slice focaccia horizontally; cut into 4 pieces.  Layer pork and then lettuce on focaccia bottoms.  Place focaccia tops over lettuce.  Makes a meal with apple wedges and a glass of lowfat milk.