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Quick Summer Time Meals

This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own. #HeluvaGoodSummer #IC

I love the Summertime. I just want to be outside and spend time with family and friends and enjoy the pool and the wonderful weather. This usually means spending less time in the kitchen and more time outside.

Heluva Good!® Block Cheese (http://goic.io/vZoULi) is perfect for any snack or meal that you might want to serve.

The first thing that I love to prepare is a simple cheese, cracker and fruit plate.

I start with what everyone loves, cheese, crackers and fruit. There is so much to choose from with Heluva Good! (http://goic.io/vZoULi) cheese, cracker and fruit plate. It is always a perfect way to get everyone to eat while enjoying the outside. It is one of my go to snacks and so easy to prepare that everyone loves it. It is a great source of calcium and protein.

The ingredients I used were really simple, your favorite crackers, Heluva Good! Pepper Jack (http://goic.io/vZoULi) and strawberries. It was easy to make just slice up some Heluva Good! (http://goic.io/vZoULi) Pepper Jack cheese, wash your fruit, grab a pretty plate, place your cheese around the plate and add your cheese, then incorporate your favorite cheese and enjoy. You can also grab a drink to make it all perfect.

Here is another dish that I love to make with cheese: Cheesy Vegetable-Stuffed Pork Chops

Ingredients

2 tablespoons butter or margarine

1 medium celery stalk, chopped (1/2 cup)

1 medium onion, chopped (1/2 cup)

1 small carrot, shredded (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)

1 cup shredded pepper jack cheese (4 ounces)

1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8teaspoon pepper

6 pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)

2 tablespoons vegetable oil

1/2 teaspoon salt

1/4 teaspoon pepper

Steps

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1 Heat oven to 350°F.
2 Melt butter in 12-inch skillet over medium heat.
Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
3 Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
4 Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
5 Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops

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