For the next week, I'm using some leftovers and some pork leftover from the pork loin (though it's nice and frozen solid now).

• Italian Grilled Cheese Sandwich (RC, Cook's Country June/July 2009)
• Portuguese-Style Grilled Pork Cutlets (RC, Cook's Country June/July 2009)
• Tex-Mex Chicken with Chiles and Cheese (p86 Fine Cooking June/July 2009)