Miso Noodle Soup with Meatballs

 2 tsp toasted sesame oil
1/3 cup diagonally sliced green onions
3 garlic cloves, minced
2 tsp grated ginger
3 cups chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp chile paste
6 oz ground pork
2 tsp white miso paste
1/3 cup mung bean sprouts
1 serrano pepper, sliced

Heat oil in saucepan.  Add green onions, garlic and ginger; saute 6 minutes.  Add stock, bring to a simmer.  Reduce heat to medium low; cook 8 minutes.  Cook noodles separately according to package directions; drain.  Rinse with cold water; drain.  Combine honey, chile paste and ground pork.  Shape pork mixture into 8 meatballs.  Stir miso into stock mixture.  Add meatballs to pan; cook 6 minutes or until done.  Add noodles.  Sprinkle with mung bean sprouts and serrano.  

Creamy Noodle Casserole

 1 pkg (6 oz) egg noodles
1 pkg (8 oz) frozen broccoli cuts
1.5 cups cubed fully cooked ham
2 oz shredded mozzarella cheese
2 oz shredded parmesan cheese
1/4 cup butter, cubed
1/4 cup half and half cream
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

In a large pot, cook noodles in boiling water for 5 minutes.  Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.  Drain; return to pan.  Stir in the remaining ingredients.  Cook and stir over low heat until butter is melted and mixture is heated through.

Hoisin Glazed Pork Tenderloin Bowls

 Marinade:
1/2 cup hoisin sauce
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp sriracha
2 Tbsp rice vinegar
1 Tbsp avocado oil
1 Tbsp toasted sesame oil
3 garlic cloves, minced
1 tsp grated ginger

Pork Tenderloins:
2 pork tenderloins, about 1 pound each, silver skin removed
1 tsp salt
1/2 tsp black pepper

Bowl:
8 oz fresh broccoli florets 
1 Tbsp avocado oil
1/2 tsp salt
3 cups prepared rice

In a bowl, combine hoisin sauce, sugar, soy sauce, sriracha, rice vinegar, avocado oil, sesame oil, garlic, and ginger.  Whisk until smooth and well combined.  Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.

Place pork tenderloins in a ziploc bag and pour remaining marinade over pork, turning to coat.  Refrigerate for at least 4 hours, up to 24 hours.

Place tenderloins in 13x9 pan and sprinkle all over with salt and pepper.  Place broccoli around pork and lightly drizzle with avocado oil and sprinkle with salt and pepper.  Bake at 350 for 40-50 minutes or until internal temperatures are 145-150.  During the last few minutes of cooking, brush pork with 1/3 cup of the reserved hoisin sauce.  

Pour the remaining reserved marinade in a small saucepan over med-low heat to warm up while pork finishes cooking.  

Let pork rest for 5 minutes before slicing into medallions.  Serve pork and broccoli over rice.  Drizzle with remaining warmed sauce.  

Serves 4

Sausage Rolls with Hot Honey

1 pound breakfast pork and sage sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh thyme leaves
1 (17.3 oz) box puff pastry
2 Tbsp everything but the bagel seasoning
Hot honey

Preheat oven to 400 and line a baking sheet with parchment paper.  In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg and fresh thyme.  In a separate small bowl, whisk together the remaining egg and 1 Tbsp water until well combined.  Unroll puff pastry on a floured surface.  Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly.  Cut the pastry in half to create two long strips.  Repeat with the second puff pastry dough, so that there are 4 long equal strips.  Divide the sausage mixture into fourths, shaping each portion into a long log.  Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.  Brush one side of the puff pastry with the dijon mustard, then brush the other side with the egg wash.  Roll the pastry around the sausage, letting the egg wash act as flue, pushing the puff pastry together until it seals.  Flip it over so that the seam is on the bottom.  Using a sharp knife, score small slits into the top.  Cut into 1/2 inch rolls.  Place each seam side down on the prepared baking sheet.  Brush the tops with remaining egg wash and sprinkle with everything but the bagel seasoning.  Bake 18-20 minutes, or until the pastry is puffed and golden brown and sausage is cooked through.  Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

 

Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

Fried Rice with Yum Yum Sauce

 4 tsp EVOO
4 eggs, lightly beaten
2/3 cup chopped carrots
1/2 onion, diced
1/4 tsp black pepper
1/4 tsp salt

1 cup frozen peas
4 green onions, sliced
3 garlic cloves, minced

3 Tbsp butter
4 cups chilled cooked long grain rice (fully chilled......6-8 hours in the fridge minimum)
1/3 cup soy sauce, adjust to taste preference

**For extra protein, add 1-2 cans chicken (add when you add rice to skillet), 1 can spam (sauted in another skillet prior to adding to rice), 1 pound shrimp (add when you add rice to skillet and cook until shrimp are pink), Fully cooked steak (add at the end for a few minutes just to warm up)

Yum Yum Sauce:
1/4 cup mayo
1/4 cup sweet chile sauce

Mix mayo and sweet chile sauce and refrigerate until rice is ready to serve.  Heat a LARGE skillet with 1 tsp EVOO.  In a bowl, lightly beat eggs and pour in skillet once it is hot.  Gently fold eggs occasionaly with a spatula until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Heat remaining EVOO.  Add carrots, salt and pepper; cook, stirring constantly 2-3 minutes.  Stir in peas and green onions, stirring constantly until peas are heated through, 1-2 minutes.  Reduce heat and stir in garlic.  Cook until fragrant, about 30 seconds.  Add butter, rice, eggs and soy sauce.  Cook, stirring until heated through, about 5 minutes.  Top with yum yum sauce prior to serving.

Serves 4

Five Cheese Ziti Al Forno

1/2 pound ziti pasta

1 pound italian sausage

1 (24 oz) jar marinara sauce

1 (15 oz) jar alfredo sauce

8 oz pkg shredded italian blend cheeses

15 oz tub ricotta cheese

1/2 cup italian seasoned panko bread crumbs

3/4-1 cup grated parmesan cheese

3 Tbsp butter, melted

2 garlic cloves, minced

**Add finely chopped kale to sauce to up the nutrition a little**

Preheat oven to 375.  Grease 13x9 dish.  Bring large pot of lightly salted water to a boil.  Cook pasta 1 minute less than directed on pkg.  Drain pasta and transfer to a large bowl.  While pasta is cooking, brown sausage and drain fat.  Add marinara, alfredo, sausage, 1 1/2 cup italian blend cheeses, and ricotta cheese to pasta. (Add kale at this time if you are using).  Toss to combine.  Transfer pasta mix to prepared dish.  Top with remining 1/2 cup italian blend cheese.  For topping, in a small bowl, stir together panko, parmesan, melted butter and garlic.  Sprinkle over pasta mixture in baking dish.  Bake until hot and bubbly and top is golden brown, about 30 minutes.  Let stand 10 minutes before serving.  

Serves 4

Skillet Pierogi with Sausage and Broccoli

3 Tbsp EVOO

1 pound sweet italian sausage

1 pound frozen pierogi, potato and cheese

1 small onion, halved and sliced

1/2 tsp oregano

Salt and pepper

12 oz frozen broccoli florets

1 red bell pepper, sliced

2 cloves garlic, minced

1/4 cup grated parmesan cheese

Heat 1 Tbsp EVOO in skillet.  Add sausage and cook, breaking it up into small clumps, until browned and cooked through, about 8 minutes.  Remove to large plate, leaving the drippings in pan.  Add pierogi to the pan and cook, turning, until browned and heated through, about 5 minutes.  Remove to the plate with the sausage.  Add onion, oregano, and big pinch of salt and pepper to the skillet.  Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes.  Push to one side of the skillet; add 1 more Tbsp oil and broccoli to the open side.  Season broccoli with salt and let cook, undisturbed, until it starts to brown in spots, 2-3 minutes.  Stir broccoli into onion and cook until broccoli is bright green and crisp-tender, 5 minutes.  Add bell pepper to the skillet and cook until just softened, about 2-3 minutes.  Return sausage and pierogi to the skillet and add garlic and remaining 1 Tbsp oil.  Cook, tossing, until well combined.  Season with salt and pepper and stir in Parmesan.

Serves 4

Pork Schnitzel

 1/2 cup flour
1 egg
1 Tbsp water
2 tsp dried parsley (or 1 Tbsp finely chopped fresh)
1 1/2 cups panko bread crumbs
4 (1/4 inch thick) boneless pork loin chops (about 1 pound)
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp lemon juice

Preheat air fryer to 400.  Put flour in shallow dish.  In another shallow dish, beat together egg, water and parsley.  Put panko in third shallow dish.  Sprinkle pork chops with salt and pepper.  Brush with lemon juice.  Dredge each pork chop in flour, then in egg mixture, then in panko, pressing to adhere.  Coat both sides of breaded chops with cooking spray.  Working in batches if needed, arrange breaded chops in an even layer in air fryer basket.  Allow space between chops, do not crowd.  Cook 5 minutes.  Turn chops; lightly coat any dry areas with cooking spray.  Continue cooking until browned and crisp, about 5 minutes more.  

Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6

Spicy Sausage and Pumpkin Noodles

 6 oz linguine pasta
1 pound italian sausage (mild or spicy)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
2 Tbsp hoisin sauce
1 bunch green onions, sliced, white and green parts separated
1 jalapeno pepper, minced
2 cloves garlic
1/2 cup canned pumpkin
3 Tbsp lime juice
1-2 Tbsp gochujang
1 tsp toasted sesame oil

Cook pasta according to pkg directions, reserving 1 cup pasta water once cooked.  In a large skillet, cook italian sausage. Sprinkle with salt, black pepper and paprika.  Cook, stirring occasionally, until sausage is browned, about 4-5 minutes more.  Place sausage on a plate lined with paper towels to absorb grease.  Wipe out skillet to remove most of the grease.  Leave about 1-2 tsp worth grease in pan.  If there is not that much grease, just add a little EVOO.   Stir in white parts of green onions, jalapeno, and garlic.  Cook until fragrant, about 1 minute, stirring frequently to make sure garlic doesn't burn.  Add hoisin sauce, pumpkin, lime juice, gochujang and sesame oil to skillet.  Cook, stirring occasionally, until heated through, about 2 minutes.  Add pasta and sausage and toss to coat.  Add pasta water, 1/4 cup at a time, and stir.  Once you reach desired consistency, stop adding pasta water.  Consistency should not be watery, It should be a thicker liquid.  Garnish with green parts of green onions.  

Serves 4

Zuppa Toscana

 2 strips bacon, diced medium
1 cup yellow onion, finely diced
1 pound hot italian sausage
4 cloves minced garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
32 oz chicken broth
1 tsp italian seasoning
2 cups peeled russet potatoes, cut into 1/2 inch cubes
4 cups chopped kale
1 cup sour cream (can sub with half and half, original flavor creamer, unflavored greek yogurt)
1 Tbsp nutritional yeast
2 Tbsp lemon juice

Heat large pot over medium heat.  Add bacon pieces and cook, stirring occasionally, until bacon is crispy.  Remove bacon to a paper towel lined plate and set aside.  Reserve bacon fat in the pot.  Add onion, garlic, salt, pepper, and sausage in the pot.  Cook, breaking up meat with back of spoon, until cooked through, or no longer pink, about 4-5 minutes.  Add cornstarch into sausage mix and stir until well incorporated.  While stirring, slowly pour in chicken broth. Bring soup to a boil.  Reduce heat to simmer, add italian seasoning, chopped kale and potatoes.  Cook, covered, until potatoes are tender, about 15 minutes.  When potatoes are tender, remove lid from pot and stir in cream, nutritional yeat, and lemon.  Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.  Serve topped with cooked bacon bits.  

Serves 4

BLT Chipotle Ranch Pasta Salad

4.5 oz fusilli pasta, cooked according to pkg directions
6 oz bacon, cooked until crisp and chopped
2-3 cups roughly chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 Tbsp chopped chives
4-6 oz chipotle ranch salad dressing
**Additional optional topping ideas: avocado, cooked chicken, seasoned taco meat, chopped steak, matchstick carrots, shredded cheddar cheese, cooked and cooled shrimp**

After pasta is cooked, chill for at least 30 minutes.  Add all ingredients (including salad dressing) to large bowl and mix.

Serves 3

Sausage and Kale Tortellini Bake

 1 Tbsp EVOO
1/2 pound italian sausage
1/2 cup finely diced onion
1 cup chopped kale
24 oz jar marinara sauce
1/2 cup chicken broth
Zest of 1/2 lemon
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
8 oz fresh cheese tortellini (from refrigerated section)
1/2 cup mozzarella
Fresh basil and crushed red pepper flakes for serving

Preheat oven to 375.  In large oven safe skillet, heat oil over medium high heat.  Add italian sausage and onion.  Cook until cooked through and no longer pink, 5-7 minutes.  Drain off excess fat and return to the skillet.  Reduce heat to medium low and add chopped kale, cook, stirring, until it has slightly wilted, about 2 minutes.  Add marinara, broth, lemon zest, lemon juice, salt and pepper and stir until well combined.  Bring to a simmer.  Once simmering, remove from the heat and add tortellini.  Gently stir to combine and spread into an even layer in the skillet.  Top with cheese.  Transfer to oven and bake until the tortellini is tender and cheese is golden brown, about 20 minutes.  Remove from the oven and let cook for 5 minutes.  Garnish with basil and crushed red pepper flakes.

Serves 2

Italian Mac and Cheese Bake

 1 pound ground italian sausage
1/2 large onion, diced
2 cloves garlic, minced
10 oz elbow macaroni, cooked and drained
24 oz four cheese tomato sauce
Salt and pepper, to taste
5 oz plain greek yogurt
1 cup shredded mozzarella cheese

Preheat oven to 350.  In large oven safe skillet, cook sausage until no longer pink.  Add onion and garlic.  Cook, stirring, until soft, about 5 minutes.  Add cooked pasta, tomato sauce, and season with salt and pepper.  Stir in yogurt and simmer until well combined.  remove from heat and stir in half of mozzarella.  Sprinkle with remaining mozzarella. Bake until cheese is bubbly and golden, about 10 minutes.  

Serves 3

Cochinita Pibil

 2.5 pound pork shoulder or pork loin, trimmed of excessive fat and cut into 1 1/2 inch chunks
3/4 cup orange juice
1/4 cup lime juice
2 oz achiote paste 
3/4 tsp ground cumin
2 poblano peppers, seeded and diced
Salt and pepper

Combine achiote paste, OJ, lime juice and cumin in food processor and blend until combined.  Place pork and peppers in crock pot and drizzle with achiote marinade.  Toss to combine.  Cook on high for 5 hours or low for 8 hours, until pork is tender and shreds easily with a fork.  Shred pork and toss in marinade.  Taste and season with salt and pepper.  Add additional lime juice if desired.  Serve with desired toppings, such as sour cream, cheese, guacamole, onion, cilantro, etc.  Serve on tortillas or rice. 

Serves 4

 

I found achiote paste on Amazon, but it might be worth checking in a hispanic market.  Cochinita Pibil roughly translates to "baby pig cooked in ground oven" and is a yucatan style bbq pork. 

Unstuffed Bell Pepper Soup

1 Tbsp EVOO 
1/2 cup diced yellow onion
1 green bell pepper, diced
1 red bell pepper, diced
2 garlic cloves, minced
1/2 pound ground beef
1/2 pound mild italian sausage
1.5 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes
15 oz can fire roasted diced tomatoes
15 oz can tomato sauce 
2 cups beef broth
1/2 tsp oregano
1/2 tsp basil
1 cup minute rice

In large pot, heat EVOO over medium high heat.  Add onion, bell peppers, and garlic.  Cook, stirring until tender, about 5 minutes.  Add beef and italian sausage and cook.  Break up meat with spatula and cook until no longer pink, about 5 minutes.  Drain off excess fat.  Add tomato paste, salt, pepper, and red pepper flakes and stir until well combined.  Pour in diced tomatoes, tomato sauce, broth, oregano, basil.  Bring soup to a simmer.  Reduce heat to a light simmer, cover and cook for 15-20 minutes.  Add rice during last 3 minutes of cooking.  

Green Chile Stew

 2 Tbsp olive oil
1 1/2 pound pork roast, fat trimmed
1 tsp kosher salt
1/2 tsp black pepper
1 yellow onion, diced small
2 cloves garlic, minced
1/4 tsp ground cumin
16 oz jar hatch green chiles (your preferred spice level, I use medium)
1 pound yukon gold potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 bay leaf
Optional toppings:  cilantro, cubed avocado, shredded cabbage, cotija cheese, tortilla chips, shredded cheddar cheese

Cut pork into 1/2 inch cubes and season with salt and pepper.  Heat oil in large skillet.  When hot, add pork and brown on all sides (about 2 minutes per side. It will continue to cook so it's ok if it is not fully cooked)  Place browned pork and all other ingredients (except optional toppings) in crockpot and stir to combine.  Let cook on low for 8 hours or until pork is very fork tender.  

Serves 4

Bacon and Spinach Pizza

 1 prebaked 12 inch pizza crust
1/3 cup pizza sauce
1 cup shaved parmesan cheese
2 cups fresh baby spinach, sliced
8 strips fully cooked bacon, cut into 1 inch pieces. 

Preheat oven to 450. Place crust on ungreased baking sheet.  Spread with sauce; top with 1/2 cup cheese, spinach and bacon.  Sprinkle with remaining cheese.  Bake until cheese is melted. 8-10 minutes. 

Serves 6

Chicken Bacon Ranch Pizza

 1 can (11 oz) refrigerated thin pizza crust
1/2 cup ranch dressing
12 oz cooked chicken, cut into bite size pieces
4 slices crispy cooked bacon, coarsely chopped
1/4 cup chopped onion
1 large plum tomato, seeded and chopped
4 oz shredded cheddar cheese
4 oz shredded mozzarella cheese 

Heat oven to 400.  Spray 15x10 inch cookie sheet with nonstick spray.  Unroll dough on cookie sheet; starting at center, press dough into 15x10 inch rectangle.  Spread ranch dressing evenly over dough.  Top with remaining ingredients.  Bake 14-17 minutes or until crust is golden brown and cheese is melted.  

Serves 8