Chinese Pork Stir Fry

1 Tbsp EVOO

1 pound pork tenderloin, cut into thin strips

1 cup frozen onion and pepper mix

4 oz fresh sliced mushrooms

3 carrots, sliced

1/3 cup balsamic vinaigrette dressing

2 Tbsp hoisin sauce

2 green onions, thinly sliced

Hot cooked rice or rice noodles

Heat oil in large skillet.  Add meat and vegetables; stir fry 5 minutes.  Stir in dressing and hoisin sauce; stir fry 5 minutes.  Add mushroom; stir fry 2 minutes.  If meat is not done, stir fry until meat is done at this time.  Add green onions; stir fry one minute.  Serve over rice or rice noodles.

Serves 4  

Chocolate, Cranberry and Oat Bars

1 cup dried cranberries
1/3 cup orange juice
1 1/2 cups flour
1 1/2 cups quick cooking oats
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
4 squares semi sweet chocolate, coarsely chopped
1/2 cup chopped pecans

Heat oven to 350.  Microwave cranberries and orange juice in microwaveable bowl for 30 seconds.  Mix flour, oats, baking powder, and salt together and set aside.  Beat butter and sugar in large bowl until light and fluffy.  Add eggs, 1 at a time, beating after each until well blended.  Gradually beat in flour mixture.  Stir in cranberry mixture, chocolate and nuts.  Spread onto bottom of 13x9 pan sprayed with cooking spray.  Bake 25-30 minutes or until lightly browned.  Cool completely before cutting into bars.

Serves 24

BBQ Beef Soft Tacos

1 pound ground beef
1 onion, sliced
1 red pepper, cut into strips
1/2 cup BBQ sauce
8 whole wheat tortillas
1 tomato, chopped
1/2 cup shredded cheddar cheese

Brown meat with onions and peppers.  Drain and return to pan.  Stir in BBQ sauce; cook 2 minutes or until heated through, stirring occasionally.  Spoon onto tortillas; fold in half.  Top with tomatoes and cheese.

Serves 4

Spinach and Beef Enchiladas

1 pound ground beef
1 small onion, chopped
1 box (9 oz) frozen spinach
1 can (4.5 oz) chopped green chiles, undrained
1/2 tsp ground cumin
3/4 tsp cavenders seasoning
1/2 cup sour cream
2 cups shredded cheddar cheese
1 can (10 oz) enchilada sauce
1 package flour tortillas (corn is good too if that's what you prefer)
1/2 cup thick and chunky salsa

Heat oven to 350.  Spray 13x9 dish with nonstick spray.  In a skillet, cook beef and onion, stirring occasionally, until beef is brown.  Stir in spinach; cook, stirring frequently, until thawed.  Stir in green chiles, cumin, cavenders, sour cream and 1 cup of the cheese.  Spread about 1 tsp enchilada sauce on each tortilla.  Top each with about 1/2 cup beef mixture.  Roll up tortillas; place seam sides down in baking dish.  In small bowl, mix remaining enchilada sauce and the sauce; spoon over enchiladas.  Sprinkle with remaining 1 cup cheese.  Spray sheet of foil with cooking spray; cover baking dish with foil.  Bake 40-45 minutes or until thoroughly heated.

Serves 8

Pulled Chicken Crescents

1 can refrigerated crescent dinner rolls
1 1/2 cups shredded cooked chicken
1/4 - 1/3 cup bbq sauce
1/3 cup shredded cheddar cheese
1 egg, beaten

Separate dough into 8 triangles.  In bowl, mix the chicken and enough bbq sauce to make moist but not runny.  Spoon chicken mixture onto end of crescent roll with shortest triangle side. Sprinkle each with 1 tsp of cheese.  Roll up loosely as directed on can.  Place on ungreased cookie sheet.  Brush with egg; sprinkle with remaining cheese.  Bake at 375 for 12-15 minutes or until rolls are nice golden brown.

Serves 4

Buffalo Chicken Stromboli

1 can refrigerated classic pizza crust
2 cups shredded cooked chicken
1/4 cup buffalo wing sauce, your preferred flavor (we like Asian Sweet chili sauce)
1/3 cup crumbled blue cheese

Heat oven to 425.  Lightly spray cookie sheet with cooking spray. Unroll dough; place on cookie sheet.  Starting at center, press out dough into 14x10 inch rectangle.  In small bowl, mix chicken and wing sauce; spread down center of rectangle to within 1 inch of edges.  Sprinkle with cheese.  Fold shorter sides of dough 1 inch over filling.  Bring long sides of dough over filling, overlapping in center; pinch edge to seal.  Bake 14-16 minutes or until golden brown.

Serves 4-6

Roasted Red Pepper Hummus

1 red bell pepper, seeded and cut in 1 inch strips
2 jalapeno peppers, sliced in half lengthwise
1 can chickpeas, rinsed and drained
4 garlic cloves, chopped
5 Tbsp tahini
2 tsp sumac
1 tsp paprika
Juice of 1 lemon
2 Tbsp toasted pine nuts
Olive oil
Salt and pepper
Pita bread and sliced veggies

Preheat oven to 425.  Place the red bell pepper strips and jalapeno in a small baking dish.  Drizzle generously with olive oil.  Sprinkle with salt and pepper.  Bake at 425 for 25 minutes or until tender.  Remove from the oven and let cool completely.  In a food processor, add the roasted peppers and all the remaining ingredients, except the toasted pine nuts.  Add 2 Tbsp olive oil.  Run the processor until you reach the desired creamy paste consistency.  Add more salt, as your taste desires.  Run the processor again to combine.  Transfer to a serving bowl.  Top with a little more olive oil and the toasted pine nuts.  Add a pinch of paprika or sumac for garnish.  Serve with warm pita bread or sliced veggies.

Serves 6

Mediterranean Egg Casserole

1 can artichoke hearts, drained and roughly chopped
1 tomato, chopped
1/2 yellow onion, chopped
1 cup parsley leaves, roughly chopped
1 tsp dried mint leaves
1 1/3/ cup crumbled feta cheese
1/2 cup grated parmesan cheese
6 slices bread, toasted and cut into 1/2 inch pieces
1 cup milk
1 cup heavy cream
7 eggs
1/2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp paprika
1/4 tsp cayenne pepper
salt and pepper, to taste

Preheat oven to 375.  Mix artichokes, tomato, onion, parsley, mint, feta and parmesan.  Set aside.  Take cut toast pieces and place in a large bowl.  In a separate bowl, whisk together milk, heavy cream, eggs, baking powder, nutmeg, paprika, cayenne and salt and pepper.  Pour milk-egg mixture into the bread bowl.  Mix in the vegetable cheese mixture.  Combine well.  Transfer to a 13x9 pan sprayed with non stick cooking spray.  Bake at 375 for 30-35 minutes or until knife inserted in center comes out clean.

Italian Sausage Minestrone

1 pound ground spicy Italian Sausage
Olive oil
2 celery stalks, chopped
1 yellow onion, chopped
5 garlic cloves, minced
8 oz green beans, trimmed and cut
12 oz artichoke hearts, roughly chopped
2 (15 oz each) cans diced tomatoes
1 tsp dried oregano
salt and pepper, to taste
6 cups beef broth
3/4 cup small pasta
1 can chickpeas, rinsed and drained
1 cup chopped fresh parsley
7 large fresh basil leaves, torn
1/4 cup grated parmesan cheese

Brown Italian sausage until it is fully cooked.  Pour cooked sausage on paper towel lined plate to soak up grease.  Set aside.  In large pot, heat 2 Tbsp olive oil and saute the onion and celery for 2-3 minutes.  Toss in the minced garlic.  Saute for 30 seconds.  Add green beans, artichoke hearts, canned tomatoes, dried oregano, and salt and pepper to taste.  Cook on medium high heat for 5 minutes.  Add cooked sausage and broth; stir to combine.  Continue to cook on medium high heat for another 10 minutes.  Lower the heat to medium low; cover and let simmer for another 15 minutes.  Uncover to add the pasta, chickpeas and parsley.  Raise the heat back to high and cook uncovered for another 9-11 minutes, or until pasta is cooked al dente.  Remove from heat and stir in the fresh basil.  Top with parmesan cheese.

Serves 4

Cashew Chicken and Broccoli

2 tsp EVOO
1 pound boneless skinless chicken breasts, cut into bite size pieces
1/2 tsp ground ginger
Salt and black pepper, if desired
2 cups broccoli florets, if frozen - thaw first
1 cup chicken broth
1/8 tsp crushed red pepper flakes
8 oz sugar snap peas
3 Tbsp soy sauce
2 tsp rice vinegar
1 Tbsp cornstarch
2 tsp sugar
2 green onions, sliced
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves

In large skillet, heat oil.  Add chicken, ginger, and salt and pepper - if desired.  Cook and stir 4-5 minutes or until chicken begins to brown.  Add broccoli, 1/2 cup broth and red pepper flakes.  Cook over medium heat 2-4 minutes, until broccoli begins to soften.  Add peas; cook 3-5 minutes longer, until vegetables are crisp tender.  In a small bowl, mix remaining 1/2 cup broth, soy sauce, vinegar, cornstarch, and sugar; stir until all dissolved.  Stir into chicken mixtures.  Add onions, cook, stirring frequently, until sauce is thickened and bubbly.  Serve over rice; sprinkle with cashes.

Serves 4