Maple Mustard Pork Chops

Prep Time:  5 min    Cook Time 7-10 min
Serves 4
Perfect Partner:  Rice Pilaf, Sweet Potatoes, or Baked Potatoes

Ingredients:
4-5 bone-in pork chops
3 T. maple syrup
3 T. Dijon mustard
2 t. olive oil
1 clove minced garlic
1/2 t. salt
1/4 t. pepper

1. Preheat grill (or cast-iron skillet) to medium-high.
2. In a small bowl, stir together syrup, mustard, olive oil, garlic, salt and pepper.  Separate 1/4 c. of sauce to baste chops after cooked.
3. With remaining sauce, baste the pork chops on both sides.
4. Grill (or cook on skillet) 3-5 min per side.
5. Remove from grill and baste the remaining sauce on the chops.  Let stand 5 min before serving.

Source:  Men's Health Magazine, Dec. 2005

Mom's Beef Stroganoff

Prep time: 5 min     Cook Time: 10 min
Serves: 8

Ingredients:
1/2 package extra-wide egg noodles
1 lb. ground beef
1 can cream of mushroom soup
1 c. sour cream
1/2 t. garlic powder (sprinkle more if tastes bland)
1/2 t. salt (sprinkle more if tastes bland)
1/4 t. pepper
1/4 c. milk
1 T. ketchup

1. Combine cream of mushroom soup, sour cream, milk and ketchup in a small mixing bowl, and whisk together until smooth.
2. Prepare noodles according to package directions.  While noodles are boiling:
3. Brown ground beef over high heat.
4. Pour sauce over ground beef, and then add garlic, salt and pepper.  Reduce heat to medium-low, and stir frequently until warmed.  Taste sauce to see if needs more garlic or salt.
5. Can serve spooned over noodles, or combine noodles and sauce together in a large serving bowl.

Source:  Mom

Curried Beef

Prep Time:  20 min.       Cook Time:  1 hr.
Serves:  6
Perfect Partner:  Basmati Rice

Ingredients:
4 T. vegetable or olive oil, divided
1-1/2 lbs. beef stew meat, cut into 1 inch cubes
1 large onion, chopped
1 small onion, cut into rings
4 cloves minced garlic
2 T. chopped green chilies
1 T. lemon juice
1 2-in. piece fresh ginger, peeled (or 1/2 t. ground ginger)
2 t. ground cumin
1 t. dried thyme
1 t. ground coriander
2 cinnamon sticks
3 bay leaves
1-1/2 c. beef broth

1. Heat 2 T. oil in large skillet over medium heat; add beef and chopped onion.  Cook until beef is browned and onion is soft, about 10 min.
2. Puree garlic, chilies, lemon juice, ginger and spices to a paste.
3. Increase skillet to medium-high heat.  Add beef, ginger paste, cinnamon and bay leaves, and beef broth to skillet.
4. Cook on low until beef is tender, about 1 hour.
5. In a separate skillet, heat remaining 2 T. oil, and saute onion rings and set aside, keeping warm.
6. Uncover beef, and boil until slightly thickened, about 5 minutes.
7. Remove cinnamon sticks and bay leaves.
8. Place onion rings on top of beef to serve.

Source:  Easy Everyday Cooking

Deconstructed Stuffed Green Peppers

Prep Time:  15 min.    Cook Time:  15 min.
Serves:  4
Perfect Partner:  Corn on the Cob

2 green sweet peppers, diced
1 T. olive oil
1/3 c. chopped onion
1 lb. ground beef
1 14.5 oz. can diced tomatoes
1 T. Worcestershire sauce
1/2 t. dried oregano
1/4 t. salt
1/4 t. pepper
1 package Rice-A-Roni Spanish Rice
2 c. water
1/2 c. shredded Colby-Jack or cheddar cheese (reserved)

1. Combine sweet peppers and onion in skillet with olive oil over medium-high heat.  Saute until onion and pepper are soft.
2. Increase heat to high, and add ground beef.  Cook until ground beef is browned.
3. Add remaining ingredients, except cheese, and bring to a boil.
4. Cover and reduce heat to low, and simmer for 15 min or until water is evaporated and rice is soft.
5. Stir in cheese until melted, and serve immediately.

Roasted Parmesan Potatoes

Prep Time:  15 min.       Cook Time: 25 min.
Serves 4
Perfect Partner:  Hamburgers

Preheat oven to 450

Ingredients:
4 medium russet potatoes, peeled
1 T. vegetable or olive oil
3 T. grated Parmesan cheese
2 t. dried parsley
1 t. paprika
1/2 t. garlic powder
1 t. salt
1/8 t. cayenne pepper

1. Preheat oven to 450 F.  Line a baking sheet with aluminum foil and spray with cooking spray.  Slice potatoes in half for fourths and cut into 1/2 inch cubes.
2. Place potatoes in a medium bowl and toss with oil.
3. Combine all other ingredients in a small bowl, and add to potatoes.  Toss to coat potatoes evenly.
4. Arrange potatoes on prepared baking sheet.
5. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 min.

Source:  Easy Everyday Cooking

Sweet Pork Tacos with Cilantro Lime Slaw

Prep Time: 30 min        Cook Time: 8 hrs
Serves 10-12
Perfect Partners:  Black Beans, Spanish Rice, Fresh Salsa and Guacamole


Cilantro Lime Slaw
1 whole shredded red cabbage
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but cabbage in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.
Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (10 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low 8 hrs or until meat is tender.


Source: Marissa Howell (Atlanta)

Chicken Enchiladas (White Sauce)

Prep: 25 min         Bake: 40 min
Serves 6
Perfect Partner:  Fresh Salsa, Guacamole, Spanish Rice and Black Beans

Preheat oven to 350

Ingredients:
1/4 c. chopped onion
2 T. butter
1 4-oz. can diced green chili peppers, drained
1 3-oz. package cream cheese, softened
1/4 t. ground cumin
2 c. chopped, cooked chicken
1 10-3/4 oz. can condensed cream of chicken soup
1 c. sour cream
1 c. milk
12 7-inch flour tortillas
1-3/4 c. shredded colby-jack, Monterey jack or cheddar cheese

1. Saute the onion and butter in a skillet until onion is transparent.  Add chicken and cook until chicken is no longer pink.
2. Meanwhile, in a mixing bowl, combine all other ingredients, except 1 c. cheese and tortillas.
3. Spoon about 2 T. of chicken, and 1/4 c. of sauce mixture onto each tortilla, and roll up each tortilla.  Reserve a few cups of mixture to pour over top of rolled tortillas.
4. Spray a 9x13 in. pan with cooking spray, and lay rolled tortillas in the pan.
5. Pour remaining sauce mixture over center of tortillas, leaving about 1-1/2 in. of each end of tortillas uncovered (so the ends can brown--the best part!).
6. Cover with foil and bake in 350 oven for 35 min or until heated through.
7. Sprinkle remaining 1 c. cheese over enchiladas, and bake for additional 5 min or until cheese is melted.

Source: Better Homes and Gardens New Cookbook

Deli-Style Pasta Salad

Prep Time:  20 min        Cook Time: 10-12 min + chill minimum 2 hours, preferably 8 hrs
Serves 10-12

Ingredients:
Salad:
1 pkg. 16 oz. spiral pasta (tri-color rotini is my preference)
6 oz. thinly sliced hard salami, julienned or diced (can also use pepperoni)
1/3 c. shredded Parmesan cheese (can also use 1/2 c. cubed cheddar or colby-jack cheese)
1 can, 2.25 oz., sliced olives, drained
1 small red onion, diced
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. chopped cucumber
1/3 c. chopped green onions
1/2 c. tomatoes, diced
1/2 c. zucchini, quartered and thinly sliced (optional)
Sauce:
2 T. dried parsley or 1/4 c. fresh minced parsley
1 t. dried oregano
1 t. dried basil
1 clove garlic, minced
1-1/2 t. ground mustard
3/4 c. olive or vegetable oil
1/2 c. red wine vinegar
1/2 t. salt
1/4 t. freshly ground pepper

• Cook the pasta according to package directions, rinse with cold water, and drain.  Prepare veggies and sauce while pasta is cooking.
• Place pasta in a large bowl and add meat, veggies and cheese
• In a small mixing bowl, whisk together sauce ingredients.
• Pour over salad and toss to coat.
• Cover and chill for 2 hrs. minimum, best if 8 hrs (or overnight), stirring occasionally to redistribute sauce.
• Toss before serving.

Southwestern Pinto Beans

Prep time:  less than 5 min          Cook time: 8 min
Serves 2-3

Ingredients:
1 can pinto beans, rinsed and drained
1 clove garlic
1/4 c vegetable broth
1/4 t black pepper
1/2 t cumin
1/2 t chili powder
2 T salsa
1 T fresh cilantro, chopped

1. Rinse and drain pinto beans.  Chop cilantro.
2. Heat a nonstick skillet sprayed with cooking spray, over medium heat.  Saute garlic until soft.
3. Add the beans, vegetable broth, and spices.
4. Raise heat to med-high and cook covered for 3-4 min.
5. Using for or potato masher, mash beans until just smooth, or desired consistency.
6. Continue cooking for 3-5 min more, until thickened.  Stir in salsa and cilantro, and cook 1 min more.

Cuban Black Beans

Prep time: 5 min          Cook time: 15 min
Serves 4

Ingredients:
1 T olive oil
1 medium onion, chopped
1 clove garlic
1 c. vegetable broth
1/2 can diced tomatoes
2 cans black beans, rinsed and drained
3/4 t cumin
1/2 c green bell pepper
2 T fresh cilantro, chopped

1. Chop onion, pepper and cilantro; mince garlic, set aside.
2. In a non-stick saucepan, heat oil on medium.  Cook onion, pepper and garlic until onion is translucent, about 3 min.
3. Add all other ingredients, except cilantro, and cook until liquid is reduced by half, stirring occasionally, about 12-15 min.
4. Add chopped cilantro, and cook 1-2 min more.

Cilantro Lime Rice

Prep time: 10 min         Cook time: 30 min
Serves 10
Perfect Partner:  Cafe Rio Chicken

Ingredients:
6 c water (maybe more if looking dry)
4 chicken bullion cubes
1/2 bunch cilantro, chopped
1 t cumin
1 small can diced green chilies
3/4 t salt
1 T butter
1/2 medium onion
2 T lime juice
3 c rice

1. Combine all ingredients in sauce pan.
2. Bring to boil, then reduce to simmer for 30 min or until done.

Source:  Liz Christensen

Cafe Rio Chicken

Prep time: 5 min          Cook time: 5 hrs
Serves 10
Perfect Partner:  Cilantro Lime Rice and Black Beans

Ingredients:
1 bottle low fat Italian salad dressing
1 T chili powder
1 T cumin
3 cloves minced garlic
3 to 3.5 lbs boneless, skinless chicken

1. Mix together dressing and herbs in a small bowl.
2. Place chicken in crock pot, and pour dressing mixture over it.
3. Cook in crock pot on high for 3 hrs and then low for 2 hrs.

Source:  Liz Christensen

Liz's Guacamole

Prep time: 10 min.
Serves 4

Ingredients:
2 avocados
2 T lime juice
2 T chopped onion
1/2 t salt
1 clove minced garlic
1 T chopped cilantro
1/4 c chopped tomato

1. Combine all ingredients, and mash together with potato masher until avocado is no longer chunky.

Source: Liz Christensen

Yummy Chicken (Lemon-Garlic Roast Chicken)

Prep time: 10 min + 20 min marinate          Cook time: 40 min
Serves 4
Perfect Partner:  Rice pilaf

Ingredients:
1/4 c lemon juice
2 T molasses
2 t Worcestershire sauce
4 garlic cloves, chopped
8 boneless, skinless chicken thighs
1/2 t salt
1/4 t freshly ground pepper

1. Combine lemon juice, molasses, Worcestershire cause, and garlic in a large bowl.
2. Add chicken to bowl.  Cover and refrigerate until ready to cook, at least 20 min.
3. Preheat oven to 425.  Line 9x9 square pan with aluminum foil (for easy cleanup).  Place chicken into pan, pour marinade over chicken, and sprinkle with salt and pepper.
4. Roast chicken, basting with marinade about every 5 min, until meat is cooked through, about 40 min.

Source: Easy Everyday Cooking

Lemon-Sauteed Green Beans with Parsley

Prep 5 min          Cook 15 min
Serves 4

Ingredients:
1 t olive oil
1 lb green beans, cut into 2-inch lengths
2 T chopped fresh parsley
1 T lemon juice
2 T water

1. In a large non-stick skillet heat oil over medium heat.  Saute the beans until bright green, about 3 min.  Add the parsley.
2. Cook, stirring frequently, 3 min.  Stir in lemon juice and water.
3. Reduce the heat, cover, and cook an additional 2-3 min.
4. Uncover and cook, stirring frequently, until the beans are tender-crisp, 2-3 min longer.

Source:  Weight Watchers New Complete Cookbook

Meatloaf

Prep: 20 min         Bake: 45-50 min
Serves 4-6
Perfect Partner:  Baked Potatoes and Lemon-Sauteed Green Beans

Preheat oven to 350

Ingredients:
1 beaten egg
3/4 c soft bread crumbs (1 slice) or 1/4 c fine dry bread crumbs
1/4 c milk or apple juice
1/4 c finely chopped onion (1/2 of a medium) or 1 T dried minced onion
1/4 c finely chopped celery, green pepper, shredded carrot, or one 2-oz. can mushrooms, drained and chopped
2 T snipped parsley or 1 T dried parsley
1/2 t dried thyme, basil, oregano, sage, or dill
1/2 t salt
1/4 t freshly ground black pepper
1 T Worcestershire sauce
1 T ketchup or chili sauce
1 lb ground beef
1/4 c tomato sauce (reserved)

1. In a mixing bowl combine egg, bread crumbs, liquid of choice, onion, veggie of choice, herbs, salt, pepper, W sauce, and ketchup/chili sauce.  Then add ground beef and mix well.
2. Pat mixture into a 7x3x2-inch loaf pan (preferably lined with aluminum foil, and sprayed with cooking spray).  Pour tomato sauce on top, covering all of meat mixture.
3. Bake in a 350 degree oven until no pink remains, about 45-50 minutes.

Source: Better Homes and Gardens New Cookbook