Pork and Peanut Skillet

from Bettycrocker.com

photo courtesy of Betty Crocker

1	tablespoon vegetable oil
1	pound pork boneless loin, cut into 1-inch pieces
2	teaspoons curry powder
1	cup shredded parsnip
2/3	cup uncooked regular long-grain rice
1/4	cup raisins
2 1/2	cups Progresso® beef flavored broth (from 32-ounce carton)
2	medium carrots, sliced (1 cup)
1/4	cup chopped fresh parsley
1/4	cup dry-roasted peanuts

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1. Heat oil in 10-inch skillet over medium heat. Cook pork and curry powder in oil, stirring occasionally, until pork is light brown. Stir in remaining ingredients except parsley and peanuts. Heat to boiling; reduce heat.
2. Cover and simmer 30 minutes (do not lift cover to stir). Stir in parsley and peanuts, fluffing rice lightly with fork.

Easy Ham Pot Pie

from Kraft.com

make it

HEAT a few heaping spoonfuls Cheez Whiz Spread in a medium baking dish in a preheated 375°F oven for 3 minutes.
ADD 1 pkg. (175 g) chopped, sliced ham along with chopped broccoli and mushrooms (a handful per person) and a dash of thyme.
SEPARATE 1 can (235 g) refrigerated biscuits, cut into quarters, and arrange over ham and vegetable mixture. Top with a few handfuls Kraft Double Cheddar Shreds and bake 20 minutes.

Barley-Ricotta Cabbage Rolls

from Chatelaine.com

Ingredients

• 1 head green cabbage
• 1 tbsp safflower oil
• 3 garlic cloves, minced
• 1/2 cup pearl barley
• 2 tsp dried dillweed
• 1 1/4 cups low sodium chicken broth
• 1 large onion, finely chopped
• 250 g lean ground pork
• 1 cup light ricotta, drained
• 1 cup chopped fresh parsley
• 2 tbsp Dijon mustard
• 1 egg, beaten
• 2 tsp red-wine vinegar
• 1/4 tsp dried thyme leaves
• 1/4 tsp salt
• FOR SAUCE:
• 796-mL can whole plum tomatoes
• 1 small onion, peeled and cut in half
• 1 tbsp brown sugar
• 1/4 tsp salt

1. Bring a large pot of salted water to a boil. Core cabbage but leave it whole. Place cabbage in boiling water and cook 6 to 8 min or until outer leaves are tender. Carefully remove from boiling water and plunge into ice water. Pull 12 leaves off the cabbage, boiling again if the leaves are too raw to remove easily. Pat dry and slice out tough centre vein.
2. Heat a large saucepan or large, deep frying pan over medium. Add oil, then garlic, and cook 1 min. Add barley and dill. Cook 1 min. Pour in broth and bring to a boil. Reduce heat to medium-low. Simmer, covered, until barley is tender and liquid is absorbed, 25 min. Remove from heat and let cool about 5 min. Stir in onion, pork, ricotta, parsley, Dijon, egg, vinegar, thyme and salt.
3. Preheat oven to 350F. Spray a 9×13-in. baking dish with oil. Spoon about 1/3 cup of filling onto centre of one cabbage leaf. Roll into a cylinder, folding up the sides and trimming cut ends if there is too much cabbage. Place seam-side down in prepared dish. Repeat with remaining filling and leaves. Pour 1/4 cup water over rolls. Cover tightly with foil and bake 1 hour. Meanwhile, prepare sauce.
4. Combine tomatoes and onion in a medium-sized saucepan. Bring to a boil, then reduce heat and simmer, uncovered, 30 min. Remove from heat and let stand 10 min. Purée in a food processor or blender. Stir in sugar and salt. Serve over baked cabbage rolls.

• Make-Ahead Tip:

  Cook cabbage rolls and tomato sauce. Keep refrigerated up to 3 days. To reheat, microwave on medium for 2 min. Cooked cabbage rolls can also be frozen. Reheat in the microwave on medium for 5 min or in a 350F oven for 15 min.
  

Pineapple-Picante Stir-Fried Pork & Cabbage

from Campbell's Kitchen

1 cup Pace® Picante Sauce

1 tablespoon rice vinegar

2 tablespoons minced peeled fresh ginger root

1 can (8 ounces) pineapple chunks in juice, drained, reserving juice

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 boneless pork tenderloin (about 1 pound), cut into thin strips

1 medium head green cabbage (about 2 pounds), cut in quarters and very thinly sliced (about 8 cups)

1/4 cup water

• Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the pork and stir-fry until well browned.  Remove the pork from the skillet.
• Heat the remaining oil in the skillet.  Add the cabbage and stir-fry until tender-crisp.  Add the water and cook for 5 minutes, stirring occasionally.  Remove the cabbage from the skillet and keep warm.
• Add the picante sauce mixture to the skillet.  Cook and stir over medium heat until the mixture boils and thickens.  Stir in the pineapple chunks.  Return the pork to the skillet and cook until the mixture is hot and bubbling.  Serve the pork mixture over the cabbage.

New Orleans Grilled Pork and Beans

from Heinz.ca

Prep time: 20 minutes

Cooking time: 15 to 20 minutes

Nutritional Information

Per serving: 421 Calories, 45.1 g protein, 4.7 g fat, 49.0 g carbohydrate, 7.6 g fibre, 702 mg sodium. Excellent source of iron (38% DV), zinc (42% DV), vitamin B12 (36% DV) , vitamin C (42% DV) and Niacin (95% DV).

2	pork tenderloins, about 1 ½ lb (750 g)
½ tsp (2 mL)	pepper
2 tbsp (30 mL)	each fancy molasses, HEINZ® Mustard and HEINZ® Tomato Paste
1 tbsp (15 mL)	HEINZ® Apple Cider Vinegar
1 can (14 oz/398 mL)	HEINZ® Original Beans with Pork and Molasses or HEINZ® Deep-Browned® Beans with Pork and Molasses
¾ cup (175 mL)	each diced green pepper and corn kernels
1/3 cup (75 mL)	HEINZ® Chili Sauce
½ tsp (2 mL)	ground allspice

Preheat the grill to medium-high, and grease well. Butterfly each tenderloin, cutting along the length about halfway through the centre. Open along the cut to lie flat. Sprinkle all over with pepper. Bring the molasses, mustard, tomato paste and vinegar to a boil in a small saucepan. Cool slightly. Set aside half the mixture. Use remaining half mixture to brush all over tenderloins.

Stir the beans, green pepper, corn, chili sauce and allspice together in a bowl. Lay a large square of heavy-duty aluminum foil on a flat surface. Transfer the bean mixture to the foil. Bring up the side, fold over and crimp the edges to create a secure packet.

Grill the packet of beans (in a grilling basket ideally) alongside the pork for 15 to 20 minutes, turning the meat and carefully turning the packet once. Baste the pork with the reserved glaze mixture just before removing from the grill. Slice the pork and arrange over the bean mixture to serve.

Makes 4 servings.

Marinated Pork Chops

adapted from Eat, Shrink and Be Merry by Janet & Greta Podleski

Sauce

1/2 Cup Ketchup

2 Tbsp freshly squeezed Lemon Juice

2 Tbsp Molasses

2 Tbs minced Shallots or Onions

1 1/4 tsp Chili Powder

1 tsp minced Garlic

1 tsp grated Lemon Zest

1/2 tsp dried Rosemary

1/4 tsp Black Pepper

4 boneless pork loin chops

~ Mix the sauce ingredients and put it in a resealable plastic bag along with the pork chops and marinate in the fridge overnight

~ Preheat oven to 350* and place pork chops on a wire rack on top of a foil lined baking sheet. bake for about 8 minutes each side depending on thickness of the chops. Do not overcook! Pork chops should be slightly pink in the center or it will be dry.

Straw and Hay Pasta

from Betty Crocker.com

1	tablespoon margarine, butter or spread
1 1/2	cups sliced mushrooms (4 ounces)
4	ounces fully cooked smoked ham, cut into 1x1/4-inch strips
2	tablespoons chopped fresh parsley
2	tablespoons chopped onion
1/4	cup brandy or chicken broth
1	cup whipping (heavy) cream
1/4	teaspoon salt
1/4	teaspoon pepper
1	package (9 ounces) refrigerated fettuccine
1	package (9 ounces) refrigerated spinach fettuccine
1/2	cup shredded Parmesan cheese
	Freshly ground pepper

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1. Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
2. Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
3. Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

Speedy Sausage-and-Bean Ragout

from Chatelaine.com

Precooked sausages slash the prep time of this comforting stew.

Ingredients

• 1 onion
• Vegetable oil
• 19- oz (540- mL) can diced tomatoes
• 1 large garlic clove, minced
• 1 tsp (5 mL) dried thyme leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1 cup (250 mL) chicken broth
• 4 to 6 roasted sausages (see below)
• 19- oz (540- mL) can white kidney beans
• 2/3 cup (150 mL) coarsely chopped cilantro or parsley

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• Directions
• Nutrition
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1. Finely chop onion. Coat a large saucepan with oil and set over medium heat. Add onion and stir occasionally until it starts to soften, about 3 min. Meanwhile, drain tomatoes. Add tomatoes to onion along with garlic, thyme, salt, pepper and chicken broth. Increase heat to medium-high. Boil, uncovered, stirring often, until reduced by half, about 8 min.
2. Slice sausage into thirds (if frozen, defrost in microwave first) and stir into tomato mixture. Cover and reduce heat to medium-low. Simmer, stirring occasionally until sausages are hot, 7 to 10 min. Rinse and drain beans, then add. Stir often until hot, about 2 min. Mix in cilantro. Have crusty bread on hand to sop up the sauce.

• MEAL #3 - Express sausage sub

  Heat 1-1/2 cups (375 mL) pasta sauce in a saucepan. Slice 3 to 4 roasted sausages into thick rounds and stir in. Slice 3 submarine rolls or large buns in half. Spread sausage mixture over bottom of buns. Add sliced hot peppers and a slice of mozzarella cheese. Top with spinach or arugula leaves. Makes 3 hearty sandwiches.
  

Baked ham and Pineapple with Orange-Mustard Sauce

from Crazy Plates by: Janet and Greta Podleski

1 can Pineapple Rings in juice, undrained

2 Tbsp frozen Orange Juice concentrate, thawed

1 Tbsp each Mustard and Cornstarch

1 2-pound Fully-Cooked Lean Ham

- Drain juice from Pineapples into small saucepan. Set Rings aside. Add Orange Juice Concentrate, Mustard and Cornstarch. Cook and stir over medium heat until bubbly and thickened (about 2 minutes) Remove from heat. 

- Slice ham and arrange in a 9x13" baking dish, overlapping as necessary. Top each piece with a pineapple slice. Pour sauce evenly over top. 

- Cover with foil and bake at 350* for 30 minutes, until ham is heated through and sauce is bubbly.

BBQ Flavoured Pork Strips

from Kellogs Rice Krispie Website

 

Ingredients

750 mL	3 cups	RICE KRISPIES* cereal crushed to 375 mL (1 1/2 cups)
5 mL	1 tsp	mesquite or chipotle flavoured seasoning
50 mL	1/4 cup	all-purpose flour
75 mL	1/3 cup	barbecue sauce
30 mL	2 tbsp	apple juice or chicken stock
500 g	1 lb	boneless pork loin chops 1 cm (1/2-inch) thick

Preparation

1. In large plate or shallow pan, combine crushed cereal and seasoning. Place flour on second plate.
2. In medium bowl, mix together barbecue sauce and apple juice. Trim fat from chops. Cut lengthwise into approximately 1.5 cm (1/2-inch) strips. Dip pork strips in flour, shaking off excess. Dip in sauce. Coat well with crumbs. Place in single layer on foil-lined baking sheet coated with cooking spray.
3. Bake at 200°C (400°F) about 20 minutes or until not longer pink inside. (Do not cover or turn pork while cooking.)

Toad in the Hole

Adapted from 101 Low-Fat Feasts

1 Red Onion, cut into wedges, layers separated

8 Thick low-fat Pork Sausages

1 tsp Olive Oil

For the Batter:

1 Cup Flour

2 Eggs

2 Cups Skim Milk

4 tsp Wholegrain Mustard

2 tsp fresh Thyme (I used 1 tsp dried)

Salt and Pepper to taste

~ Preheat Oven to 400*. Put the onions in a small shallow non-stick pan (about 9x9"). Arrange the sausage on top of the onions, then add the oil and roast for 20 minutes. 

~ While they are roasting, make the batter. Sift the flour into a bowl, crack the eggs into the center and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season with salt and pepper. 

~ Pour the batter quickly into the pan and return to the oven for 40 minutes until the batter is risen and golden.

Slow Cooked Ribs

adapted from Taste of Home ~ Casseroles, Slow Cooker & Soups

4 Lbs Country Style Pork Ribs

1 Cup BBQ Sauce

1 Cup Catalina Dressing

1/2 tsp minced Garlic

2 Tbs Flour

1/4 Cup Water

Salt and Pepper

~ Cut Ribs into serving sized pieces and place into slow cooker. Combine BBQ Sauce and salad dressing and pour over ribs, sprinkle with garlic and salt and pepper. Cover and cook on low for 6-7 hours or until meat is tender.

~ Remove ribs and keep warm. Strain cooking liquid into a small saucepan, skim fat. Combine flour and water and mix until smooth, stir into pot and bring to boil, cook and stir for about 2 minutes or until thickened.

Penne with Cheesy Tomato Sausage Sauce

http://www.bettycrocker.com/recipes/penne-with-cheesy-tomato-sausage-sauce/8f44a582-dc18-4456-aecd-524312e6112b

Maple Glazed Pork with Roasted Apples and Sweet Potato Mash

Italian Sausage and Potato Bake

Dirty Rice

http://allrecipes.com/CustomRecipe/60335040/Dirty-Rice/Detail.aspx

Korean-Style Pork with Asian Slaw

Serves 4-6

1 Large or 2 Small Pork Tenderloins, trimmed

1/3 cup Soya Sauce

1/4 Cup Rice Vinegar

3 Tbs Brown Sugar

2 Cloves Garlic, minced

1 1/2 Tbs minced, fresh Ginger (I used powder)

1 Tbs Sesame Oil

1 Tbs Asian Chile Sauce (such as Sriracha)

1 lb Napa Cabbage, thinly sliced

1 cup grated Carrots

4 Scallions, thinly sliced

5 Tbs Canola Oil

Salt

~ Cut the Pork diagonally into 1/2" thick medallions

~ In a small bowl whisk together, the Soya Sauce, 2 Tbs Rice Vinegar, 2 Tbs Brown Sugar, Garlic, Ginger, 1/2 Tbs Sesame Oil, and 2 tsp Chile Sauce. Toss 1/2 Cup of this mixture with the Pork Medallions in a large bowl and reserve the remaining mixture to use as sauce. Let the Pork sit at room temp for 25 minutes or refrigerate for up to 2 hours (can sit overnight)

~ Meanwhile toss the Cabbage and Carrots with half the Scallions, 1 Tbs Canola Oil, 1 tsp Salt, 2 Tbs Rice Vinegar, 1 Tbs Brown Sugar, 1/2 Tbs Sesame Oil, and 1 tsp Chile Sauce. let sit for 15 minutes, toss again.

~ Heat 2 Tbs Canola Oil in a large skillet. Remove the Pork from Marinade and cook for 2 minutes each side or until done. 

~ Place Pork on top of Slaw and pour the reserved sauce over the Pork and sprinkle with rest of Scallions. Serve Immediately.

Pork Chops with Fruit Relish

Serves 4

1/3 Cup Orange Juice

2 tsp Apricot Preserves

1/3 Cup Dried Cranberries

1/3 Cup chopped Dried Apricots

4 Bone-in center-cut Loin Pork Chops, trimmed

2 tsp fresh Thyme, divided (I use dried)

1 tsp Olive Oil

1 small Granny Smith Apple unpeeled and diced

Salt and Pepper to taste

~ Combine Orange Juice and Preserves in small saucepan and bring to boil. Remove from heat and stir in Cranberries and Apricots. Cover and let stand.

~ Sprinkle Chops with Thyme, Salt and Pepper and heat oil in large skillet. Add chops and cook 4 minutes on each side or until well browned.

~ Stir remaining Thyme and Apples into relish and serve with Chops.

Thai Style Pork

Serves 6

2 lbs boneless Pork Loin Chops

1/2 Teriyaki Sauce

2 Tbs Rice Vinegar

1 tsp crushed Red Pepper Flakes

1 tsp minced Garlic

1 Tbs Cornstarch

1/4 Cup cold Water

1/4 Cup creamy Peanut Butter

Hot Cooked Rice

1/2 Cup chopped Green Onions

1/2 Cup dry roasted Peanuts

Lime Juice - Optional

~ Place Pork Chops in slow cooker. Combine Teriyaki Sauce, Vinegar, Pepper Flakes and Garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.

~ Remove Pork and cut into bite-sized pieces; keep warm. Strain juices into large saucepan. Combine Cornstarch and Water until smooth; stir into juices. Bring to a boil; cook and stir until thickened. Stir in peanut Butter, add Meat. 

~ Serve with Hot Cooked Rice, sprinkle with Onions and Peanuts. Drizzle with Lime Juice if desired.

Cheesy Sausage and Rice Bake

Serves 6

1 lb Mild and/or Hot Bulk Pork Sausage

1/4 Cup chopped Onion

3 Cups Crisp Rice Cereal

3/4 Cup cooked White Rice

1 Cup shredded Cheddar Cheese

3 Eggs

1 Can Condensed Cream of Celery Soup

1/4 Cup Milk

1 1/2 tsp melted Butter

• Grease 2-quart baking dish, set aside.
• Cook Sausage and Onion until Sausage is brown and Onion is tender, drain and set aside.
• In bowl, combine 2 Cups of the Cereal and the cooked Rice. Spread evenly on bottom of prepared baking dish. Spoon Sausage mixture over Rice layer and sprinkle with Cheddar Cheese.
• In bowl beat Eggs, Soup, and Milk until combined, carefully pour over Cheese and press down with back of spoon. Toss remaining Cereal with melted Butter and sprinkle over top.
• Bake, uncovered in a 325* oven for 45 - 50 minutes or until bubbly and golden brown. Let stand 5 minutes before serving.