Teriyaki Pork Stir-Fry

2/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh gingerroot
2 garlic cloves, pressed
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8" strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4" strips
6 ounces fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1" pieces (about 6-8)
1 teaspoon sesame oil, divided
1 can (8 ounces) bamboo shoots, drained

1. In small bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot. Add gingerroot, garlic and red pepper flakes to soy sauce mixture.

2. Cut pork into 1/8" thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

3. Meanwhile, cook rice in small saucepan according to package directions. Cut bell pepper into 1/4" strips; trim snow peas and cut green onions into 1" pieces.

4. Heat 1/2 teaspoon of the oil in a skillet over high heat until hot. Remove pork from marinade; add to skillet, reserving marinade. Stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

5. Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Yields: 6 servings

Page 68 of the Pampered Chef, It's Good For You cookbook.

Stuffed Pork Chops

2 Tbsp olive oil, divided
2 leeks, white part only, rinsed and chopped (you could also use white onions)
1 McIntosh or Granny Smith apple, cored and diced
2 tsp dried oregano
1/2 tsp dried rosemary
salt and pepper
4 (5oz) boneless pork chops, about 1" thick, trimmed of fat

Preheat oven to 400 degrees F. Heat 1 Tbsp of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste and stir to coat. Remove from heat.

Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.

Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on one side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

Serves 4

* Weight Watchers Core meal
* Adapted from Quick Fixes with Robin Miller, Food TV

Grilled Maple Chipotle Pork Chops

1/2 cup barbecue sauce (I'm a sucker for Maulls Sweet & Smoky)
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced (you can find this in the "Latin Foods" section of your grocery store)
1 tsp adobo sauce from can
6 (1 1/4 inch thick) bone in pork loin chops
1 tsp salt
1 tsp pepper

* Whisk together first 4 ingredients and set aside
* Sprinkle pork chops evenly with salt and pepper
* Grill, covered with grill lid, over medium-high heat (350-400) 20 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees, turning once. Baste with half of sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145 degrees. Let pork stand until thermometer registers 160 degrees.
* Plate pork chops and drizzle evenly with remaining barbecue sauce mixture

Yield: 6 servings

Goes great over Smoked Gouda Grits and with Sweet Potato Biscuits, or with Green Bean Alfredo with Cheese Ravioli.

courtesy of Southern Living Our Readers Top-Rated Recipes

Asian Noodle Bowl

2 cups diced cooked chicken (I used boneless pork chops and it worked very well)
2 cups thinly sliced bok choy
1/2 cup thinly sliced green onions with tops
8 oz mushrooms, sliced
1/2 cup julienne-cut carrots - one inch long
1 1-inch piece peeled fresh gingerroot, finely chopped
2 garlic cloves, pressed
3 cups water
1 can (14 oz) 100% fat-free vegetable broth
2 Tbsp reduced-sodium soy sauce
1 package (3 oz) oriental-flavor ramen noodles

~ Dice chicken and thinly slice bok choy and green onions. Slice mushrooms. Cut carrot into julienne strips; cutstrips into 1-inch pieces. Peel and finely chop gingerroot and garlic.

~ Place mushrooms, carrots, gingerroot and garlic in a 4qt pot. Add water, broth, soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.

This was super delicious and pretty appetizing as a main dish. I served it just by itself. The pork tasted great, too!



from The Pampered Chef "It's good for you" cookbook

Spicy Sausage & Peppers Penne

8 oz uncooked penne pasta (I use Barilla whole wheat)
1 pound Italian turkey sausage (your choice; hot, sweet, mild) about 4 links
1 each: medium green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup coarsely chopped onion
2 garlic cloves; pressed
1 can (14.5 oz) diced tomatoes in sauce, undrained
1 can (8 oz) tomato sauce
2 tsp Italian Seasoning
1/4 cup (1 oz) grated fresh Parmesan cheese

~ Cook pasta according to package directions; drain and keep warm.

~ Meanwhile, cook sausage in skillet, over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips. Coarsely chop onion.

~ In same skillet, cook bell peppers, onion and pressed garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning. Cook and stir 1-2 minutes or until heated through.

~ Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.

This was super yum-o, definitely going to be a go-to recipe in our house!

from The Pampered Chef "It's good for you" cookbook

Slow-Cooker Mexican Style Meat

This is a yummy pork dish that can be served in a variety of ways: with tostadas/tortillas, or as a base for enchiladas, etc. Top with fresh spinach, guacamole, tomatos, cheese, etc. You can adjust the "heat" to your personal taste.

1 (4 pound) pork loin (can also use beef or chicken)
1 t salt
1 t black pepper
2 T olive oil
1 large onion, chopped
1 can diced green chiles
1 t chili powder
1 t ground cayenne
1 (5 ounce) bottle hot pepper sauce
1 t garlic powder

Trim the meat of any excess fat, and season with salt and pepper. Heat oil in a nonstick skillet. Place meat in hot skillet, browning quickly on all sides.

Place meat in crockpot, and sprinkle with onion. Add remaining ingredients. Add enough water to cover 1/3 of the roast.

Cover, and cook on high for 6 hours. Reduce heat to low, and conitnue cooking for 2-4 hours, or until meat is tender and falls apart.

from allrecipes.com

Breakfast Sausage Casserole

1 pound maple sausage
1/2 teaspoon salt
6 eggs, beaten
3 cups milk
8 slices Texas toast, toasted and cubed
10 ounces shredded cheese (I use a blend of Colby and Monterey Jack)

Brown sausage in skillet; drain.

In a medium bowl, mix t ogether salt, eggs and milk. Add sausage, bread cubes and cheese. Stir gently till well-mixed. Pour into a greased 13x9. Cover and place in refrigerator for 8 hours or overnight.

Preheat oven to 350. Cover casserole, and bake for 45 minutes. Uncover, reducing temperature to 325. Continue baking for another 15-25 minutes, until casserole is set. Serve hot.

Caribbean Pork Kabobs

1 lb pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 Tbsp brown sugar
1/2 tsp thyme
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground cayenne pepper

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Suggestions: serve with mushroom packets, fresh salad and bread.
~Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate for 2-24 hours.
~Remove cubes from marinade; discarding leftover marinade.
~Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
~Grill over hot coals 10-12 minutes, turning often, until nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks, if desired.