Kristen's Recipes

2 pork chops (6 oz each)

1 apple, peeled, cored, and sliced into thick wedges

1/2 T. chipotle sauce

1/2 T. dijon mustard

1/2 T. honey

1/2 T. olive oil

Salt and pepper

1/2 C. apple juice

1 T. butter

 

Mix together the chipotle sauce, mustard, and honey. Set aside. Heat oil in a skillet over medium heat. Sprinkle the chops with salt and pepper and cook, undisturbed, until a crust forms. Brush the uncooked sides of the chops with the chipotle glaze, flip, and brush the cooked sides. Add the apple pieces to the pan; cook 3 or 4 more minutes. Lower the heat and add the juice. Simmer for 4 to 5 minutes until the chops are cooked all the way through. Remove them, season the apple mix with more salt and pepper, and add the butter. Pour the apple mix over the pork chops. Eat With: 1 large peeled sweet potato, boiled until soft and then mashed with milk and butter. (Divide it between the two plates.)

Spice-Rubbed Pork Tenderloin

 

2 tsp. brown sugar

2 tsp. ground coriander

1 1/2 tsp. ground cumin

1/4 tsp. kosher salt

2 tsp. chile-garlic sauce (see Ingredient note)

2 tsp. extra-virgin olive oil, divided

1 1/2 pounds pork tenderloin, trimmed

Sweet and Tangy Watermelon Salad (recipe follows)

 

Preheat oven to 375 degrees F. Line a baking sheet with foil. Mix sugar, coriander, cumin, salt, chile sauce and 1 tsp. oil in a small bowl to form a smooth paste. Rub the paste over the pork. Heat remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet. Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155 degrees F). Let stand, loosely covered with foil, for 5 minutes. Meanwhile, make Sweet and Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad. Ingredient Note:Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

 

Sweet and Tangy Watermelon Salad

 

2 T. rice vinegar

2 1/2 tsp. sugar

2 C. diced seeded watermelon

2 C. diced cucumber

1/2 C. chopped fresh cilantro

1/4 C. unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

 

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts. To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

3 T. lemon olive oil, recipe follows, or olive oil

2 garlic cloves, mashed to a paste with 1/2 tsp. salt

1 T. finely grated lemon zest

2 tsp. fennel seeds, coarsely ground

1/2 tsp. freshly ground black pepper

2 pork tenderloins (1 1/2 pounds total) trimmed

Fennel Variation:

1 fennel bulb, trimmed and cut into long thin strips

1 garlic clove, minced

1 tsp. sugar

3/4 C. cool water

1 T. fresh lemon juice

Salt and freshly ground black pepper

 

Combine 1 T. of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F. Heat the remaining 2 T. lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices. Variation: If you’d like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a tsp. of sugar and cook, stirring, for 1 minute. Add 3/4 C. cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 T. of fresh lemon juice and season with salt and pepper.

 

Lemon Olive Oil:

1 C. extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil

2 T. finely grated lemon zest

 

Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator. Yield: 1 C. Inactive time: 2 weeks

2 pieces, 1 package, pork tenderloins – ask the butcher to trim them up for you

2 T. extra-virgin olive oil

1 T. grill seasoning

2 tsp. lemon zest

2 T. fresh chopped thyme leaves

3 T. butter

5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced

Salt

2 T. all-purpose flour

2 T. lemon juice

2 T. sugar

 

Heat oven to 425 degrees F. Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle. Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve.

4 T. EVOO

1 T. Dry Mustard

3 cloves Garlic, chopped

Juice and Zest of 2 Lemons

2 Pork Tenderloins (2 – 2 1/4 lb.), trimmed of silverskin

Salt and Pepper

4 slices Bacon, chopped

1 Yellow Onion, thinly sliced

1 T. fresh Thyme, chopped

15oz. can sliced Beets, drained with 4 T. juice reserved

1 head Chicory, washed, dried, and torn into bite size pieces

20 fresh Basil Leaves, chopped

1 handful Flat Leaf Parsley, chopped

1/2 C. crumbled goat Cheese

 

Preheat oven to 450F. In small bowl combine 2 T. EVOO, mustard, garlic and half lemon juice. Toss the tenderloins in the lemon mixture. Place on nonstick baking sheet with a rim. Season with salt and pepper and roast for 25 minutes, then remove and let rest. While pork roasts, preheat skillet with remaining 2 T. EVOO over medium high heat. Add chopped bacon and cook until crispy, about 3 minutes. Add onion and thyme and cook 2 to 3 minutes more, stirring occasionally. Add beets and reserved beet juice, salt and pepper and cook another 2 minutes, or until beets are warmed through. Meanwhile in salad bowl combine chicory, lemon zest, remaining lemon juice, basil and parsley. Transfer warm beets to salad bowl and toss to combine and wilt the chicory.  Slice pork thin on an angle. Serve sliced pork with the warm beets and chicory alongside. Top warm vegetables with goat cheese crumbles.

1 large head or 2 small heads of broccoli

3 garlic cloves, chopped or minced

salt and pepper

2 Tbsp EVOO

4 boneless pork loin or rib chops, 1 1/2 inches thick (I used some really thin cuts)

2 Tbsp butter

1 yellow onion, thinly sliced into rings

2 Tbsp fresh thyme leaves, stripped from 4 or 5 sprigs, chopped

1 Granny Smith apple, cored and thinly sliced

2 pinches ground nutmeg

1 tsp ground cinnamon

1 C. chicken stock or broth

a handful of flat-leaf parsley, chopped

juice of 1 lemon

 

Preheat the oven to 400. Cut up the broccoli. Drizzle some EVOO on the baking sheet and place the broccoli in the oil and mix it around. Add salt, pepper, and garlic and continue to mix/toss. Put in the oven for 15 minutes. The florets become brown and crispy and a little nutty tasting…so tasty! While the broccoli is roasting, preheat a large skillet over high heat with 2 Tbsp EVOO. Liberally season chops with salt and pepper and sear on both sides for 2 minutes each, or until golden brown. Remove chops and reserve. Add the butter to the pork skillet, add the onion, thyme, sliced apple, nutmeg, and cinnamon. Cook, stirring frequently, for 3 to 5 minutes, or until the onion and apples are tender. Add the chicken stock and bring to a simmer. Add the pork chops back to the pan and cook for 5 to 7 minutes longer (since mine were so thin, they were already cooked when I seared them) or until the chops are cooked through. Add the parsley and lemon juice to the chops and stir to distribute. Serve the chops topped with the apple/onion topping alongside the broccoli.

1/2 C. brewed green tea

1/2 C. red wine

1/4 C. orange juice

1/4 C. lime juice

1 T. grated orange peel

1 T. grated lime peel

1 T. minced garlic

1 T. dijon mustard

1/4 C. chopped fresh cilantro leaves

1 T. chili powder

1 tsp. ground cumin

1/2 tsp. ground cinnamon

2 lb. lean pork tenderloin

 

Combine all the ingredients except the pork. Add the pork and marinate, covered and refrigerated, at least 2 hours. Preheat oven to 400°F. Drain the pork, reserving excess marinade to use for basting. Place the pork on a rack over a roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160°F and the juices run clear (the pork should be barely pink inside). Turn the pork occasionally and baste with excess marinade. Slice 1/4″ thick to serve.

2 ounces pork tenderloin, trimmed of fat

2 medium apples

2 T. all-purpose flour

1 C. apple cider

1 T. extra-hot horseradish

 

Cut the pork crosswise into 1/4-inch-thick slices. Core the apples and cut into thin slices. Coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Add the pork and cook until lightly golden on the bottom, about 2 minutes. Turn and cook until lightly golden on the second side and cooked through, 2 to 3 minutes longer. Test for doneness by inserting the tip of a sharp knife in a piece of the pork. Remove the pork to a clean plate, and set aside Reduce the heat to medium. Add the apples and cook, stirring occasionally, until they begin to turn light golden, 3 to 4 minutes. Sprinkle with the flour, and continue cooking, tossing to coat evenly with the flour. Stir in the cider. Cook, stirring, until the sauce thickens, 3 to 4 minutes. Stir in the horseradish. Spoon the apples and sauce over the pork

3 1- to 1-1/4-lb. pork tenderloins

1 T. ground allspice

2 to 3 tsp. cracked black pepper

1 tsp. salt

2 T. cooking oil

Cranberry Chutney

1 T. butter

1 large onion, quartered and thinly sliced

1 12-oz. pkg. cranberries (3 C.)

1 10-oz. jar currant jelly (about 1 C.)

1 C. cranberry juice

1/4 C. packed brown sugar

3 T. cider vinegar

1 T. grated fresh ginger or 1/2 tsp. ground ginger

1/2 tsp. curry powder

2 bunches watercress

1 recipe Cranberry Barbecue Sauce

 

Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins. In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve. Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 C.. To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.

 

Cranberry-Barbecue Sauce: In a saucepan combine 1 C. raspberry applesauce, 1 C. bottled barbecue sauce, 1 C. canned whole berry cranberry sauce. Cook and stir over low heat until heated through. Stir in 1 to 2 T. lemon juice. Serve with pork.

2 cups broccoli, chopped in 1-inch pieces
3/4 cup chicken broth, divided
1/2 cup chopped green onions
2 tablespoons chopped garlic
2 tablespoons peeled chopped ginger
2 teaspoons olive oil, divided
1 cup chopped yellow onion
1 red Bell pepper, halved, seeded and diced
2 teaspoons olive oil
1 pound boneless pork tenderloin, cut in thin strips, 1/2-inch wide and 2-inches long
1 tablespoon low sodium soy sauce

Garnish:
1 tablespoon toasted sesame seeds

Steam broccoli for about 2 minutes, until bright green but still firm. Drain; rinse with cold water to stop cooking; drain again. (If using frozen broccoli cuts, thaw broccoli but omit this cooking step.) Combine 1/4 cup of the broth, the green onion, garlic and ginger in food processor or blender and pulse until mixture is minced. Set aside. Heat 1 teaspoon of the oil in a large nonstick sauté pan over medium-high heat. Add onion and bell peppers; sauté 5 minutes or until vegetables are just tender. Transfer to bowl and cover with towel to retain heat. Add remaining olive oil to pan over medium-high heat. Add green onion mixture and sauté for about 1 minute, stirring constantly. Add pork strips and soy sauce to skillet and sauté for four minutes or until pork is nearly cooked. Add the remaining 1/2 cup of broth and bring to a boil. Add broccoli to skillet and stir until broccoli is cooked through, about 3 minutes. Add onion and bell pepper back to pan. Divide between 4 dinner plates and garnish with sesame seeds. Serve immediately.

Note: It’s easier to slice pork thinly if you place it in freezer for about 30 minutes first.

Yield: 4 servings
Calories: 311
Fat: 13g
Fiber: 3.9g

1 lb. baked ham (such as Black Forest), thinly sliced
1 pineapple, peeled and cut into 20 long spears
2 T. olive oil
2 T. balsamic vinegar
3 inner celery stalks, cut into 3-inch pieces (optional)

Fold each slice of ham in half and wrap it around the center of a pineapple spear. Heat 1 T. of the oil in a large nonstick skillet over medium heat. Place 10 of the wrapped pineapple spears in the pan. Sear on each side until golden, about 2 minutes. Drizzle 1 T. of the vinegar over the pineapple spears and cook until the vinegar bubbles up and thickens slightly, about 1 minute. Transfer to a plate and cover with foil while repeating the cooking instructions with the remaining ingredients. Serve with the celery stalks, if desired.

Yield: Makes 4 servings
Calories: 273
Fat: 10.9g
Fiber: 1.7g

4 center cut pork loin chops, 1 inch thick

Salt and pepper

2 tbsp EVOO

1 yellow bell pepper, cored, seeded, and sliced

1 orange bell pepper, cored, seeded, and sliced

4 jarred red hot Italian cherry peppers, sliced

1/2 C. white wine or chicken stock

2 tbsp chopped fresh flat leaf parsley (a handful)

 

Heat a large skillet over medium-high heat. Season the chops with salt and pepper. Add 1 tbsp of the EVOO to the pan. Add the chops and cook for 5 minutes on each side. After the chops have been cooked through, transfer to a platter and cover with foil. Return the pan to heat and add the remaining tbsp of EVOO and the bell peppers. Saute the peppers, stirring frequently, for 5 minutes. Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute. Add the wine or stock and scrape up the pan drippings. Arrange the peppers over the chops and sprinkle with parsley.

1 3/4 lb. ground pork

4 garlic cloves, chopped

zest and juice of 2 navel oranges

1 tblspoon ground cumin

1 1/2 tsp coriander

3 tbls yellow mustard

several drops of hot sauce

salt and pepper

vegetable oil

12 pickle slices, dill garlic or sour

4 deli slices ham

4 deli slices swiss

1 small red onion, thinkly sliced

1/4 c. red wine vinegar

1 tbls honey

1 16 oz coleslaw mix

1 small red bell pepper

4 rolls, split

 

In a bowl combine the ground pork, half of the chopped garlic, half of the orange zest, the cumin, coriander, mustard, hot sauce, salt and pepper. Score the meat into 4 sections and then form 4 large patties about 1 in. thick. Grill burgers (Rachael suggest a grill pan). Top with 3 pickles, a slice of ham, and a slice of swiss. Keep on the grill while the toppings heat up. While the patties are cooking, make the sweet orange warm slaw. Preheat a large skillet with vegetable oil (I did 2 turns of the pan). Add the remaining garlic and sliced onion. Cook for 1 minute. Add the orange zest, the juice from the oranges, red wine vinegar, and honey. Continue cooking the dressing for 1 minutes. Turn the heat off and add the coleslaw mix, red bell pepper, and salt and pepper. Tossing to coat in the warm dressing. Serve your Cubano burgers on the rolls with the warm slaw both on top of the burger and alongside.

2 T. sherry

1 tsp. cornstarch

1/4 tsp. salt

1/2 pound boneless lean pork, cut in thin strips

Vegetable oil

1/8 tsp. crushed dried red chiles

1-1/2 C. pea pods

1-1/2 C. pitted Northwest fresh sweet cherries

1 can (8 oz.) pineapple chunks, drained

Thickening Sauce

 

Combine sherry, cornstarch and salt; add pork and mix well. Let stand about 15 minutes. Heat 1 to 2 T. oil in wok or skillet; add chiles and cook 1/2 minute. Add pork; stir-fry until no longer pink. Remove from wok. Add 1 T. oil to wok if needed; heat. Add pea pods; stir-fry about 1 minute or until crisp-tender. Add cherries, pineapple and cooked pork to wok; cook and stir 1 minute to heat fruit. Add Thickening Sauce; cook and stir until sauce thickens and coats mixture. Thickening Sauce: Combine 1/4 C. chicken broth, 1 tsp. each sesame oil and cornstarch and l/4 tsp. each sugar and ground black pepper

1 pound lean pork, cut into 1-inch pieces

1 T. vegetable oil

Water

1 T. red wine vinegar

1/4 tsp. salt

1/8 tsp. each dry mustard and ground cloves

1/2 C. each diced green pepper and onion

1 T. each sugar and cornstarch

1 C. pitted and halved Northwest fresh sweet cherries

Hot cooked rice (optional)

 

Brown pork in oil. Add 1/4 C. water, vinegar, salt, mustard and cloves. Simmer covered, about 20 minutes or until meat is tender and cooked. Add green pepper and onion. Combine 1/3 C. water, sugar and cornstarch; stir into pork mixture. Cook and stir until thickened and clear. Gently stir in cherries; heat thoroughly. Serve over rice.

1 slightly beaten egg white

1 tsp. red or white wine vinegar

1 T. finely shredded Parmesan cheese

Coarsely ground black pepper

2 red sweet peppers, roasted*, or half of a 7-oz. jar roasted red sweet peppers, drained

1 small clove garlic

1 tsp. olive oil

2 tsp. olive oil

2 T. fine dry bread crumbs

1/3 C. finely chopped fresh mushrooms

1/4 C. snipped fresh basil

12 oz. pork tenderloin

1 C. loosely packed spinach leaves

Dash salt

 

Trim any fat from meat. Using a sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread meat open. Place between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form an 11×7-inch rectangle. Fold in the narrow ends as necessary to make an even rectangle. Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. Stir together spinach, mushrooms, basil, bread crumbs, shredded Parmesan cheese, and egg white in a medium bowl. Spread evenly over pork. Roll up pork jelly-roll style, beginning at a short side. Tie with heavy cotton string at 1-1/2-inch intervals. Brush all surfaces of meat with the 1 tsp. olive oil; sprinkle with pepper. In a covered grill, arrange medium-hot coals around a drip pan. Test for  medium heat above the pan. Place meat on the grill rack directly over the pan; not over the coals. Cover and grill for 25 to 30 minutes or until juices run clear (160¿ F.) Or, preheat gas grill. Adjust heat for indirect cooking. Test for medium heat where pork will cook. Place pork on grill rack over medium heat. Cover and grill as directed. Meanwhile, for sauce, place roasted peppers, the 2 tsp. olive oil, wine vinegar, garlic, and salt in a food processor bowl or blender container. Cover and process or blend, using several on-off turns, until pureed. Transfer sauce to a small saucepan. Cook over medium heat until heated through . To serve, remove strings from pork. Slice pork and serve with warm sauce. Makes 4 servings. Note:To roast sweet peppers, quarter peppers; remove stems, seeds, and membranes. Place pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap in the foil and let stand for 15 minutes. Using a sharp knife, peel skin from peppers in strips. Discard skins. Cover and chill peppers up to 24 hours before using.

1 lb. ziti rigate  

2 sweet Italian sausage links  

2 hot Italian sausage links  

Spanish onion, chopped  

3 cloves garlic, minced  

1 can (28 oz.) diced tomatoes  

1 can (15 oz.) crushed tomatoes  

1 can (15 oz.) Cannellini beans  

20 leaves of fresh basil, piled on top of one another, rolled and sliced into strips  

 

Heat water for pasta and cook to al dente. In a large skillet or deep frying pan, cook sausages over high heat and brown on both sides. Remove from pan. Slice on the bias and return to pan to finish cooking through.  Reduce heat to medium. Add onion and garlic to pan and cook for five minutes until the onions are tender. Add tomatoes and beans to pan and heat through. Stir in basil. When basil wilts, toss in pasta and transfer the completed dish to a serving platter.

2 (1-pound) well-trimmed pork tenderloins
3/4 C. reduced-sodium soy sauce
3 cloves minced garlic
1 1/2 T. minced fresh or 1 1/2 tsp. dried ginger
1 1/2 T. sesame oil
1/3 C. honey
3 T. brown sugar
1/4 C. sesame seeds

Place tenderloins in a large, resealable plastic bag. In a small bowl, combine soy sauce, garlic, ginger and sesame oil; pour over pork. Place on flat dish and marinate in refrigerator 2 to 8 hours. Remove pork from marinade, pat dry; discard marinade.
Heat oven to 400 degrees. In a shallow container, mix together honey and brown sugar. Place sesame seeds on a separate plate. Roll pork in honey mixture, coating well; then roll in sesame seeds (get ready for sticky hands). Place roast in shallow baking pan and bake 20 to 30 minutes or until meat thermometer registers 155 degrees in center of each tenderloin. Remove from oven; tent with foil and let stand 3 to 5 minutes for temperature to reach 160. Slice, place on platter and serve.

Yield: 8 servings
Calories: 221
Fat: 7g
Fiber: 1g

4 tsp. butter or margarine, divided
1 pound (4 each) pork top-loin chops (1/2 inch thick)
Freshly ground black pepper to taste
1/2 tsp. ground ginger
1 2/3 C. water
1 (6-ounce) package stuffing mix for pork (such as Stove Top)
2 T. apricot preserves

In a large nonstick skillet, melt 3 tsp. butter over medium-high heat. Sprinkle chops lightly with pepper; add to skillet. Cook about 5 minutes or until chops are slightly pink in center, turning once. Remove chops; cover to keep warm. Stir remaining butter and the ginger into skillet; add water. Bring to boil; stir in stuffing mix just until moistened. Top with chops. Spoon preserves over chops. Cover and cook on low 3 to 4 minutes or until heated through.

Yield: 4 servings
Calories: 359
Fat: 8g
Fiber: 2g

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
3 C. cubed cooked ham
18 fresh asparagus spears (about 1/2 lb.), cut into 2-inch pieces
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 C. milk
1 C. hredded Swiss Cheese

Preheat oven to 350°F. Add 1-1/2 C. hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min. Mix ham, asparagus, soup and milk in 13×9-inch baking dish; sprinkle with cheese. Top with stuffing. Bake 30 min. or until heated through and golden brown on top.

Yield: 6 servings
Calories: 300
Fat: 12g
Fiber: 2g

1 pkg. (9.4 oz.) Kraft Deluxe White Cheddar on Rotini Pasta with Broccoli
2 C. ham strips
2 C. frozen vegetable blend, thawed
1/2 tsp. Italian seasoning

Cook Rotini Pasta in boiling water in large saucepan 8 min., stirring occasionally. Mix contents of the Broccoli Pouch, ham and vegetable blend with the ingredients in saucepan. Continue cooking 5 min.; drain. Do not rinse. Add Cheese Sauce and Italian seasoning; cook until heated through, stirring occasionally. Great Substitute: Substitute 2 C. cut-up mixed fresh vegetables, such as asparagus, tomatoes, green onions, carrots and/or green beans, for the frozen vegetable blend.

Yield: 4 servings
Calories: 300
Fat: 10g
Fiber: 4g

1 (3-pound) boneless pork loin roast, trimmed

2 C. finely chopped onion

1 slice applewood-smoked bacon, chopped

5 C. thinly sliced peeled tart apple (about 1 1/2 pounds)

3 C. thinly sliced green cabbage

3 C. (1-inch) cubed peeled turnips

3/4 C. dry white wine

2 T. maple syrup

2 T. cider vinegar

1 tsp. salt

1/4 tsp. freshly ground black pepper

 

Preheat oven to 375º. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.