Teriyaki Beef & Pineapple Lettuce Wraps with Lo Mein

Ingredients:

• 1 pound ground beef
  
• ¼ teaspoon salt
• Dash of black ground pepper
• 1 can (8 oz.) pineapple tidbits, drain and reserve liquid
  
• ¼ cup teriyaki glaze
• 1 Tablespoon cornstarch
• 2-3 Tablespoons sliced green onions
• ¼ cup diced red bell pepper
• 2 Boston lettuce heads, leaves carefully removed, washed thoroughly and dried
• 1 package linguine pasta, cooked until barely tender, drained and set aside
• 1 tablespoon vegetable oil
• 1 large onion, chopped
  
• 1 ½ cup shredded carrots
• 1 cup sliced fresh mushrooms
• 1 can (14 ounces) bean sprouts
• 1 bottle Stir Fry Sauce

Method:

In a large skillet, cook ground beef over medium-high heat until cooked through and no longer pink. Drain well. Salt and pepper to taste. In a small bowl, mix reserved pineapple juice, glaze and cornstarch until smooth. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and peppers. Continue to cook for 1-2 minutes, until heated through. Spoon about ½ cup meat mixture into each lettuce leaf, roll up (if desired) and serve with Simple Lo Mein (Recipe follows). Makes 6 servings.

Lo Mein instructions:

Heat oil in an extra deep 12 inch skillet over medium heat. Add chopped onion, carrots and mushrooms. Drain the sprouts, rinse under cold water and drain again. In a small bowl, combine Stir Fry Sauce ingredients. Add sprouts, stir fry sauce and noodles. Raise the heat to high and cook until the noodles are heated through and coated with sauce.

Honey and Dijon Chicken with Rice/Tomato Salad

Ingredients:

• 6 boneless skinless chicken
  
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1 Tablespoon vegetable oil
  
• 2 Tablespoons cornstarch
• 1 ½ cups pineapple juice
• ½ cup water
• ½ cup Dijon mustard
• 1/3 cup honey
• Hot Cooked Rice
  
• 5 roma tomatoes, chopped
  
• 1 yellow bell pepper, chopped
• 1/3 cup chopped fresh cilantro
• 1/3 cup finely chopped onion
  
• ¼ (or as desired) teaspoon salt
• 1 box Pillsbury Classic Brownies
  
• 1 box Junior Mints candy

Method:

In a small bowl, combine minced garlic cloves and thyme. Rub chicken with mixture and salt and pepper as desired. In a skillet, heat oil over medium heat and cook chicken until no longer pink. In a bowl, combine pineapple juice and water. When smooth, stir in mustard and honey. Pour mixture into skillet and bring to a boil. Cook and additional 2 minutes or until sauce is thickened. Serve with hot cooked rice and Fresh Tomato Salad (Recipe Follows)

Mix all ingredients in a medium sized bowl. Refrigerate until ready to serve.

Prepare brownies according to package directions. After removing from oven and brownies are still hot, sprinkle Junior Mints over the top of the brownies. Let sit a few minutes to melt and then spread on the top of the brownies with a knife.

Pork Chops with Potato Fans

Ingredients:
Marinade:

• 3 Tablespoons olive oil
• 4 teaspoons lemon juice
  
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• ½ teaspoon ground mustard

• 6 boneless pork chops
  
• 6 large baking potatoes
  
• ¼ teaspoon salt
• ¼ cup butter, melted
  
• 3 Tablespoons dry bread crumbs
• 3 Tablespoons shredded Parmesan cheese
  
• Green onions, sliced (optional - garnish)

Method:

Combine ingredients for marinade. Place pork chops and marinade in sealed container. Refrigerate and marinade for at least 8 hours. Remove pork shops from marinade and discard the marinade. Cook over medium high heat until done.

With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

Chili in a Bread Bowl

Ingredients:

• 2 pounds ground beef
• 1 (29 ounces) can tomato sauce
• 2 (14.5-15 ounces) cans kidney beans
• 2 (14.5 - 15 ounces) cans pinto beans
• 1 cup diced onion
  
• 1 can (4 ounces) diced green chili
• ¼ cup diced celery
• 3 medium tomatoes
  
• 2 teaspoons cumin
• 3 Tablespoons chili powder
• 1 ½ teaspoons black pepper
• 2 teaspoons salt
• 2 cups water
• 6 bread bowls
  
• Sour Cream, optional
  
• Shredded Cheddar cheese , optional
  

Method:

Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a large soup pot, combine remaining ingredients and simmer over low heat 2-3 hours stirring occasionally.

Slow Cooker Directions: Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a 5 quart slow cooker or larger, combine remaining ingredients, cover and cook on low heat 8-10 hours on or high heat 4-5 hours.

Cut tops off bread bowls, and remove bread pieces to create a "hollow". Fill bowl with approximately 1 cup chili . Top with cheese or sour cream and enjoy!

Pomegranate Chicken with Steamed Green Beans and Long Grain Wild Rice

Ingredients:

• 4 Chicken breast halves
  
• 2 Tablespoons oil
• ½ teaspoon turmeric
• 1 medium onion, sliced
• 1 ½ cups walnuts, ground in a processor (reserve ¼ cup for garnish)
• 4 cups chicken broth
• 1 pomegranate, seeded
  
• ¼ cup fresh lemon juice
• ¼ cup sugar, to taste
• Salt & pepper
• Long grain and wild rice mix
  

Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground walnuts (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with lemon juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground walnuts.

Minestrone Soup with Cheese Rolls

Ingredients:

• 3 tablespoons olive oil
• 1 small white onion, finely minced
• ½ cup frozen Italian green beans
• ¼ cup minced celery
• 4 cloves garlic, minced
• 4 cups vegetable broth
  
• 2 (15 ounces) cans red kidney beans
  
• 2 (15 ounces) cans great northern white beans
• 1 (14 ounces) can diced tomatoes, drained
  
• ½ cup shredded carrots
  
• ½ cup chopped zucchini
• 2 Tablespoons fresh parsley, minced
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
  
• ½ cup elbow pasta
  
• 1 bag Rhodes Dinner Rolls
  
• ¼ cup butter, melted
• ½ cup grated Parmesan cheese

Method:

Heat oil in a large stock pot over medium heat. Saute onion, celery,garlic, green beans and zucchini for 5 minutes or until onions are tender and translucent. Add vegetable broth, drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, reduce heat to low and simmer for 20 minutes. Add spinach leaves and pasta and simmer for an additional 20 minutes. (Soup can be thickened with a little cornstarch and cold water if desired.)

Pour Parmesan cheese in a shallow bowl and set aside. Roll frozen rolls one at a time in melted butter and then roll in Parmesan cheese - working quickly - butter will re-freeze on roll. Place prepared rolls in desired pan. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise until double in size and bake according to package directions.

Seasoned Porketta Roast with Garlic Potatoes and Spinach Pomegranate Salad

Ingredients:

• 2 seasoned porketta roasts
  
• 3 lb. red potatoes, washed and cubed
  
• Water
• 2 garlic cloves, minced
• 1 cup sour cream
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
  
• 1 cup pomegranate, seeded
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Method:

In a greased 2 - 2 ½ quart slow cooker, place pork roasts. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. When done, remove from slow cooker and place on a serving platter.

Place cubed potatoes in a large pot and cover with water. Cook until potatoes are tender, drain. After draining well, return to cooking pot and add minced garlic and sour cream. Mash potatoes with a potato masher or hand mixer. Serve warm.

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and pomegranate. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.