Three Pepper Pork

Preparation time: 10 minutes; Cooking time: 10 minutes
Serves 4; 1/4 pound per serving
Ingredients
1 pound lean boneless pork loin roast or chops, all visible fat removed
Vegetable oil spray
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium poblano chile pepper, chopped
1 tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon finely shredded gingerroot
1 teaspoon sesame oil
1 teaspoon unseasoned rice wine vinegar
Directions
Cut meat into strips and set aside.
Spray a large skillet with vegetable spray. Place over medium-high heat. Add pork strips to hot skillet and cook, stirring occasionally, for 5 minutes or until done. Remove from skillet. Add bell pepper strips and chile pepper to hot skillet. Cook about 3 minutes or until bell peppers are slightly tender but still crisp.
In a small bowl, stir together remaining ingredients. Add to skillet with peppers and meat. Cook and stir until heated through, about 2 minutes.


Nutrition Analysis (per serving)
Calories 230; Protein 22 g; Carbohydrate 7 g; Cholesterol 71 mg; Sodium 206 mg; Total Fat 12 g; Saturated Fat 4 g; Polyunsaturated Fat 2 g; Monounsaturated Fat 5 g
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available at booksellers everywhere.

Chicken and Asparagus with Penne

1 1/2 cups uncooked penne pasta 1 cup chopped asparagus 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes 2 cloves garlic, minced 1 can (14.5 ounces) diced tomatoes with herbs, including juice 1 ounce soft goat cheese, crumbled 1 tablespoon Parmesan cheese

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.

Sausage Pasta Bake

1/2 lb rigatoni
1 lb pork sausage
1 tbsp. olive oil
1 clove garlic, crushed
1 onion, chopped
1 tsp chili powder
1 can (14 ox) chopped tomatoes
1/2 cup chicken broth
1/2 tsp sugar
1 tbsp chopped fresh basil
1/8 tsp salt
1/8 tsp black pepper
5 1/2 oz mozzarella cheese, cubed

1. preheat oven to 375. Bring a saucepan of lightly salted water to a boil. Add pasta and cook according to the package directions. Drain and set aside. Spray a large ovenproof dish with nonstick cooking spray. Cut the sausage into slices.

Heat the olive oil in a large saucepan and saute the onion and garlic until browned (about 10 min). Stir in chili powder. Cook for 1 min longer. Stin in the tomatoes, broth and sugar. Bring to boil, cover an simmer for 10 min. Add pasta, basil, salt and pepper and stir.

Transfer pasta mixture to the prepared dish. Sprinkle the mozzarella on top. Bake pasta until golden and bubbly (20-25 min). Serve immediately.

World's Best Lasagna

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Marie's Easy Slow Cooker Pot Roast

• 4 pounds chuck roast
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water
• 3 carrots, chopped
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 1 stalk celery, chopped

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Shepherd's Pie

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground turkey
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh or dry rosemary
• 1 tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• salt to taste

Directions

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Chicken Pot Pie

Crust
1	box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3	cup butter or margarine
1/3	cup chopped onion
1/3	cup all-purpose flour
1/2	teaspoon salt
1/4	teaspoon pepper
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1/2	cup milk
2 1/2	cups shredded cooked chicken or turkey
2	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

1.	Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.	In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3.	Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4.	Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Sour Cream Noodle Bake

• 1 (8 ounce) package wide egg noodles
• 1 pound lean ground beef
• 1 tablespoon butter
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon garlic salt
• 1 cup tomato sauce
• 1 cup cottage cheese, creamed
• 1 cup sour cream
• 1 cup chopped green onions
• 1 cup shredded sharp Cheddar cheese

1. Cook noodles in boiling salted water. Rinse in cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Brown meat in butter; add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Mix cottage cheese, sour cream, onions, meat sauce and noodles. Place in a casserole dish and sprinkle with cheddar cheese
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 20 to 25 minutes.

Best Chicken Ever

• 6 skinless, boneless chicken breasts
• 2 cups sour cream
• 2 cups crushed cornflakes cereal or breadcrumbs
  
• 1 teaspoon Italian-style seasoning
• 6 tablespoons butter, melted

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Honey Garlic Pork Tenderloin

6 tablespoons lemon juice
6 tablespoons honey
2 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry or chicken broth
3 garlic cloves, pressed
3/4 pound pork tenderloin

Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1/2 cup mixture, and set aside. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.

Remove pork, discarding marinade.

Grill, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°, basting with reserved 1/2 cup mixture.

NOTE: To serve 4, double all ingredients, and proceed as directed.

Chicken with Olives

4 chicken breasts, thawed
1/2 cup flour
1 tbs extra virgin olive oil
1 can chicken broth
3/4 cup dry white wine
1 cup chopped green onion
1 tbs. capers
1/t tsp minced garlic
1/2 cup chopped green olives
1/4 cup milk or cream

Heat olive oil on medium temp in skillet. Dredge chicken breasts in flour and add to skillet. Cook 3-4 minutes on each side. Remove from skillet. Add all remaining ingredients to skillet and bring to boil. Reduce heat and put chicken back in skillet. Cook for additional 15 minutes.

Very good served with mashed potatoes!

Ricotta Cheese Stuffed Shells

1/2 pound sausage
1/2 pound ground turkey
1/2 cup onion
1/2 cut green peppers
1 box jumbo shells
3 eggs
3 cups ricotta cheese
2 cups mozzarella cheese, divided
1 jar spaghetti sauce

Preheat oven to 350. Cook shells according to directions. Brown turkey and sausage together, drain fat. Add peppers, onion, and spaghetti sauce. Place on low heat. In bowl, combine eggs, ricotta cheese and 1 cup mozzarella. Spoon half sauce and meat mixture into casserole dish. Fill shells with cheese mixture and place in casserole dish. Top with remaining sauce and mozzarella. Cook for 25-30 minutes. Season to taste.

Cajun Chicken Pasta

12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1 1/4 teaspoons salt, divided
1/4 cup butter (I used olive oil)
1 small red bell pepper, thinly sliced*
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms (didn't use)
2 green onions (white and light green parts only), sliced*
1 1/2 cups half-and-half (I used whole milk)
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil (didn't use)
1/4 teaspoon garlic powder (used real garlic)
Garnish: chopped green onions

1. Prepare pasta according to package directions.

2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.

I also added corn. This is very easy and makes a lot. Great with Tabasco too.

Baked Ziti Casserole

12 ounces uncooked ziti (short tube-shaped pasta)
4 cups Basic Marinara (didn't have time to make this. used jar of spaghetti sauce)
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup shredded Asiago cheese, divided (didn't have. used Parmesan)
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (such as Tabasco)
1 pound ground turkey breast
Cooking spray

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain. Brown turkey breast and drain fat.

Combine pasta, Basic Marinara, 1 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1 cup mozzarella and remaining Asiago. Bake at 350° for 20 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.

I added garlic, green onions and green peppers to the turkey while I browned it. Very easy and very good. Probably could freeze this by under cooking the pasta.

Grecian Pork Tenderloin

INGREDIENTS:

1 1/2 cups fresh lime juice 3/4 cup olive oil 6 cloves garlic, sliced

2 teaspoons salt 6 tablespoons dried oregano 2 (1 pound) pork tenderloins

DIRECTIONS:

1.	Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2.	Preheat grill for medium heat.
3.	Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness. I used the oven set at 350 for about an hour. It was about a 1 3/4 pound tenderloin and turned out very juicy and yummy!! Will try this with chicken next time!

Sauteed Chicken Breasts with Creamy Chive Sauce

Makes 4 servings

Ingredients

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat (I used chicken strips so I wouldn't have to pound them to the 1/2 inch thickness like the directions say)
1 teaspoon kosher salt, divided
¼ cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped (didn't have - used green onions)
½ cup dry white wine
1 14-ounce can reduced-sodium chicken broth
½ cup reduced-fat sour cream
1 tablespoon Dijon mustard
½ cup chopped chives (about 1 bunch)

Sauteed Chicken Breasts with Creamy Chive Sauce Ingredients Cont.

Sauteed Chicken Breasts with Creamy Chive Sauce Instructions

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Mexican Meatloaf

1 c. chopped onions
1 c. chopped red and green peppers, mixed
2 cloves garlic minced
1 lb. ground turkey
4 oz. cheddar cheese, grated
1 c. crushed Doritos
1/2 c. tomato sauce
1/4 c. plain yogurt (didn't have - used sour cream and I used about 3/4 of a cup)
2 tbsp. chopped parsley
2 tsp. Worcestershire sauce
1 tsp. chili powder
Salt and pepper to taste
Chives (optional)

Mix all ingredients in a greased loaf pan. Bake 40-60 minutes at 350 degrees.

This is really good topped with salsa after it's cooked.

Quick Lemon Dijon Chicken

Cook Time: 15 Minutes Ready In: 25 Minutes
Yields: 2 servings
"Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste."

INGREDIENTS:
2 skinless, boneless chicken breast halves -
cut into 2 inch pieces
1/4 lime, juiced
1/2 lemon, juiced
4 tablespoons Dijon mustard
freshly ground black pepper
Creole-style seasoning to taste (didn't have)

DIRECTIONS:
1. Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

I thought I had bought Dijon mustard our last grocery trip, but couldn't find it. I substituted horseradish mustard and the chicken still turned out very yummy. Can't wait to try Dijon mustard next time. Very simple to make an easy cleanup too! I also used chicken strips instead of chicken breasts and used enough of everything to make 4 servings instead of the 2 that the recipes is for.

Beef-Noodle Casserole

1 pound Lean ground beef (substituted ground turkey)
1/2 cup Onions, chopped finely
3 quarts Boiling water
2-3/4 cups Noodles, yolk-free, enriched, uncooked
1 10-3/4-ounce can Tomato soup, condensed (didn't have - used 2 cans tomato sauce)
1-1/4 cups Water
1/8 teaspoon Pepper
1 cup Bread crumbs


1. Brown beef and onions in hot skillet (I added garlic as well and if I had any green peppers, would've have thrown some of those in also); drain.
2. Place water in large saucepan; bring to rolling boil. Cook noodles in boiling water for 10 minutes; drain and set aside.
3. Combine soup, water, (if you're using tomato sauce, don't use water) and pepper. Stir into cooked meat. Add cooked noodles to meat mixture. Stir gently to avoid tearing the noodles.
4. Spoon beef-noodle mixture into 9- by 13-inch baking pan. Sprinkle bread crumbs over beef-noodle mixture. (I added a cup or so of shredded cheese on top)
5. Bake, uncovered, at 300˚ F, about 30 minutes.

Stroganoff Casserole

Make this one but don't bake it 'til you are ready to eat....just freeze and then take it out and bake it. If you bake it frozen it will need more time though...but it is good.

12 oz wide egg noodles -- cooked and drained
1 lb lean ground beef (used ground turkey)
1 small onion -- chopped
1 bell pepper -- chopped
2 ribs celery -- chopped
1/2 cup dry red wine
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms -- drained (left these out)
1/2 tsp oregano
1 (8 oz) carton sour cream
1 (12 oz) container small curd cottage cheese (didn't have - used more 8 oz more sour cream)
1 tsp garlic salt\
2 cups (8 oz) shredded mozzarella cheese
1/2 cup Parmesan cheese -- divided

---

Brown beef, drain and return to skillet. Stir in onion, bell pepper, and celery. Cook covered, over med-high heat, stirring occasionally, 15 min or till veggies are tender. Stir in wine and next 3 ingredients.; set aside. Stir together sour cream, cottage cheese, and garlic salt. Add noodles, tossing to coat.

Spread half the noodles in a lightly greased 13x9" baking dish. Top with half the meat mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat with remaining noodles and meat. Bake, covered, at 350 for 20 min. Sprinkle with remaining cheeses, and bake, uncovered, 10 min