Teriyaki Pork Tenderloin, Kim

1/2 cup Teriyaki sauce

1/2 C soy sauce

3 T brown sugar

2 green onions, chopped

1 clove garlic, chopped

1/2 t ginger

1 T cooking oil (vegetable or canola-not olive)

1-2 pound pork tenderloin

Mix all ingredients into a Ziploc bag and add pork. Marinate in the refrigerator all day, or at least 30 minutes prior to cooking. Remove pork and place on lightly greased shallow baking dish. Cook at 400 degrees for 25-30 minutes.

Note- Marinade works well with chicken and is great for grilling

Honey Pepper Pork, Mandy

1 1/2 pounds boneless pork loin, cut into 1 inch cubes
2 tablespoons vegetable oil
1 (.75 ounce) package dry brown gravy mix
1 cup water
1/4 cup honey
3 tablespoons soy sauce

2 tablespoons red wine vinegar

1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
1 onion, cut into wedges
1 green bell pepper, chopped
1 red bell pepper, chopped

Over medium heat in large skillet, saute pork in oil until browned on all sides (15 mins). Add gravy mix, water, honey, soy sauce, ginger, vinegar and garlic. Stir well. Cover and reduce heat to low, simmering for 15 minutes (sauce will thicken). Lastly, add onion and peppers. Cool and transfer to ziploc freezer bag or container.

On cooking day, empty into covered saucepan, heating until veggies are tender and is heated through

Spice Rubbed Pork Tenderloin

1 teaspoon sugar

1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil

1. Preheat oven to 350°.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.

Sausage Manicotti

box Manicotti shells

1 container (15 oz.) ricotta cheese

1 lb. sausage-cooked

1 egg

1 T. Italian Seasoning

2 cups mozzarella cheese

1 jar marinara sauce

In a large bowl, combine ricotta cheese, egg, Italian seasoning, 1 cup mozzarella, and sausage. Stuff into Manicotti shells. Spread about 1 cup marinara sauce over the bottom of 9 x 13 baking dish. place Manicotti in dish. Pour remaining sauce over shells; sprinkle with cheese. Cover with foil. Bake 30 minutes. Uncover, continue baking 5-10 mins

Chicken with Creamy Chive Sauce

Ingredients
- 6 skinless, boneless chicken breast halves (about 1 ½ lbs).
- ¼ cup butter
- 1 0.7-oz. package Italian salad dressing mix
- 1 10 ¾-oz. can condensed golden mushroom soup
- ½ cup dry white wine
- ½ of an 8-oz. tub cream cheese with chives and onion (I usually just use the full 8 oz. tub; it depends how creamy you want the sauce)
- Whole wheat pasta

Place chicken in a 3 ½ or 4-quart crockpot.
In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in the mushroom soup, wine and cream cheese until combined.
Pour over the chicken that is already in the crockpot.
Cover and cook on the low heat setting for 4 to 5 hours.
Serve chicken and sauce over the whole wheat pasta. Sprinkle with fresh chives if desired

Chicken with Peanut Sauce

1C crunchy peanut butter

1/4 C soy sauce

1/4 C sesame oil

1 large garlic clove, minced

1 T sugar

1/4 C cider vinegar

4 1/2 t oriental hot pepper oil

1 C sour cream

3-4 T milk (as needed)

3 lbs. chicken tenderloins, boneless & skinless (or turkey)

Peanut Sauce: Combine all ingredients except milk & chicken and mix well. Thin sauce with a little milk if necessary to make the consistency of softly whipped cream. Set aside.

Place chicken in freezer bag and pour half the peanut sauce over poultry. Refrigerate for several hours, if serving that day.

If freezing, place reserved peanut sauce in a separate freezer bag and clearly label. Keep bag together in freezer.

Cooking Day:

Thaw chicken and discard marinating peanut sauce. Also thaw bag of reserved peanut sauce. Prepare outdoor grill or indoor broiler. Grill tenderloins over a moderately hot fire for 15 minutes per side or until slicing into middle reveals opaque meat. If broiling, place chicken 6 inches from broiler.

Serve with reserved peanut sauce, brought to room temperature and whisked to a smooth consistency. To serve the sauce hot, heat on low or place in microwave for 1-2 minutes; do not boil.

Note: For a sweeter peanut sauce, more sugar may be added at this point. Or for a spicier sauce, add 1/8-1/4 t. ground cayenne pepper.

Noodles: Bring a pot of water to boiling; remove from heat. Place noodles in water, stir, and let sit 8-10 minutes, stirring occasionally. Drain.

I tossed the noodles with some peanut sauce and served w/chicken tenderloins on top. Hope you guys like it!

Chicken Tamale Casserole

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

1/3 cup fat-free milk

1/4 cup egg substitute

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 (14 3/4-ounce) can cream-style corn

1 (8.5-ounce) box corn muffin mix (such as Martha White)

1 (4-ounce) can chopped green chiles, drained

Cooking spray

1 (10-ounce) can red enchilada sauce (such as Old El Paso)

2 cups shredded cooked chicken breast

1/2 cup fat-free sour cream

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information

Calories:354 (36% from fat)

Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g)

Protein:18.9g

Carbohydrate:36.3g

Fiber:2.5g

Cholesterol:58mg

Iron:1.7mg

Sodium620mg

Calcium:179mg

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