Grilled Pork Tenderloin with Apple Butter Glaze

Ingredients

• 1 cup Musselman's Apple Butter
• 2 tablespoons Vidalia onion, finely chopped
• 1/4 cup Dijon mustard
• 1/4 cup dry white wine or white cooking wine
• Salt and pepper to taste
• Vegetable oil
• 2 boneless pork tenderloins, trimmed (1 - 1.5 pounds each)

Preparation

1. In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
2. In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.
3. Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
4. Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 - 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 - 40 minutes, based on thickness of tenderloins and type of grill).
5. Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.

Cook Time

25 - 40 minutes

Serves

Servings: 4

 Source

Musselman's

© 2013 All rights reserved.

Glazed Pork Belly With Ginger Barbecue Sauce

Ingredients

For the pork and cornbread:

• Kosher salt
• 1 teaspoon packed light brown sugar
• 1 1-pound slab pork belly, skin removed
• Vegetable oil, for brushing
• 4 squares cornbread

Cherry Swirled Cheesecake

Ingredients

• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup sugar
• 1/3 cup margarine or butter, melted
• 1 (21-ounce) can cherry pie filling or topping
• 1 teaspoon grated orange rind
• 2 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 eggs
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract

Turkey Sloppy Joes

You'll Need:
1/2 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 lb lean ground turkey
1 1/2 cups tomato sauce
2 Tbsp tomato paste
2 Tbsp brown sugar
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1/2 Tbsp chili powder
10-12 shakes Tabasco or other hot sauce
Salt and black pepper to taste
4 whole-wheat or sesame rolls, split and toasted

Honey and Spice Sautéed Pork Hand Tacos

Ingredients

• 1 pound thinly-cut boneless chops (1/2-inch thick), cut into strips
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1/2 teaspoon ground chipotle pepper (smoked or plain paprika can be used as an alternative)
• 8 small corn tortillas, warmed
• 1 cup shredded romaine lettuce
• 1 cup pico de gallo*
• Sour cream or crema to taste

Preparation

1. In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes.
2. Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve.
3. Arrange 8 corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream or crema if desired.

Quinoa Salad with Wild Blueberries

Ingredients

• 1 1/3 cups fresh or frozen Wild Blueberries
• 2 tablespoons raspberry vinegar (or red wine vinegar)
• 1/2 teaspoon coarsely ground pink peppercorns
• 1/2 cup quinoa
• 1/4 teaspoon salt
• 1 medium zucchini
• 3 ounces Havarti cheese
• 1 cup 2% milk fat cottage cheese
• Fresh mint

Strawberry Ricotta Stuffed Whole Grain French Toast

Ingredients

• 1/2 cup low-fat ricotta cheese
• 2 teaspoons granulated sugar
• 4 large eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon vanilla extract, divided
• 8 slices Roman Meal bread
• 2 cups fresh, sliced strawberries, divided
• Nonstick cooking spray
• Powdered sugar
• Maple syrup (optional)

Peachsicles and Crispy Peanut Butter Balls

Ingredients

• 1 8.25-ounce can light sliced peaches in fruit juice, drained
• 1 cup fat-free or low-fat plain yogurt
• 1/4 cup frozen orange juice concentrate, thawed (about 2 ounces)
• 2 teaspoons honey
• 1/2 teaspoon vanilla extract

Preparation

1. Cut the peaches into bite-size pieces. Put 3 pieces in each of 4 paper or plastic 5-ounce juice cups. Transfer the remaining peaches to a small bowl.
2. Stir remaining ingredients into the bowl with peaches. Pour into juice cups.
3. Insert a wooden Popsicle or craft stick into the center of each cup. Cover cups with plastic wrap or aluminum foil, allowing the sticks to poke through the covering. Put the cups stick-side up on a level surface in the freezer. Freeze 3 hours, or until solid.
4. To serve, peel or cut the paper or plastic from the frozen pops.

Nutrition Analysis (per serving):

Dietary Exchanges: 1 fruit

Calories:	71		Total Fat:	0g
Cholesterol:	1mg		Protien:	3g
Carbohydrates:	15g		Sodium:	37mg

Serves

Serves 6

Source

American Heart Association

© 2013 All rights reserved.

Salsa

7-8 peeled tomatoes
1tsp minced garlic
2 tsp ground coriander
2 tsp ground cumin
1 red pepper
3 tsp garlic salt
1 tsp lime juice
2 tsp apple cider vinegar
1 onion chopped(optional)

Dry Roasted Edamame with Black Sesame Seeds

Ingredients

• 2 cups frozen shelled edamame, thawed
• 2 teaspoons olive oil
• Salt
• 1 tablespoon black sesame seeds, or regular sesame seeds

Greek Salad

You'll Need:
2 cups shredded or chopped cooked chicken
1 large cucumber, peeled, seeded, and chopped
1 red bell pepper, chopped
4 Roma tomatoes, chopped
1 red onion, chopped
1/2 (14-16 oz) can garbanzo beans, drained
3/4 cup crumbled feta
2 Tbsp red wine vinegar
1 tsp dried oregano
Salt and black pepper to taste
1/4 cup olive oil

Spring Stir Fry and Salmon Pita

Ingredients

• 1 half stick (4 tablespoons) Land O Lakes Butter with Olive Oil & Sea Salt, divided
• 3 cloves garlic, minced
• 1 pound whole jumbo shrimp, peeled, deveined, tails removed
• 3 carrots, peeled and chopped
• 1/2 pound asparagus, ends trimmed off, cut into 2-inch pieces
• 1 1/2 cups fresh or frozen green peas
• Salt and freshly ground pepper, to taste
• 1 lemon
• 1/4 cup finely minced fresh parsley
• Fresh Parmesan shavings, as desired

Barbecue Bean Chili Dogs

Ingredients

For the chili:

• 1 cup barbecue sauce
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 2 tablespoons chili seasoning mix
• 1 tablespoon packed light brown sugar
• 1 tablespoon yellow mustard

For the hot dogs:

• Vegetable oil, for brushing
• 8 all-beef hot dogs
• 8 hot dog buns
• 1/2 medium white onion, chopped

Peanut-Raisin Granola Bars and Sweet Corn and Black Bean Enchiladas

Ingredients

• Cooking spray
• 2 1/2 cups rolled or quick-cooking oats
• 1 cup dry-roasted peanuts
• 1 cup raisins
• 1 cup sunflower seeds
• 1 1/2 teaspoons ground cinnamon
• 1 14-ounce can sweetened condensed milk
• 1 stick unsalted butter, melted

Bacon Deviled Eggs

• 12 large eggs
• 3 slices of bacon
• Melted butter
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 heaping tablespoon chopped scallions
• Kosher salt
• Freshly ground black pepper
• Thinly sliced scallions

Mozzarella Sticks

Ingredients

• 1 1/2 cups Italian-style dried breadcrumbs
• 1 1/3 cups freshly grated Parmesan
• 1 teaspoon salt
• 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
• 4 large eggs, beaten to blend
• 1 1/2 cups vegetable oil
• 4 cups Marinara Sauce, recipe follows