Mashed Cauliflower

Ingredients

• 
  
• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Candied Almonds

• 2 cups almonds
• 1/2 cup water
• 1 cup sugar
• 1 tablespoon ground cinnamon

Slow-Cooker Chili Chicken Tacos

• 2 pounds boneless, skinless chicken thighs (about 6)
• 4 garlic cloves, thinly sliced
• 1/2 cup prepared tomato salsa, plus more for serving (optional)
• 1 to 2 tablespoons chopped canned chipotle chiles in adobo
• 1 tablespoon chili powder
• Coarse salt and ground pepper
• 8 hard corn taco shells
• Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Asian Dry Rubbed Pork Tenderloin

Ingredients

• 2 pork tenderloins (1 pound each), trimmed
• 1 tablespoon packed light brown sugar
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cayenne pepper

Preparation

1. Preheat oven to 425°F. Line a medium baking pan with foil.
2. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with brown sugar mixture.
3. Place pork in prepared pan and roast for 15-18 minutes or until the pork's internal temperature reaches 145°F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices.

Preparation Time

5 minutes

Cook Time

15-17 minutes

Calories:	140		Total Fat:	2.5g
Cholesterol:	75mg		Protien:	24g
Carbohydrates:	4g		Sodium:	210mg

Serves

Makes 4 servings, plus leftovers

Notes, Tips & Suggestions

Serve the sliced pork tenderloin with brown rice tossed with thinly sliced scallions and fresh chopped cilantro. Steamed bok choy or broccoli drizzled with a tiny bit of Asian sesame oil make quick and easy side dish options.

Source

National Pork Board

© 2013 All rights reserved.

Chicken Chili with Black Beans and Corn

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 1 tablespoon McCormick Paprika
• 1 1/2 teaspoons McCormick Oregano Leaves
• 1 teaspoon McCormick Cumin, Ground
• 1 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Red Pepper, Crushed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) great Northern beans, drained and rinsed
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 cup chicken broth
• 1 cup frozen corn

Sausage and Pepper Baked Ziti

Alison Miksch



Ingredients

• 8 ounce(s) uncooked ziti rigati pasta
• 2 teaspoon(s) oil
• 1 medium red bell pepper, chopped
• 2 cubanelle peppers, chopped
• 1 medium onion, chopped
• 12 ounce(s) (4 links) spicy or sweet Italian sausage
• 1 cup(s) part-skim ricotta
• 1 1/2cup(s) shredded part-skim mozzarella
• 1/4 cup(s) grated Parmesan
• 1/4 cup(s) chopped parsley
• 2 cup(s) (from a 24- or 26-oz jar) marinara sauce

Thai-Style Curry Beef and Pasta

Ingredients

• 1 box Dreamfields Spaghetti
• 1 pound boneless beef top sirloin steak, about 3/4 to 1 inch thick
• 2 cloves garlic, minced
• 2 tablespoons canola or vegetable oil, divided
• 3 cups broccoli florets
• 1 medium bell pepper, cut into 1/2-inch thick strips
• 1 medium onion, cut into 8 wedges
• 2 to 3 teaspoons minced fresh ginger
• 1 serrano or other hot chili pepper, minced
• 1 can (14 ounces) light coconut milk
• 1/4 cup red curry chili paste
• Finely chopped roasted peanuts (optional)