Balsamic-Sauced Pork Roast

4 lb boneless pork shoulder roast
2 tsp dried Italian seasoning
1 tsp seasoned salt
1/4 tsp ground black pepper
2 large onions, halved and thinly sliced
4 cloves garlic, minced
1/4 c quick-cooking tapioca
2 14.5 oz cans Italian-style stewed tomatoes (do not drain)
1/4 c balsamic vinegar
3 c hot cooked noodles (about 8 oz dry)

• Trim fat from pork and if necessary cut to fit a 5 or 6 quart slow cooker.
• Sprinkle pork with seasonings.
• Place onions and garlic in slow cooker and sprinkle with tapioca.  Place roast on top.
• Separately, combine the tomatoes and vinegar and then pour over pork.
• Cook on low for 12-14 hours or high for 6-7 hours.
• Serve over noodles.

Note:  The recipe is from Better Homes and Gardens

Quick Chicken Pad Thai

1 lb boneless, skinless chicken breasts or thighs
2 tbsp of Red Curry Rub (Pampered Chef spice, but you could find something similar at the store)
8 oz uncooked linguine
2 cups unsalted chicken stock
2 pressed garlic cloves
4 green onions with tops
1/2 cup prepared pad thai sauce
2 cups bean sprouts
Coarsely chopped peanuts, chopped fresh cilantro, and lime wedges

1. Dice chicken into 1/2 inch pieces and combine with Rub and cook in the microwave on HIGH for 4 minutes in a microwave safe stone or glass dish w/ lid. Stir to separate chicken. Break noodles in half. Add noodles, stock, and garlic to dish. (I also added a few Tbsp of lime juice to mine.) Microwave on HIGH covered for 14-16 minutes or until noodles are tender, stirring twice during cooking to separate noodles.

2. Meanwhile, slice green onions. Add pad thai sauce to dish and stir. Microwave covered on HIGH for 2-3 minutes or until sauce is hot. Carefully remove from microwave. Stir in onion and sprouts. Garnish with peanuts, cilantro, and limes.

Note:  This is a Pampered Chef recipe.

Tangy Pork Chop Stuffing Bake

6 pork chops, bone-in, about 3.5 lbs

1 6oz package stove top stuffing mix for pork

1 16oz can whole berry cranberry sauce

3/4c BBQ sauce

2 tbsp brown sugar

Prep Day:

Combine cranberry sauce, BBQ sauce and sugar in a bag. seal and set aside.  Place 6 pork chops in a bag seal and set aside. Combine sauce mixture, pork chops, and stuffing mix in a large freezer bag and freeze.

Cook Day:

Thaw pork chops and sauce mixture. preheat oven to 350*.

Cook chops in skillet on medium heat 5 minutes on each side or until browned on both sides. Meanwhile prepare stuffing in large saucepan as directed on package. Place shops in 13x9 baking dish, set aside. add stuffing to sauce mixture. Spoon evenly over pork chops. Bake 30 minutes or until pork chops are cooked through [160*F].

Note:  This is a Kraft recipe modified with freezing instructions.

Black Bean Soup

1.5 c dry black beans
1.5 c chopped celery
1.5 c chopped onion
6 cloves garlic
3 Tbsp olive oil
6 c chicken broth
1.5 tsp coriander
1/3 tsp salt
1/4 tsp red pepper
1 lb polish sausage, cut into small slices
3 Tbsp sherry


Soak beans according to package instructions.  Drain and rinse.
In a large pan, cook the celery, onions and garlic in olive oil.
Add beans, broth and spices to the pan and bring to a boil.
Reduce heat, cover and simmer for 90 minutes or until beans are tender.
Mash beans slightly with potato masher.
Stir in sausage and sherry.
Cook 3 minutes until heated through.


(Note:  This can be frozen for later.  Just thaw and heat through.)

Herbed Artichoke Chicken

1 1/2 pounds boneless chicken breasts

14 ounces canned tomatoes, drained and diced

14 ounces artichoke hearts, canned in water, drained

1 small onion, chopped

1/2 cup kalamata olives, pitted and sliced

1 cup nonfat chicken broth

1/4 cup dry white wine

3 tablespoons quick-cooking tapioca

2 teaspoons curry powder

1 tablespoon fresh Italian parsley, chopped

1 teaspoon sweet basil, dried

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

 

Directions

1. Combine all ingredients into slow cooker. Mix thoroughly.
2. Cover and cook on low for 6 to 8 hours or on High for 3 ½ to 4 hours or until done.

Note:  This recipe is from Crock-Pot®.

Thai Shrimp Bisque

3 cups hot cooked rice
1 pound uncooked shell-on medium shrimp
2 large plum tomatoes
1/4 cup sliced green onions
1 1/2 inch piece peeled fresh gingerroot, finely chopped
1 teaspoon vegetable oil
2 garlic cloves, pressed
2 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 tablespoon tomato paste
1 teaspoon Thai red curry paste
1 can (14-14 1/2 ounces) chicken broth
1 can (14 ounces) lite coconut milk
2 tablespoons snipped cilantro

1. Prepare rice according to package directions, keep warm. Peel and devein shrimp; remove tails and set aside. Cut tomatoes in half crosswise; remove seeds using Cook's Corer. Dice tomatoes and slice green onions using Chef's Knife; set tomatoes aside. Peel gingerroot; finely cop using Food Chopper.

2. Heat oil in Profesional (4-qt.) Casserole over medium heat. Add onions, gingerroot and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk; bring to a boil. Add tomatoes and shrimp. Reduce heat; simmer, uncovered, 3-4 minutes or just until shrimp turns pink and is cooked through. Remove from heat.

3. Ladel soup into bowls using Nylon Ladle; top with hot cooked rice and snipped cilantro.

Yield: 4 servings (6 cups)

Note:  This recipe is from Pampered Chef