RECIPE OF THE DAY! NEW YORK PORK TACOS AND POTATOES

These tacos are creamy and not spicy unless you want them to be. My family enjoyed my crispy tacos stuffed with potato and sour cream. You Can topped with any type of cheese. I love to use the sour cream. Good tasting tacos and easy to make. ENJOY!


Recipe Yield 8 servings

Makes 8 servings Per Recipe


Ingredients

1 pound ground pork

3 red potatoes

salt and pepper to taste

8 taco shells

1 cup iceberg lettuce, shredded

1 cup chopped fresh tomato

1/4 lite cup sour cream


Directions

1.Place ground pork into a large skillet. Lightly brown, but don't completely cook. Shred the potatoes like hash browns.

2. Add shredded potatoes to pork, mix together and add just enough water to cover the bottom of the skillet. Cover skillet and let simmer until potatoes are soft, 15 to 20 minutes.

3. Season with salt and pepper to taste. Spoon pork mixture into shells and garnish with lettuce, tomatoes, sour cream and any other toppings desired.


300 Calories Per 2 Tacos Serving

RECIPE OF THE DAY! CROWN ROAST OF PORK-STUFFED

Dazzle your family and holiday guests with this beautiful, and might I add, delicious dish.
This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Thanksgiving or Christmas table. I first made this recipe last Christmas ... the oohs and aahs from my family and friends were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special. ENJOY!!


Prep Time:30 mins
Cooking Time:3 hours
Serves 16-20


Ingredients

1 crown roast of pork (about 8 pounds)

1 pound ground pork

1/2 pound bulk pork sausage

3/4 cup finely chopped onion

3 tablespoons butter

1/2 cup diced peeled apple

1/4 cup finely chopped celery

1 1/2 cups soft bread crumbs

1/2 cup minced fresh parsley

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Spiced crab apples (optional)


Directions

1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.

2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.

279 calories per serving-(1 each)

RECIPE OF THE DAY! MAPLE-MUSTARD PORK TEMNDERLOIN

Diabetes appropriate, Low calorie, Low carbohydrate, Low sodium, Heart healthy, Healthy weight, Gluten free.

What a fantastic recipe and so easy to make.
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir. What a satisfying dish. ENJOY!!


Makes 4 servings

Active Time: 30 minutes

Total Time: 45 minutes


Ingredients

3 tablespoons Dijon mustard, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 pound pork tenderloin, trimmed

2 teaspoons canola oil

1/4 cup cider vinegar

2 tablespoons maple syrup

1 1/2 teaspoons chopped fresh sage


Preparation

1.Preheat oven to 425°F.

2.Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

3.Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.

4.Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

225 calories Per serving

RECIPE OF THE DAY! GARLIC-ROSEMARY PORK CHOP

These Italian-inspired pork chops make for a fast and fragrant weeknight meal. You and your family will love how tender and juicy the pork chops are. ENJOY!


Total Time: 21 min

Prep Time: 10 min

Cook Time: 11 min


Ingredients

4 (6 to 8 ounces each) boneless center-cut pork loin chops, (1 1/2-inches thick)

3/4 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

1 tablespoon(s) canola oil

2 tablespoon(s) unsalted butter

1 tablespoon(s) chopped fresh rosemary

1 clove(s) garlic, finely chopped


Directions

1.Sprinkle pork with salt and pepper.

2.In a large skillet, heat oil over medium-high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add butter, rosemary, and garlic. Cook, turning pork occasionally, 2 to 3 minutes, or until instant-read thermometer inserted in each chop registers 155 degrees F. Remove skillet from the heat. Cover loosely with foil; let stand 5 minutes. Spoon pan drippings over pork chops a few times to keep them tender and juicy.

3. Server with your favorite vegetables.

321 Calories per serving

RECIPE OF THE DAY! HEARTY VEGETABLE & ITALIAN SAUSAGE SOUP

Looking for a soup recipe? With the weather changing I've got you covered with bowls of warm hearty soup. Turn your favorite soup into a meal. Nothing tastes better or is healthier for you than fresh vegetables. This wonderful soup is packed with a lot of flavor. MMMMMMMMM!! ENJOY!

Makes 4 servings

Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

8 oz hot or sweet Italian sausage, removed from casings

1 large onion, chopped

1 cup sliced carrots

2 medium all-purpose potatoes, peeled and cut in 3/4-in. chunks

1 can (14 1/2 oz) reduced-sodium chicken broth

1 1/4 cups water

2 tsp minced garlic

8 oz green cabbage, cut in thick shreds (4 cups)

1 Tbsp flour

Recipe Preparation

1. Break sausage into chunks into a large pot. Cook over medium-high heat, stirring often, 5 minutes or till browned.

2. Add onion and carrots; cover and cook over medium heat, stirring once or twice, 3 minutes or until onions start to soften.

3. Add potatoes, broth, 1 cup of the water and the garlic, and bring to a boil. Simmer 5 minutes or until carrots are almost tender.

4. Stir in cabbage; cook 5 minutes until vegetables are tender. In small cup, stir flour with remaining 1/4 cup water until blended. Stir into soup; cook 2 minutes.

322 Calories Per Serving

RECIPE OF THE DAY! PEANUT SAUCE WITH PORK

THOSE OF YOU THAT HAVE A PEANUT ALLERGY STAY AWAY FROM THIS RECIPE PLEASE!!!

This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of peanuts. Even the kids loved it. This flavorful Thai dish makes a high protein meal, but also makes a great healthy holiday appetizer recipe! Just use smaller pieces of meat and serve on a platter with dipping sauce ... ENJOY!

Makes 4 servings

Active Time: 4 minutes
Total Time: 12 minutes

Ingredients

1 tablespoon bottled seasoned stir-fry oil

12 ounces thin-sliced pork cutlets, cut in 1/2-inch-wide strips

1/3 cup bottled Thai peanut sauce

1 bag (16 ounces) refrigerated coleslaw mix (shredded cabbage and carrots)

1/4 cup chopped cilantro

Preparation

1. Heat stir-fry oil in a large nonstick skillet over medium-high heat. Add pork in 2 batches and stir-fry 30 to 45 seconds until barely pink. Remove to a bowl with a slotted spoon. Stir in peanut sauce.

2. Put coleslaw mix and 1/4 cup water in skillet. Cook, stirring, 3 to 4 minutes until vegetables are crisp-tender.

3. Add pork mixture and stir 1 minute until hot. Sprinkle with cilantro.

205 Calories Per Serving

RECIPE OF THE DAY! CHUNKY SAUCE WITH SPAGHETTI SQUASH

This recipe is deliciously deceiving: Instead of starchy strands of pasta, it’s made with piles of healthy spaghetti squash, which is easily made in the microwave while you sauté turkey sausage, zucchini and onion, and chiffonade basil to layer on top. ENJOY!


Makes 6 servings

Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 spaghetti squash (4 1/2 lb)

1 pkg (1 1/4 lb) Italian turkey sausages, removed from casings

2 medium zucchini, quartered lengthwise, cut crosswise in 3/4-in.-thick slices

1 small onion, chopped

1 tsp chopped garlic

1 can (28 oz) diced tomatoes

1/4 cup basil leaves, thinly sliced

1/2 cup shredded Parmesan cheese

Preparation

1. Prick squash in a few places. Microwave on high 10 minutes; turn over; microwave 5 to 10 minutes more until tender when pierced.

2. Meanwhile, coat a nonstick skillet with nonstick spray. Heat over medium-high heat. Add sausage and cook, breaking up clumps, 5 minutes or until no longer pink.

3. Add zucchini, onion and garlic; sauté 4 minutes. Add tomatoes, reduce heat and simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in basil.

4. Cut squash in half. Discard seeds and loosen strands with a fork. Scrape strands into a large bowl; top with the sauce. Top servings with cheese.

161 Calories Per Serving

RECIPE OF THE DAY! ROAST PORK WITH CUMIN AND DRIED FRUIT

This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events. It's not tricky to prepare and is so impressive on the table. ENJOY!


Makes 8 Servings

Active Time: 15 minutes
Total Time: 1 hour 15 minutes

Ingredients

1 pkg (6 oz) mixed dried fruit, coarsely chopped (1 cup)

21/2 lb boneless pork loin

11/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

Preparation

1. Heat oven to 375ºF. Soak fruit in 1 cup boiling water for 15 minutes. You’ll need a small roasting pan and kitchen string.

2. Make a long cut down center of pork, not all the way through. Open like a book. Mix cumin, salt and pepper; sprinkle 1/2 tsp over cut surface.

3. Drain fruit; save liquid. Arrange fruit over one side of pork. Fold over other side to enclose filling. Tie in several places with kitchen string. Rub meat with rest of cumin mixture; place in pan.

4. Roast 50 minutes, or until a meat thermometer inserted in center registers 160ºF. Remove to cutting board; let rest 10 minutes.

5. Meanwhile, add fruit liquid to pan and stir over high heat to dissolve browned bits on bottom. Simmer 4 minutes to reduce slightly. Serve with pork.

316 Calories Per Serving

RECIPE OF THE DAY! SWEET POTATO AND HAM SALAD

Looking for a low-calorie dish, this salad will do that for you. Only 175 calories wonderful on a hot day and picnic friendly. ENJOY!

Healthy Low-Calorie Picnic Recipe

Makes 5 servings

Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

1 bag (5 oz) baby spinach

1 lb sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4-in.-thick slices

8 oz green beans, ends trimmed, beans cut in half (2 1/3 cups)

2 tsp vegetable oil

8 oz thick-sliced Canadian bacon, stacked and cut in strips

1 red onion, cut in thin wedges

1/3 cup honey-Dijon dressing (we used Good Seasons Light)

Preparation

1. Line a serving platter with spinach.

2. Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart). Drain potatoes and beans.

3. In same skillet, heat oil over medium heat. Add bacon and onion; sauté 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans.

4. Remove skillet from heat; reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad.

175 Calories Per Serving

RECIPE OF THE DAY! SAUSAGE AND WHITE BEAN CASSOULET

Cassoulet (from Occitan caçolet) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck ... Full of robust flavors, surprise your friends and family with this Delicious Cassoulet. ENJOY!

Makes 8 servings

Active Time: 20 minutes
Total Time: 50 minutes

Ingredients

2 tsp oil

3 links (10 oz) Italian Turkey sausage

2 medium carrots, thinly sliced

2 stalks celery, sliced

1 large onion, chopped

2 tsp minced garlic

3 cans (15.5 oz each) Great Northern beans, rinsed

2 cans (14.5 oz each) fire-roasted diced tomatoes

1/2 cup water

1 tsp dried thyme leaves

Seasoned Crumb Topping

2 tsp oil

1 tsp minced garlic

2 cups coarse fresh bread crumbs from a baguette

2 Tbsp each grated Parmesan and chopped parsley

Preparation

1. Heat oven to 375ºF. You’ll need a rimmed baking sheet lined with foil.

2. Heat oil in a 5-qt pot over medium heat. Brown sausages on all sides until cooked through, about 6 minutes. Remove to plate.

3. In fat remaining in saucepan, sauté carrots, celery, onion and garlic until golden, about 5 minutes.

4. Cut sausages into 1/4-in.-thick slices. Add sausages, beans, tomatoes and their juices, water and thyme to saucepan. Simmer, covered, 30 minutes or until heated through and flavors are blended.

5. Topping: Toss oil and garlic with bread crumbs; spread on prepared baking sheet. Bake 15 to 20 minutes, tossing once, until toasted. Cool slightly; stir in Parmesan and parsley. Serve Topping with cassoulet.

316 Calories Per Serving

RECIPE OF THE DAY! WRAPPED PORK TENDERLOIN WITH BACON

This tender and juicy Pork Tenderloin will be a favorite at the dinner table.

Makes 5 servings

Active Time: 10 minutes
Total Time: 40 minutes

Ingredients

1 pork tenderloin (about 1-1/4 lb)

3 scallions, trimmed and cut lengthwise in strips

5 strips lower-sodium bacon

1 Tbsp brown sugar

Dijon mustard

Preparation

1. Heat oven to 425ºF. Make a long slit lengthwise down center of pork, being careful not to cut all the way through. Open like a book. Place scallions on one cut side of pork; fold pork back over to close.

2.Spread Dijon mustard over pork before wrapping with bacon.

3. Wrap bacon slices around pork to cover completely. Place in small roasting pan. Rub 1/2 tsp pepper and 1 Tbsp brown sugar over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150ºF. Let stand 10 minutes before slicing.

172 Calories Per Serving