Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce (Lisl)

This is from Lisl's blog! Sounds so good and healthy. :) Thanks for sharing Lisl.

Ingredients

  1 (1-pound) pork tenderloin, trimmed
  1/4 cup basil pesto
  1 cup baby spinach
  1/2 cup of sun dried tomatoes in olive oil (I get mine at Costco)
  1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes
  Olive oil-flavored cooking spray
  1/4 teaspoon black pepper
  1 cup diced fresh tomatoes with balsamic vinegar

Preparation
 
1. Preheat oven to 500°.
2. Cut pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place pork halves between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Spread pesto evenly down length of tenderloin; 

top with spinach and feta and sprinkle with 1/2 of the sundried tomatoes.

Close tenderloin; secure at intervals with wooden picks (about 12). Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray; sprinkle evenly with pepper. Pour tomatoes in balsamic around pork in pan. top with the remaining sundried tomatoes.

 Ready to put in the oven!

 
3. Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices. Serve roasted tomatoes over pork.
this was SO wonderful! I served with a green salad and brown rice.

Char-grilled Veggie Pizza (Brenna's)

Ingredients:

Half red bell pepper, cut into half inch slices
2 tbsp evoo
185g cream cheese(softened)
50g semi-dried tomatoes
1 zucchini, cut into half inch slices
1 tbsp basil pesto
28cm Pizza base(fresh is best-of course!)
1/4 cup whole black pitted olives

Directions:
Brush veggies with oil and cook on a char-grill pan until golden brown and just cooked through. Combine pesto and 125g cream cheese and spread over pizza base. Top with char-grilled vegetables, semi-dried tomatoes and olives. Dollop the remaining cream cheese on top. Bake at 400F for 10-15 min until the base has browned and pizza is hot. Serve immediately.

You can use any veggies you like. Sometimes I add chicken to it too.

Creamy Ranch Taco Mac (Aimee's)

Ingredients:

1 1/4 Lbs ground turkey or beef
8 oz macaroni, or spirals, or rotini
1 onion chopped
1tb minced garlic
1 14 oz can diced tomatoes with mild green chiles
2 TB taco seasoning
2 TB ranch seasoning (from packet)
3 oz cream cheese
1/2 cup sour cream
1 cup cheddar cheese

Directions:

Cook pasta, drain but reserve 1/2 cup of pasta h2o
In large saute pan, brown meat, add onions and garlic. Add taco and ranch seasonings, salt and pepper to taste. Add diced tomatoes and cook on low-med about 5 minutes. Stir in sour cream and cream cheese. Add pasta and reserved pasta water. Stir and simmer 3 mins or so to thicken sauce and reduce liquid. If desired, top with 1 cup cheddar cheese

Sounds like yummy comfort food that the kids would like!

Apple Berry Salsa

Ingredients:

2	medium Granny Smith apples
1	pint strawberries, diced (about 1 1/2 cups)
2	kiwi, peeled and diced
1	small orange
2	tablespoons packed brown sugar
2	tablespoons apple jelly or apricot jam
	Baked Cinnamon Chips

Directions:

1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef's Knife. Place fruit in Small Batter Bowl.
2. Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)

Nutrients per serving: (Low Fat) (3 tablespoons salsa): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 0 g Sodium 0 mg, Fiber 1 g

Diabetic exchanges per serving (3 tablespoons salsa): 1/2 fruit (1/2 carb) 

Baked Cinnamon Chips

8 - 7" flour tortillas

1 Tbsp water

1/4 tsp ground cinnamon

Directions:

1. Preheat oven to 400ºF. Split each pita pocket in half horizontally; cut each round into eight wedges. Arrange half of the pita wedges in a single layer on Large Round Stone with Handles.
2. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining pita wedges.

Yield: 96 pita chips (12 servings)

Nutrients per serving: (Low Fat) Nutrients per serving (8 chips): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 3 g, Sodium 160 mg, Fiber less than 1 g

Diabetic exchanges per serving (8 chips): 1 starch (1 carb)

Cook's Tips: When purchasing pita bread, be sure to buy pita bread rounds that have pockets so they can be split in half.

Use the Pizza Cutter to quickly and easily cut the pita rounds into even wedges.

Cheese-Stuffed Pork Chops (My Mom's)

Ingredients:

4 double rib pork chops

2-4oz cans chopped mushrooms

1 1/4 cup Swiss, Mozzarella, or Monterrey Jack cheese, shredded

2 Tbsp. dried parsley

1/4 tsp salt

1/2 cup Italian or plain bread crumbs

1 beaten egg

Instructions:

Cut a pocket in pork chops or get butcher knife to make a slit in the middle. Combine mushrooms, cheese parsley, salt and a dash of pepper. Stuff mixture in pockets lace shut with tooth pics. 

Dip pork chops in egg, and then dip in bread crumbs.

Place in a 9x13 casserole dish. Add 1/3 cup water to dish. Cover w/foil. Bake at 350 for 40 minutes.

Chocolate Chip Muffins

Thanks Mom for sharing!

Ingredients:

Yields: 12-14 muffins

• 2 cups all-purpose flour
• 1/3 cup light-brown sugar, packed
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/2 cup butter, melted and cooled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 (11 1/2 ounce) package milk chocolate chips
• 1/2 cup walnuts or 1/2 cup pecans, chopped 

  Directions:

  1.   Preheat oven to 400°F.
  2.  Grease twelve muffin cups.
  3.  In a large bowl, stir together flour, sugars, baking powder, and salt.
  4.  In another bowl, stir together milk, eggs, butter, and vanilla until blended.
  5.  Make a well in center of dry ingredients.
  6.  Add milk mixture and stir just to combine.
  7.  Stir in chocolate chips and nuts.
  8.  Spoon batter into prepared muffin cups.
  9.  Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin      comes out clean.
  10. Remove muffin tin to wire rack.
  11. Cool for 5 minutes.
  12.  Remove from tins to finish cooling.
  13.  Serve warm or completely cool.
  14.  These muffins freeze well.
  
  

Reuben Pizza

Our family loves to have pizza night. We love to experiment and try different types of pizza. This week it's Reuben! I will let you know how it taste.

Ingredients

• 1 prebaked 12-inch pizza crust
• 2/3 cup Thousand Island salad dressing
• 8 ounces thinly sliced deli corned beef, cut into strips
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2 cups (8 ounces) shredded Swiss cheese

Directions

• Place the crust on an ungreased 14-in. pizza pan; spread with salad dressing. Layer with corned beef and sauerkraut; sprinkle with cheese. Bake at 400° for 12-15 minutes or until heated through and cheese is melted. Yield: 8 slices, 4 servings.