chow mein

1 1/2 lbs pork
4-5 large celery stalks
1 onion
1 can bean sprouts or fresh sprouts
1 can cream of mushroom soup
1 can mushrooms
1 can water chestnuts, sliced
soy sauce
rice, cooked

Brown pork, season lightly.  Cover with water, and a lid on the kettle.  Simmer about an hour or longer.  Chop onion, and slice celery in diagonal pieces.  Saute lightly in small amount of butter or oil, stirring occasionally.  (Leave a bit crispy.)  Add remaining ingredients.  Fresh bean sprouts cook quickly.  Stir 1/2 soup can water plus 3-4 Tbsp. cornstarch to thicken.  Add soy sauce and 1 tsp. sugar.  Serve over rice.

Recipe from Norene Thomas

best chili

photo from momswhothink.com

Ingredients:

2 lbs. lean chuck, ground

1 lb. boneless pork chops, chopped

1 lb.  sirloin steak, chopped

4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
2 cans crushed tomatoes
2 cans kidney beans

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, hot sauce, crushed tomatoes, kidney beans. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. Stir into chili and cook, covered, for an additional 20 minutes.

Recipe adapted from momswhothink.com

easy linguine (or fettucine) casserole

8 oz. uncooked multigrain linguine, broken in half (or fettucine)

2 cups cubed fully cooked lean ham

1-3/4 cups (7 oz.) shredded Swiss cheese, divided

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

1 cup (8 oz.) reduced-fat sour cream

1 medium onion, chopped

1 small green pepper, finely chopped

Cook pasta according to package directions.  Meanwhile, in a bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion and green pepper.  Drain pasta;  add to ham mixture and stir to coat.  

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.  Cover and bake at 350 degrees for 35 minutes.  Uncover;  sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted.

(recipe from healthy cooking tasteofhome magazine)

pineapple pork tenderloin

This was so easy!  Mimi (7-yr-old) came back for seconds!  Eric (11-yr-old) said, "That was really good!"  What more can be said?

1 cup unsweetened pineapple juice

1/4 cup minced fresh ginger root

1/4 cup soy sauce

4 garlic cloves, minced

1 tsp. ground mustard

2 pork tenderloins (3/4 lb. each)

1 fresh pineapple, cut into 12 slices

In a small bowl, combine the first five ingredients.  Pour 2/3 cup marinade into a large resealable plastic bag.  Add the pork;  seal bag and turn to coat.  Refrigerate for 8 hours or overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Moisten a paper towel with cooking oil;  using long-handled tongs, lightly coat the grill rack.

Prepare grill for indirect heat, using a drip pan.  Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160 degrees, basting occasionally with reserved marinade.  Let stand for 5 minutes before slicing.

Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through;  serve with pork.

(tasteofhome.com/healthycooking)

chipotle mustard pork tenderloin

1/2 cup honey Dijon mustard

1/3 cup minced fresh cilantro

1/4 cup lime juice

1 Tbsp. minced chipotle pepper in adobo sauce

2 garlic cloves, minced

1/2 tsp. ground cumin

1/4 tsp. salt

1/8 tsp. ground cinnamon

1 pork tenderloin (1 lb.)

Chopped honey-roasted peanuts, optional

1. In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining mustard mixture.

2. Coat grill rack with cooking spray before starting the grill. Drain pork and discard marinade. Grill pork, covered, over indirect-hot heat for 25-40 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

3. Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired.

Nutrition facts: 3 oz. cooked pork (w/o peanuts) equals 191 calories, 6 g fat, 64 mg cholesterol, 366 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein.

Healthy Cooking/Taste of Home June/July 2009 - p.60