Cranberry Pork Chops

Ingredients

  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup cranberry or apple juice
  • 1/4 cup sugar
  • 2 tablespoons spicy brown mustard
  • 6 bone-in pork loin chops (8 ounces each)
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 teaspoon salt
  • Dash pepper
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Cherry Coconut Sorbet

Ingredients

  • 2 cups cherries frozen
  • 1-2 bananas frozen
  • 1 cup coconut milk full fat

Directions

  1. Pit cherries, and peel bananas. Freeze overnight for the best results.
  2. Add cherries, banana, and coconut milk to a high speed blender or good quality food processor bowl, and process until soft-serve consistency.
  3. We love this unsweetened. and serve it with a sprinkle or coconut or some dark chocolate shavings on top. If you prefer sweeter desserts. sweeten with 1-2 tablespoons of maple syrup, honey, or date syrup. A non-caloric sweetener like stevia would also work.

Pistachio Dip

Ingredients

  • ½ cup plus 1 tsp. vegetable oil, plus more for drizzling
  • 16 garlic cloves, peeled
  • 1½ cups pistachios
  • ½ cup pumpkin seeds
  • 1 poblano chile
  • 3 scallions, white and light green parts, cut into 1” pieces, plus 2 thinly sliced for serving
  • Kosher salt
  • 1 bunch cilantro, coarsely chopped, plus leaves and tender stems for serving
  • 3 tablespoons lime juice, plus half a lime for squeezing over
  • 1 radish, thinly sliced, (optional)

Chicken Broccoli Shells

Ingredients

  • 1 jar (16 ounces) Alfredo sauce
  • 2 cups frozen chopped broccoli, thawed
  • 2 cups diced cooked chicken
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 21 jumbo pasta shells, cooked and drained

Directions

  1. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13×9-in. baking dish.
  2. Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Fresh Gingerbread Squares

Ingredients

  • 4 ounces whole-wheat flour (about 1 cup)
  • 2.38 ounces teff flour (about 1/2 cup)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup low-fat buttermilk
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 1/4 cup oatmeal stout beer (such as Samuel Smith)
  • 1/4 cup granulated sugar
  • 2 tablespoons grated peeled fresh ginger
  • 1 large egg
  • Cooking spray
  • 1 tablespoon powdered sugar

Chicken Stroganoff

Ingredients

  • 2 tablespoons olive oil
  • 3 medium yellow onions, thinly sliced into rings
  • 1 green pepper, seeded and thinly sliced
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces (15 medium) button mushrooms, thinly sliced
  • 4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
  • 1 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon hot sauce
  • ½ cup sour cream

Orange Chiffon Cake with Buttermilk Ice Cream

Ingredients

  • 6 tbsp. frozen, pulp-free orange-juice concentrate
  • 7 large eggs
  • 1 egg white
  • 1/2 c. canola oil
  • Zest of 2 medium oranges (about 1 1/2 tablespoons)
  • 1 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 1/2 c. granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cream of tartar
  • 1 c. confectioners’ sugar
  • 1 tbsp. melted butter
  • Buttermilk Ice Cream (recipe follows)
  • Buttermilk Ice Cream
  • 3 c. low-fat buttermilk
  • 1 1/2 c. heavy cream
  • 1/2 c. sugar
  • 1/2 tsp. Sea Salt