Thai Pasta with Spicy Peanut Sauce

Ingredients

  • 1 package (12 ounces) whole wheat linguine
  • 1 jar (11-1/2 ounces) Thai peanut sauce
  • 2 tablespoons lime juice
  • 2 cups bean sprouts
  • 1 large cucumber, peeled, seeded and chopped
  • 2 medium carrots, julienned
  • 5 green onions, sliced
  • 1 small sweet red pepper, julienned
  • 1/2 cup minced fresh cilantro
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Pork Chops with Creamy Mustard Noodles

Ingredients

  • 6 cups uncooked egg noodles
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 4 boneless pork loin chops (6 ounces each)
  • 1 tablespoon olive oil
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1/2 cup water
  • 2/3 cup whipped cream cheese
  • 2 tablespoons butter
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon yellow mustard
  • Minced fresh parsley

Mediterranean Beef Pinwheels

Ingredients

  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • 1/3 cup lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons dried oregano leaves
  • 1/3 cup olive tapenade
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup crumbled low-fat feta cheese
  • 4 cups grape or cherry tomatoes

     

  • 1/2 teaspoon salt

Smoked Tri-Tip Roast

Ingredients

  • 1 Beef Tri-Tip roast (1.5 to 2 lbs.)
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. coarse ground pepper or your preferred seasoning rub

Directions

  1. Blot the roast with a paper towel and season generously with salt and pepper or seasoning rub.
  2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
  3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
  4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
  5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 275°F-300°F.