Asian Pork Tenderloin

Serves 4

Ingredients:

* 1/3 cup lite soy sauce
* 1/4 cup sesame oil
* 2 tablespoons Worcestershire sauce
* 1/8 cup packed light brown sugar
* 3 green onions, chopped
* 4 cloves garlic, crushed
* 1 1/2 tablespoons Asian chile paste
* 1 1/2 teaspoons pepper
* 1 (2 pound) fat-trimmed pork tenderloin

How To Cook:
1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.

2. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.

3. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

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Asian Chicken Salad

Serves 6

Ingredients:

* 2 tablespoons brown sugar
* 2 teaspoons soy sauce
* 1 tablespoon sesame oil (optional)
* 1/4 cup vegetable oil
* 3 tablespoons rice vinegar
* 1 (8 ounce) package dried rice noodles
* 1 head iceberg lettuce - rinsed, dried, and chopped
* 4 boneless chicken breast halves, cooked and shredded
* 3 green onions, chopped
* 1 tablespoon sesame seeds, toasted

How To Cook:

1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

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Asian-Style Grilled Tilapia

Serves 4

Ingredients:

* 1/4 cup soy sauce
* 2 tablespoons sugar
* 3 large garlic cloves, minced (about a Tbs.)
* 1 lime, juice of (2 Tbs or so)
* 1 teaspoon fresh ginger, minced
* 1/4 teaspoon crushed red pepper flakes
* 1 lb tilapia fillet (or other thin mild fish)

How To Cook:
1. Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.

2. Stir briefly to dissolve the sugar.

3. Add the tilapia, then turn it over so that it's coated all over with the marinade.

4. Set aside for 20 min or so.

5. Heat the broiler to high, and move the oven rack to position closest to heat.

6. Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.

7. Turn the pan around (back to front), and broil for 5 more minute.

8. If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.

9. The fish should be opaque and flaky.

10. Spoon the sauce over the fish when serving.

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Caramelized Butternut Squash

Serves 6

Ingredients:

* 2 medium butternut squash (4 to 5 pounds total)
* 6 -8 tablespoons unsalted butter, melted and cooled
* 1/4 cup light brown sugar, packed
* 1 1/2 teaspoons kosher salt
* 1/2-1 teaspoon fresh ground black pepper

How to Cook:
1. Preheat the oven to 400°F.

2. Cut off the ends of each butternut squash and discard.

3. Peel the squash and cut in half lengthwise.

4. Using a spoon, remove the seeds.

5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.

6. Add the melted butter, brown sugar, salt and pepper.

7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.

8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.

9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.

10. Adjust seasonings if needed.

11. Serve hot.

12. Enjoy!

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Crock-Pot Chicken With Black Beans & Cream Cheese

Serves 4

Ingredients:

* 4 -5 boneless chicken breasts
* 1 (15 1/2 ounce) can black beans
* 1 (15 ounce) can corn
* 1 (15 ounce) jar salsa, any kind
* 1 (8 ounce) package cream cheese

How To Cook:
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5. All done and enjoy!

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Low Fat Honey & Ginger Chicken Breasts

Serves 4

Ingredients:

* 4 large boneless skinless chicken breasts
* 2 tablespoons honey
* 1 -2 tablespoon Dijon mustard
* 4 tablespoons water
* 2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
* 2 -4 garlic cloves, peeled & crushed
* salt, to taste
* fresh ground black pepper, to taste
* 1/2-1 teaspoon cayenne pepper (optional)

How To Cook:
1. Preheat the oven to 180C or 350°F.

2. Select a sturdy oven dish - preferably non-stick.

3. Place the chicken breasts into the baking dish.

4. Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.

5. Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.

6. Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.

7. Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.

8. Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.

9. To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.

10. Serve as before.

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Beef Stir Fry - Asian Style

Serves 4

Ingredients:

Marinade:

* 2 teaspoons cornflour
* 1 tablespoon mirin or 1 tablespoon dry sherry
* 1 teaspoon sesame oil
* 2 tablespoons reduced sodium soy sauce
* 400 g rump steak or 400 g porterhouse steaks or 400 g sirloin steaks, trimmed of fat and thinly sliced

Wok:
* 1 tablespoon peanut oil or 1 tablespoon sunflower oil
* 1 onion, chopped
* 1 garlic clove, crushed
* 1 teaspoon fresh ginger, finely chopped
* 200 g broccoli florets (fresh or frozen) or 200 g snow peas or 1/2 bunch bok choy or 200 g chinese broccoli or 200 g other asian greens (mix or match the greens)
* 1 cup green beans (fresh or frozen)
* 1/4 cup water

How To Cook:
1. In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.

2. Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.

3. Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.

4. Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.

5. Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.

6. Add water to the wok and mix scrapping the sauce on the bottom of the wok.

7. Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).

8. Enjoy.

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Turkey Meatloaf

Serves 5

Ingredients:

* 2 tablespoons butter (or margarine)
* 1 cup onion, chopped
* 3 cloves garlic, minced
* 1 1/4 lbs ground turkey
* 1/2 cup breadcrumbs
* 1 egg (or 1/4 cup egg substitute)
* 3/4 cup catsup
* 2 teaspoons Worcestershire sauce
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper

How To Cook:
1. Melt butter in a skillet.

2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.

3. Place mixture in a large bowl to cool for 5 minutes.

4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.

5. Press meatloaf into an 8x4-inch loaf pan.

6. Spread remaining catsup on top.

7. Bake in a 350 degree oven for 50-55 minutes.

8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

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Asian Salad

1 salad(you determine the size)

Ingredients:

Dressing:

3 ounces rice vinegar
1 ounce Kikkoman soy sauce
1⁄4 teaspoon ground ginger
1 garlic clove, pressed
2 teaspoons sugar
7 ounces vegetable oil

Salad:
romaine lettuce or lettuce
carrot, peeled and cut into slivers
celery, slivered
bean sprouts
red peppers or green pepper, sliced
slivered almonds or chopped peanuts or cashews, toasted
sesame seeds, toasted

How To Cook:
1. Mix dressing ingredients in a jar and shake.

2. Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss.

3. Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.

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Chicken Marsala

Serves 4

Ingredients:

4 chicken breasts, skinless and boneless (about 1 1/2 lbs.)
3⁄4 cup all-purpose flour
1 1⁄2 teaspoons kosher salt, divided
3⁄4 teaspoon fresh ground black pepper, divided
1⁄4 cup extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces cremini mushrooms, stemmed and halved (can use porcini mushrooms)
1⁄2 cup sweet marsala wine
1⁄2 cup chicken stock
2 tablespoons unsalted butter
1⁄4 cup flat leaf parsley, chopped

How To Cook:
1. Place one chicken breast in a gallon zip lock bag and pound flat with a meat mallet, until about 1/4" thick. Repeat for all chicken pieces.

2. Put flour, 1 teaspoons salt and 1/2 teaspoons pepper in a pie plate and mix thoroughly.

3. Heat the olive oil over medium-high heat in a large skillet.

4. Dredge both sides of moist chicken pieces in the seasoned flour. Place in the pan and fry for 5 minutes on each side until golden brown, turning once. May need to cook in batches so as not to crowd the pan.

5. Remove chicken to a platter and cover with foil to keep warm.

6. Lower the heat to medium and add the prosciutto to the drippings in the pan. Saute for 1 minute to render out some of the fat.

7. Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes.

8. Add the 1/2 teaspoons of salt and 1/4 teaspoons pepper.

9. Pour in the Marsala wine and boil down for a few seconds to cook out the alcohol.

10. Add the chicken stock and simmer for a minute to reduce the sauce slightly.

11. Stir in the butter and return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through.

12. Garnish with parsley before serving.

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Grilled Chicken Breast with Spicy Pineapple Mango Salsa

Serves 8

Ingredients:

Chicken:

* 4 large boneless chicken breasts


Marinade:
* 2 tablespoons minced fresh garlic
* 2 tablespoons fresh minced thyme
* 2 tablespoons extra virgin olive oil
* 1 tablespoon black pepper
* pineapple juice, from crushed pineapple
* 1 pinch salt


Salsa:
* 1 chipotle chile, seeded & chopped
* 1 small red pepper, diced
* 1 garlic, minced
* 1/2 cup fresh cilantro or 1/2 cup fresh parsley leaves, coarsely chopped
* 1/2 vidalia onion, finely chopped
* 1 (15 ounce) can crushed pineapple, drained (save juice for marinade)
* 1 mango, diced
* 2 tablespoons lime juice
* 1 teaspoon grated fresh ginger
* salt, if needed taste before adding

How To Cook:
1. Place boneless chicken breast in a ziplock bag.

2. Add marinade ingredients shaking well.

3. Chill for 1/2 an hour.

4. Rub grill with an oil.

5. Heat the grill on high for 5 minutes.

6. Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5               minutes.

7. Turn the chicken after the 5 minutes and grill another 5 minutes. 8. Reduce the heat to medium low and         finish cooking the chicken for another 5 minutes.

 9. Salsa---

10. Mix all ingredients and chill till ready to serve.

11. Scoop salsa onto plate and top with half chicken breast.

12. Enjoy!

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Caramelized Chicken Wings

Serves 4

Ingredients:

* 3 lbs chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 garlic clove, minced, to taste
* 1 pinch salt
* 1 pinch ground black pepper

How To Cook:
1. Preheat oven to 375°F.

2. Place chicken in a 9x13-inch baking dish.

3. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.

4. Bake at 375°F (190°C) for one hour or until sauce is caramelized.

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Coconut Chicken With Chilli Apricot Chutney

 

Serves 4

Ingredients

* 1/2 cup plain flour
* 2 1/2 cups shredded coconut
* 2 eggs
* 750 g chicken breast fillets, thinly sliced lengthwise
* vegetable oil, for deep frying

Chilli apricot chutney :
* 2 tablespoons vegetable oil
* 1/4 teaspoon dried chili pepper flakes
* 1 red onion, roughly chopped
* 400 g dried apricots, roughly chopped
* 1/2 cup white sugar
* 1/2 cup rice wine vinegar

How To Cook:
1. Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1    minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.

2. Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.

3. Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.

4. Fry in batches putting them in the oven on the baking tray until you are done.

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Spicy Sausage Pasta

Serves 6

Ingredients:

* 1 tbsp olive oil
* 1 lb smoked sausage
* 1.5 cups diced onion
* 2 cloves garlic, minced
* 2 cups low-sodium chicken broth
* 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
* 1/2 cup heavy cream
* 8 oz penne pasta
* 1/2 teaspoon salt and pepper, each
* 1 cup Monterey Jack cheese, shredded
* 1/3 cup thinly sliced scallions

How To Cook:
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions           and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat     to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with                   scallions. Broil until cheese is melted, spotty brown, and bubbly.

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Perfect Turkey

Serves 1

Ingredients:

* 1 (18 lb) turkey, neck and giblets removed
* 2 cups kosher salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
* 1 bay leaf
* 1 cup dry white wine

How To Cook:
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold     water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or           overnight.

2. Preheat oven to 350°F (175°C). Thoroughly rinse the turkey, and discard the brine mixture.

3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow
    roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the     bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover           with the white wine.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches    180°F (85°C).

5. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining       butter. Allow the bird to stand about 30 minutes before carving.

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Vegetable Casserole

Serves 6-8

Ingredients:

* 3 cups fresh cauliflower florets
* 3 cups fresh carrots, sliced
* 3 cups fresh broccoli florets
* 1 cup mayonnaise (not salad dressing)
* 1/4 cup finely chopped onion
* 3 tablespoons prepared horseradish
* salt and pepper
* 1/3 cup dry breadcrumbs
* 2 tablespoons butter, melted
* 1/8 teaspoon paprika

How To Cook:
1. Set oven to 350 degrees Grease a 2-qt baking dish Place cauliflowerets and carrots in a large saucepan;       add a small amount of water Cover and cook for 3 mins Add broccoli, cook for 4-6 mins longer, or until       all veggies are crisp-tender; drain.

2. Combine mayo, onion, horseradish, salt and pepper; add veggies, and mix well Pour into a greased               baking dish Combine bread crumbs, butter and paprika; sprinkle over veggies Bake, uncovered for 25-30     mins, or until veggies are heated through note: If using frozen veggies, cook for less time.

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Crock Pot Cream Cheese Chicken

Serves 4

Ingredients:

* 4 lbs boneless skinless chicken thighs.
* 2 tablespoons butter, melted
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 1 ounce low-sodium italian salad dressing mix
* 1 (10 3/4 ounce) can condensed cream of chicken soup
* 8 ounces cream cheese, cubed
* 1/2 cup chicken broth or 1/2 cup chicken bouillon
* 1 large onion, chopped
* 2 tablespoons chicken broth
* 2 cloves minced garlic
* 1 (8 ounce) can sliced mushrooms, drained

How To Cook:
1. Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer.

2. Cover and cook on low for 6-7 hours.

3. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese,
soup, salt& pepper and remaining chicken broth to the saucepan.

4. Add the minced garlic and mushrooms, and stir all ingredients until smooth.

5. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes.

6. Remove chicken to platter and stir sauce before putting in gravy bowl or pouring over chicken.

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Honey Ginger Grilled Salmon

Serves 4

Ingredients:

* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1/3 cup reduced sodium soy sauce
* 1/3 cup orange juice
* 1/4 cup honey
* 1 green onion, chopped
* 1 1/2 lbs salmon fillets

How To Cook:
1. In a large self-closing plastic bag, combine first six ingredients; mix well.

2. Place salmon in bag and seal tightly.

3. Turn bag gently to distribute marinade.

4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor.

5. Turn bag occasionally.

6. Lightly grease grill rack.

7. Preheat grill to medium heat.

8. Remove salmon from marinade; reserve the marinade.

9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.

10. Brush with reserved marinade up until the last 5 minutes of cooking time.

11. Discard leftover marinade.

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Green Bean Casserole

Serves 6

Ingredients:

1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1/8 teaspoon black pepper
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions

How To Cook:
1. Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.

2. Stir in beans and 2/3 cup fried onions.

3. Bake at 350°F for 30 minutes or until hot.

4. Stir.

5. Sprinkle with remaining 2/3 cup fried onions.

6. Bake 5 more minutes or until onions are golden.

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Creamy Burrito Casserole

Serves 8-10

Ingredients:

* 1 lb ground beef or 1 lb ground turkey
* 1/2 medium yellow onion, chopped
* 1 (1 1/4 ounce) package taco seasoning
* 6 large flour tortillas
* 1 (16 ounce) can refried beans
* 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
* 1 (10 3/4 ounce) can cream of mushroom soup
* 4 ounces sour cream
* jarred hot sauce, if desired to spice it up

How To Cook:
1. Brown ground meat/turkey & onion; drain.

2. Add taco seasoning and stir in refried beans.

3. Mix soup and sour cream in a separate bowl.

4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.

5. Tear up 3 tortillas and spread over sour cream mixture.

6. Put 1/2 the meat bean mixture over that.

7. Add a layer of cheese.

8. You could put some hot sauce on this now.

9. Repeat the layers.

10. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

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