Teriyaki Marinanded Pork Chops

These teriyaki marinanded pork chops are super easy and cook in less than 10 minutes! They can marinade for up to 5 days, which makes dinner prep even easier!

Teriyaki Marinanded Pork Chops

Teriyaki Marinanded Pork Chops

Course Main Course
Servings 2
Calories 270 kcal

Ingredients
  

  • 2 4-oz thin cut pork chops
  • 1 tbsp vegetable oil

Marinade:

  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp honey
  • ¼ tsp ground ginger
  • ¼ tsp sesame oil
  • Pinch of garlic powder

Instructions
 

  • Lay pork chops in a single layer in a small pan or sealable plastic bag.
  • Mix marinade, heating in the microwave or on the stove, if necessary, to melt and blend ingredients.  
  • Cool marinade, if necessary, and pour marinade over pork chops.
  • Refrigerate and marinate pork chops for 6 hours or up to 5 days, turning occasionally.
  • Heat oil over medium heat.  Brown pork chops for 3 minutes, turn and brown for 3 more or until chops reach an internal temperature of 145°F
Keyword easy, fast and easy, main course, marinade, pan seared, pork chop, teriyaki

 

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Serve with sweet potato apple butter casserole!

Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

Asian Mandarin Orange Turkey

Mandarin orange turkey is a quick and easy Asian-themed meal that the whole family will love! Its fast, simple preparation makes it the perfect weekday meal.

Mandarin Orange Turkey

Mandarin Orange Turkey

Course Main Course
Servings 2
Calories 462 kcal

Ingredients
  

  • 1 small can mandarin oranges in light syrup, undrained (11 oz)
  • 2 tbsp soy sauce
  • 1 tsp hot chili paste (or to taste)
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp fresh garlic, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
  • ¼ cup water
  • 2 tbsp olive oil
  • 8 oz turkey breast cutlet, cubed into 1” pieces
  • Dash of salt

Instructions
 

  • Drain juice from mandarin oranges into a small bowl.  Reserve mandarin orange slices.
  • Add soy sauce, chili paste, garlic, ginger, and sesame oil to the mandarin orange juice and whisk until combined. Set aside.
  • Mix cornstarch into water and set aside.
  • Heat oil in a heavy pan over medium heat.  Add turkey, sprinkle with salt and cook for 2-3 minutes on each side until cooked through with an internal temperature of 160℉.
  • Remove turkey from pan and set aside.
  • Add mandarin orange sauce to the pan and bring it to a simmer.  Add cornstarch mixture and allow it to simmer for 1-2 minutes or until thickened.  If the sauce becomes too thick, add a drizzle of chicken broth.
  • Put turkey and mandarin slices into the pan and heat through.
  • Serve over rice, if desired.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Asian cuisine, Asian food, fast and easy, fast meal, mandarin oranges, orange turkey, quick and easy, turkey cutlet

Handle turkey with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

The sweet flavors in this recipe pair nicely with sweet potato apple butter casserole!

Easy Chicken Alfredo Pasta

Cream, tomatoes and shredded cheese make this easy chicken alfredo pasta dish warm and comforting. Garlic bread rounds it out nicely!

Easy Chicken Alfredo Pasta

Easy Chicken Alfredo Pasta

(Courtesy: Melissa Warren)  
Course Main Course
Servings 2
Calories 515 kcal

Ingredients
  

  • 3 oz boneless skinless chicken breast
  • 2 scallions
  • 1 tbsp butter
  • 1 clove garlic, minced (1 tsp)
  • 4 oz farfalle (bow tie) pasta
  •  ½ cup light cream
  • 1 tbsp flour
  • ½ Roma tomato, chopped
  • ¼ cup sharp cheddar, shredded

Instructions
 

  • Cut chicken into 1” cubes and thinly slice scallions. 
  • Melt butter in a skillet over medium-high heat.  Add chicken, scallions and garlic.  Saute until no pink remains in the chicken, about 5 minutes.
  • Meanwhile, cook pasta according to package directions and drain.  Return pasta to the pan.
  • When chicken is fully cooked, turn the heat down to medium, add cream and bring to a simmer.  Sprinkle flour into cream, whisking constantly to thicken the sauce.
  • Add tomato and shredded cheese to cream sauce and heat until cheese is melted.
  • Pour chicken and sauce over pasta and toss to coat.
  • Hack:  Substitute your favorite cheese and/or pasta or use whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
Keyword alfredo, bowtie pasta, chicken, creamy chicken, easy meal, fast and easy, pasta, quick and easy, quick meal preparation

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Suggestion:  Serve with warm herb garlic focaccia bread!

Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

Homemade Filipino Chicken Pancit

Filipino Chicken Pancit is an easy, one-skillet meal that’s low in calories and packed with nutrition! Use a tamari-style soy sauce to make it gluten-free!

Filipino Chicken Pancit

Filipino Chicken Pancit

Course Main Course
Servings 6
Calories 310 kcal

Ingredients
  

  • 12 oz rice spaghetti or other thin rice noodles
  • 2 tbsp vegetable oil, divided
  • 1 lb ground chicken
  • 1 onion, minced
  • 2" knob fresh ginger, minced 
  • 3 cloves garlic, minced (3 tsp)
  • 2 stalks celery, minced
  • 3 carrots, minced
  • 1 head green cabbage, shredded
  • 1 cup chicken broth, plus more if needed
  • 1 tbsp sesame oil
  • 1 tbsp Chinese black vinegar
  • 3 tbsp soy sauce
  • ½ tsp black pepper
  • Green onions, sliced (optional)

Instructions
 

  • Soak rice noodles in hot water for 35 minutes.  Drain noodles and set aside.
  • In a large skillet, heat 1 tbsp vegetable oil over medium-high heat.  Add ground chicken and cook until no pink remains, 3-5 minutes.  Remove from skillet and set aside.
  • Place the remaining oil in the pan along with the onion, ginger, garlic, celery and carrots.  Saute until vegetables are softened and onions are translucent, 10-12 minutes.
  • Add cabbage to the pan, cover and cook for 5 minutes.  If all the cabbage doesn’t fit into the pan, cover and cook down until you can add the remaining cabbage.
  • Uncover and add 1 cup chicken broth, sesame oil, vinegar,  soy sauce, pepper and chicken.  Cook for 5 minutes or until cabbage is softened.
  • Stir noodles into the pan and cook until noodles are cooked to the desired softness.  If it seems too dry, add additional chicken bouillon.
  • Garnish with sliced green onions, if desired.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving sized portions for up to 2 months.
  • Hack:  Leftover chicken and/or dehydrated vegetables can be used in this recipe!
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack:  Check the produce department for loose carrots and celery stalks.  If you don’t see them, ask a clerk if they’re available.  
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword cabbage, Filipino cuisine, Filipino food, ground chicken, low calorie, one skillet meal, pancit

Did you know that cabbage is an important part of a healthy diet?  Check out the facts here!

Pineapple Cream Cheese Spread

Don’t let that spiny skin intimidate you! Pineapple Cream Cheese Spread is a quick and easy treat to serve on crackers, bagels or in a sandwich.

Pineapple Cream Cheese Spread

Pineapple Cream Cheese Spread

Course Snack
Servings 2 tbsp
Calories 62 kcal

Ingredients
  

  • 1 cup cream cheese, softened (8 oz block)
  • 1 8 oz can crushed pineapple, NOT drained
  • ¼ cup chopped pecans

Instructions
 

  • Place all ingredients in the bowl of a stand mixer and combine using the paddle attachment.
  • Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld.
  • Serve with bagels, crackers, shortbread or sliced fruit.
  • Hack: Leftovers can be stored in the refrigerator for up to 7 days.
Keyword buffet, buffet food, canned pineapple, cream cheese, cream cheese spread, pineapple, pineapple spread

Pineapple is sweet enough to rival most candies — and it packs way more health benefits.

Suggestion: Slather some of this spread on a toasted oatmeal honey roll for a quick and delicious light meal!

Cranberry Mustard Pork Tenderloin

The health benefits of cranberries make Cranberry Mustard Pork Tenderloin a festive dish that you can feel good about eating all year-’round!

Cranberry Mustard Pork Tenderloin

Cranberry Mustard Pork Tenderloin

Course Main Course
Servings 4
Calories 279 kcal

Ingredients
  

  • 1 lb pork tenderloin
  • 2 tbsp spicy brown mustard, divided
  • ¼ tsp black pepper, divided
  • ¼ tsp salt, divided
  • 1⅓ tsp dried rosemary, divided
  • 1⅓ tsp dried sage, divided
  • tsp dried thyme
  • 2 tbsp vegetable oil, divided
  • 1 cup cranberries, fresh or frozen
  • 1 medium shallot, minced
  • ½ cup chicken broth
  • ½ cup ruby port
  • tsp butter

Instructions
 

  • Preheat oven to 450℉. 
  • Pat pork dry and spread 1 tbsp mustard over the entire loin.
  • Combine ⅛ tsp salt, ⅛ tsp pepper, 1 tsp rosemary, 1 tsp sage and thyme.  Sprinkle over pork, pressing to adhere.  
  • Heat 1 tbsp oil in a large skillet over medium-high heat.  Add pork and brown on all sides.
  • Transfer to a baking pan.  Roast in the oven until reaches an internal temperature of 145℉, 14-18 minutes.  Allow to rest for 10 minutes before slicing.
  • While the loin is roasting, return the skillet to medium heat.  Add remaining 1 tbsp oil and cranberries to the pork drippings.  Cook until cranberries start to soften, about 2 minutes.  Stir in shallot, remaining 1 tbsp mustard and one 1 tsp each of rosemary and sage.  Cook until fragrant, about 1 minute. 
  • Stir in broth and port.  Cook until thickened and reduced by half, 4-6 minutes.  Stir in butter and ⅛ tsp each of the remaining pepper and salt.  Spoon sauce over the top of sliced pork loin and serve.
  • Hack:  Store leftovers in the fridge for up to 5 days.  To freeze, slice pork and cover in sauce.  Package in serving-sized portions and freeze for up to 3 months.
  • Hack:  Fresh cranberries are only between October and December, which is why they’re such a holiday favorite!  Take advantage of that time window to buy a few extra bags for your freezer.  Did you miss your chance?  Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Keyword cranberry pork, cranberry sauce, holiday roast, low calorie, mustard pork, oven roasted pork, Pork tenderloin, port wine recipe, ruby port

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion:  Pair this with savory roasted acorn squash for a hearty meal with a holiday feel… any time of year!

 

Sesame Peanut Butter Noodles

Sesame peanut butter noodles are a spicy, nutritious and vegetarian meal. It’s a super quick and easy choice for a busy weeknight dinner!

Sesame Peanut Butter Noodles

Sesame Peanut Butter Noodles

Course Main Course
Servings 2
Calories 291 kcal

Ingredients
  

  • 4 oz rice noodles
  • 2 tbsp creamy peanut butter
  • 1 tbsp soy sauce
  • 2 tsp honey
  • 2 tsp rice vinegar
  • 2 tsp lime juice
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp sesame oil
  • ½ tsp ginger root, grated
  • ¾ tsp sriracha, or to taste
  • 1 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 2 tsp chopped peanuts
  • 1 green onion, sliced

Instructions
 

  • Cover rice noodles in hot water and allow to soak for 30 minutes.  Drain and set aside.
  • In a small microwave bowl, mix peanut butter, soy sauce, honey, vinegar, lime juice, garlic, sesame oil, ginger and sriracha.  Heat in microwave until heated.
  • Heat vegetable oil in a heavy skillet or wok.  Add rice noodles and saute for 4-5 minutes.  Toss with peanut sauce.
  • Place in bowls and sprinkle with sesame seeds, chopped peanuts and green onion. Serve immediately.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.  For best results, store noodles and peanut sauce separately, combining just before serving.
Keyword Asian cuisine, Asian food, Homemade Asian food, homemade Thai cuisine, homemade Thai food, peanut butter, peanut noodles, Thai cuisine, Thai food, vegetarian

Did you know?  While many are worried about the fat and calories in peanut butter, it can be part of a healthy diet!

If you like this noodle dish, try my recipe for lemon poppy seed chicken noodles!

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