Spicy Sweet and Sour Pork

Ingredients:

1/4 cup slivered almonds
1 lb pork tenderloin, cut into 3/4-inch cubes
2 tbsp. cornstarch, divided
3 tbsp. low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup Splenda
2 tbsp. ketchup
1 tbsp. Sriracha (hot chile sauce)
1 chopped white onion
1 tsp. bottled minced ginger
1 tsp. bottled minced garlic
1 chopped green bell pepper
1/4 cup slivered green onions


Directions:

Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, Splenda, ketchup, and Sriracha, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

Vietnamese Pork with Spicy Slaw

Ingredients:

3 tbsp. chopped green onions, divided
2 tbsp. dark sesame oil, divided
1 tsp. and 1 tbsp. fish sauce, divided
1 tbsp. reduced-sodium tamari
2 tsp. sugar substitute
freshly ground black pepper
3/4 lb boneless pork loin chops, trimmed and cut into 1/2-inch-thick strips
3 cups broccoli slaw
2 tbsp. rice wine vinegar
1 tsp. chile paste with garlic (such as sambal oelek)
1 finely chopped red bell pepper


Directions:

Combine 1 tablespoon oil, 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add slaw and bell pepper; toss to coat. Refrigerate until ready to serve.

Combine 1 tablespoon green onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over slaw mixture. Sprinkle with remaining 2 tablespoons onions.

Jamaican Chicken with Mango Salsa

Ingredients:

Jamaican jerk seasoning (such as Spice Islands)
Paprika
1 lb skinless, boneless chicken breast halves
Cooking spray
Minced fresh cilantro
1/2 finely chopped red onion
1 tbsp. chopped fresh mint
2 tsp. fresh lime juice
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1 cup sliced peeled mango, chopped


Directions:

Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and paprika evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.

While chicken cooks, combine cilantro, and remaining ingredients. Serve salsa with chicken.

Indian Cashew Chicken

Ingredients:

1/3 cup cashews, toasted
6 oz fat-free Greek yogurt
3 tbsp. tomato paste
1 tbsp. white vinegar
2 tsp. garam masala
2 tsp. ground coriander
1 tsp. grated peeled fresh ginger
1 tsp. cayenne
1 garlic clove, chopped
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
1 chopped onion
1 green cardamom pod, lightly crushed
1 cinnamon stick
1 cup fat-free, less-sodium chicken broth
1/2 cup tomato puree (such as Muir Glen Organic)
1 tsp. paprika
1 tbsp. half and half
Chopped fresh cilantro (optional)


Directions:

Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.

Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.