Mao Pao Tofu (minus tofu)

Ingredients:

2 tbsp. low-sodium soy sauce, divided
2 tbsp. dry sherry, divided
1 lb lean ground pork
1 tbsp. peanut oil
3 tbsp. chopped green onions
1 tbsp. minced fresh ginger
1 tbsp. chile paste with garlic
2 tsp. minced fresh garlic
1 cup chicken broth
2 tsp. cornstarch
1 tbsp. water

This recipe needs something else since there's no tofu, but not sure exactly what as of yet.


Directions:

Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

Heat oil in a wok over high heat. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 3 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly.

Peppermint Stick Cheesecake

Ingredients:

1 Oreo cookie pie crust
2 pkgs cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla
1/2 - 1 tsp peppermint extract (divided into 2 1/2 tsp portions, use to taste)
2 eggs
pink food coloring
1/2 cup peppermint candy, crushed


Directions:

Preheat oven to 350 degrees. Combine cream cheese, sour cream, sugar, vanilla, and 1/2 tsp of the peppermint extract. Mix well and taste. If it needs more mint flavor then add the extra 1/2 tsp. Add eggs and mix well. Add pink food coloring and mix well. Fold in candy pieces.

Pour into pie shell and bake for 40 min, until center is almost set. Cool and then refrigerate for at least 3 hrs.

Serve topped with candy pieces or chocolate sauce.

Chili Pork and Hominy Stew

Ingredients:

2 tbsp. chile powder
2 tsp. dried oregano
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 lb pork tenderloin, trimmed and cut into 1/2-inch pieces
1 chopped onion
1 chopped green bell pepper
1 tablespoon minced garlic
1 cup chicken broth
1/2 (28-ounce) can hominy, drained
1 (10-ounce) can fire-roasted diced tomatoes, undrained


Directions:

Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

Heat cooking spray or oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add more spray or oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spices, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Beef-O-Licious Stir Fry

Ingredients:

2 cups butternut squash, peeled and cut into 1/2-inch cubes (also try asparagus or sweet potatoes or broccoli)
1 tbsp. peanut oil
1 tbsp. minced peeled fresh ginger
1/2 tsp. crushed red pepper
1 (3-inch) cinnamon stick, broken
1 lb. sirloin steak, trimmed and cut into 2-inch strips
2 tbsp. Splenda
3 tbsp. low-sodium soy sauce
2 tbsp. Chinese black vinegar or balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. cornstarch
1/2 cup chopped green onions


Directions:

Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.

Heat oil in a large nonstick skillet over medium heat. Add ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.

Increase heat to medium-high. Add meat to pan, and sauté 4 minutes or until browned. Combine Splenda and next 4 ingredients (through cornstarch), stirring with a whisk. Add sauce mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.

Andouille and Red Beans

Ingredients:

7 oz. andouille sausage, diced
1 chopped red bell pepper
1 onion, diced
2 tsp. salt-free Cajun seasoning
1 tsp. dried thyme leaves
1 tsp. hot pepper sauce
1/2 can dark kidney beans, rinsed and drained
1 cup chicken broth


Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage to pan; cook 1 minute or until thoroughly heated, stirring occasionally.