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.

Banana-Stuffed French Toast

Ingredients:

2 large ripe bananas, peeled, cut into thin rounds
1 unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick)
2 cups milk (do not use low-fat or nonfat)
6 large eggs
2 1/2 tsp. ground cinnamon
1/4 tsp. vanilla extract
1/2 cup brown sugar


Directions:

Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide bananas equally among pockets in bread. Whisk milk, eggs, cinnamon, vanilla and sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.

Bake French toast until top is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Tamale Pie

Ingredients:

1 pouch Betty Crocker Authentic Cornbread & Muffin Mix
1/4 cup Egg Beaters
3 tbsp. no-sugar-added applesauce
12 oz. ground beef
1/2 cup canned corn, drained
1/2 cup canned black beans
1/3 cup chopped onion
2 tbsp. taco sauce
1 tbsp. taco seasoning
1/2 tsp. ground cumin


Directions:

Preheat oven to 350 degrees.

Mix together cornbread mix, egg substitute and applesauce. Set aside.

In a large pan sprayed lightly with nonstick spray, begin to cook onions and beef over medium heat. Add in taco seasoning, cumin, and 1/4 cup of water. Stirring occasionally, continue to cook until the water has absorbed. Then add the taco sauce, corn, and black beans, and mix well.

Pour mixture into a large round casserole dish sprayed lightly with nonstick spray, and then evenly cover with the cornbread topping mixture.

Bake in the oven for 20 minutes, or until top is golden brown and firm.

Black Bean Burrito Bake

Ingredients:

1 tsp. chipotle powder
1/4 cup fat free sour cream
1/2 can black beans
1/2 cup corn
2 tortillas
salsa
pepper jack cheese


Directions:

Preheat oven to 350°.

Combine sour cream and chipotle in a medium bowl; let stand 10 minutes.

Mash half of beans with a fork. Add chopped beans, remaining whole beans, and corn to sour cream mixture.

Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in a baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Chicken and Asparagus Stir-Fry

Ingredients:

1 lb chicken breast, diced
4 green onions, thinly sliced
1 tbsp. freshly grated ginger (peeled)
1/2 tsp. crushed red pepper flakes
1/2 bunch of asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1/4 cup toasted cashews
a few handfuls chopped kale or spinach
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered


Directions:

Have all your ingredients prepped and within arms reach of the stove. Heat cooking spray in a large pan. When it is hot, add the chicken, and cook until done. Remove the chicken from the pan and set aside.

Add more spray to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, and asparagus. Stir-fry for about a minute, then add the garlic, cashews, and greens and stir-fry for another minute, or until the greens wilt. Return the chicken to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add salt if needed.