Pizza Burgers
1/2 lb ground turkey
1/2 lb ground Italian sausage
1/2 lb stick pepperoni sliced and quartered
1 small can diced tomatoes
1 tablespoon minced onions
1/2 small bottle ketchup
1 tablespoon Italian seasoning by McCormick
1/2 teaspoon garlic salt
Fresh grated peppercorns
Shredded parmesan cheese
For the burger combine the ground turkey, ground Italian sausage and pepperoni until well mixed together. Divide into 4 portions and form into patties. Cook in skillet on medium until done to the way you like your burgers.
For the sauce combine the rest of the ingredients into a medium sauce pan. The amount of peppercorns are according to how much pepper you like, same with the shredded parmesan cheese. Heat on medium while the burgers cook.
When the burgers are done put one burger per plate per person and coat with sauce, sprinkle with more parmesan cheese if desired.
These turned out wonderfully and I will definitely be making them again. My 5 year old tried them and liked them. I served these with garlic redskin mashed potatoes and green beans. The sauce went with the potatoes wonderfully.
- Mandy Jo
Greek Grilled Lemon Chicken With Orzo
1 1/4 cups orzo pasta
3/4 cup peas
1 tablespoon lemon pepper
1/2 teaspoon salt
1 tablespoon chopped fresh dill
4 4 ounce chicken breasts, pounded to 1/4-inch thickness
1/4 cup nonfat plain yogurt
1/2 cup crumbled feta
1/2 teaspoon lemon zest
1 tablespoon lemon juice or to taste
2 tablespoons chopped parsley
Cook the orzo according to package directions. In the last 2 minutes of cooking, add the peas. Drain. Toss with the olive oil and let cool slightly.
Combine the lemon pepper, salt and dill in a small bowl. Rub the mixture evenly over the chicken.
Coat the grill or grill pan with cooking spray and heat. Add the chicken and cook about 5 to 6 minutes on each side, or until cooked through to an internal temperature of 160 degrees.
Toss the orzo with the feta, lemon zest, lemon juice and parsley and serve with the chicken. Makes 4 servings.
Calories 197, Fat 5 g, Carbs 38 g, Sodium 982 mg, Fiber 4 g.
- AJ
Chinese Pork Salad
1 1/2 lbs. pork loin chops, boneless or strips
8 ozs. chinese pea pods
4 ozs. rice vermicelli noodles
1/2 cup rice vinegar
3 tbsps. soy sauce
2 tbsps. minced fresh ginger
1 tbsp. granulated sugar
1 tbsp. powdered mustard
1 tbsp. sesame oil
3 tbsps. salad oil
2 cloves garlic, thinly sliced
1 cup thinly slivered red onion
1 large red or yellow pepper stemmed, seeded, diced
2 tbsps. lemon juice
6 cups salad greens, rinsed, crisped
1/3 cup finely chopped fresh cilantro
Cut pork chops into thin strips.
Remove strings from pea pods and cook pods in boiling water until bright green,1 minute. Drain and chill.
In large saucepan, bring about 8 cups water to a boil; add noodles and return to a boil, stirring once. Remove from heat; let stand 5 minutes. Drain noodles.
Combine vinegar, soy, ginger, sugar, mustard mixed with 1 tbsp. water and sesame oil to make dressing.
Pour 2 tbsps. salad oil into wok or large skillet over high heat. Add Pork and stir-fry until done, 5 to 6 minutes. Remove from pan; keep warm. Drain drippings.
Pour 1 tbsp. oil into pan. Add garlic; stir-fry about 1 minute. Add onion, peppers, lemon juice and 3 tbsps. water. Stir-fry about 3 minutes or until liquid evaporates.
Mix salad greens with cilantro and arrange on large platter. Shake noodles in colander to remove water. Pour into a bowl; mix with 1/3 of dressing and mound on greens.
Pour remaining dressing into wok. Add cooked pork and peas; stir to heat and coat with dressing. Arrange on and around noodles.
Serve with crusty bread.
Serves 6.
- BadManCanner
Cuba – Citrus-Marinated Pork Roast
1 cup orange juice
1/4 cup lime juice
1 3 pound boneless pork loin roast
3 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon coarsely ground pepper
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, sliced
1 teaspoon salt
1/2 cup orange juice
Mix 1 cup orange juice and the lime juice; pour over pork roast in non-reactive bowl. Cover and refrigerate, turning pork occasionally, at least 4 hours.
Remove pork from juice, reserving juice. Pat pork dry. Mix garlic, oregano and pepper; rub evenly over pork. Place onion, celery and carrot in shallow roasting pan; sprinkle with salt. Pour reserved juice over vegetables. Place pork on top of vegetables. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered at 325 degrees, spooning juices over pork occasionally, until thermometer registers 170 degrees, about 2 1/2 hours.
Remove pork; cover with aluminum foil and let stand 15 to 20 minutes before carving. Place vegetable mixture and 1/2 cup orange juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until well blended, about 1 minute. Heat to boiling. Serve with pork.
Makes 8 to 10 servings.
- AJ
Sweet and Sour Pork Skillet
If you like pork, you’ll love this recipe.It’s been an all-time favorite since 1957 when it first appeared on the back of the Uncle Ben’s Converted Brand Rice package.
1 lb. boneless pork, cut in 3/4 inch cubes.
1 13 1/2-oz can pineapple tidbits
1/4 cup vinegar
1 1/2 tsps salt
1/2 tsp garlic salt
2 Tbs sugar
1 cup Uncle Ben’s Converted Brand Rice
1 green pepper, cut into small squares
1 tomato, cut into thin wedges.
Brown pork in cooking oil in 10-inch skillet; drain. Drain pineapple tidbits, reserving liquid. Add water to liquid to make 2 1/2 cups. Add liquid, vinegar, salt, garlic salt and sugar to pork; stir. Bring to boil. Reduce heat, cover, and cook over low heat 20 minutes. Remove cover, stir in rice. Cover and continue cooking about 25 minutes or until liquid is absorbed and pork is tender. Stir in pineapple tidbits, green pepper and tomato wedges. Heat through.
Makes 4-6 servings.
Variations: Nice to add some water chestnuts or bamboo shoots at end of cooking, or substitute cubed ham or cubed uncooked chicken for pork.
- Anna W.
Heritage Pork Roast
1/2 cup apple juice or apple cider
1 1/2 lbs. sweet potatoes, peeled and sliced 1-inch thick
3 medium onions, peeled, sliced and separated into rings
4 medium apples, peeled and sliced
2-lb. center-cut boneless pork roast, trimmed of fat
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
4 fresh sage leaves, snipped or 1/8 teaspoon dried
1/4 cup cold water
1 teaspoon brown sugar
2 tablespoons cornstarch
Pour the apple juice into a slow cooker, then layer the sweet potatoes, onions and apples.
In a large nonstick skillet over medium-high heat, brown the pork on all sides. Place the pork on top of the potato and apple slices.
Brush the mustard over the roast and sprinkle the roast with the pepper and sage. Cover and cook on the low setting until the roast is done and registers 165˜ on an instant thermometer, about 7-9 hours.
Transfer the roast to a platter and keep it warm. Using a slotted spoon, transfer the apple-sweet potatoes mixture to a bowl and keep it warm.
In a small bowl or glass measuring cup, combine the water, sugar and cornstarch. Stir the cornstarch mixture into the juice in the cooker; cook, stirring often, until thickened, about 1-2 minutes. Serve the sauce with the roast and apple-potato mixture.
- Kimberly
