Pork Kebabs with Honey, Rosemary. and Orange Marinade

 Ingredients:

I2 tablespoons fresh rosemary leaves

4 2-inch-long strips orange peel

1/2 cup olive oil

6 tablespoons honey

6 tablespoons orange juice

3 tablespoons fresh lemon juice

2 garlic cloves, crushed

2 pounds boneless center-cut pork chops, trimmed, cut into 1-inch cubes

 

Preparation:

Combine rosemary and orange peel in large bowl. Using wooden spoon, press down on mixture to release oils. Add olive oil, honey, orange juice, lemon juice, and garlic. Season with salt and pepper. 

Add pork, stirring to coat with marinade. Cover; chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium heat). Thread pork onto 12 metal skewers.

Grill pork until cooked through, turning frequently.

 

Roasted Sweet Potatoes

 

 

Ingredients:

2-3 sweet potatoes, peeled

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon crushed red pepper flakes

 

Preparation:

Heat oven to 425º.  Cut peeled sweet potatoes into lengthwise wedges.

Combine remaining ingredients in a bowl and toss potatoes gently to coat.  Roast on a baking sheet for 25 minutes or until tender.

 

Serve with Spiced Pork Chops with Mango Mint Salsa and your favorite green vegetable. 

Greek Style Turkey Burgers with Pepperoncini Sauce

 1 1/2 tablespoon olive oil, divided

1/2 cup finely chopped onion

5 ounces baby spinach

salt and pepper`

1/4 cup nonfat plain Greek yogurt

1/4 cup light mayonnaise

2 tablespoons minced seeded pepperoncini

1 tablespoon liquid from the pepperoncini jar

1 - 2 teaspoons lemon juice

1 teaspoon minced garlic

3 ounces crumbled feta cheese

2 tablespoons fresh chopped oregano

1 pound ground turkey

Heat grill to medium.

In a large skillet over medium-high heat, heat 1 tablespoon olive oil.  Add onion, cook stirring occasionally, until golden brown, about 5 minutes.  Add remaining 1/2 tablespoon of olive oil and the spinach and cook, stirring until the spinach is wilted. Season with salt and pepper, then transfer mixture to a bowl. Chill in refrigerator until cooled to room temperature.

Meanwhile, in a small bowl combine the yogurt, mayonnaise, pepperoncini, pepperoncini liquid, lemon juice, garlic and salt and pepper to taste. Set aside.

Once the spinach has cooled, remove it from the refrigerator and add the feta, oregano, ground turkey, 1/4 teaspoon salt and pepper. Mix well, then shape into 4 patties, each about 1/2-inch thick. Spray the burgers with nonstick cooking spray, then grill over medium heat until just cooked through, about 6 minutes per side. Serve with the yogurt sauce. Serves 4.

Spiced Pork Chops with Mango Mint Salsa

 Ingredients:

3/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground allspice

4 boneless center-cut loin pork chops, trimmed

1 1/2 cups finely chopped peeled mango

2 tablespoons chopped fresh mint

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons sugar

1/4 teaspoon crushed red pepper

Cooking spray

 

Preparation:

Combine first 3 ingredients in a small bowl and sprinkle evenly over pork chops.

Combine mango, mint, lemon rind and lemon juice, sugar, and red pepper in serving bowl. 

Heat outdoor grill to medium-high heat.  Lightly spray with cooking spray.  Grill pork 4 minutes on each side (we turn 90º after two minutes for cross grill marks).  Use a meat thermometer to 140 º to 145 º internal temperature and let rest for 5 minutes.

 

Serve with Roasted Sweet Potatoes and Sauteed Spinach.

 

Asian Turkey Meatloaf with Bok Choy

½ small onion, coarsely chopped

½ medium red bell pepper, coarsely chopped

2 cloves garlic, smashed and peeled

1 (1 inch) piece peeled fresh ginger, coarsely chopped

3 tablespoons peanut or canola oil, divided

1 head of bok choy cabbage

1 bunch scallions, trimmed

½ teaspoon salt, divided

1 large egg, lightly beaten

⅓ cup panko breadcrumbs

1 tablespoon reduced-sodium soy sauce plus 2 teaspoons, divided

1 pound lean ground turkey

1 tablespoon honey

2 teaspoons toasted sesame oil

2 teaspoons sesame seeds

 

Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat one large rimmed baking sheet with cooking spray and line another one with foil.

Combine onion, bell pepper, garlic and ginger in a mini food processor. Pulse, scraping down the sides as necessary, until very finely chopped. Heat 1 tablespoon peanut (or canola) oil in a small skillet over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large heatproof bowl and spread into a thin layer. Let cool for 5 minutes.

Meanwhile, toss bok choy and scallions with the remaining 2 tablespoons peanut (or canola) oil and 1/4 teaspoon salt on the sprayed baking sheet. Spread in an even layer.

Add egg, breadcrumbs, 1 tablespoon soy sauce and the remaining 1/4 teaspoon salt to the onion mixture and mix well. Add turkey and mix until well combined. Shape the mixture into four 2-by-4 inch loaves; place on the foil-lined pan.

Roast the meatloaves on the top rack and the vegetables on the bottom rack until an instant-read thermometer inserted in the center of a loaf registers 165 degrees F and the vegetables are tender, 15 to 20 minutes. Remove both pans from the oven.

Preheat broiler to high. Combine honey, sesame oil, sesame seeds and the remaining 2 teaspoons soy sauce in a small bowl. Brush the meatloaves with the mixture. Broil on the top rack until lightly browned on top, 1 to 2 minutes. 

Barbecue-Rubbed Pork Chops

 Ingredients:

1 tablespoon light brown sugar

1 teaspoon salt

1 teaspoon paprika

1 teaspoon chili powder

3/4 teaspoon garlic powder

3/4 teaspoon ground cumin

1/4 teaspoon dry mustard

1/8 teaspoon ground allspice

1/8 teaspoon ground red pepper

4 boneless pork chops about 1/2 inch thick

Cooking Spray

 

Preparation:

Combine the brown sugar, salt, paprika, chili powder, garlic powder, cumin, dry mustard, allspice and red pepper. Rub over both sides of the pork.

Heat a grill pan or a outdoor grill to medium-high heat.  Spray lightly with cooking spray. Cook the pork for 2 minutes on each side. Reduce the heat to medium and continue to cook the pork until done, turning occasionally. Remove from grill and let rest under foil tent for 5 minutes before serving.

 

This works well outdoors on a grill or indoors with a heavy skillet or grill pan.

Greek Style Chicken Wraps

1 cup grape tomatoes, halved

3 tablespoons pitted kalamata olives, coarsely chopped

2 tablespoons crumbled feta cheese

1 1/2 tablespoons fresh lemon juice

1 tablespoon fresh oregano, chopped

1 tablespoon olive oil

1/8 teaspoon ground red pepper

4 ounces shredded, skinless, boneless rotisserie chicken

2 small cucumbers, chopped

6 tablespoons plain hummus

6 8-inch whole wheat flour tortillas

Place tomatoes, olives, feta, juice, oregano, oil, pepper, chicken, and cucumber in a large bowl; toss to combine.  Spread 1 tablespoon hummus over 1 side of each tortilla. Top with 1/2 cup of the chicken mixture.  Roll-up wraps; cut in half. Serves 6.