Pork tenderloin polynesian

1 pound pork tenderloin cut into 1/2 inch cubes
2 eggs- lightly beaten
1/4 cup flour, whole wheat
2 Tbsp. vinegar
2 Tbsp. brown sugar
1 cup chicken bouillon
1 cup pineapple chunks with juice
1 ea green pepper- chopped
1/2 cup carrot- chopped
1 tsp curry powder
1/2 tsp ginger, ground
1 tsp garlic powder

Roll meat cubes in eggs and then flour.
Place in freezer bags
Add remaining ingred to another bag. Freeze.

Thaw both bags.
Brown the pork in a large skillet sprayed with oil until the juices run clear. 5-7 min. Remove and drain. Add the "sauce" bag to skillet, cook over med. heat until mixture begins to thicken.

Serve over hot rice.

Pork Satay

Ingredients
Marinade:
1 1/2 cups coconut milk
1/4 cup peanut butter
2 tablespoons fresh lime juice
1/4 cup soy sauce
4 cloves garlic, minced
2 Thai chile pepper, seeded and finely chopped
2 tablespoons cilantro
Salt
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
Directions
Combine all ingredients in a freezer bag, add pork and freeze.

Sauce:
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Thai red chile pepper, finely chopped
1/4 cup soy sauce
2 tablespoons lime juice
1 1/2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon cumin
1 cup chunky peanut butter
1 tablespoon minced fresh cilantro
Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture.

Freeze sauce in a seperate baggie at this point.

To cook:

Thaw a bag of marinating pork and sauce. Thread the pork on skewers and grill.
The sauce you want to bring the sauce to a simmer over low heat, stirring frequently.

Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

Sausage and Rice

1 6 1/4 ounce box fast-cooking long grain and wild rice (Uncle Ben’s is the kind I used)
1 pound bulk Italian or turkey sausage
1 1/4 cups finely chopped onions
1 8-ounce can sliced water chestnuts, drained
1 cup chopped, green bell pepper
1 cup chopped celery
1 4-ounce can mushrooms stems and pieces
1 10 3/4-ounce can cream of mushroom soup
3/4 tsp. salt

Cook rice according to package directions. Brown sausage; drain. Sauté onions. Combine rice, onions, sausage and remaining ingredients; put in a 1-gallon bag and freeze. (I used a foil dish and mixed it all up in the dish.)

Serving day: thaw casserole. Bake uncovered in a preheated 350 degree oven for 30-45 minutes. (I cooked this one from frozen for a little over 1 hour. Turned out great!!!)

Makes 6 servings.

From Wilson & Lagerborg’s Once-A-Month Cooking

Slow-Cooker Pork Roast (with Apricots and Cranberries)

16 oz can whole-berry cranberry sauce
5.5 oz can apricot nectar
2 tsp cider or distilled white vinegar
1 tsp dry mustard
1/4 tsp crushed red pepper
1 medium onion, chopped
1/2 cup sugar
1/2 cup dried apricots, coarsely chopped (I increased to 1 cup.)
1 tsp salt
2-1/2 pound boneless pork loin roast

Mix all ingredients except pork in 3 qt or larger slow cooker. Trim fat off pork. Add meat to slow-cooker and spoon some of mixture over it. Cover and cook on low for 6-8 hours or until pork in done and tender. Remove pork, slice. Spoon fat, if any, off sauce and serve with pork. (My friend who passed along this recipe said to add extra onions and apricots.)

Rachael Ray's Italian Sub Stoup

From Rachael Ray/Food Network

SERVES 4

2 tablespoons olive oil
3/4 lb sweet Italian sausage
1/4 lb pepperoni, dixed
1/2 lb ham, diced
1 green pepper, sliced
1 medium onion, diced
28 ounces diced tomatoes
6 cups chicken stock or broth
1 cup gemilli pasta
4 cups arugula

Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and season with salt and pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
Stir the arugula into the stoup just before you serve it up.

Chicken Creole

2 cans stewed tomatoes
1 tablespoon creole or cajun seasoning
1 clove garlic, crushed
2 half boneless, skinless chicken breasts
1/2 pound hot smoked sausage

Cube and cook the chicken. Slice, brown and drain the sausage.
Puree one can of tomatoes; chop remaining can.
In skillet, combine tomatoes, seasoning and garlic; bring to boil.
Reduce heat and simmer 12 minutes, stirring occasionally.
Stir in chicken and sausage, cover and simmer five minutes. Serve with rice.

Instructions for Freezer Chicks: One 2-qt. container each, plus a ziploc of creole seasoning to turn up the heat. Instructions are to serve over rice, but we like to mix it all together in the skillet. You might add about three to four cups of cooked rice to this. Kids may like it sprinkled with some cheddar cheese and with milk to drink (to kill any hotness). I used regular (not hot) smoked sausage. This ended up being pretty inexpensive because I was able to use the huge cans of tomatoes from Sam's, so I think we could afford to splurge on shrimp (instead of chicken) next time if we'd like it again.

Mexican Pizza

(from Everyday with Rachael Ray)

FOUR SERVINGS

12 ounces cheddar cheese, shredded (3 cups)
4 ounces monterey jack cheese, shredded (1 cup)
3 tablespoons extra-virgin olive oil
12 small flour tortillas
3/4 cup finely chopped onion
Two 15.5-ounce cans red kidney beans, rinsed
Salt and pepper
One 8-ounce jar taco sauce
One 4.5-ounce can chopped green chiles
One 3 1/2-ounce package cooked chorizo sausage, thinly sliced

1. Preheat the oven to 375°. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.

2. Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on the sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.

3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.

4. Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.


Instructions for Freezer Chicks: This recipe says four servings, but it has a lot on it (a pound of cheese, two cans of beans, 12 tortillas). I was a little chicken to get it too hot for everyone, so I used mild taco sauce and mild chorizo (about 8 oz. cooked and crumbled). I think it could be hotter. Each pizza is on a foil 10x15 cookie sheet. They are fully cooked and ready to reheat and eat.

Tina's Pork Fritters

OK this is real sophisticated recipe...and the difficulty level is for all chefs!

Get a boneless pork loin - trim off excess fat - or since we are making a big ol' fried sandwich..then leave it on!

Now grab your meat tenderizer - be sure you make this recipe on a bad day. You are now receiving the cheapest and most effective therapy on the planet.

Be sure you use the textured side of your tenderizer and pound the H***LLL out of that meat!

Pound until 1/4 in. thick and be sure to beat both sides of the meat.

Now dredge through egg and milk wash.

Ohhh I forgot to tell you more therapy here! Get a sleeve of saltine crackers and place in a ziploc bag...now with the smooth side of your tenderizer..crush the crackers!

OK - now place your milky pork into the saltines and coat it good! If you're motivated, run it through the egg wash & coat again. However, if you're good, once is enough.

Sprinkle with season-all and place on parchment paper to flash freeze fritter. After flash freeze bag up!

In an 8lb pork loin roll, I got roughly 32 fritters, I sliced them 1/2 in thick to start with.

Get a big ol' bag of rolls from the bakery and put your fave sandwich fixings on it. Mayo, lettuce and tomato are excellent. I will eat it without bread and dip in ranch dressing.

This is a crowd pleaser, I've yet to have anyone say 'ewwww gross' or 'I don't like this...' So if you're in the mood to get rid of some table whinning try this recipe out.

Dump Honey Sesame Pork Chops

Dump Honey Sesame Pork Chops

½ cup beer
3 Tablespoons sesame seeds
3 Tablespoons honey
2 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves crushed garlic
about 3 pounds pork chops or pork loin

mix all indgredients and put in a freezer bag. Freeze.

dump into the crockpot and cook on low for 6 hours.

Glazed Pork Tenderloin with Pineapple

Serves 4

4 slices (each 1/2 inch thick) fresh pineapple
3 T dark hoisin sauce
2 t grated peeled fresh ginger
1 garlic clove, minced
1 t Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
Coarse salt
Fresh ground pepper
Quick Ginger Sauce (below)

Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.

In a small bow, combine the hoisin sauce, ginger, garlic and mustard.

Place the pork on a broiler pan fitted with a rack. Brush with the hoisin mixture; season with salt and pepper.

Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. Broil the pork until it registers 155 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees as the pork sits.) Turn the pineapple slices; cook until browned in spots, about 10 minutes more.

Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.

Quick Ginger Sauce:

2 T dark hoisin sauce
2 T pineapple juice
2 t grated peeled fresh ginger
1 t soy sauce
fresh ground pepper

In a small bow, stir together the hoisin sauce, pineapple juice, ginger, and soy sauce; season with pepper.

Source: Everyday Food's Great Food Fast. From the kitchens of Martha Stewart Living.

Green Chili Pork Stew

2 pounds lean boneless pork, cut into 1-1/2-inch cubes
1 tablespoon vegetable oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional

In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired.

Yield: 8 servings.

Nutrition Facts: One serving (prepared with reduced-sodium chicken broth and without added salt, and served without corn bread or tortillas) equals 306 calories, 12 g fat (0 saturated fat), 60 mg cholesterol, 466 mg sodium, 27 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.

From www.bestsimplerecipes.com

Pork Chops with Apple and Herb Dressing

Makes: 6 servings

Nonstick cooking spray
4 cups corn bread stuffing mix
2 cups canned apple slices, undrainted
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onion
2 t dried sage, crushed
1/2 t black pepper
2 cups chicken broth
1/2 cup butter, melted
6 pork loin center-cut chops, cut 1 to 1 1/4 inches thick
1 T seasoned salt

ONE Preheat over to 350 degrees. Coat a 13x9x2 inch baking dish with cooking spray.

TWO For dressing, stire together suffing mix, undrained apple slices, celery, onion, sage, and pepper. Add broth and melted butter; toss to coat. Transfer dressing to the prepared baking dish; top with chops. Sprinkle chops with seasoned salt.

THREE Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until chops are done.

FREEZER METHOD: Prepare through step TWO. Cover with plastic wrap and foil. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to Step Three.

Recipe from Super Suppers Cookbook by Judie Byrd.

Apricot Pork Chops

APRICOT PORK CHOPS
6 Pork Chops (about 1/2-3/4 inch thick)
Salt & Pepper
1 tbsp. olive oil
2 cups apricot jam or preserves
2 cups french dressing
2 (1oz.) packages of dry onion soup mix
2 garlic cloves, crushed

To put in freezer: Package pork chops in quart ziploc bags (3 per bag). Mix jam, french dressing, soup mix and garlic in bowl. Divide mixture into 2 quart ziploc bags. Put chops and marinade packages into gallon ziploc with instruction card and freeze.

To cook: Thaw. Season chops with salt and pepper and brown in olive oil. Place chops in baking dish lined with foil and cover with apricot mixture. Bake about 40 minutes on 400 until pork is no longer pink in the center.