SWEET-AND-SOUR PORK

(Recipe from Prevention's Freezer Cookbook)

Ingredients:

(6 servings)

3/8 Cup frozen apple juice concentrate, thawed

1 1/2 teaspoons grated fresh ginger

1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1" cubes

1 1/2 cups frozen pearl onions, thawed

1 1/2 sweet red pepper, diced

1 1/2 green pepper, diced

1 1/2 tablespoons cornstarch

3 tablespoons soy sauce

1 1/2 tablespoons cider vinegar

12 ounces (canned) unsweetened pineapple chunks (with juice)

1 1/2 tablespoons packed brown sugar

Directions:

• In a shallow nonmetal dish, combine the apple juice concentrate, ginger, and garlic. Mix well. Add the pork and stir to coat. Cover and refrigerate for 30 minutes, stirring frequently.

• Coat a non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the onions, red peppers, and green peppers. Cook, stirring, for 3 minutes, or until crisp-tender. Add the pork and marinade. Cook, stirring, for 5 minutes, or until the pork is no longer pink in the center. Check by inserting the tip f a sharp knife into 1 cube.

• Place the cornstarch in a medium bowl. Add the soy sauce and vinegar. Stir until smooth. Stir in the pineapple (with juice) and brown sugar. Add to the skillet. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens. Serve over rice and enjoy.

To Freeze: Pack the cooled cooked pork in a freezer-quality plastic container.

To Use: Thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.

Black Bean Enchiladas

1 teaspoon finely minced fresh jalapeno pepper

3 cans black beans (15 oz. each), drained and rinsed

1 cup shredded cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/3 to 1/2 of a 7 oz. can of tomato sauce

1 tablespoon chili powder

1/3 cup finely chopped green bell pepper

1 clove garlic, minced

12 flour tortillas

Enchilada sauce (recipe follows)

3/4 cup shredded cheddar cheese

Combine black beans, jalapeno pepper, cheddar cheese, parsley, oregano and black pepper. Slightly mash the beans as you are combining the ingredients. Heat until cheese melts. Stir in tomato sauce, chili powder, green pepper and garlic. Stir until ingredients are well combined.

To bake immediately: Arrange in a 9x13 baking dish (if you have extra mixture left over, distribute it evenly over the enchiladas.) Cover with enchilada sauce and 3/4 cup shredded cheddar cheese. Bake at 350 degrees for 30 to 40 minutes.

To freeze: Roll even amounts of the mixture into the tortillas. Individually wrap each enchilada in heavy duty aluminum foil and place in a gallon-sized plastic freezer bag.

On cooking day: Remove from freezer. Unwrap enchiladas and place in baking dish. Pour enchilada sauce over all; top with 3/4 cup shredded cheddar cheese. Bake 45 to 60 minutes at 350 degrees. No need to defrost.

Enchilada Sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 1/2 teaspoons chili powder

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley

1/4 cup salsa

1 (7 oz.) can tomato sauce

1 1/2 cups water

Heat oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes.

Beer Brined Grilled Pork Chops

2 cups water

2 cups dark lager beer

1/4 cup coarse salt

3 tablespoons (packed) dark brown sugar

3 tablespoons mild-flavored (light) molasses

1 cup ice cubes

6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

Rub:

7 garlic cloves, minced

3 teaspoons coarsely ground black pepper

2 teaspoons salt

2 teaspoons dried sage leaves

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large re-sealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare grill (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145 to 150 degrees F, about 10 minutes per side, occasionally moving the chops to a cooler part of the rack if burning. Transfer chops to a platter; cover with foil, and let stand 5 minutes. Serve.

To Freeze: Place pork chops in a gallon-sized ziploc freezer bag. Prepare brine and pour over pork chops. Seal bag, taking care to squeeze all the air out. Freeze. Prepare the rub and place in a pint or quart sized ziploc freezer bag. Freeze. 

Frozen Preparation: Thaw pork chops in the refrigerator. Remove chops from the brine and discard brine. Pat pork chops dry. Rub garlic rub mixture on both sides of each chop. Grill over medium-high heat. Transfer to platter; cover with foil, and let stand 5 minutes. Serve.

Recipe from Mary Caldejon

Sweet and Sour Meatballs

2 lbs.ground beef

1 cup bread crumbs

1 tsp salt

1 tsp pepper

2 tsp soy sauce

1 tsp Worcestershire sauce

2 eggs

1 bottle (1 pint) Chili Sauce

1 lbs. grape jelly

In a mixing bowl combine the ground beef with 1 cup bread crumbs, salt, pepper, soy sauce, Worcestershire sauce and two well beaten eggs. Mix ingredients lightly with a fork. Form into 1" balls. Place on a cookie sheet and bake at 350 degrees for 12-15 minutes. Drain any fat off and save pan juices. Combine jelly and chili in a pan stirring together over low heat until dissolved. Add a tablespoon of two of grated onion, chopped garlic, a TBS chili powder, and tabasco. Put meatballs in sauce in a chafing dish and simmer over low heat for at least 1/2 hour. Wonderful served over rice.

Grilled Shrimp with Feta and Tomatoes

Vinaigrette: 2 TBS Balsamic vinegar

2 tsps dijon mustard

finely grated zest of 1 lemon

salt and pepper to taste

3 TBS olive oil

For Shrimp: 2 pounds shrimp, peeled, deveined, rinsed and patted dry

Finely grated lemon zest & juice of 1 lemon

1/4 cup extra virgin olive oil

2 tsp. dried oregano (or tarragon or basil)

salt & pepper to taste

1 head lettuce

1 1/2 pounds ripe plum tomatoes, cut into 8 pieces each

8 ounces feta cut into 1/2" cubes (I crumbled mine)

1/2 cup mint leaves coarsely chopped (optional) (makes it yummy)

Prepare the vinaigrette; whisk vinegar, mustard, lemon zest, salt and pepper in a small bowl. Whisk constantly slowly drizzle in the oil until thickened. Set aside. makes about 1/3 cup.

In a large bowl toss together the shrimp, lemon zest, lemon juice, oil, oregano, salt and pepper. Marinate 15 min tossing once. Prepare the grill (or saute in fry pan) thread shrimp on skewers grill over high heat for no more than 2 minutes per-side.

Trim and wash lettuce. Combine lettuce, tomatoes, feta, mint and vinaigrette.

270 cal., 33 g protein, 11g fat, 275 mg cholesterol, 8mg carbo

Amy's Honey Glazed Pork Tenderloin

16 ounces extra lean pork tenderloin

1/2 cup soy sauce, low sodium

2 cloves garlic, minced

1 tsp ground ginger

1/4 cup honey

2 TBS brown sugar

1 TBS sesame seeds

Trim excess fat from pork. Place in a heavy plastic bag. Mix the soy sauce, garlic, and ginger. Add to bag. Coat pork well. Marinate for 2 hours or overnight in the refrigerator. Remove pork from marinade and pat dry. Combine honey and sugar. Brush over pork. Coat with sesame seeds.

Roast for 20-30 minutes at 375 degrees.

Slice thinly and serve.

Pork Lo Mein

14 ounces cooked spaghetti

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons vegetable oil

2 tablespoons oyster sauce

12 ounces pork loin, cut into thin strips and marinated with your favorite Teriyaki recipe *my personal recipe is below and can be used on chicken, beef, pork!!

1/4 large Spanish onion, chopped

8 ounces fresh sliced mushrooms

4 ounces shredded carrots

8 ounces fresh bean sprouts

1/4 teaspoon fresh ginger, finely grated

1/2 - 1 clove fresh garlic, finely grated

1. Preheat oven to 350 degrees.

2. Mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well.

3. Spray a large cookie sheet with Pam spray and cover the pan with a layer of the spaghetti and bake for 30 minutes turning the spaghetti every 10 minutes until it "dries out," you will see the difference. Continue until all the pasta has been dried out.

4. Stir-fry the pork loin in vegetable oil. Remove and set aside.

5. Stir-fry the onion and mushrooms in vegetable oil until soft.

6. Add the rest of the vegetables and cook for about 2 minutes, mixing frequently.

7. Once the vegetables have cooked, grate fresh garlic and ginger over vegetables and mix together for about 30 seconds making sure not to burn the garlic and ginger.

8. Combine vegetables, pork and spaghetti together and mix well making sure everything is evenly distributed.

9. Enjoy!

To Freeze: Place in freezer bag, cool completely and freeze.

When ready to eat: Thaw completely, place in microwave safe bowl, cover with paper towel and heat!

*Teriyaki Recipe

1 cup soy sauce

1 cup Teriyaki sauce

6-8 ounces pineapple juice

3-5 cloves fresh garlic, chopped