Stuffed Yellow & Red Peppers

Even if you don't like stuffed green peppers, you'll probably like these.

4 ea. yellow & red peppers cut in half, stems and seeds removed.
1 1/2 pd very lean ground beef (at least 90% lean)
1 cup whole grain instant brown rice
1 egg
1 cup Veggie Shreds Mozzarella
1/2 cup red onion - diced
3 cloves garlic - minced
Oregano, basil, parsley, and cheyenne pepper to taste
1 lg. can Red Pack Tomato Puree
1 can tomato paste - low sodium

Fill each half of peppers with ground beef mixture. Top with a spoonful of Red Pack tomato puree that has been whisked with the paste. Cover with foil, cook for 40 min at 375 degrees.

Cranberry Orange Pork Tenderloin

Cranberry Orange Pork Tenderloin

1 1/2 pd pork tenderloin
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp thyme
1/2 tsp cumin
2 cloves garlic - minced
2 tbsp olive oil
2 tbsp apple cider vinegar

Mix spices, oil, garlic, and apple vinegar together. Rub the pork all over with it and let it sit for 30 min. Roast it in the oven at 400 degrees until in reaches 155 degrees.



Cranberry Orange Glaze
3 cups whole fresh or frozen cranberries
3/4 apple cider
2/3 organic cane sugar
zest and juice of 1 orange

Bring to a boil and let simmer for about 10 min.

When the pork is done, let it rest. Place it in a freezer bag and top with cranberry sauce. Let it cool completely before freezing.

Citrus Pork -n- Noodles

Citrus Pork - N - Noodles
1 pd. pork tenderloin cut up into 1 inch chunks
2 carrots - sliced - mostly done (steamed)
1/2 cup green onion - sliced

Marinade
1 tsp cumin
1/2 black pepper
1 tbsp olive oil
2 cloves garlic
1 cup organic vegetable or chicken broth
Zest and juice from 1 orange
2 tbsp apple cidar vinegar
1 tbsp molasses

Marnade the pork for at least 30 min. Add the pork, marinade, pre-cooked until mostly done carrots, and green onion to a skillet and saute until pork is done. Serve over egg noodles

Pork Tenderloin with Apples & Red Onion

1 1/2 pd pork tenderloin - cut in to 1 inch chunks
2-3 apples - chopped, skins on
1/2 lg. red onion chopped the same size as the apples

Marinade
2/3 cup balsamic vinegar
2 tbsp olive oil
2 tbsp molasses
Zest and juice from 1 orange
3 cloves garlic - minced

Marniade the pork for 30 min. Saute apples and red onion in olive oil for about 5 minutes. Add the pork and marinade. Cook through until pork is done. Serve over whole grain rice.

Chicken & Broccolli - Italian Style

Chicken & Broccoli

2 1/2 chicken breasts - cubed
2 1/2 cup broccoli - fresh or frozen
1/2 onion
3 cloves garlic - minced
1 can drained diced tomatoes - no salt added
1/2 - 1 cup Kraft Tuscan Italian dressing

Saute chicken, broccoli, onion, and garlic in olive oil until just about done. Add tomatoes and dressing, cook until chicken is cooked through. Serve over whole wheat pasta. Top with alittle mozzarella or parmesan.

Chicken Parmesan

2 1/2 large breasts cut in half then halved width wise again - rinse
1 cup Panko bread crumbs
season the panko with oregano, basil, parsley, garlic & onion powder, and 1/4 cup Parmesan cheese
Coat the chicken in the bread crumbs. Place on a prepared baking sheet and drizzle with olive oil. Cook for 40 min. at 375 degrees.

Allow to rest on the baking sheet for at least 10 min. Cool completely before freezing in a single layer. When your ready to prepare them just through them in a baking dish with sauce (Red Pack) and cheese(Veggie Shreds Mozzarella). Cook until heated through, serve over whole wheat pasta.

Pineapple Mango Chicken

We love the freezer meals that you basically thaw and serve over whole wheat rice or pasta.

Pineapple Mango Chicken

2 lg. breasts cut up into 1 inch cubes
olive oil
Red & Yellow Pepper
1 cut up pineapple
1 cut up mango
1/2 onion - chopped
3 cloves minced garlic
2 tbsp. molasses
ginger, celery seed, black pepper to taste

Saute the chicken, peppers, onion, & garlic in the olive oil until just about done. Add fruit and cook through. Serve over rice.