Cranberry- Apricot Pork Roast

Ingredients:

1 cup chopped cranberries
1/4 cup quartered dried apricots
1/2 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup chopped shallot or onion
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon grated fresh ginger
2 pounds boneless pork loin roast
snipped chives or scallion greens (optional)

Directions:

1. In a 4-quart or larger slow cooker, combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top.

2. Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender.

3. Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 6 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.

Peking Chicken Wraps

Ingredients:

1/2 cup brown rice
2 teaspoons dark sesame oil
4 scallions, sliced
1/4 pound snow peas, trimmed
1 cup finely shredded red cabbage
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated fresh ginger 6 wheat tortillas (10″-12″ diameter)
6 tablespoons hoisin sauce
2 cups shredded cooked chicken breast

Directions:

1.Cook the rice according to the package directions. Set aside.

2.Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring constantly, for 1 minute, or until wilted. Stir into the rice.

3.Bring a small pot of water to a boil. Add the snow peas and cook for 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In a medium bowl, combine the snow peas, cabbage, carrot, rice vinegar, and ginger.

4.To assemble the wraps, lay the tortillas on a work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1″ from the edges. Top with the rice and vegetable mixtures. Fold over the bottom edge of each tortilla to cover the filling. Fold the sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

Curried Sweet Potato Salad

Ingredients:

2 pounds sweet potatoes, peeled and cut into rough 3/4″ chunks
3 tablespoons pecans
1/2 cup fat-free plain yogurt
2 tablespoons light mayonnaise
2 tablespoons brown sugar
1/2 teaspoon curry powder
1/8 teaspoon salt
1 cup juice-packed canned pineapple tidbits, drained add to shopping list
3 scallions, sliced

Directions:

1.Place the sweet potatoes in a large saucepan and barely cover with cold water. Cover and bring to a boil over high heat. Reduce the heat to low, and simmer, covered, for 10 to 12 minutes, or until tender. Drain and let cool.

2.Meanwhile, cook the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Chop coarsely.

3.In a salad bowl, whisk the yogurt, mayonnaise, sugar, curry powder, and salt until well blended. Add the pineapple, scallions, and sweet potatoes. Mix gently with a rubber spatula. Sprinkle with the toasted pecans and serve immediately, or cover and chill until ready to serve.

Whole Wheat Cranberry- Orange Muffins

Ingredients:

1 tablespoon trans-free margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 cups whole wheat flour or whole grain pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
3 tablespoons grated orange zest
1 cup orange juice
1/2 cup unsweetened applesauce
2 lightly beaten eggs
1 cup fresh cranberries, chopped
1/2 cup finely chopped walnuts (optional)

Directions:

1.Preheat the oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.

2.In a small bowl, combine the margarine or butter, brown sugar, and cinnamon.

3.In a large bowl, combine the flour, baking powder, baking soda, salt, granulated sugar, and orange zest. In another large bowl, mix the orange juice, applesauce, eggs, cranberries, and nuts, if desired. Add to the flour mixture and stir until just combined. Do not overmix. Evenly divide the batter among the prepared muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.

4.Bake for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.

Portobello Pasta Bake

Ingredients:

8 ounces small rigatoni pasta
2 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1″ pieces
2 large portobello mushroom caps, sliced
1 onion, halved and sliced
2 red bell peppers, cut into strips
2 cans (10 ounces each) condensed cream of mushroom soup add to shopping list
2 cups chicken broth
2 tablespoons fresh chopped sage
1/3 cup (1 1/2 ounces) grated Parmesan cheese

Directions:

1.Preheat the oven to 375°F. Coat a 13″ x 9″ baking dish with cooking spray.

2.Prepare the pasta according to package directions.

3.Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, for 8 minutes, or until golden. Remove to a plate and keep warm.

4.Heat the remaining 1 tablespoon oil in the same skillet. Add the mushrooms, onion, and peppers and cook, stirring occasionally, for 8 minutes, or until soft.

5.In a large bowl combine the chicken, pasta, mushroom mixture, soup, broth, and sage. Spoon into the prepared baking dish. Sprinkle with the cheese.

6.Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes longer, or until hot and bubbly.