Thai Pork Wraps

2T vegetable oil

3/4 # boneless pork chops, cut with the grain, 1/4inch by 2 inch

1 bag (16oz) cole slaw mix

2 cups shredded carrots

1 bunch green onions, sliced thinly

4 cloves garlic, minced

½ cup sweet red chili sauce

10 large bibb lettuce leaves

½ cucumber, cut into matchsticks

Fresh mint, lime wedges as desired

Heat 1T oil, cook pork until cooked through.  Remove from pan.  Add 1T oil, cook veggies until tender.  Stir in sweet chili sauce and pork, heat through.  To serve, place about 1/3 cup filling in center of lettuce leaf.  Add some cucumber, lime juice and fresh mint if desired.  Roll up and serve.  Can also be wrapped in tortillas.   

PER WRAP:  142 calories

Fondue Dipping Sauces - Main Dish

I've got more recipes than this, but these are my favorites!

Blue Cheese Sauce
1/2 cup crumbled blue cheese
1/2 cup sour cream
Dash Worcestershire sauce
Salt & pepper to taste
Mis all ingredients & chill until ready to serve.

Curry Powder Sauce
1t curry powder
1/2 cup mayonnaise
Mix well & chill until ready to serve.

Currant-Chutney Sauce
3/4 cup red currant jelly
1/3 cup chopped chutney
1 T lemon juice
Pinch of salt
Heat jelly on top of stove. Add remaining ingredients. Stir occasionally. Serve warm.

Garlic Butter Sauce
1/2 cup softened butter
1-2 cloves minced garlic
Mix well. Serve room temperature.

Horseradish Sauce
1/2 cup sour cream
1 1/2 T prepared horseradish
Salt and pepper to taste
Mix well & chill until ready to serve.

Dill Sauce
1/2 cup sour cream
1/2 t prepared horseradish
1/2 t red onion, finely chopped
1 t fresh dill, chopped
Pinch of salt
1 t lemon juice
1/2 t sugar
Mix well & chill until ready to serve.

Here are my favorite foods to dip in the above sauces:
Blue Cheese - grilled bell peppers
Curry Powder - chicken
Currant-Chutney - beef
Garlic Butter - grilled mushrooms
Horseradish - sausage
Dill - salmon

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Recipe courtesy of Giada De Laurentis.

• 1 tablespoon olive oil, plus 1 tablespoon
• 2 cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 teaspoon dried thyme
• 1/4 cup (2 ounces) goat cheese
• 1/3 cup reduced-fat cream cheese
• 4 (4-ounce) center-cut pork chops
• 1 1/2 cups chicken broth
• 1/2 lemon, zested
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Hearty Chicken Tortilla Soup

This recipe is complements of Campbell's. Not only is it delicious, but it is a one dish recipe!

• vegetable cooking spray
• 1 lb. skinless, boneless chicken breast , cut into 1-inch pieces
• 3 1/2 cups chicken broth
  
• 1 tsp. ground cumin
• 1/2 cup uncooked regular long-grain white rice
• 1 can (11 ounces) whole kernel corn with red and green peppers, drained
• 1 cup salsa
• 1 tbsp. chopped fresh cilantro leaves
• 2 tbsp. fresh lime juice
• Crisp Tortilla Strips (optional)
  

Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.

Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

Stir in the corn, salsa, cilantro and lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.

Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.

Gooey Butters

These are so good. Make sure you have someone to share with so you don't eat the entire pan!

1 yellow cake mix (other flavors can be used)
1/2 cup butter or margarine
4 eggs
8 oz cream cheese
1 tablespoon vanilla
1 lb powdered sugar (1 box or 3 3/4 cups)
Reserve 2 to 3 tablespoons of powdered sugar

Beat cake mix, melted butter and 2 eggs (batter will be stiff). Spread in 9 x 13 pan. Beat 2 eggs, cream cheese, vanilla, and sugar until smooth. Pour over first layer. Bake at 350E for 15 minutes, sprinkle reserved powdered sugar over top, then bake 20 to 30 minutes more. Best when allowed to sit overnight.

Aebleskivers

A couple months ago I had brunch with some friends, and Jenny brought Aebleskivers and served them with homemade buttermilk syrup. What a treat!

2 cups flour
1 t salt
1 t baking soda
2 cups buttermilk
3 eggs - separated

Sift together flour, salt, & baking soda. Add buttermilk & egg yolks. Beat egg whites until light & fluffy (soft peaks). Gently fold egg whites into batter. Heat Aebleskivers pan on medium heat. Grease each cup (with oil or cooking spray). Fill each cup 2/3 full. Cook until golden brown, turn with a toothpick.

Buttermilk Syrup

I could seriously drink this syrup.

1 cup sugar
1/4 cup butter
1/2 cup buttermilk
1/2 t baking soda
1 T corn syrup
1 t vanilla

Mix all ingredients except vanilla. Bring to a boil (it will be frothy) for 5 minutes. Remove from heat and add vanilla.