Cheesy Pepper Pork Chops

Yield: 4

Ingredients

  • 4 Compart Duroc Premium America's Cut Boneless Pork Chops
  • 1 Tbsp Olive Oil
  • 2 Colored Bell Peppers, sliced thin
  • 1 Tbsp Italian Seasoning
  • 1/2 Cup Shredded Cheddar Cheese

Instructions

  1. Cook or Grill Pork Chops until cooked through (145 degrees Fahrenheit and holding that temp for 4 minutes)
  2. Meanwhile, heat olive oil in medium skillet, add peppers and sprinkle with Italian seasoning.
  3. Sautee peppers to desired doneness.
  4. Once pork chops and peppers are done, top each pork chop with peppers followed by shredded cheese.
  5. Allow cheese to melt and enjoy.
http://celebratemore.com/home/cheesy-pepper-pork-chops/

Southwest Chicken Salad Sandwich

Ingredients

  • 3 Cans Full Circle Organic Chicken Breast
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 2 Celery Stalked, chopped
  • Whole Grain Bread, sliced
    Dressing
  • 15 Oz. Can Whole Kernel Corn, no salt added
  • ½ Cup Mayonnaise with Olive Oil
  • ¼ Cup Fat Free Greek Yogurt
  • ½ Cup Shredded Parmesan Cheese
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Lime Juice

Instructions

  1. Drain and rinse canned chicken. Season with chili and cumin.
  2. In separate bowl, combine dressing ingredients; mix well.
  3. Add chicken and celery to dressing and stir to combine.
  4. Serve on whole grain bread.

Notes

Dietitian’s Tip: Serve with lettuce, tomato, onion and avocado for added nutrition!

http://celebratemore.com/home/southwest-chicken-salad-sandwich/

Quesadilla Burgers

Yield: 4

Ingredients

  • 1 lb. ground beef
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tsp. chili powder
  • salt and pepper, to taste
  • 2 tbsp. vegetable oil, divided
  • 8 Small corn or flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup Pico de Gallo
  • 1 bunch fresh cilantro, chopped

Instructions

  1. Combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix well.
  2. Divide mixture into four large, thin patties.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook patties about 4 minutes per side, or until fully cooked.
  4. Set burgers aside, covered to keep warm, and wipe skillet clean. In same skillet over medium heat, heat remaining oil. Add one tortilla and top with cheese.
  5. Once cheese has melted and tortilla is browned, remove tortilla from pan and repeat with second tortilla.
  6. Once second tortilla is almost browned, place burger in center along with pico de galo and cilantro. Top with the first tortilla. Remove from pan and serve hot.
  7. Repeat for remaining ingredients and burgers.

Notes

Additional Topping Ideas: Avocado, Sour Cream, Lettuce, Tomato, Black Beans, Corn, Salsa

http://celebratemore.com/home/quesadilla-burgers/

Caribbean Jerk Sauce Marinade

Ingredients: 

  • 6 green onions, chopped
  • 1 jalapeno, seeded
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil

Directions: 

  1. Combine all ingredients in blender until smooth.
  2. For marinade, place 4 chicken breasts in baking dish. Pour contents of blender over chicken and cover. Place in refrigerator for 1 hour before grilling. 

*Recipe adapted from Smart Chicken

Strawberry Pretzel Bars

Ingredients:

  • 4 Tbsp Sugar
  • 1 Cup Butter, melted 
  • 2 Cups Pretzels, finely crushed 
  • 6 Oz. Box Strawberry Jello
  • 8 Oz. Cream Cheese, softened 
  • 2/3 Cup Sugar 
  • 8 Oz. Whipped Topping, thawed
  • 14 Oz. Frozen, Sliced Strawberries

Garnish (optional):

  • 1 Lb. Fresh Strawberries
  • 8 Oz. Whipped Topping, thawed

Directions: 

  1. Combine 4 Tbsp sugar with melted butter. Add to crushed pretzels and mix well. 
  2. Press pretzel mixture into bottom of 9×13 pan. Bake at 375ºF for about 10 min. Remove from oven and let cool completely. 
  3. Meanwhile, bring 2 cups of water to a boil. Add Jello and stir until fully dissolved; remove from heat and allow to cool completely. 
  4. While crust and jello are cooling, combine cream cheese, sugar and whipped topping in a large bowl. Beat until smooth. 
  5. Once crust is cooled, spread cream cheese mixture evenly over crust, making sure mixture covers any holes, especially around edges.
  6. Place sliced strawberries in single layer on top of cream cheese mixture. Then poor jello mixture evenly over top. 
  7. Refrigerate for at least 4 hours, or until jello is fully set. 
  8. Before serving, add 12 dollops of whipped topping in a 3×4 grid followed by a fresh strawberry on each dollop. Cut into 12 bars and serve chilled. 

Island Living

Ingredients: 

  • 1 Oz. Peach Schnapps
  • 1 Oz. Vodka
  • 1 Oz. Coconut Rum
  • Pineapple Juice
  • Cranberry Juice
  • Fresh Pineapple for garnish (optional) 

Directions:

  1. Combine all 3 liquors into glass over ice.
  2. Top with pineapple and cranberry juices. 
  3. Garnish with fresh pineapple. 

Mixed Berry Salad

Ingredients: 

  • 1 Cup Blueberries
  • 1 Cup Raspberries
  • ½ Cup Strawberries, cut in half

Dressing: 

  • ¼ Cup Sour Cream
  • 1½ tsp Honey
  • 1½ tsp Orange Juice

Directions: 

  1. Mix the berries together in a large bowl.
  2. In a separate bow, mix sour cream, honey and orange juice. 
  3. Pour dressing over mixed berries and stir lightly. 
  4. Cool for 1 hour in refrigerator and serve.

Simek’s Fiesta Turkey Meatball Bowl 

Ingredients: 

  • 1 pkg Turkey Meatballs
  • 1 cup whole grain brown rice
  • 2 cups water
  • 1 teaspoon
  • Salt
  • Juice of 1 lime
  • 2-3 tablespoons cilantro, chopped
  • 14.5 oz. can no salt added or reduced sodium black beans, drained
  • 10 oz. can fresh tomatoes, diced 
  • 1 avocado
  • 1 red pepper
  • 1 yellow pepper
  • Lettuce

Directions: 

  1. Add the rice, water, salt, lime juice and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
  2. While rice is simmering, thaw and heat Turkey meatballs per package.
  3. Cut peppers, avocado, and lettuce.
  4. Add all ingredients to a large bowl and serve.

*Recipe adapted from Simek’s. Find this and many more of their great recipes here

The Blend Classic California Burger

Yield: 4

Ingredients

  • 1 lb of lean ground beef 93/7
  • 8 oz of mushrooms (white button and/or crimini mushrooms)
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground cayenne pepper
  • 1 Tbsp worchestire sauce
  • Salt and pepper, to taste
  • 1 avocado, sliced
  • Sliced cheese
  • Lettuce
  • Tomato slices
  • Onion slices
  • mayo
  • Whole wheat buns

Instructions

  1. Thoroughly wash the mushrooms. Pat dry and place in a food processor. Plus slowly to make the mushrooms similar in texture to cooked ground beef.
  2. In a medium skillet, sauté onion with 1 Tbsp. of oil over medium heat for 3-4 minutes. Remove from pan and set aside to let cool.
  3. In a large bowl, combine the lean ground beef and cooled mushrooms. Add in paprika, garlic powder, onion powder, cayenne pepper, as well as a dash salt & pepper.
  4. Once well blended, divide the mixture into 4 patties.
  5. Grill until the center has reached proper internal temperature of 160 degrees Fahrenheit. Just before removing from the grill, add on cheese and let melt.
  6. Place each patty onto a whole wheat bun and add on the toppings: mayo, lettuce, tomato, onions and avocado.
http://celebratemore.com/home/the-blend-classic-california-burger/

The Blend Fiesta Burger

Yield: 4

Ingredients

  • 1 lb of lean ground beef 93/7
  • 8 oz of mushrooms (white button and/or crimini mushrooms)
  • ½ of Mrs. Dash Taco seasoning packet
  • 1 avocado, sliced
  • Sliced cheese
  • Corn and black bean salsa
  • Lettuce
  • Tomato slices
  • Onion slices
  • Whole wheat buns

Instructions

  1. Thoroughly wash the mushrooms. Pat dry and place in a food processor. Plus slowly to make the mushrooms similar in texture to cooked ground beef.
  2. In a medium skillet, sauté onion with 1 Tbsp. of oil over medium heat for 3-4 minutes. Remove from pan and set aside to let cool.
  3. In a large bowl, combine the lean ground beef and cooled mushrooms. Add in the taco seasoning and blend together well.
  4. Once well blended, divide the mixture into 4 patties.
  5. Grill until the center has reached proper internal temperature of 160 degrees Fahrenheit. Just before removing from the grill, add on cheese and let melt.
  6. Place each patty onto a whole wheat bun and add on the toppings! Start with salsa, lettuce, tomato, onions and avocado.
http://celebratemore.com/home/the-blend-fiesta-burger/

Tri-Berry Muffins

Ingredients: 

  • 1½ Cups whole wheat flour
  • 1½ tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/3 Cup granulated sugar
  • 3/4 Cup skim milk
  • 1 egg, lightly beaten
  • 1 stick unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 Cup frozen mixed berries

Directions: 

  1. Preheat oven to 375°F. Place liners in muffin tins, if desired.
  2. Whisk together baking powder, baking soda, salt, cinnamon and sugar in large bowl.
  3. In separate bowl, combine milk, eggs, butter and vanilla.
  4. Add wet ingredients to dry, and stir until just combined. Don’t over mix. Fold in mixed berries.
  5. Spoon batter into muffin tins. Bake 20-25 minutes, until a cake tester comes out clean and tops are nicely browned.

Strawberry Smoothie Pops

Ingredients: 

  • 2 Cups frozen berries
  • 1 Cup non-fat vanilla Greek yogurt
  • Splash of milk
  • Chunks of frozen fruit
  • 1 Tbsp. Ground flax seed (optional)
  • 1 Tbsp. Chia seeds (optional)

Directions:

  1. Blend all of the ingredients (except a few chunks of frozen fruit) in a blender.
  2. Add milk as needed and blend until smooth.
  3. Add in chunks of frozen fruit and pour into popsicle molds.
  4. Let freeze overnight.

Biscuits & Gravy

Ingredients:

  • 1 Can Refrigerated Biscuits
    16 Oz. Ground Italian Pork Sausage
    1/3 Cup All-Purpose Flour
    2 1/2 Cups Milk
    Salt & Pepper To Taste

Directions: 

  1. Bake biscuits as directed on can.
  2. Meanwhile, in large skillet, cook sausage over medium-high heat about 5 minutes, stirring frequently, until no longer pink.
  3. Using whisk, stir in flour. Gradually stir in milk and heat to boiling; boil 3 to 4 minutes, stirring constantly, until mixture thickens. Add salt and pepper.
  4. Server gravy over warm biscuits.

Grilled Pineapple 

Ingredients:

  • Fresh Pineapple, cored and sliced into rings
  • Honey

Directions: 

  1. Preheat grill to medium heat.
  2. Slice pineapple into 8 rings. Place rings onto the grill grates and grill until slightly charred on both sides, about 2 to 3 minutes per side.
  3. Drizzle with a tablespoon of honey and serve immediately. 

Find full version of this recipe plus awesome beer pairings at Pints & Plates! 

Sliders With Chipotle Yogurt Sauce

Ingredients:

For Sliders

  • 1 pound ground beef chuck (93% lean)
  • 6 whole wheat slider buns
  • 1 1/2 slices mild Cheddar cheese quartered

For Sauce

  • 1 cup nonfat plain Greek yogurt
  • 2 chipotle pepper in adobo sauce chopped
  • 1 teaspoon adobo sauce
  • 1/4 teaspoon ground cumin

Directions: 

  1. For sauce, in a medium bowl, combine yogurt, chipotle pepper(s), adobo sauce, and cumin. Stir until well blended. Cover and chill to allow flavors to blend.
  2. For sliders, shape beef into 6 patties about 3 inches in diameter. Cook beef on an outdoor grill or a grill pan over medium heat until center registers 160°F with a quick-read thermometer, turning once during cooking. Remove from heat.
  3. Spread 1 tablespoon, divided, Chipotle Yogurt Sauce, on top and bottom of each bun. Transfer each beef patty onto a bottom bun. Add a cheese quarter and top bun to each slider. Serve warm.

Recipe Adapted from Midwest Dairy.