Pig Chili

This looks like a crazy long recipe list, and it is, but it's worth the effort!

(Makes 8-10 servings)

Step 1 Ingredients
2 T  chili powder

1 t       chipotle chili powder

1 T  cumin

2 t  oregano

1 t  thyme

1/2 t  coriander

4 T  water

Step 2 Ingredients

2 oz  bacon (about 3 slices)

3 lbs  pork* roast, cut into 1/2" cubes

1 c  onion, chopped

1 T  garlic, minced

2 T  jalapeno pepper, minced

Step 3 Ingredients

14 oz.  tomatoes (1 can, whole tomatoes)

1 c  cherry tomatoes, halved (or you can throw in another can of tomatoes...but the cherry tomatoes are SO good!)

8 oz.  tomato paste (1 small can)

1 t   honey (if this totally weirds you out, then use 2 t sugar.  Try the honey though, you won't be able to tell a difference)
2 c  water

Step 4 Ingredients

28-42 oz.   drained kidney beans (1 large can + 1 small can, red or white)

1 t  cornstarch

1 t  water

Directions

1. Mix the spices and 4 T water into a paste, set aside

2. Cook bacon in a skillet until crisp; reserve bacon fat; crumble bacon and set in large pot (no heat yet).  In the same skillet, brown the pork roast chunks in bacon fat, add to bacon crumbles in pot.  Sweat the veggies in remainder of bacon fat, add the spice paste to veggies and cook for 3-4 minutes. Add to meat in pot.

3. While the meat and veggies are cooking in batches, add to the pot canned tomato, tomato paste, water, honey and cherry tomatoes. After all the veggies and meat are in the pot, cook on medium heat until rolling boil. Reduce to low (simmer). Cover and cook for 2-3 hours on low. Uncover and cook 30 minutes.

4. Add kidney beans and cornstarch mixture. Heat through.

Freezes well.
*Chuck beef roast can be substituted for the pork roast, if desired.

For nutrition information go to: http://caloriecount.about.com/pig-chili-recipe-r771173#ixzz1YeBfqRIi

Asian Orange Chicken Stir-fry

For nutrition information, go to: http://caloriecount.about.com/orange-chicken-recipe-r613607




Ingredients (Makes 8 servings)

1 1/2

c  water

2

T  orange peel (zest)

4

T  orange juice (juice from fresh orange)

1/4

c  lemon juice

1/3

c  rice vinegar

2 1/2

T  soy sauce

1/2

c  brown sugar

1

t  ginger (fresh, peeled and minced)

1

t  garlic (fresh minced or dried minced...both work well)

2

T  green onion, chopped

1/2

t  red pepper flakes

3

T  cornstarch

2

T  water

2

lb  chicken breast, cubed

1

c  sugar snap peas

1

c  mushrooms, sliced

1/2

c  carrots (julienned)

Directions

1.

In a medium saucepan, on med-hi heat, bring to boil the first 6 ingredients. Add ingredients brown sugar through red pepper flakes and mix well. Remove from heat and let cool for 10-15 minutes while preparing the chicken and veggies in desired method (grilled/stir-fry/etc.)

2.

Mix cornstarch with cold water and add to sauce. Bring sauce to boil again over med-hi heat and add chicken and veggies. Reduce to low heat; stir for 5 minutes until heated through.

Read more:http://caloriecount.about.com/orange-chicken-recipe-r613607#ixzz1JF2yKCRW

Bacon Stuffed Mushrooms

For nutritional info about this recipe, go to: http://caloriecount.about.com/stuffed-mushrooms-recipe-r613567

Ingredients (Makes 8 servings)

20

oz  mushrooms, whole white button

4

oz  cream cheese

2

oz  bacon bits (2 Tablespoons, real bits in a jar)

3

T  green onion, chopped

1/4

t  red pepper flakes

1

T  parmesan cheese, grated

1/4

t  white pepper

1

t  garlic, minced (dry or wet...both work well)

1/4

t  paprika

Directions

1.

Let cheese and bacon bits come to room temperature; you may have to soften (not melt) cream cheese a little in microwave.

2.

Wipe mushrooms free from debris, remove stems and chop up. Don't worry about making the chop too small, you'll whip them and most will break up while being whipped.

3.

In mixing bowl, whip together cream cheese, chopped mushroom stems, chopped green onion and rest of ingredients until well-incorporated.

4.

Pre-heat oven to 350 F.

5.

Stuff mushrooms about 1/4-1/2 high off top of mushroom. Set in foil-lined 9x13. Pack them tightly, they will shrink as they cook.

6.

Bake 35-45 minutes until outside turns dark brown and kitchen smells cheesy and bacon-y. :)

7.

Serve hot, also reheats very well!

8.

If you have leftover stuffing, it tastes super good on celery, cucumber chips or crackers.

Read more: http://caloriecount.about.com/stuffed-mushrooms-recipe-r613567#ixzz1JExDszxy

Chicken Skewers & Spicy PB Sauce

Ingredients (Makes 8 servings)
2 lb  chicken breast tenders
2 tsp  canola oil
1 tsp  salt
1 tsp  black pepper
1 tsp  allspice

1 c  peanut butter (chunky or plain)
1/2 c  chicken stock, low sodium
1 T  soy sauce, low sodium
1 tsp red chili flakes
1 tsp  cayenne pepper
2 T  honey
3 T  lime juice
Directions
1. soak skewers in water for about 10 minutes before skewering chicken.
2. combine all sauce ingredients (PB thru lime juice) and let cook on medium heat for about 5 minutes. remove from heat.
3. skewer chicken.
4. brush chicken with canola oil, then lightly season with pepper, salt and allspice. grill and set aside.
5. dip skewers in sauce and enjoy!


Read more: http://caloriecount.about.com/chicken-skewers-spicy-pb-sauce-recipe-r533234#ixzz1DJbYSJqY

Broccoli Beef

To see nutrition info: http://caloriecount.about.com/broccoli-beef-recipe-r533215



Ingredients (Makes 4 servings)
1/3 cup  oyster sauce
2 teaspoons  sesame oil
1/3 cup  apple juice (substitute for sherry)
1 teaspoon  soy sauce
1 teaspoon  splenda (granulated)
1 teaspoon  cornstarch
1 pound  beef round steak, cut into 1/8-inch thick strips
3 tablespoons  vegetable oil
1 teaspoon  fresh ginger root
1 clove  garlic, peeled and smashed
1 pound  broccoli, cut into florets
Directions
1. Whisk together the oyster sauce, sesame oil, sherry (or apple juice), soy sauce, sugar (splenda), and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove garlic clove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.


Read more: http://caloriecount.about.com/broccoli-beef-recipe-r533215#ixzz1DJXTQ0M8