Mojo Pork

1 cup Mojo Criollo Marinade (we used Goya)

1 jalapeño pepper, seeded and minced

1 clove garlic, minced

2 1/2-lb boneless pork loin roast, well trimmed

2 navel oranges, peel and white pith removed, flesh cut into sections

1/2 cup thinly sliced red onion

1/4 cup chopped cilantro

Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)

Cover and cook on low 8 to 10 hours or until pork is tender.

About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.

Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.

6  Servings

Minestrone Genovese

1oz. dried porcini mushrooms

1/4 lb. Swiss chard, stems removed

1/4 lb. spinach, stems removed

Salt

2 small zucchini, diced

2 medium white potatoes, peeled and diced

2 Japanese eggplants, peeled and diced

2 tbsp. extra-virgin olive oil

2 cups pasta

2 cups cooked white beans

2 tbsp. pesto (see recipe below)

Freshly ground black pepper  

Soak porcini in 2 cups warm water until soft, about 20 minutes. Remove porcini, rinse, chop and set aside. Pour porcini water through a coffee filter and reserve. Chop chard and spinach leaves. Bring porcini water and 6 cups salted water to a boil in a large pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for 1 hour. Add pasta to soup. Cook pasta for about 10 minutes, add beans and cook 5 minutes longer. Stir in pesto and season with salt and pepper. Serve hot or, in the Genovese tradition, at room temperature. Sprinkle with parmigiano-reggiano, if you like.

Pesto

2 tightly packed cups stemless fresh basil leaves

2 tbsp. pine nuts

2 cloves garlic, peeled and chopped Coarse salt

1/2 cup mild extra-virgin olive oil

1/2 cup grated parmigiano-reggiano

Crush basil, pine nuts, garlic and a large pinch of salt into a fine paste with mortar and pestle. Drizzle in oil, stirring constantly, then stir in parmigiano-reggiano. Put plastic wrap directly on surface of pesto, then set aside. If using a food processor, put pine nuts, garlic and salt into the bowl of the food processor fitted with a metal blade and blend to a paste. Add basil, drizzle in oil and process until smooth. Transfer to a bowl and stir in parmigiano-reggiano.

Chicken And Rice Casserole

Recipe Courtesy of Paula Deen

1 (10 3/4 ounce) can condensed cream of celery soup
1 (4 ounce) jar pimentos
1 (8 ounce) can water chestnuts, drained and chopped
2 (14 1/2 ounce) cans green beans, drained and rinsed
3 cup diced cooked chicken
1 medium onion, peeled and diced
2 tablespoon butter or vegetable oil
1 cup mayonnaise
1 (6 ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt

Preheat oven to 350º F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Mexican Lasagna

6 ounces turkey breast tenderloin

1 14½-ounce can dried tomatoes with basil, garlic and oregano

3/4 cup skim-milk ricotta cheese

1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese

2 tbsp. nonfat liquid egg substitute

2 tbsp. chopped fresh cilantro

salt and freshly ground black pepper to taste

1/2 cup chopped white onion

1 tsp. minced roasted garlic

1/2 tbsp. chili powder

Preheat oven to 400º F.

In a food processor, chop up the turkey breast.

In a skillet, add onion and 2/3 cup chopped turkey.  Add tomatoes, garlic and chili powder, and cook about 2 minutes.  In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.

Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture.  Top with the fourth tortilla and cover with aluminum foil.  Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.

 8  Servings

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth

2 (4.5-oz.) cans chopped green chilies, divided

1-3/4 lbs. skinned, boned chicken breasts

2 tsp. olive oil1 cup chopped onion

1 cup evaporated skim milk

1 cup shredded Monterey Jack cheese

1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce

12 6" corn tortillas

Cooking spray

1/2 cup shredded reduced-fat extra-sharp cheddar cheese

1 oz. tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid Cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350º F.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterrey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350º degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Makes 8 one-cup servings.  

Meatballs

2 pounds ground sirloin burger

3 slices bread, crumbled

1 egg

2 tablespoons milk

1 clove garlic, minced

1/4 teaspoon oregano

1 tablespoon ketchup

Salt and pepper

Mix together in large bowl.  Spread out on a flat baking dish lined with wax paper.  Cut into squares, use hands to shape each of these into a ball.  Cover with plastic wrap and freeze.  When frozen, place in Ziploc bags. 

12  Servings

Marinated Steak

1 to 1 1/2 pounds flank steak, 1 inch thick, all visible fat removed

Marinade:

1/2 cup dry red wine, nonalcoholic red wine, or low-sodium beef broth

3 tablespoons minced fresh parsley

3 tablespoons tarragon vinegar or wine vinegar

1 teaspoon vegetable oil

1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled

1 tablespoon chopped fresh tarragon or 1 teaspoon dried, crumbled

3 cloves garlic, crushed, or 1 1/2 teaspoons bottled minced garlic

1 bay leaf

1/2 teaspoon freshly ground pepper

Vegetable oil spray

Freshly ground pepper to taste

Place steak in an airtight plastic bag or in a baking dish. In a small nonmetallic bowl, combine marinade ingredients. Pour over steak and turn to coat. Cover and refrigerate for at least 8 hours, turning occasionally. Preheat broiler. Spray broiler pan with vegetable oil spray. Set aside. Remove steak from marinade, pat dry, and sprinkle with pepper. Place meat on prepared broiler pan. Broil 4 to 6 inches from heat until desired doneness, 4 to 7 minutes on each side for medium-well done, or 3 to 5 minutes on each side for medium-rare. Slice diagonally across the grain into thin slices. Cook s Tip on Beef Cuts: Steak on a cholesterol-lowering diet? Sure. Just select the cut of meat carefully and trim all visible fat. Besides flank steak, wise beef choices include tenderloin, sirloin, and round steak.