RECIPES: 03/11/19

Easy Strawberry Lemonade Freezer Pie

1 (23.2 oz.) frozen sweetened sliced strawberries, thawed (2 ½ c. thawed)

1 (3.4 oz) instant lemon pudding mix

1 (8 oz.) carton frozen whipped topping, thawed

1 (9”) graham cracker crust

Additional whipped topping and fresh strawberries, optional

In large bowl, combine berries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into graham cracker crust. Freeze for at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries. 1 piece = 306 cal; 10g fat; 0chol; 273mg sod; 51g carb; 45g sugars, 2g fiber), 1g pro.

 

Cold Sesame Noodles 

1 lb. linguine or spaghetti

1 c. peanut butter

6 scallions (green onions), thinly sliced

2 Tbsp. vegetable oil

2 Tbsp. soy sauce

3 garlic cloves; minced

1 ½ tsp. white vinegar

2 Tbsp. sesame oil

¼ tsp. ground red pepper

½ of a red pepper, cut into strips

Cook pasta according to pkg. directions; drain and set aside. In large bowl, combine remaining ingredients; mix well. Add pasta and toss to coat evenly. Cover and chill at least 1 hour before serving. (You can serve this warm, but to bring out the sesame and peanut flavors, its recommended to serve it cold which is the traditional way. You can also add cooked shrimp or chicken and to give it a restaurant finished look, garnish with sesame seed and additional sliced scallions.

 

 

Apples and Onion Topped Chops 

4 tsp. canola oil; divided

4 boneless pork loin chops (5 oz. each)

3 c. sweet onion slices

2 medium Granny Smith apples; peeled and sliced

½ c. water

2 Tbsp. brown sugar

1 Tbsp. cider vinegar

1 tsp. garlic powder

½ tsp. salt

¼ – ½ tsp. pepper

¼ tsp. dried rosemary, crushed

In large skillet, heat 2 tsp. canola oil over MEDIUM-HIGH heat; cook chops until browned; about 3 minutes on each side. Remove meat and keep warm. In same skillet, cook and stir onion in remaining 2 tsp. canola oil until golden brown, about 7 minutes. Add apple slices; cook and stir 3 minutes longer. Combine water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to boil. Return meat to pan. Reduce heat; cover and cook until apples are crisp tender and thermometer inserted into chops read 160, 8-10 minutes. 1 serving = 326 cal; 13g fat; 68mg chol ; 350 mg sodium; 24g carbs; 17g sugars, 3g fiber, 28g pro