Roasted Pork Tenderloin Tacos

Thick and tangy Mexican crema cools down these tacos.  If you can’t find crema, substitute sour cream with a splash of lime juice.  Recipe serves 4.

What you’ll need:

  • 1 (1-pound) pork tenderloin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 tablespoons mojo marinade (such as Goya)
  • 1/2 cup white wine vinegar
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 8 (6-inch) corn tortillas
  • 1 jalapeno pepper, cut into 16 slices
  • 1 rip avocado, cut into 16 slices
  • 1/4 cup Mexican crema

What you’ll do:

  • Preheat oven to 425 degrees.
  • Sprinkle the pork with salt and pepper.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add the oil to pan and swirl to coat.
  • Add the pork.
  • Cook 5 minutes, turning to brown all sides.
  • Place pan in the oven.
  • Bake for 8 minutes; let stand for 5 minutes.
  • Cut into 16 slices.
  • Combine the pork and the mojo marinade in a medium bowl; toss to coat.
  • Combine the vinegar, 3 tablespoons of water and sugar in a small saucepan; bring to boil.
  • Remove from heat and add onion slices.  Let stand for 10 minutes, then drain.
  • Working with 1 tortilla at a time, toast in a pan until warmed and tender.
  • Arrange two pork slices in the center of each tortilla.  Top with 2 tablespoons onion, 2 jalapeno slices, 2 avocado wedges and 1/2 teaspoon crema.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Sweet and Spicy Citrus Tilapia

If your family isn’t a fan of fish, use this same marinade on chicken (grill instead of broiling).  For a side dish, toss steamed green beans with lime juice and cilantro.  Recipe serves 4.

What you’ll need:

  • 4 (6-ounce) tilapia fillets
  • 1/2 cup fresh orange juice (about 1 orange)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 1/2 teaspoon paprika

What you’ll do:

  • Spray a roasting pan with non-stick cooking spray.
  • Arrange the fish in a single layer in roasting pan.
  • Combine the orange juice, lime juice, brown sugar, olive oil, soy sauce, salt, cumin, pepper, red pepper and garlic.
  • Pour over the fish.
  • Let stand for 15 minutes.
  • Preheat the oven broiler.
  • Sprinkle fish with paprika.
  • Broil 15 minutes or until it reaches desired doneness.
  • Drizzle the sauce over the fish.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Ham and Swiss Loaded Potatoes

Piled high with ham, cheese, and sour cream, this filling dish is a great way to use up extra ham from Easter.  Using a microwave to cook the potatoes first saves more than an hour of baking time.  Recipe serves 4.

What you’ll need:

  • 4 baking potatoes (about 1 1/2 pounds)
  • 1 cup diced ham
  • 1 cup shredded Swiss cheese
  • 1/2 cup thinly sliced green onions
  • 1/2 cup fat-free sour cream (or Greek yogurt)
  • 1/4 teaspoon pepper

What you’ll do:

  • Pierce the potatoes with a fork and arrange in a circle on paper towels in the microwave.
  • Microwave on high for 16 minutes or until done, rearranging the potatoes after 8 minutes.
  • Let stand 5 minutes.
  • Preheat the broiler.
  • Cut each potato in half lengthwise; scoop out the pulp, leaving a 1/4-inch “shell” around the edges.
  • Combine the potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream and pepper.
  • Spoon the potato mixture into the shells.
  • Sprinkle 1/2 cup cheese and the remaining green onions over the potatoes.
  • Place the potatoes on a baking sheet and broil 4 minutes or until golden.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Lemon-Basil Orzo with Parmesan

Just 6 ingredients are all you need to make this fresh pasta side. The lemon and basil brighten the dish making it perfect for a spring gathering.  Recipe serves 4.

What you’ll need:

  • 3/4 cup uncooked orzo
  • 2 teaspoons olive oil
  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What you’ll do:

  • Cook the orzo according to package directions, omitting the added fat and salt.
  • Drain.
  • While the orzo cooks, heat oil in a medium nonstick skillet over medium-high heat.
  • Add the lemon rind and the garlic and saute for 1 minute.
  • Remove from the heat.
  • Add the orzo, basil, Parmesan, salt and pepper.
  • Toss well and serve immediately.

Recipe and image from Oxmoor House.

So what are you waiting on…Get dinner on the table!

Turkey Fried Rice

Chock-full of colorful veggies, this dish gets a boost from hoisin sauce and rice vinegar.  Recipe serves 4.

What you’ll need:

  • 3/4 cup long-grain white rice
  • 2 tablespoons canola oil
  • 1/2 pound ground turkey
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 4 green onions, sliced
  • 1 cup frozen peas
  • 1 cup snow peas, halved
  • 4 carrots, sliced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar

What you’ll do:

  • Cook the rice according to package directions.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the turkey, garlic, ginger and half of the green onions, breaking up the meat with a spoon.
  • Cook until browned, 3-5 minutes.
  • Add the cooked rice, frozen peas, snow peas, carrots, hoisin sauce and rice vinegar to the turkey mixture and cook until heated through, 2-3 minutes.
  • Top with the remaining scallions.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

Pimiento Cheese Deviled Eggs

With Easter coming up, you may have some hard boiled eggs that need to be used up.  This recipe is a spin on the classic deviled egg and is a perfect appetizer or addition to brunch.  Recipe makes 12 eggs.

What you’ll need:

  • 1 dozen hard boiled eggs
  • 1/4 cup finely chopped bottled roasted red bell peppers
  • 1/4 cup canola mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 ounce shredded white cheddar cheese
  • 2 tablespoon chopped toasted pecans

What you’ll do:

  • Peel the hard boiled eggs.
  • Slice in half and remove the yolks.
  • Mash the yolks in a bowl.
  • Stir in the roasted red peppers, mayonnaise, hot sauce, Worcestershire sauce, salt, pepper and cheese.
  • Evenly divide the yolk mixture among the egg white halves.
  • Top with chopped pecans.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!