Spiced Pork and Mango Tacos

A spin on the traditional taco night with pork and mango.  If you can’t find mango, substitute pineapple.  Recipe serves 4.

What you’ll need:

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon allspice
  • 2 (6-ounce) boneless pork loin chops
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 cup sliced red bell pepper
  • 8 (6-inch) corn tortillas
  • 1 1/2 cups sliced mango
  • 3 tablespoons chopped fresh cilantro
  • 8 lime wedges

What you’ll do:

  • Combine the salt, garlic powder, cumin, paprika and allspice in a small bowl.
  • Rub the spice mixture evenly over the pork.
  • Heat a large cast-iron skillet over medium-high heat.
  • Add the oil to the pan; swirling to coat.
  • Add the pork to the pan and cook 3 minutes on each side or until done.
  • Remove the pork from the pan and let stand 5 minutes.
  • Add the onion and bell pepper to the pan and saute 5 minutes or until lightly charred.
  • Remove the onion mixture from the pan.
  • Warm the tortillas according to package directions.
  • Top the tortillas evenly with the pork, onion mixture, mango and cilantro.
  • Serve tacos with a lime wedge.

Recipe and image from Cooking Light.

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

Tropical Fruit Nachos

Who says nachos are solely meant for salty chips and oniony salsa?  Recipe serves 4.

What you’ll need:

  • 16 wonton wrappers, cut in half diagonally
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup light coconut milk
  • dash of salt
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 2 teaspoons lime juice
  • 1/2 cup diced pineapple
  • 1/2 cup diced strawberries
  • 1 diced peeled kiwi
  • 1/4 cup unsweetened coconut flakes, toasted
  • 2 tablespoons sliced mint

What you’ll do:

  • Preheat oven to 400 degrees.
  • Coat a baking sheet with cooking spray.
  • Arrange wontons on the baking sheet and coat with cooking spray.
  • Combine 3 teaspoons of sugar with cinnamon in a small bowl.
  • Sprinkle the wontons with the cinnamon-sugar mixture.
  • Bake the wontons for 10 minutes, rotating after 5.  Cool completely on the pan.
  • Combine 1 tablespoon of sugar, coconut milk and the salt in a small saucepan; bring to a boil.
  • Combine the cornstarch and water in a small bowl.
  • Add the cornstarch mixture to the coconut milk mixture; cook for one minute, whisking constantly.
  • Remove from heat and stir in the lime juice.
  • Combine all the fruit in a bowl and toss.
  • Place the wontons on a platter and top with fruit.
  • Drizzle with the sauce and sprinkle on the coconut and mint.

Recipe and image from Cooking Light.

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

Skillet Pork Chop Saute with Peaches

Leftover thyme and shallot from yesterdays dinner?  Use them in this easy, 20-minute pork dinner.  Serve the pork over quick cooking couscous (found in the pasta aisle).  Recipe serves 4.

What you’ll need:

  • 2 teaspoons olive oil
  • 4 (4-ounce) pork loin chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons thinly sliced shallots
  • 2 teaspoons chopped fresh thyme
  • 2 peaches, each cut into 8 wedges
  • 1/2 cup dry white wine (or simply use more chicken broth)
  • 1/2 cup chicken broth
  • 2 teaspoons honey
  • 2 teaspoons butter

What you’ll do:

  • Heat a large skillet over medium-high heat.
  • Add oil to the pan; swirl to coat.
  • Sprinkle the pork evenly with salt and pepper.
  • Add chops to the pan and cook 3 minutes on each side or until done.
  • Remove the chops from the pan and keep warm.
  • Add the shallots, thyme, and peaches to the pan.
  • Cook for 2 minutes.
  • Stir in the wine (or broth), scraping pan to loosen up the brown bits on the bottom.
  • Bring to a boil and cook about 2 minutes.
  • Stir in the broth and the honey; bring to a boil.
  • Cook 2 more minutes.
  • Remove from the heat and stir in the butter.
  • Serve the chops with the sauce spooned over top.

Recipe and image from Cooking Light.

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

Chicken, Rice, and Tropical Fruit Salad

You can serve this salad chilled or at room temperature, depending on your preference. You can also substitute lime juice for lemon.  Recipe serves 4.

What you’ll need:

  • 1 cup uncooked basmati rice
  • 2 cups cubed skinless, boneless rotisserie chicken
  • 1 cup cubed pineapple
  • 1 cup jarred sliced peeled mango, dried and chopped
  • 1/2 cup grapes, halved
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons finely chopped mint
  • 1 1/2 tablespoon lemon juice
  • 1 1/2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 romaine lettuce leaves

What you’ll do:

  • Cook rice according to package directions, omitting the fat and salt.
  • Cool.
  • Combine the rice with the chicken, pineapple, mango, grapes and almonds in a bowl.
  • Combine the mint, lemon juice, oil, salt and pepper in a small bowl, stirring with a whisk.
  • Drizzle the dressing over the rice mixture, tossing to coat.
  • Cover and chill.
  • When ready to serve, spoon 1 1/2 cups of the rice and fruit mixture on each lettuce leaf.

Recipe and image from Cooking Light.

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

Spicy Mustard Shrimp

Serve this quick-cooking shrimp dish with a side of orzo or rice and sauteed zucchini.  Recipe serves 4.

What you’ll need:

  • 2 teaspoons canola oil
  • 1 pound peeled and deveined large shrimp
  • 1 tablespoon whole-grain Dijon mustard
  • 1 1/2 teaspoons hot sauce (such as Tabasco)
  • 2/3 cup diagonally sliced green onions
  • 1 cup diced peeled mango (about 1 medium)
  • 1/4 cup chopped fresh cilantro
  • 4 lime wedges

What you’ll do:

  • Heat the oil in a nonstick skillet over medium-high heat.
  • Add the shrimp and saute for 1 minute.
  • Add the mustard and the hot sauce and saute for 2 minutes, stirring often.
  • Stir in the onions and cook for 1 minute.
  • Remove from the heat and stir in the mango.
  • Sprinkle with cilantro and serve with a lime wedge.

Recipe and image from Cooking Light.

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

Curried Chicken Salad with Raisins and Apples

Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole wheat bread for a sandwich.  Recipe serves 2 but can easily be multiplied to make more.

What you’ll need:

  • 1/4 cup low-fat mayonnaise
  • 1 teaspoon curry powder
  • 2 teaspoons water
  • 1 cup chopped skinless, boneless cooked chicken
  • 3/4 cup chopped apple (about 1 medium)
  • 1/3 cup diced celery
  • 3 tablespoons raisins
  • 1/8 teaspoon salt

What you’ll do:

  • Combine the mayonnaise, curry powder and water in a small bowl; whisk until combined.
  • Add the chicken, chopped apple, celery, raisins and salt.
  • Toss to coat.
  • Cover and chill until ready to serve.

Recipe and image from Cooking Light.

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