Puff Pastry Twists

We love these, they are so yummy with a scoop of ice cream.
Apricot preserves are my favorite but you can use orange marmalade, raspberry, strawberry preserves, apple butter or something like that. -Kristin

1 sheet frozen puff pastry, thawed according to directions
1/2 c. perserves

cinnamon for sprinkling with

• Preheat oven to 400.
• Place puff pastry on lightly greased cookie sheet.
• Using a rolling pin, roll out the puff pastry out just a bit to make a more even rectangle.
• Spread the preserves on half of the pastry within a 1/4 inch of the edge.
• Fold dough over like a book and pop in freezer for a couple minutes for easy cutting.
• Using scissors, cut dough crosswise into 1/2 inch thick ribbons.
• Take each ribbon and twist.
• Place on baking sheet and bake for 10 minutes.

Penne with Ham

This is the perfect meal to use up some leftover ham in. The sauce that soaks into the penne and ham is altogether wonderful! I got this recipe from the Food Network's chef Robin Miller- I love her recipes, they are quick and for the most part health conscious. This dish comes together so fast and it is so yum! -Kristin

16 ounces penne pasta
1 c. frozen peas
1 T. olive oil
2 cloves garlic
small can of mushrooms (optional)
2 c. diced leftover ham
1 t. dried oregano
1 1/2 c. chicken broth
1 T. Dijon mustard
salt and pepper

• Cook the pasta according to the directions, adding the peas the last 30 seconds of cooking. Drain and set aside.
• Meanwhile, heat the oil and add the ham, stirring until golden brown, about 3 minutes.
• Add the garlic and mushrooms and cook, stirring for 1 minute.
• Add the oregano and cook, stirring for 1 minute until fragrant.
• Add broth and mustard and bring to a simmer.
• Add the cooked pasta and simmer 1 minute to heat through.
• Remove from heat and season with salt and pepper.

Sweet and Sour Pork Chops

This is probably my favorite way to serve pork chops. I love these made with a rice pilaf (like Near East Wheat Rice Pilaf), and a veggie. The sauce that the pork chops cook in is awesome to drizzle over the meat and rice. I love the flavor of this dish. -Kristin

1 T. toasted sesame oil
16 oz. boneless pork loin chops
salt and pepper
1 c. apricot preserves or orange marmalade
2 T. soy sauce
1 t. minced fresh ginger
1/4 c. chopped green onions

• Heat oil in skillet over medium-high.
• Season pork chops with salt and pepper on both sides and place into hot skillet.
• Cook until golden brown, about 2 minutes per side.
• Then stir in the preserves, soy sauce, and ginger and bring to a simmer.
• Reduce the heat to low and partially cover the pan and simmer until the pork is just cooked through, about 5 minutes.
• Remove from heat, stir in the green onions and serve.

Broccoli with Toasted Garlic

I love broccoli...we eat a lot of it! This is my favorite way to make broccoli. -Kristin

1 large bunch of broccoli

1/4 c. water

2 T. olive oil

3 cloves garlic, thinly sliced

salt and pepper

• Cut broccoli into spears and put into a large microwave safe bowl with the water.
• Cover tightly and microwave for 4 minutes on high.
• While broccoli cooks, heat oil in large skillet over medium heat and add the garlic. Cook, stirring frequently for about 3 minutes. Do not cook it too long or it will become bitter. Remove from heat with a slotted spoon.
• Add broccoli to pan with the oil and cook over medium heat for about 3 minutes, stirring a bit.
• Mix in the garlic, salt and pepper. Serve.

Mixed Greens With Strawberry-Pecan Dressing

This is a salad recipe from Robin Miller. We love this salad dressing and the pecans make it over the top! -Kristin

My family loves this! I use seedless raspberry jam sometimes and think it's a perfect dressing with strawberries, Delicious! -Sarah

1/3 c. strawberry preserves
3 T. olive oil
1 T. red wine vinegar
1 t. Dijon mustard
salt and pepper
6 c. mixed lettuce greens
1/2 c. chopped pecans, (toasted is optional, but I recommend it)

• In a small bowl, whisk together preserves, oil, vinegar, Dijon, salt and pepper.
• Arrange the lettuce on plates, then top with the dressing and pecans just before serving.

Chicken and Black Bean Empanadas

We love these. It is such an easy and quick meal. You can make these with either chicken or turkey. I always split the empanadas for the kids. They are very filling! This feeds 6 very comfortably! -Kristin

2 cups diced, leftover chicken or turkey
1, 15 oz can black beans, drained
1/2 c. shredded pepper Jack or Monterey Jack cheese
1/2 c. shredded cheddar cheese

1/2 c. salsa
1 t. ground cumin
2 T. fresh cilantro leaves, chopped (optional)
2 (9 inch) refrigerated pie crusts (or homemade)

• Preheat oven to 425.
• Combine chicken, beans, cheeses, salsa, cumin and cilantro. Mix well to combine; set mixture aside.
• Unroll pie crust on flat surface.
• Divide chicken mixture into equal portions in the 4 corners. Mound it up.
• Place the top crust on the counter and roll out a little bit and then place on top of mounds. Then cut dough around the mounds.
• Pinch the edges together to seal.
• Using a fork, make marks on the edges of the empanadas to ensure they are sealed.
• Transfer empanadas to a baking sheet.
• Make a slit in the top of each empanada to allow steam to escape during cooking.
• Bake for 15 minutes.

Zucchini Bread

This is my favorite zucchini bread recipe I love the lemon flavor in it, but it's great with out also. I believe Kristin came up with this, and it's so yummy! -Sarah

3/4 cup whole wheat flour
3/4 cup white flour
1/2 t. baking soda
1/4 t. baking powder
1/4 t. salt
1 t. cinnamon
1/4 t. nutmeg
1 cup sugar
1 cup shredded zucchini
1 egg
2 T. oil
1/2 cup unsweetened apple sauce
1/4 t. lemon zest
1/2 cup chopped pecans

• Preheat oven to 350 degrees. Grease bread loaf pan.
• Combine dry ingredients. Combine remaining (except nuts) in another bowl.
• Stir dry ingredients into the wet ingredients. Stir in nuts.
• Bake 55-60 minutes.