Apricot Mustard Glazed Pork Tenderloin

Do you believe we were out of pork roasts??  Crazy, right?  Seriously, I could see using this glaze on a regular pork roast; not just a tenderloin.  The apricots have been delicious!

1 1/2 tbsp. canola oil, divided
2 tbsp. minced shallots
1/2 tsp. finely chopped rosemary
1/3 C. light brown sugar
2 tbsp. cider vinegar
1 1/2 tsp. Dijon mustard
1/2 tsp. kosher salt, divided
4 medium ripe apricots, pitted and chopped
1 1lb. pork tenderloin
1/4 tsp. black pepper

Preheat oven to 350 degrees.

Heat a medium skillet over medium high heat.  Heat 1 1/2 tsp. oil; swirl to coat.  Add shallots and rosemary; cook 1 minute or until lightly golden.  Add brown sugar, vinegar, mustard, 1/4 tsp. Salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally.  Place 3 tbsp. apricot mixture in a small bowl, set aside.

Heat a large oven proof skillet over medium high heat.  Add remaining 1 tbsp. oil to pan; swirl to coat.  Sprinkle pork with salt and pepper.  Add pork to pan; cook 6 minutes, turning to brown on all sides.  Brush pork with remaining apricot mixture.  Place pan in oven; bake at 350 degrees for 10 minutes.  Turn pork; brush with remaining apricot mixture.  Bake at 350 degrees for 8 minutes or until thermometer inserted registers 145 degrees.  Place pork on a cutting board to rest for 5-10 minutes.  Serve with remaining apricot mixture.

4 3 1/2oz. servings...per serving: 293 calories, 8.1g. Fat, 25g. protein, 30g. carbs, 2g. fiber, 74g. cholesterol, 2mg. iron, 472 mg. sodium, 35mg. calcium

Chicken with Fire Roasted Tomatoes

Sometimes you just need a new recipe for chicken.

2 tbsp. salt free garlic heart seasoning blend
1/2 tsp. salt
1/4 tsp. Italian seasoning
1/4 tsp. pepper
1/8 tsp. red pepper flakes
4 boneless skinless chicken breasts; 6oz. each
1 tbsp. olive oil
1 14.5oz. can fire roasted diced tomatoes, undrained
3/4lb. fresh green beans, trimmed
2 tbsp. Water
1  tbsp. butter

Mix the first 5 ingredients; rub over chicken.  In a large skillet, heat oil over medium heat.  Brown chicken on both sides.  Add tomatoes, bring to a boil.  Reduce heat; simmer, covered 10-12 minutes or until a thermometer inserted in chicken reads 165 degrees.

In a 2 quart microwave safe dish, combine beans and water; microwave covered on high 3-4 minutes.  Drain.

Remove the chicken; keep warm.  Stir butter and beans into tomato mixture. Serve with chicken.

Per serving: 294 calories, 10g. fat, 102mg. cholesterol, 681mg. sodium, 12g. carbs, 37g. protein

Blue Cheese and Grape Coleslaw

This was in the Summer 2016 issue of Taste of Home magazine.  It's a different spin on a classic side.    I might try subbing feta for blue cheese...or goat cheese.

1 14oz. pkg. coleslaw mix
3/4 C. sliced almonds, toasted
3/4 C. quartered green grapes
3/4 C. quartered seedless red grapes
1/2 C. crumbled blue cheese
3 bacon strips, cooked and crumbled
1/4 tsp. pepper
3/4 C. coleslaw salad dressing

Combine first 7 ingredients.  Pour dressing over salad; toss to coat.  Refrigerate 1 hour.

Per serving: 212 calories, 15 g. fat, 17mg. cholesterol, 339mg. sodium, 16g. carbs, 5g. protein

Southwest Chicken and Bean Salad

I found this in the Summer 2016 issue of Kraft Food and Family.  This will be really good for lunches at work.  I try to mix it up at lunchtime.

1 15.5oz. can  black beans, rinsed
1 16oz. package Oscar Mayer Carving Board Flame Grilled Chicken breast strips
1 C. matchlike jicama sticks
1 C. halved cherry tomatoes
1 avocado, chopped
3 green onions, chopped
1 tbsp. chopped cilantro
1/4 C. Kraft Zesty Lime Vinaigrette Dressing

Combine ingredients and serve.  I will probably substitute radishes for the jicama and I will add shredded carrots and some chopped cucumbers to it.

Berry Punch Sorbet

So Summer has come to Chicago...it was 91 or 94 or 97 today depending where in the Chicago metro area you spent your day.  Let's be honest, it was HOT!  Now I am not complaining, just making an observation.  I love summer even when I feel like I am baking walking from the house to the garage.

This is an easy sorbet recipe that you can probably swap out the jello and Kool Aid flavors to make your favorite!

Add 1 1/4 C. boiling water to combined 1/2 C. sugar and 1 3oz. pkg. strawberry Jello in a  medium bowl; stir 2 minutes until completely dissolved,  Stir in 1 1/2 C.  cold water, 1/4 C. fresh lemon juice and 2 tbsp. Kool-Aid Tropical Punch flavor; pour into 9 inch square dish.  Freeze 1 1/2 hour or until thickened.  Stir gelatin mixture and freeze for 4 hours more until firm.

Flake with a fork before scooping into dessert dishes.  Top each serving with berries and Cool Whip.