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Nut-Crusted Pork Chops

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Ingredients

  • 4 boneless, pork tenderloin chops (or 4 ½-inch slices of pork loin)
  • 2 large eggs
  • 1½ cups finely chopped nuts (almonds, walnuts, pistachios, etc.)
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 375°F. Spray a baking sheet with nonstick spray. Set aside.
  3. Whisk eggs in shallow dish
  4. Mix almonds, garlic powder, salt, and pepper in a separate dish
  5. Pound pork out until it is about 1/4-inch thick
  6. Take one slice of pork and dip both sides into egg mixture, and then dip in the almond mixture. Dip pork back into egg mixture, followed by almond mixture.
  7. Repeat until each pork chop is completely coated.
  8. Place pork onto baking sheet.
  9. Bake at 375°F for 15-20 minutes, or until internal temperature reaches 145° F.

Makes 4 servings

Peanut Butter Walnut Granola Bars

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Ingredients

  • 1 ½ cups old-fashioned rolled oats
  • ¾ cup crushed wheat bran flakes cereal
  • ¼ cup chopped walnuts
  • ¼ cup dried fruit (optional)
  • ½ cup peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 300°F and spray an 8×8 inch baking pan with nonstick spray. Set aside. 
  3. In a large bowl, combine oats, cereal, walnuts, and dried fruit.
  4. Combine peanut butter, honey, and vanilla in a saucepan and heat until peanut butter melts.
  5. Beat egg in a small bowl and pour over dry ingredients. Pour peanut butter mixture over dry ingredients and mix thoroughly.
  6. Transfer to the 8×8-inch baking pan and press mixture down firmly.
  7. Bake at 300°F for 30-40 minutes until golden brown on top.
  8. Remove from oven and let cool completely before cutting into bars.

Makes 10 bars

Download recipe

Twisted Mac & Cheese 3 Ways

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Base Mac & Cheese

Ingredients

  • 1 box pre-packaged mac n cheese
  • ½ pack cheese packet
  • ¼ cup low-fat or fat-free milk
  • 2 Tablespoons tub margarine

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Cook noodles as directed on package.
  3. After draining noodles, return to heat, stir in milk, margarine, and cheese packet.
  4. Twist it up! 
Tuna and peas mac and cheese in a white bowl

Tuna & Peas Mac & Cheese

Ingredients

  • 1 recipe Base Mac & Cheese
  • 2/3 cup cooked peas
  • 1 5-ounce can tuna, drained

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Prepare Base Mac & Cheese. 
  3. Stir in peas and tuna.

Broccoli & Chicken Mac & Cheese

Ingredients

  • 1 recipe Base Mac & Cheese
  • 1 cup cooked broccoli
  • 1 cup cooked chicken or 1 can chicken, drained

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Prepare Base Mac & Cheese. 
  3. Stir in broccoli and chicken.
Broccoli and chicken mac and cheese in a white bowl
Taco mac and cheese in a white bowl

Taco Mac & Cheese

Ingredients

  • 1 recipe Base Mac & Cheese
  • ½ pound lean ground meat (turkey, lean beef, game meat)
  • ½ 10-ounce can tomatoes and green chilies
  • ½ 15-ounce can black beans
  • ½ Tablespoon taco seasoning or CNP Mexican Seasoning

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Brown meat. Add tomatoes and green chilies, beans, and seasoning. Simmer for 10 minutes.
  3. Add meat mixture to mac n cheese and stir well.

Chicken Blueberry Salad with Grapefruit Vinaigrette

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Ingredients

For the salad

  • 2 ½ cups chopped lettuce
  • 1 cup of cooked or canned chicken in chunks or cubes
  • 1 cup fresh blueberries
  • 2 Tablespoons nuts of choice
  • ¼ cup dressing (try the grapefruit vinaigrette in the next column)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Combine ingredients in a large bowl.
  3. Divide between smaller bowls and serve.

Makes 2-3 servings

Download recipe

Ingredients

For Grapefruit Vinaigrette

  • ½ cup oil
  • ¼ cup grapefruit juice
  • 2 teaspoons vinegar
  • 1-3 teaspoons honey
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.

  2. Place ingredients in a jar, then seal and shake. Alternatively, mix ingredients in a glass or stainless steel bowl with a fork or whisk.

  3. Place in the refrigerator and let stand 15 minutes or longer to blend flavors.

  4. Use to dress cold or warm salads, marinate meat or vegetables, or pour over vegetables 30 minutes before roasting.

  5. Store extra dressing in the refrigerator and use within 3 days. After 3 days, freeze or discard remaining dressing.

     

Makes 1 cup

Ham & Black Bean Soup with Peach Salsa

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Ingredients

For the soup

  • 2 15-ounce cans black beans, drained and rinsed
  • 1 teaspoon canola oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 1½ cups diced cooked ham
  • 1 10-ounce can tomatoes and green chilies or diced tomatoes, undrained
  • 2 cups low-sodium broth
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper or red chili flakes (optional)
  • Juice of 1 lime (or 2 Tablespoons lime juice or lemon juice)
  • Salt and pepper to taste
  • Garnishes: low-fat sour cream, low-fat shredded cheese, peach salsa (see next column)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Rinse and drain beans.
  3. Place beans in a bowl and partially mash with a potato masher or fork, or pulse in a blender or food processor. Set aside.
  4. Heat oil in a medium-sized pot. Add onion, garlic, and ham and cook until lightly browned, about 5 minutes.
  5. Add beans, tomatoes and green chilies, broth, and spices. Cover and simmer for about 30 minutes, stirring occasionally. You may need to add water if soup is too thick.
  6. Stir in lime/lemon juice, salt, and pepper.
  7. Serve warm with garnishes.

Makes 6 1-cup servings

Ingredients

For peach salsa

  • 2 tomatoes, chopped or 1 cup canned
  • ¼ onion, diced
  • 1 cup canned peaches, drained and chopped
  • 1 Tablespoon cilantro, chopped
  • Salt and lemon/lime juice to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Mix all ingredients in a bowl. Toss well to blend. Chill before serving.
  3. Enjoy with fresh vegetables, whole grain chips, whole wheat crackers or on top of soup.

Makes 2 cups

Fruit and Nut Muffins with Streusel Topping

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Ingredients

For the muffins

  • 3 cups + 2 Tablespoons CNP Master Mix 
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 1 1/4cups low-fat milk
  • 2 Tablespoons chopped nuts
  • 1/2 cup drained and chopped fruit (fresh, frozen, or canned)
  • Nonstick spray or muffin tin papers

For the topping

  • 1/3 cup white or brown sugar
  • 2 Tablespoons margarine or butter
  • 1/2 cup crushed toasted oat cereal
  • 2 Tablespoons nut pieces
  • 1 teaspoon cinnamon

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped almonds and pears.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 servings

1 muffin per serving

 

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