Beet and tomato salad

1 lb beets

1 pint grape tomatoes, halved

1.5 oz goat cheese ( I used some with garlic and herbs in it) 

2 tbsp olive oil 

Roast the beets: ( this can be done ahead of time and the beets refrigerated )

Spray a baking sheet with olive oil.  Preheat oven to 400 

Peel the beets using a vegetable peeler and I wear rubber gloves to keep from staining my hands. 

Dice beets into 1/2 inch cubes. Spread in a single layer on the baking sheet. Bake for 20 minutes. Toss them a little and bake 5-10 more minutes. They should be softened but still firm. Let cool if you are going to make the salad today. 

If not, refrigerate the beets. 

Place cooked or chilled beets and tomatoes in a large bowl. Crumble goat cheese over the vegetables.   Drizzle the olive oil over and toss to coat. The goat cheese may melt into the oil. If you prefer chunks of cheese add it last. 

4 servings 

Veggie Pasta

Veggie Pasta

8 oz (3cups) uncooked small pasta such as penne. rotini or elbow macaroni. I used mostaciolli. 

3 or 4 garlic cloves sliced thin 

1/2 medium onion diced into larger pieces 

1 medium green bell pepper chopped into strips then chopped in half

8 oz fresh mushrooms, slice

1 cup pasta sauce

1/4 cup freshly grated Parmesan cheese 

Cook pasta al dente without salt or oil.

While pasta is cooking spray skillet with olive oil. Sauté the garlic slices until soft and aromatic. 

Add peppers and onions and sauté until start to soften. Add 1 cup pasta sauce and stir. 

For the last 5 minutes of the pasta cook time add the mushrooms to the pot. 

Drain pasta and mushrooms and add to the skillet. 

Toss to mix and coat. 

Top with grated Parmesan cheese. 

Chipotle Pork Kabobs

Chipotle Pork Kabobs 

1.5 lb boneless pork short ribs 

2 chipotle peppers in adobo sauce, minced 

1/2 tsp minced garlic 

1 tbsp lime juice

1 tsp Worcestershire sauce

1/2 tbsp olive oil 

2 large or 3 medium bell peppers (I like to use red and yellow along with the green) 

2 medium onions 

Cut the pork into cubes and place in a large bowl. Stir together adobo chilies, garlic, lime juice, Worcestershire and olive oil. Pour over pork and toss to coat. Cover and place on refrigerator for at least one hour. 

When ready to cook,  cut onions and peppers into quarters and then cut those pieces in halves or thirds depending on size. You want the pieces to be about 1 inch.   

Preheat broiler or grill. Thread pork, peppers and onions onto skewers. Cook under broiler or on grill until pork is cooked through. For my broiler on high, I cooked about 15 minutes, turning midway through. 

Corn and tomato succotash

I

Corn and Tomato Succotash

1 1/2 cup corn kernels ( I cut the raw kernels off 3 ears of fresh corn on the cob)

1 1/2 cup diced fresh tomatoes

6 green onions diced, include the green stems 

1 tbsp margarine

Salt 

Pepper 

Melt the margarine in a large skillet over medium-high heat. Stir in the corn and onions. Allow to cook until the corn starts to brown. 

Stir on the tomatoes and continue cooking until most of the liquid is gone. 

Salt and pepper to taste. 

Pork Chops on Sautéed Kale with Mustard Sauce

4 boneless pork chops

Salt

Pepper

Olive oil spray

1/2 cup fat free chicken broth

2/3 cup fat free half and half 

1 Tbsp spicy brown mustard

2 tsp lemon juice

4 cups baby kale leaves

Spray a nonstick skillet with the olive oil. Salt and pepper both sides of the chops and cook in the skillet over medium heat until lightly browned on both sides. 

Meanwhile lightly spray a small skillet and add the kale. Place a lid on the skillet and allow to cook about 5 minutes or until the kale is wilted. Arrange on a serving platter.

When pork chops are cooked through and browned, arrange on top of the kale. Keep warm 

Pour chicken broth in the skillet used to cook the chops. Stir in the half and half, mustard and lemon juice. Stir while cooking until desired consistency.  I sometimes have to use corn starch to thicken the sauce. Put about 1/4 cup cold water in a small bowl and stir in 1-2 tsp of corn starch. Pour slowly into the sauce while stirring.  Cook until it thickens. 

Spoon the sauce over the chops or just serve it on the side. 

Roasted Squash

Fresh Zucchini and Yellow Squash - cut lengthwise in half and then sliced.    I had about 1 1/2 cups of each.

1/2 medium red bell pepper, diced

3 or 4 green onions, diced including the green tops

basil

salt and pepper

olive oil spray

mozzarella cheese - about 1/2 cup

Spray a 13 x 9 inch pan with the olive oil spray. 

Mix the vegetables with the basil, salt and pepper in a large bowl.  Spray with a little of the olive oil.  Pour into the pan, spreading into a single layer. 

Bake at 350 degrees for 10 minutes. 

Top with the cheese and return to the oven for a few minutes to melt the cheese.

4 servings

Southwestern Chicken with Salsa Jam

6 chicken tenderloins

Cumin 

Chili powder

Olive oil spray

Shredded Monterey Jack cheese

1 large tomato, diced

2 chipotle chilis in adobo sauce

Juice of 1 lime

Green onions

(My salsa jam was pretty spicy. I might just use one pepper next time) 

Place tenderloins between pieces of heavy duty plastic wrap and flatten with a meat tenderizer until even thickness  place on a large plate and sprinkle with cumin and chili powder on one side only. 

Spray large skillet with the olive oil spray. Cook the tenderloins until cooked through and lightly browned on both sides. 

Remove to a serving platter or plate so they are in a single layer.  

Place shredded cheese over each tenderloin - I used a little less than a tablespoon on each. 

The heat from the chicken will melt the cheese but it helps to cover with another plate or I use a cover we have to use in the microwave. 

Just cover and set aside while making the salsa jam. 

Combine the tomatoes, diced chipotles and lime juice. 

Put the mixture into the skillet you used to cook the chicken. Heat under the tomatoes begin to get soft. I wanted mine less chunky so I used a potato masher to smash the tomatoes. 

Continue to cook a few minutes. 

Check out those tenderloins. By now the cheese should be a gooey melted topping on the chicken. 

Serve by placing a tenderloin on each plate. Top with some green onions and place a spoonful of the salsa jam on the side. If there is jam left, serve on the side.