Orange Glazed Pork

There is something about the Las Vegas summers that makes me crave the cooler fall weather! Maybe its the scorching heat or being quarantined indoors in fear of melting outside...ugh, I'm sweating just thinking about it! :) So when I came across this DELICIOUS fall pork dish I knew I HAD to make it pronto! Oh boy, it didn't disappoint! The aroma from the glaze was AMAZING!!! It literally took everything I had not to run to the garage and pull down my many footlockers of autumn decorations! Not only did it smell and look SOO GOOD, it tasted ABSOLUTELY DELICIOUS!!! I thought I made enough for leftovers, but it disappeared in what seemed like an instant! Enjoy!

INGREDIENTS:

Glaze:
3 Tbl orange marmalade
1/2 cup water
1/2 cup carrot purée
1 Tbl soy sauce
1 tsp Ginger
2 tsp apple cider or white vinegar (I used lemon juice)
2 cloves minced garlic
1/2 tsp cinnamon
1/4 to 1/2 tsp red pepper flakes or ground cayenne

2 lbs pork tenderloin (I sliced my large loin in half to make two)
1/2 tsp salt
1/4 tsp pepper
1 Tbl olive oil
1/2 cup water

DIRECTIONS:

Heat oven to 400.
In saucepan, wisk all glaze ingredients until smooth. Heat until almost bubbles. Cook 10-15 min more until liquid reduces by 1/4 and glaze thickens.

Meanwhile, sprinkle pork with salt pepper (I added a little more and added parsley).
Heat oil in large ovenproof skillet over high heat. Carefully add pork and cook 10 minutes, turning once until both sides are browned.

Off heat, add the glaze. Turn pork once to coat in glaze. Slide skillet in oven and bake at 400 for about 15-20 minutes.
Remove skillet, add water, and return to the oven for another 15-20 minutes until pork is cooked through and water has somewhat evaporated. Remove pork to cutting board and stir the glaze from the skillet until smooth. Slice pork and serve with the glaze! Enjoy!

Whole Grain Chicken Enchiladas with a Secret

These babies are "Oh So Good" (as my 4 year old exclaimed) and quite HEALTHY! The secret? CARROT/SWEET POTATO puree and SPINACH have been sneakily added! This is a recipe inspired by Jessica Seinfeld (the master at adding fruits, veggies, and whole grains to every meal)! Thank you Jessica! Not only was I pleasantly suprised that this dish tasted amazing, but even more impressive was the fact that I had it whipped up and in the oven in a jiffy! :) Plus the ENTIRE dish is only 302 calories (with carrot puree) and 310 (with sweet potato puree)! Eat up!!!

INGREDIENTS:

Nonstick cooking spray
1 Tbl olive oil
2 boneless, skinless chicken breasts cubed (about 3/4 lb)
1/2 tsp garlic powder
1/4 tsp pepper
1/2 cup carrot puree OR sweet potato puree
1/4 cup fat-free sour cream
1 cup shredded, reduced fat (2%) cheddar cheese or part-skim mozarella, divided
6 whole grain or whole wheat flour tortillas
1/2 cup spinach puree (I used fresh spinach...it wilts down in the oven anyway)
1/2 cup mild tomato salsa

DIRECTIONS:

Preheat oven to 350
Coat 9 by 13 inch pan in nonstick cooking spray
Warm the oil in a large skillet over medium-high heat
Sprinkle the chicken pieces with garlic powder and pepper
Cook the chicken in the pan 4-5 minutes, stirring occasionally, until it is cooked through and no longer pink in the middle
Take the pan off the heat and mix in the carrot OR sweet potato puree, sour cream, and HALF the cheese in the skillet
Fill each tortilla with the chicken mixture and roll up
Place seam side down in baking dish
Dot the tops of each enchilada with the spinach puree (or sprinkle the middle with fresh spinach like I did)
Spoon the salsa over the spinach and sprinkle with the remaining 1/2 cup cheese
Cover with foil and bake for about 30-40 minutes or until the cheese melts and the filling is hot

I made a few slight adaptations to this:
-I baked my chicken early in the morning with garlic powder, parsley, and pepper
-I added about 1/4 cup more of the carrot puree and decreased the cheese in the filling by 1/4 cup: 3/4 cup carrot puree, 1/4 cup cheddar/mozarella mix
-I used fresh spinach instead of the spinach puree...frankly I forgot to steam and blend the spinach earlier...the spinach wilts up anyways as it is cooked

*This meal can EASILY be prepared in advance too! :)