Apple Stuffed Pork Tenderloin

It is hard to find better culinary companions than pork and apples. One of the finest cuts of any kind of meat is pork tenderloin. When cooked well, it is tender, succulent, and lower in fat than you might think. This method roasts a pair of pork tenderloins with an apple stuffing. Any firm, tart apple works best for this recipe. Honeycrisp is my favorite apple to eat out of hand and to use in cooking, and it works very well.

Take a pair of pork tenderloins (many times they are sold in pairs, about 4 pounds per pair) cut off them and make a groove in each half of the tenderloin for the stuffing. Lightly salt and pepper the groove side. Set aside.

Meat Casseroles

Stuffing

1 medium apple, peeled, cored and cubed. Honeycrisp works well 4 slices whole wheat bread, toasted and cubed 1/4 medium onion, cubed 3 tablespoons brown sugar 1 tablespoon sherry 1 teaspoon salt 1 teaspoon pepper

Combine all ingredients in a bowl. Stuff each tenderloin and then put them together with the stuffing sides facing. Tie them together with butcher's twine.

Sprinkle tied tenderloin with garlic powder, salt and pepper. Place on a rack sitting in a jelly roll pan that has been sprayed with cooking oil. Roast in a 375 degree oven until the internal temperature of the meat is 170 degrees. When meat is done, take out of oven and let rest for at least ten minutes.

Excellent served with mashed potatoes, baked potatoes or yams. Add a vegetable and the meal is complete.

Apple Stuffed Pork Tenderloin

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Old Fashion Recipes For Sausage Stuffed Zucchini Casserole and Honey Mustard Coleslaw

This old fashion recipe for garden favorite, zucchini, is quick, easy, and delicious. The inside of the zucchini is scooped out and replaced with a sausage mixture. The whole thing is covered with cheese and baked in the oven. You have meat, vegetables, dairy, and grain all in one easy dish. Serve with Honey Mustard Coleslaw, if desired.

SAUSAGE STUFFED ZUCCHINI CASSEROLE

Meat Casseroles

This recipe is from the neighborhood where my school was located. (My elementary, junior high, and high all in one building!)

4 medium zucchini
1/2 lb sausage, crumbled, fried, and drained
1 onion, chopped
1/2 cup fine whole wheat bread crumbs
1/4 cup tomato sauce
1 beaten egg
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp pepper
Parmesan cheese for topping

Preheat oven to 350 degrees.

Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes.

HONEY MUSTARD COLESLAW

4 cups shredded cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup cider vinegar
3 tbsp honey mustard
1 cup mayonnaise
1 tsp poppy seeds
2 tsp sugar
salt to taste
pepper to taste

In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving.

Enjoy!

Old Fashion Recipes For Sausage Stuffed Zucchini Casserole and Honey Mustard Coleslaw

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her old fashion recipes visit http://grandmasvintagerecipes.blogspot.com

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Old Fashion recipe sausage stuffed zucchini casserole and Honey Mustard Coleslaw

This recipe for zucchini old garden favorite is simple, fast and delicious. The inside is hollowed out zucchini and sausage. Everything is covered with cheese and bake. They are meat, vegetables, dairy products, cereals and all in court. Serve with honey mustard coleslaw, if desired.

SAUSAGE CASSEROLE stuffed zucchini

This recipe is from the neighborhood where my school was. (My primary education;high in a building!)

4 medium zucchini
1 / 2 pound crumbled sausage, fried and drained
1 onion, chopped
1 / 2 cup bread crumbs, whole wheat bread
1 / 4 cup tomato sauce
1 beaten egg
1 / 4 c. teaspoon salt
1 / 4 c. teaspoon dried thyme
1 / 4 c. teaspoon dried oregano
1 / 4 c. teaspoon pepper
Parmesan cheese for garnish

Preheat oven to 350 degrees.

Given a set of zucchini in boiling water for 10 minutes. Remove the zucchini from the water and let cool.Cut the zucchini in half lengthwise and core centers. Add the sausage, bread crumbs, tomato, egg, salt, pepper, thyme, oregano e. Mix well, then the zucchini with the mixture. Garnish with Parmesan cheese to taste. Bake at 350 degrees for 20 minutes.

Cabbage salad with honey mustard

4 cups cabbage
1 cup shredded carrots
1 / 4 cup chopped green onion
1 / 4 cup cider vinegar
3 tablespoons honey mustard
1 cup mayonnaise
1 teaspoon poppy seedsSeeds
Spoon 2 tablespoons of sugar
Salt to taste
Pepper to taste

In a large bowl, combine cabbage, carrots and onions, stir to mix. In a small bowl, combine the vinegar, spices, honey, mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Beat until smooth. Pour the dressing over cabbage mixture of spices and season with salt and pepper. Chill several hours before serving.

Have fun!

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Stuffed Shells

A pot of dough shell with a little 'heat. Meat or vegetarian, these jumbo shells provide a great success in making "a bowl to collect. Shells Ingredients: 14:12 * Jumbo pasta, cooked, drained and rinsed in cold water * 1 jar (12-16 oz) salsa or spicy MED Fresh ground meat * 1 # (Hamba, Chuck, Turkey), drain fat gold. * 1 (8 ounces) tomato sauce * 3-4 tablespoons (small) diced green chilies derived. * 1 / 2 cup water . * 1 cup shredded cheese (Monterey Jack or other) (2.1 dividedRecipe 2.1 for garnish) * 1 Fence can fried onions (Durkee or French) (from 02.01 to 2.1 for garnish recipe) * pan (10 "round, 9x9 square), cheese bake oven w *: 350 * for 30 minutes covered. Top French onion and remaining for 5 minutes, uncovered

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Betty's Oh So Easy Cheddar cheese, stuffed sleeves

In this video, Betty shares her super-fast, easy sleeves stuffed with cheddar cheese pasta sauce recipe. Almost no work, but lots of taste! 1 medium in a large pot with water, boil the pasta 8 tsp sleeves 2.1 oz package of 16 ounces sharp cheddar cheese 1 pound 10 oz jar of pasta sauce (I use flavored meat please) grated Parmesan cheese (to taste) is 14 sleeves noodles in salted water. Cook until almost tender - al dente. Drain and remove from heat in waterthe sink with a sieve. Wash the hot cooked pasta in a colander under cold water until they are sufficiently cooled. Place the filter back on top of the pan to absorb the extra drops. Now, cut into 16 equal slices of cheese (1 oz) bands. Put a tape into each cooked pasta and sleeves in an 8 inch by 12 inch Pyrex dish that has been sprayed with cooking oil. (You can also use a thin layer of sauce cooking spray on me beforeNoodles in the dish.) Next to the stuffed pasta in the pan until you get a plane. Now, pour the sauce evenly on fine layer of dough, about half the bottle is pray. Complete rest of the pasta, stuffed into a new layer above the previous level, until all the noodles are filled. Pour remaining sauce over the top layers of pastry You're welcome. The sauce evenly over top and sprinkle with grated Parmesan cheese, as...

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