Lunch

Apple ‘N’ Oat Burgers

Mix all ingredients well and form into six patties. Preheat barbecue on high; reduce heat to medium. Barbecue or broil for 10-15 minutes, turning half way through. Serve on buns with condiments of your choice. Note: Always cook ground pork

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Asian Wraps

Sauté pork and ginger in a non-stick skillet until no pink remains. Drain. Stir in green onions and hoisin sauce. Cook bean thread noodles according to package instructions; cool and drain. Toss noodles in sesame oil. Soak a rice paper

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Caesar Pork Pockets

Heat oil in a nonstick skillet. Add pork strips and stir-fry 3-5 minutes or until lightly browned. Combine pork strips and Caesar dressing. Cut pita breads in half crosswise. Wrap in a towel and microwave briefly to warm. To serve,

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Curried Pork in Pitas

In a small bowl, combine salad dressing, garlic powder and curry powder. Set aside. In a large bowl, mix together pork, water chestnuts, raisins, carrot, green onion and pineapple. Add dressing; toss to coat. Divide evenly among pita pockets. Top

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Grab & Go Pork Wraps

Place pork strips and garlic in a large lightly-oiled non-stick skillet or wok over medium-high heat. Stir-fry pork and garlic for 2 minutes. Add peppers and mushrooms; stir-fry 2 minutes. Stir together ginger, soy sauce, oyster sauce, cornstarch and cayenne;

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Grilled Pork Fajitas

Place pork steaks in a sealable plastic bagbag. Combine chili powder, cumin, coriander, lime juice, oil and water; pour over meat. Seal bag; marinate in refrigerator 4-24 hours, turning occasionally. Preheat barbecue on high; reduce heat to medium. Remove pork

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Ham and Bean Salad

In a 1 qt (1 L) bowl, combine beans, onions, celery and red pepper. In small bowl, whisk together lime juice, olive oil, garlic and pepper. Pour over bean mixture and toss well. Cover and refrigerate for 2 hours or

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Ham and Lentil Soup (Slow Cooker)

Combine all ingredients in a slow cooker and stir to mix. Cover and cook on LOW for 9-10 hours (or 4-5 hours on HIGH). Serve with cornmeal muffins or crusty bread.

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Hearty Pork and Vegetable Soup

In a non-stick saucepan over medium heat, cook pork, onion and garlic, breaking up pork until meat begins to brown. Add broth, tomatoes, celery, carrot, Worcestershire sauce, thyme, oregano and pepper. Bring to a boil for 1 minute. Add pasta,

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Hot ‘n Spicy Quesadillas

Skin pork sausages; place on a pan and pre-cook 30 minutes in a 375ºF/190ºC oven. Chop sausage finely; combine with red pepper, tomato, olives, cheeses and basil. Combine oil, garlic and pepper flakes. Add to cheese mixture; stir to combine.

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