Cashew Sweet and Sour Pork

2 tbsp cornstarch, divided

1 tbsp apple juice

1 lb pork tenderloin, thinly sliced

1/3 C water

1/4 C sugar

1/4 C cider vinegar

3 tbsp soy sauce

3 tbsp ketchup

1 tbsp oil

1/3 C chopped cashews

1/4 C green onions

2 tbsp minced or grated fresh ginger

2 tsp fresh garlic, minced

6-8 oz snow peas, trimmed

1 8oz can pineapple chunks, drained

Cut pork thin while it is partially frozen. Begin cooking rice. Combine 1 tbsp cornstarch, apple juice and pork and toss well. Combine 1 tbsp cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk making sure there are no lumps. Heat 1-2 tbsp canola oil in a large fry pan over medium high heat. Add pork and stir fry 3 minutes. Add onion, ginger, and garlic. Stir fry 1 minute. Add peas and pineapple. Stir fry 3 minutes. Whisk sauce ingredients again and add to pan. Allow to boil. Cook 1 minute stirring frequently. Stir in cashews and serve over hot rice. Garnish with cashews and green onions.

Grilled Chicken and Berry Salad

1/2 head romaine lettuce, chopped

6-8 oz spinach

12-16oz chicken, grilled and sliced

8oz strawberries, sliced

8oz blueberries

4 oz crumbled feta or shredded parmesan

1 C sliced almonds, toasted

Dressing:

1/2 C white wine vinegar

1/2 C honey or sugar

1-2 cloves garlic

1 tbsp grated onion

1 tsp salt

1 tbsp pepper

1 C berries

2/3 C canola oil

1 1/2 tsp poppy seeds

Oreo Stuffed Cookies

1 C shortening
1 C packed brown sugar
1/2 C white sugar
2 large eggs
2 tbsp vanilla
3 C flour
1 tsp salt
1 tsp baking soda
1 C chocolate chips
1 package Oreo Cookies

Preheat oven to 350. In a large bowl cream shortening, and sugars together until well blended. Beat in eggs and vanilla. In a seperate bowl, mix flour, salt, and baking soda. Slowly add to mixer along with chocolate chips until just combined. Form balls with the dough. Place one ball on top of an oreo, and one on the bottom. Seal edges together by pressing between hand until Oreo is fully enclosed in dough. Place onto parchment lined baking sheets and bake for 13 minutes or so until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Thai Peanut Noodles

1/2 C chicken broth
3 tbsp creamy peanut butter
1-2 tsp sriracha chili sauce, 2 is HOT
1 1/2 tbsp honey
3 tbsp soy sauce
1 1/2 tbsp fresh minced ginger
2-3 cloves garlic, pressed or minced
8oz linguine noodles
chopped green onions
chopped cilantro
2 limes cut into quarters
chopped peanuts

Cook noodles in salted water. Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, peanuts, and 2 lime quarters. Squueeze juice over noodles before eathing and stir to combine.

To add meat: Stir fry thinly sliced chicken in evoo with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of sriracha chili sauce. Toss with noodles.

Honey Butter

2 cubes real butter
2/3 C honey
3/4 C powdered sugar

Leave the butter on the counter about 20 minutes or so to soften. Place it all in a bowl and beat with a hand mixer about 30 seconds.

Bowtie Pasta Salad

1 lb bowtie pasta
1 jar girards champagne salad dressing
1 bag baby spinach
1 carton gorgonzola cheese
2-3 tomatoes, diced
1-2 avocados, diced
shredded parmesan cheese

Spinach Mushroom Salad

Dressing:
3/4 C oil
1/3 C apple cider vinegar
small chunk white onion
1/2 tsp dry mustard
3/4 tsp salt
1/3 C sugar
1 tbsp poppy seeds
Blend all together well.

1 head red or green leaf lettuce
1 lg bunch spinach
1 red onion, thinly sliced
3/4 lb sliced mushrooms
1 C cottage cheese, rinsed with cold water
1 lb bacon rinsed
3/4 lb grated swiss cheese