Pizza Casserole
Steak Fajita
Thai Pork with Peanut Sauce

Pizza Casserole 

½ Lb. extra lean ground beef 

1 cup pepperoni sausage, sliced 

1 cup shredded mozzarella cheese 

1 green bell pepper, chopped 

1 medium onion, chopped 

2 cloves garlic, minced 

1 16 oz. can pizza sauce 

4 Tbsp. milk 

2 cups uncooked egg noodles 

Cook noodles according to package directions.  Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish with cooking spray.  Place a medium skillet over medium-high heat and brown the ground beef together with the onion, garlic and green pepper.  When the beef is no longer pink, remove skillet from stove and drain any excess grease, if necessary.  Stir the cooked noodles, pepperoni, pizza sauce and milk into the ground beef mixture and mix well.  Pour this mixture into the prepared casserole dish.  Place casserole dish in preheated oven and bake for 20 minutes.  Top the casserole dish with the shredded cheese and bake for an additional 5-10 minutes. 

Recipe makes 7 servings 

Steak Fajita 

1 lb. flank steak, cut into ¼-inch strips 

1 green bell pepper, cut into ¼-iinch strips 

1 red bell pepper, cut into ¼-inch strips 

1 small onion, cut into strips 

2 Tbsp. olive oil 

4 fajita size tortillas 

Place a large skillet over low heat and add the olive oil.  Add the steak strips to the pan and then add the red and green pepper strips and the onion strips.  Cook and stir this mixture for about 15 minutes until the vegetables are tender.  Warm the tortillas.  Spoon the beef mixture into warmed tortillas. 

Recipe makes 4 servings 

Thai Pork with Peanut Sauce 

4 boneless pork chops, about ¾-inch thick 

¼ cup flour 

1 teas. ground cumin 

¼ teas. cayenne pepper 

½ teas. salt 

2 Tbsp. vegetable oil 

¼ cup green onion, chopped 

¼ cup red bell pepper, sliced into strips 

¼ cup dry roasted peanuts, coarsely chopped 

¼ cup chopped fresh cilantro 

1/3 cup chicken broth 

1 Tbsp. honey 

1 teas. ground ginger 

¼ teas. salt 

½ cup coconut milk 

2 Tbsp. smooth peanut butter 

Combine the flour, cumin, cayenne pepper and ½ teaspoon salt on a shallow plate and mix well.  Dip the pork chops into the flour mixture to coat and shake off any excess.  Place a large skillet over medium-high heat and add the vegetable oil to the skillet.  Add the pork chops to the hot oil in the skillet and fry the pork chops for about 4 minutes per side, until the pork chops are cooked through.  While the pork chops are cooking, stir the chicken broth, coconut milk, peanut butter, honey, ginger and ¼ teaspoon salt together in a bowl.  Remove the cooked pork chops from the skillet and keep them warm in a serving bowl.   Pour the peanut sauce mixture into the skillet from which you removed the pork chops.  Cook the peanut sauce while stirring constantly until thickened, about 2 minutes.  Pour peanut sauce over the pork chops.  Garnish the pork chops with the green onion, bell peppers, peanuts and cilantro. 

Recipe makes 4 servings