Honey-Lime Pork Chops

Recipe From: Melissa's Bargain Blog
Just ok.

Ingredients:
1/2 cup lime juice
1/2 cup soy sauce
2 Tbsp honey
2 minced garlic cloves
6 boneless pork chops

Combine in a ziploc bag and turn to coat. Refrigerate at least 2-3 hours (I usually put them in in the morning and leave them all day). You can either grill or broil them, 6-7 minutes per side.

Sauce:
3/4 cup chicken broth
1 minced garlic clove
1/2 tsp lime juice
dash pepper
1 1/2 tsp honey
1/8 tsp browning sauce

Combine in a small saucepan. Bring to a boil. Combine 2 tsp cornstarch and 2 Tbsp water till smooth. Stir into broth. Return to a boil; cook & stir 1-2 minutes.

Beef & Snow Pea Stirfry

Recipe From: Favorite Family Recipes Blog
This was so easy! Seriously had dinner ready in about 10 minutes.

Ingredients:
1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
2 cloves garlic (minced)
1 lb boneless beef sirloin steak (cut into 1/8 inch strips)
1 tsp cornstarch
2 cups fresh snow peas
2tsp canola oil

In a small bowl, combine the soy sauce, broth, and garlic. Place beef in a resealable plastic bag with enough sauce to cover. Seal, mix and refrigerate at least 1 hour. To the remaining soy sauce mixture, add cornstarch. Stir until smooth; set aside. In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm. Drain and discard marinade from beef. In same skillet, stir-fry beef for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Combine with snow peas. Serve over rice.

Baked Chicken Nuggets

Recipe From: 30 Day Gourmet
We made these today to have a supply in the freezer.

Ingredients:
2 lbs boneless, skinless chicken (cut into bite size pieces)
1 box stuffing
1/4 cup Parmesan cheese
2 eggs

Cut chicken into small bite-sized pieces. Blend stuffing mix (include spice packet if one is included) and Parmesan cheese in blender until fine. Beat eggs in shallow bowl. Dip chicken into egg and then into dry mix. Bake at 425 degrees on greased cookie sheet for 10-15 minutes. Turn nuggets and cook an additional 5 minutes. Freezing and Cooking Directions: Cool chicken and freeze in bags. To serve: Thaw and heat in microwave or oven.

Fuji Apple Chicken Salad

Recipe From: ???
I did a search on Panera Bread's Fuji Apple Chicken Salad dressing recipes. I made 3 different ones and like this one the best!

Salad Ingredients:
Spring Mix
Rotessirie Chicken (pull into bite-sized pieces)
Gala or Fuji Apples (sliced into bite-sized pieces)
Gorgonzola Cheese
Walnuts (boiled in sugar water for 2 minutes)
Dried Apple Sliced (optional)

Dressing Ingredients:
1/2 cup apple juice concentrate
1/2 cup creme fraiche (I used FF sour cream)
2 tbsp honey

Shake up the dressing in a container and combine the salad. Now that I am trying to lose 5 lbs, I leave off the cheese and walnuts and dried apple slices. I just have spring mix, chicken, freshly sliced apples and a bit of dressing.

Honey Walnut Shrimp

Recipe From: Blog Chef
Back in my working days, our sales team would often go out to lunch after Monday morning sales meeting. One of our favorites was a hole-in-the-wall Chinese Restaurant. We always order Walnut Shrimp.

Ingredients:
1lb large shrimp (peeled and deveined, with tails removed)
1 cup water
2/3 cup white sugar
½ cup walnuts
4 egg whites
2/3 cup cornstarch
¼ cup mayonnaise
2 tbsp honey
1 tbsp canned sweetened condensed milk
1 cup oil (for frying)

In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

Cornbread Muffins

Recipe From: Dish Delish Blog

Ingredients:
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 (18 ounce) box butter recipe or yellow cake mix
5 eggs
2/3 cup milk
1/2 cup butter (softened)

Directions:
Preheat oven to 350°and mix all dry ingredients. Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans. Bake 15 minutes for minis and 20 minutes for cupcakes and 30 minutes for a loaf OR until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan (until pulls away from side a bit). Remove from pan and serve warm.

Mini Meatloafs

Recipe From: Stephanie's Kitchen Blog

Ingredients:
1 lb. ground beef
1/2 onion (chopped)
1 tbsp Worcestershire sauce
2 eggs (whisked)
2 tablespoons fresh parsley(chopped)
1/4 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1 tbsp tomato paste
salt and pepper
ketchup

In a skillet, add olive oil and onions and cook until onions are soft, about 8 minutes. Add Worcestershire sauce and set aside to cool slightly. In a large bowl, whisk eggs. Add parsley, bread crumbs, cheese, tomato paste, salt and pepper. Mix together until well incorporated. Add ground beef and mix with hands just until combined. Do not overmix. Separate into 4 even patties and shape into loafs. Place on baking sheet (with foil underneath) and cover the tops of the loaves with ketchup. Bake in a 350 degree oven for about 30-40 minutes.