• 1 POUND PASTURED PORK TENDERLOIN
• 5 TABLESPOONS BALSAMIC VINEGAR, DIVIDED
• 3 TABLESPOONS OLIVE OIL, DIVIDED
• SALT AND PEPPER
• 1 CUP QUINOA
• 3/4 CUP DRIED TART CHERRIES
• 6 SCALLIONS, THINLY SLICED
• 1/4 CUP ALMONDS, SLICED, TOASTED, DIVIDED
• 2 CUPS KALE, OR BABY SPINACH LEAVES, SHREDDED

DIRECTIONS: Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.

Preheat oven to 425 degrees F.

Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.

Roast pork until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 10 minutes.

While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn’t absorbed, then cover and set aside.

Cut pork into 1-inch pieces. In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar, and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.

Serves 6 as a side dish, or 4 as an entrée

*Recipe courtesy of "Pork, Be Inspired".

You'll Need:

1 egg

1/2 cup plain panko-style crispy bread crumbs or cracker crumbs

1 tablespoon ancho chile powder

1 teaspoon grated lime peel

1/2 teaspoon garlic salt

1 lb. uncooked free-range chicken tenders (not breaded)

1 carton (6 oz) Greek Fat Free Key lime yogurt

Lime slices, if desired

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.

• In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

• Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.

• Adapted from Betty Crocker

• 2 POUNDS PORK CHOPS or PORK STEAKS, CUT INTO 1/2-INCH DICE
• 2 TABLESPOONS OLIVE OIL
• 2/3 CUP FLOUR
• 2 CUPS CHICKEN BROTH
• 4 CUPS BABY SPINACH
• 4 CUPS MIXED FROZEN VEGETABLES, THAWED
• 4 TEASPOONS ITALIAN SEASONING
• SALT AND PEPPER
• 5 CUPS SHREDDED FROZEN HASHBROWN POTATOES (or leftover mashed potatoes)

DIRECTIONS:

Preheat oven to 375 degrees F. Position oven rack about 8 inches from the broiler.

In a small stockpot or Dutch oven over medium-high heat, warm oil. Add pork and cook, stirring occasionally, until browned on all sides. Sprinkle in flour and cook, stirring, for 1 minute. Add chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in spinach, mixed vegetables, Italian seasoning, and salt and pepper to taste.

Transfer pork mixture to a 2 1/2-quart casserole dish, spreading it out evenly. Arrange potatoes on top and bake until heated through, about 40 minutes. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes.

Serves 6 to 8

*Recipe adapted from "Pork Be Inspired".

1. Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired.  
   
   Basic Country Beef Breakfast Sausage: Combine 1 pound Grass-fed Ground Beef (95% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.) Makes 2-1/2 cups crumbles  
2. NOTE: If you DO NOT want to make Beef Breakfast Sausage, just use our Regular Ground Breakfast Sausage.
3. Cream Cheese "Frosting": Combine 1/4 cup softened reduced-fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef buns.

*Recipe adapted from Beef: It's What's for Dinner.

• 2 meaty soup bones

• 2 tablespoons kosher or sea salt

• 5 stalks celery, chopped

• 1 onion. chopped

• 1/2 teaspoon ground black pepper

• 1 teaspoon thyme & 1 bay leaf (if desired)

• 1/2 pound baby carrots

• 1/4 cup fresh parsley or 2 Tablespoons dried parsley

• 5 Tablespoons crushed garlic

• 1 cup barley

Directions:

1. Place meaty soup bones in a larger slow cooker. Add salt, celery, onion, seasonings, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook covered for 6 hours, on high, stirring occasionally.
2. Add barley and cook for 2 more hours stirring occasionally. Meat will fall off of bones.
3. Remove and discard bay leaf & bones.
4. Stir and serve with hot crusty rolls.  Makes 8-10 servings.  Leftovers can be frozen & reheated for a quick meal.

*Adapted from allrecipes.com for a healthier & easier meal using grass-fed beef meaty soup bones.  This is a great meal on a cold, blustery day!