-

Recipe of the Day

Who doesn’t love a new recipe favorite? Is your kitchen lacking creativity? We have plenty of great ideas for new recipes that can add new flavors and items to your menu.

Breakfast, lunch, dinner and dessert recipes at your fingertips! Check out some of our favorites below, or go to our Recipes page for a full list.

Cottage Cheese PancakesCCpancakes

Ingredients:

4 Eggs

1 C Small Curd Cottage Cheese

1/2 C Flour

1 T Sugar

6 T(3/4 Stick) Butter, melted, plus more for greasing skillet

1 t Vanilla Extract or Grated Lemon Peel

Directions:

Lightly grease an oven-proof platter and set aside. Beat eggs in a medium bowl; stir in cottage cheese, flour, and sugar. Mix until just blended but still lumpy. Gently stir in melted butter and vanilla to combine.

Heat a large non-stick skillet or a griddle over medium heat; swirl a pat of butter over bottom of pan. Pour batter onto the skillet in 1/4-cups portions onto the skillet, allowing for space between each pancake. Cook until edges are light golden brown and bubbles form on the top. Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy outside and creamy inside. Place cooked pancakes on platter in 200°F.-oven to keep warm while you cook remaining pancakes. Serve with butter and warm maple syrup or honey.

 

adobo tacosAdobo Pork Tacos

Ingredients:

1 T Olive Oil

1 T Ancho Chile Powder

1 T Mexican Oregano, dried

1 1/2 lb Pork Shoulder, boneless

1 C Green Bell Peppers, diced

1 C Yellow Bell Peppers, diced

1 C Yellow Onion, diced

1 1/2 C Low-Sodium Chicken Stock

3 C Crushed Tomatoes, no salt added

1 T Red Wine Vinegar

1 T Paprika

1 T Cayenne Pepper

20 Ea Corn Tortillas (6 inch)

20 Ea Lime Wedges, fresh

Coleslaw

1 C Reduced Fat Sour Cream

2 t Red Wine Vinegar

3 C Coleslaw Vegetables, shredded

Directions:

Preheat oven to 325°F. Heat olive oil in large pot over medium-high flame. In a bowl, mix ancho chile powder and Mexican oregano; rub on pork shoulder. Brown seasoned pork shoulder on each side for 2 minutes; remove from pot. Add bell peppers and onion to pot. Add the chicken stock, crushed tomatoes, red wine vinegar, paprika and cayenne; simmer for 3 minutes. Return pork shoulder to pot; cover and place in oven for 1 1/2 hours. When finished cooking, shred pork and leave in cooking juices. For coleslaw, mix sour cream with red wine vinegar and toss with coleslaw vegetables. Let sit in refrigerator for 1 hour. To serve, place shredded pork in the center of the corn tortillas, top with coleslaw, fold over and garnish with a fresh lime wedge.

Leave a Reply