Oven Baked Brown Sugar Pork and Apples

This is a great week day recipe, its super fast, and very flavorful... would make for some great leftovers too!


Ingredients:

• 1/2 cup brown sugar, firmly packed
• 1/2 cup apple juice
• 4 tablespoons vegetable oil
• 1 tablespoon soy sauce
• salt and pepper to taste
• 2 teaspoons cornstarch
• 1/2 cup water
• 6 boneless pork chops
• 2 apples

Preheat oven to 350

In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. Divide the sauce in half


Peel and core the apples. Slice into thin rings.

Spray a baking sheet with PAM, and evenly spread chops. Top each chop with 1-2 apple rings. Bush the chops with half of the sauce.


Bake for 20 minutes. Drizzle with remaining sauce before serving. ENJOY!!

Spaghetti Squash with Bolognese Sauce

I have decided that we need to eat a larger variety of foods in my house... no more cooking the same old items! I really enjoy watching the Rachael Ray show and I remember seeing an episode where she used Spaghetti squash and a thick meat sauce. I decided to create my own version of it... I hope you enjoy!

Ingredients:









1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons Olive Oil
Salt and ground black pepper
1/2 cup grated mozzarella cheese
1lb ground pork
1 to 1 1/2 pounds ground beef
½ cup shredded carrots
1 medium onion, cut into small dice
3 cloves garlic, finely chopped or grated
1 small can of tomato paste
1/2 cup red wine
1/2 cup beef stock

Preheat the oven to 350 degrees F.

Place the squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons of Olive Oil and sprinkle with salt and pepper. Turn the squash over so they're cut side down for 50 minutes.

While the squash is roasting, place a large skillet over medium-high heat with 2 tablespoons of Olive oil. Brown the ground pork and ground beef, sprinkle a little salt and pepper over.

Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes. Season everything with salt and pepper, and add the tomato paste, simmer for 1 minute. Add the red wine and beef stock and cook the sauce until it thickens, about 5 minutes.

Once the squash is ready remove from oven and flip over, use a fork to loosen the squash strands up. Scoop some meat sauce on top of each squash half and garnish with shredded cheese.

Depending how hungry you are I recommend cutting the squash in half again before you serve, giving each person 1/4 of the squash. ENJOY!!