Hawaiian Yam Casserole

Ingredients

2

medium sweet potatoes or yams, peeled and cut into 1/2-inch slices (about 2 cups) SAVE

1

can (8 ounces) crushed pineapple in juice, undrained

1

tablespoon packed brown sugar

2

tablespoons chopped pecans

1

tablespoon chopped crystallized ginger

1

teaspoon margarine

Steps

• 1

  Heat oven to 375°. Spray 1-quart casserole with nonstick cooking spray. Layer yams and crushed pineapple in casserole. Sprinkle brown sugar, pecans and crystallized ginger over top; dot with margarine. Cover and bake about 45 minutes or until yams are tender.

Hawaiian Style Pork Tenderloin

Island Style Pork Tenderloin

Deliciously baked pork tenderloin. This easy to make pork tenderloin is topped with a flavorful pineapple sauce, and baked to perfection. A quick and easy family favorite.

4.3 from 34 votes

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Course: Main Dish, Pork

Cuisine: American

Keyword: Island Style Pork, Pork Loin Recipe, Pork Tenderloin

Prep Time: 7 minutes

Cook Time: 34 minutes

Total Time: 41 minutes

Servings: 12

Calories: 149kcal

Author: Rachael

Ingredients

Spice Rub

• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cinnamon
• 2-3 lb pork tenderloin
• 2 Tbs olive oil

Sauce

• 1/3 cup brown sugar
• 1 cup pineapple juice
• 1 1/2 Tbs minced garlic
• 1 tsp apple cider vinegar

Instructions

• Preheat oven to 350 degrees
• Mix together the spice rub ingredients and rub all over pork tenderloin
• Heat a large skillet on medium-high heat on the stove top
• Add olive oil, and brown the pork tenderloin for 2-3 minutes on each side in a skillet
• While browning, mix together the sauce ingredients
• Once browned, pour over the pork and put in preheated oven
• Bake for 20 minutes or until interior reaches 145 degrees (medium rare) to 160 degrees (medium)
• Remove from oven and cover and let rest for 5 minutes
• Slice and serve with some of the pan sauce drizzled over the top.

Video

Notes

You can reserve some sauce, and reduce it stove top to put on top after for a more flavorful finish.

Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 433mg | Potassium: 345mg | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 2.3mg | Calcium: 18mg | Iron: 1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

21 DAY FIX CHICKEN SATAY WITH CREAMY PEANUT SAUCE

21 DAY FIX CHICKEN SATAY WITH CREAMY PEANUT SAUCE

★★★★★5 from 3 reviews

• Author: Nancylynn
 
•  Prep Time: 10 minutes (plus time to marinade chicken)
 
•  Cook Time: 10 minutes
 
•  Total Time: 20 minutes
 
•  Yield: 4-8 servings (for each lb of chicken, you will get 4 servings) 1x
 
•  Category: Chicken
 
•  Cuisine: Thai

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DESCRIPTION

This 21 Day Fix Chicken Satay with Creamy Peanut Sauce is a healthy  and delicious spin on one of my favorite appetizers!  I love making this for a party, or a light dinner or lunch paired with my Ramen Noodle Salad.  

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SCALE 

INGREDIENTS

FOR THE CHICKEN

• 1 lb of chicken tenderloins, pounded to uniform thickness
• 1/4 cup of coconut aminos (or sub low sodium soy sauce)
• juice of 1 lime
• 1 T of honey
• 2 cloves of garlic, minced
• 2 T of fresh ginger, minced
• 2 tsp of curry powder
• 1/2 tsp chili paste or sriracha (or more if you like spice, less if you don’t)
• 2 T of fresh cilantro
• 1/8 tsp salt

FOR THE PEANUT SAUCE

• 2/3 cup of low sodium chicken broth
  
• 4 T of creamy peanut butter
• 2 T of honey
• 2 T of coconut aminos (or sub low sodium soy sauce)
• 1 T minced ginger
• 2 cloves garlic, minced
• 3/4 tsp curry powder (or more to taste)
• 1/4 tsp chili paste or sriracha (or more to taste)
• 1 T lime juice
• 1–2 tablespoons of water (if necessary)
• sprinkle of salt

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INSTRUCTIONS

1. In a large mixing bowl or ziplock bag, make the satay marinade by mixing everything under the chicken ingredients except for the chicken. Add the chicken and toss to coat evenly. Cover and place in the refrigerator for two hours or overnight (my fav!). If you plan to grill with wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling.
2. While the chicken is marinating, combine the chicken broth, peanut butter, honey, coconut aminos, ginger and garlic in a small saucepan and bring to a simmer over medium heat, then reduce to low, stirring frequently. Cook for several minutes or until the sauce is smooth and has thickened. Remove from heat and whisk in curry powder, chili paste, and lime juice. Sprinkle with salt and just seasonings to taste. If you want a thinner sauce, just add a little water. Set sauce aside or store in the refrigerator until the chicken is ready.
3. After the chicken is fully marinated, preheat grill and thread chicken onto skewers. Grill the chicken until cooked through, about 3-4 minutes per side. Sprinkle with crushed peanuts and fresh cilantro and serve with lime wedges and the peanut sauce.

Creamy Lemon-Pepper Orzo with Grilled Chicken

(I couldn't find orzo, so I just found the next smallest pasta, I used feta as my goat cheese)

Ingredients

1/4 cup fat-free plain Greek yogurt, at room temperature

1 large clove garlic, minced 

Zest and juice of 1 lemon

3 teaspoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 boneless, skinless chicken thighs

1 cup whole-wheat or other whole-grain orzo

1 cup frozen petite peas, thawed and patted dry

2 ounces finely crumbled goat cheese, at room temperature

4 tablespoons chopped fresh herbs, such as basil and tarragon

Directions

1. Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
2. Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined. 
3. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes. 
4. Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter. 
5. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.

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