Stuffed Iowa Steaks

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8 pork chops (Special Order 1 3/4-inch thick)

For Rub

3 tablespoons fresh ground black pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons kosher salt
1 teaspoon cayenne pepper

For Stuffing

2 tablespoons olive oil
2 cups finely chopped red onions
12 ounces sweet Italian sausage
8 ounces coarsely chopped apricots
1 cup chopped fresh parsley
1/2 cup dried currant (rehydrate in orange juice)
3 minced garlic cloves
2 oranges, zest of
2 teaspoons dried thyme
1 teaspoon fresh ground pepper
1/2 teaspoon salt

For Glaze

1 cup bitter orange marmalade


Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.

Prepare rub and coat pork chops up to one day before grilling.

Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.

Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.

Warm marmalade over low heat until slightly liquid form.

Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.

Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you’re thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.

Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.

Italian-glazed Pork Chops

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  • 1 Tbsp. olive oil
  • 8 bone-in pork chops
  • 1 medium zucchini, thinly sliced
  • 1 medium red bell pepper, chopped
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1/4 cup dry red wine or beef broth
  • 1 jar (1 lb. 8 oz.) Ragu® Chunky Pasta Sauce



  1. Heat olive oil in 12-inch skillet over medium-high heat and brown chops. Remove chops and set aside.
  2. Cook zucchini, red bell pepper, onion and garlic in same skillet, stirring occasionally, 4 minutes. Stir in wine and Pasta Sauce.
  3. Return chops to skillet, turning to coat with sauce. Simmer covered 15 minutes or until chops are tender. Serve, if desired, over hot cooked couscous or rice.


Pork With Plum Sauce

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1 cup dry red wine
2 teaspoons grated peeled ginger
1/4 cup instant flour (such as Wondra) or cornstarch
Kosher salt
4 1/2-inch-thick boneless pork loin chops, trimmed
1 orange
1/4 cup rice vinegar
1/3 cup honey
8 large sprigs fresh mint
2 large plums, cut into 1/2-inch pieces
2 tablespoons unsalted butter (optional)
Peanut oil, for frying


Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.

Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.

Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towellined plate to drain. Season with salt and serve with the plum sauce.

Per serving: Calories 503; Fat 29 g (Saturated 8 g); Cholesterol 90 mg; Sodium 88 mg; Carbohydrate 39 g; Fiber 1 g; Protein 28g

Ginger-Plum Sangria

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1 bottle rosé wine
1 1/2 cups ginger ale
1 plum, puréed in blender
bunch of fresh mint
3 plums, sliced (any color works!)
1 apple, sliced
1 lime, sliced
crystallized ginger, for garnish



In a large pitcher, combine rosé, puréed plum and a few sprigs of mint. Muddle the mint a bit, then add 2 of the sliced plums, apple and 4 slices lime. Top off with ginger ale.
Distribute remaining plum and lime slices among 4 glasses. Add ice, if desired. Fill glasses with sangria, then skewer a piece of crystallized ginger onto a wooden pick for garnish. Salud!

Kiwi-Pineapple Smoothies Recipe

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  • 4 kiwis, peeled
  • 2 cups frozen pineapple chunks
  • 2 tablespoons honey
  • 1 cup ice

  1. Using blender, mix half of kiwis, pineapple, honey and ice until smooth. Pour into glass. Repeat with remaining ingredients.

Stuffed Peppers with Tomato Basil Cream Sauce Recipe

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Stuffed Peppers with Tomato Basil Cream Sauce



  • 4 red (green, orange or yellow peppers)
  • 1 lb ground chicken (or turkey breast)
  • 12 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 tbsp olive oil
  • 1 12 cups brown rice (cooked)
  • 34 cup parmesan cheese
  • 29 ozs tomato sauce (I used Red Pack)
  • 13 cup heavy cream
  • 13 cup fresh basil (chopped)
  • pepper
  • salt


Preheat the oven to 400 degrees. Slice the tops off of the peppers and remove the ribs and seeds. Set aside.

In a skillet over medium heat, add olive oil and chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Season ground chicken breast with salt and pepper and add it to the skillet to brown. All chicken to cook completely – it should take about 10-12 minutes to brown. Stir occasionally.

While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat. Stir in almost all of the fresh basil, reserving some for garnish.

Stir brown rice and 1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of tomato cream sauce in mixing to coat. Turn off heat. Divine the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato cream sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers. Bake for 20 minutes, then cover with foil and bake for 30 more. Serve with more parmesan cheese and basil to garnish, with mashed potatoes on the side.



Lemon-Blueberry Yogurt Loaf Recipe

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Lemon-Blueberry Yogurt Loaf



  • 1 59 cups all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
  • 2 tsps baking powder
  • 12 tsp kosher salt
  • 1 cup plain whole milk yogurt
  • 1 cups sugar
  • 3 large eggs
  • 2 tsps grated lemon zest (approximately 2 lemons)
  • 12 tsp pure vanilla extract
  • 12 cup vegetable oil
  • 1 12 cups blueberries fresh (or frozen, thawed and rinsed, miniature wild blueberries are great for this, and pose the least risk of sinking)
  • 13 cup lemon juice (freshly squeezed)


Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Garlic Cheddar Biscuits Recipe

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Garlic Cheddar Biscuits

Servings: 14 • Serving Size: 1 biscuit Old Points: 2 pts Points+: 3 pts
Calories: 97.3 • Fat: 3.9 g Protein: 3.7 g Carb: 13.0 g Fiber: 0.0 g


  • 2 tbsp butter, melted
  • 2 cloves garlic, minced
  • 2 tbsp fresh chopped parsley
  • 2 cups Heart Smart Bisquick
  • 3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)
  • 2/3 cup fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Skinny Strawberry Cheesecakes

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Serves: 6
  • 2 Cups Strawberry (or other flavored) Greek Yogurt
  • 4-6 crushed graham crackers
  • Cool Whip (or other whipped topping)
  • Strawberries for garnish
  1. Line a muffin pan with 6 paper liners.
  2. Put 1-2 tbsp crushed graham cracker crumbs in each liner.
  3. Top with ⅓ cup Yogurt
  4. Freeze for atleast 2 Hours.
  5. Remove before serving and top with cool whip and a strawberry.
  6. Keep remaining “cheesecakes” frozen until ready to serve
**Gluten Free** replace graham crackers with a gluten free graham cracker or cookie. **Dairy Free** Use a dairy free yogurt such as coconut or almond.

Apple Nachos Recipe

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Serves: 8
  • 4 medium tart apples, peeled and cut into ¼-inch slices
  • Cinnamon Sugar
  • Veg oil Cooking spray
  • corn tortillas or plain unsalted tortilla chips
  • Caramel Ice cream topping
  • 1 cup chocolate chips
  • 1 tsp margarine or coconut oil
  • Other toppings (nuts, choc chips, marshmallows) optional
  1. Slice and core apples and place in a large bowl of water with 1 tsp lemon juice to prevent browning. These can be stored in the fridge like this for 1-2 days.
  2. Cut corn tortillas into strips and spread over a baking sheet. Spray with veg oil cooking spray and sprinkle with cinnamon sugar. Bake at 375 for 15-20 minutes until crisp. These may also be made ahead and stored in an airtight container.
  3. Melt chocolate chips and margarine in a microwave safe bowl on high for 30 seconds. Stir. Microwave for another 30 seconds or until melted through.
  4. Assemble nachos on plate. Arrange apples, cinnamon sugar tortillas, drizzle with caramel and chocolate.
  5. Top with any other toppings you choose; nuts, chocolate chips, marshmallows, etc.
  6. Serve immediately!
GLUTEN FREE- Like all recipes please read labels, but this can be made gluten free by using corn tortillas, and gf caramel sauce.
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