Simplifying Getting Family Dinner to Your Table!

V1-2 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 25 Min Cook 25 Min Formal Peach BowtiePork Pasta with Sausage and a Green and Potato 2) 4) Salad with Home Latkes/Cakes Made Vinaigrette Peach Pork Ingredients Potato Latke Ingredients 8 Ounce Pork 1/4 Cup Italian Bread Crumbs 1 Egg 1/4 Yellow Onion 14 Ounce Can Sliced Peaches in Syrup 1 Teaspoon Ground Cinnamon 1/2 Tablespoon Olive Oil (you provide) 2 Red Potatoes 1/2 Medium Yellow Squash 1 Teaspoon Onion Powder 1/4 Teaspoon Salt (you provide) 1/4 Teaspoon Black Pepper (you provide) 1/4 Cup Grated Cheddar & Monterey Jack Cheese 2 Ounces Sour Cream (2 individual packets) 1/2 Tablespoon Olive Oil (you provide) 1 Egg 1/8 Cup White Flour 3 Green Onions Approximately 270 calories per normal serving *Ingredients make two generous servings. Approximately 290 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org

V1-2 Formal Bowtie PeachPasta Pork with Sausage and a Green Salad with andhome Potato Made Latkes/Cakes Vinaigrette 2) 4) 1 2 Lets get started!!! Start by washing 1/2 of the yellow squash and cut off the end. Open can of sliced peaches. Slice green onions and add to a small serving bowl. Peal and julienne 1/4 yellow onion and set aside. Next wash 2 red potatoes and remove any surface blemishes. Using a cheese grater grate the red potatoes into a mixing bowl. 3 4 Now grate 1/2 of the yellow squash into the mixing bowl of potatoes then add 1/4 cup grated cheddar & Monterey jack cheese, 1 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper, 1 egg, and 1/8 cup white flour. Work the ingredients together ensuring all ingredients are evenly mixed. Put mixture in fridge until step 7. 5 6 Add 1/2 Tbs olive oil to a extra large skillet with a lid and sauté onions over medium to medium high heat for 2 minutes. Push onions to the edges of the pan. Coat each pork medallion with the egg, then with the bread crumbs and then place into frying pan with onions. Brown the meat. 7 While the pork is cooking, heat 1/2 Tbs olive oil in an extra large frying pan over medium to mediumhigh heat, coating entire pan. Gather 1 handful (1/2 of the total mixture) of potato mixture in your hand, forming a ball and set in frying pan. Once in pan, press into patties with a spatula. Repeat process forming 2 latkes. Once brown, flip and press again with spatula cook until golden brown. Cook for approx. 5 minutes on each side. 8 Fill the bowl of grated potatoes with water, rinse the starch from the potatoes and drain water from bowl. Repeat twice. Next, tightly squeeze the grated potatoes a handful at a time, squeezing as much water/starch out as you can and place on clean towel or stack of paper towels. Repeat until all potatoes have been tightly squeezed. Return the grated potatoes to the empty mixing bowl. Beat 1 egg in a bowl. In a separate bowl add 1/4 cup bread crumbs. Remove pork tenderloin from package and remove any excess fat from meat and cut into 1 to 1 1/2 inch thick medallions. Once the pork medallions are browned on one side, flip them over browning the other side. Stir onions at this point. Once meat is browned on both sides, add the can of sliced peaches and syrup to skillet. Sprinkle 1 tsp ground cinnamon over peaches. Reduce heat to medium to medium-low and cover with lid. Cook/Braise for 15 min. Once pork medallions are done (160 degree internal temperature) and latkes are finished cooking, plate meal with medallions and latkes. Top latkes with sour cream and green onions. Enjoy your Delicious Family Dinner!!!

V1-4 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 25 Min Cook 25 Min Formal Peach BowtiePork Pasta with Sausage and a Green and Potato 4) 4) Salad with Home Latkes/Cakes Made Vinaigrette Peach Pork Ingredients Potato Latke Ingredients 16 Ounce Pork 1/2 Cup Italian Bread Crumbs 1 Egg 1/2 Yellow Onion 28 Ounce Can Sliced Peaches in Syrup 2 Teaspoons Ground Cinnamon 1 Tablespoon Olive Oil (you provide) 4 Red Potatoes 1 Medium Yellow Squash 2 Teaspoons Onion Powder 1/2 Teaspoon Salt (you provide) 1/2 Teaspoon Black Pepper (you provide) 1/2 Cup Grated Cheddar & Monterey Jack Cheese 4 Ounces Sour Cream (4 individual packets) 1 Tablespoon Olive Oil (you provide) 2 Eggs 1/4 Cup White Flour 6 Green Onions Approximately 270 calories per normal serving *Ingredients make four generous servings. Approximately 290 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org

V1-4 Formal Bowtie PeachPasta Pork with Sausage and a Green Salad with andhome Potato Made Latkes/Cakes Vinaigrette 4) 4) 1 2 Lets get started!!! Start by washing the yellow squash and cut off the ends. Open can of sliced peaches. Slice green onions and add to a small serving bowl. Peal and julienne 1/2 yellow onion and set aside. Next wash 4 red potatoes and remove any surface blemishes. Using a cheese grater grate the red potatoes into a mixing bowl. 3 4 Now grate the yellow squash into the mixing bowl of potatoes then add 1/2 cup grated cheddar & Monterey jack cheese, 2 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 2 eggs, and 1/4 cup white flour. Work the ingredients together ensuring all ingredients are evenly mixed. Put mixture in fridge until step 7. 5 6 Add 1 Tbs olive oil to a extra large skillet with a lid and sauté onions over medium to medium high heat for 2 minutes. Push onions to the edges of the pan. Coat each pork medallion with the egg, then with the bread crumbs and then place into frying pan with onions. Brown the meat. 7 While the pork is cooking, heat 1 Tbs olive oil in an extra large frying pan over medium to mediumhigh heat, coating entire pan. Gather 1 handful (1/4 of the total mixture) of potato mixture in your hand, forming a ball and set in frying pan. Once in pan, press into patties with a spatula. Repeat process forming 4 latkes. Once brown, flip and press again with spatula cook until golden brown. Cook for approx. 5 minutes on each side. 8 Fill the bowl of grated potatoes with water, rinse the starch from the potatoes and drain water from bowl. Repeat twice. Next, tightly squeeze the grated potatoes a handful at a time, squeezing as much water/starch out as you can and place on clean towel or stack of paper towels. Repeat until all potatoes have been tightly squeezed. Return the grated potatoes to the empty mixing bowl. Beat 1 egg in a bowl. In a separate bowl add 1/2 cup bread crumbs. Remove pork tenderloin from package and remove any excess fat from meat and cut into 1 to 1 1/2 inch thick medallions. Once the pork medallions are browned on one side, flip them over browning the other side. Stir onions at this point. Once meat is browned on both sides, add the can of sliced peaches and syrup to skillet. Sprinkle 2 tsp ground cinnamon over peaches. Reduce heat to medium to medium-low and cover with lid. Cook/Braise for 15 min. Once pork medallions are done (160 degree internal temperature) and latkes are finished cooking, plate meal with medallions and latkes. Top latkes with sour cream and green onions. Enjoy your Delicious Family Dinner!!!

V1-6 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 25 Min Cook 25 Min Formal Peach BowtiePork Pasta with Sausage and a Green and Potato 6) 4) Salad with Home Latkes/Cakes Made Vinaigrette Peach Pork Ingredients Potato Latke Ingredients 24 Ounces of Pork 3/4 Cup Italian Bread Crumbs 2 Eggs 3/4 Yellow Onion 28 & 14 Ounce Cans Sliced Peaches in Syrup 3 Teaspoons Ground Cinnamon 1 1/2 Tablespoons Olive Oil (you provide) 6 Red Potatoes 1 1/2 Medium Yellow Squash 3 Teaspoons Onion Powder 3/4 Teaspoon Salt (you provide) 3/4 Teaspoon Black Pepper (you provide) 3/4 Cup Grated Cheddar & Monterey Jack Cheese 6 Ounces Sour Cream (6 individual packets) 1 1/2 Tablespoons Olive Oil (you provide) 3 Eggs 3/8 Cup White Flour 9 Green Onions Approximately 270 calories per normal serving *Ingredients make six generous servings. Approximately 290 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org

V1-6 Formal Bowtie PeachPasta Pork with Sausage and a Green Salad with andhome Potato Made Latkes/Cakes Vinaigrette 6) 4) 1 2 Lets get started!!! Start by washing the yellow squash and cut off the ends. Open cans of sliced peaches. Slice green onions and add to a small serving bowl. Peal and julienne 3/4 yellow onion and set aside. Next wash 6 red potatoes and remove any surface blemishes. Using a cheese grater grate the red potatoes into a mixing bowl. 3 4 Now grate 1 1/2 yellow squash into the mixing bowl of potatoes then add 3/4 cup grated cheddar & Monterey jack cheese, 3 tsp onion powder, 3/4 tsp salt, 3/4 tsp black pepper, 3 eggs, and 3/8 cup white flour. Work the ingredients together ensuring all ingredients are evenly mixed. Put mixture in fridge until step 7. 5 While the pork is cooking, heat 1 1/2 Tbs olive oil in an extra large frying pan over medium to mediumhigh heat, coating entire pan. Gather 1 handful (1/6 of the total mixture) of potato mixture in your hand, forming a ball and set in frying pan. Once in pan, press into patties with a spatula. Repeat process forming 6 latkes. Once brown, flip and press again with spatula cook until golden brown. Cook for approx. 5 minutes on each side. Beat 2 eggs in a bowl. In a separate bowl add 3/4 cup bread crumbs. Remove pork tenderloin from packages and remove any excess fat from meat and cut into 1 to 1 1/2 inch thick medallions. 6 Once the pork medallions are browned on one side, flip them over browning the other side. Stir onions at this point. Once meat is browned on both sides, add the cans of sliced peaches and syrup to skillet. Sprinkle 3 tsp ground cinnamon over peaches. Reduce heat to medium to medium-low and cover with lid. Cook/Braise for 15 min. 8 Once pork medallions are done (160 degree internal temperature) and latkes are finished cooking, plate meal with medallions and latkes. Top latkes with sour cream and green onions. Enjoy your Delicious Family Dinner!!! Add 1 1/2 Tbs olive oil to a extra large skillet with a lid and sauté onions over medium to medium high heat for 2 minutes. Push onions to the edges of the pan. Coat each pork medallion with the egg, then with the bread crumbs and then place into frying pan with onions. Brown the meat. 7 Fill the bowl of grated potatoes with water, rinse the starch from the potatoes and drain water from bowl. Repeat twice. Next, tightly squeeze the grated potatoes a handful at a time, squeezing as much water/starch out as you can and place on clean towel or stack of paper towels. Repeat until all potatoes have been tightly squeezed. Return the grated potatoes to the empty mixing bowl.