Simplifying Getting Family Dinner to Your Table!

Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 25 Min Cook 25 Min Formal Peach Bowtie Pork Pasta Tenderloin with Sausage Medallions and a Green Salad with and Potato Home Latkes/Cakes Made Vinaigrette (for 2) (for 4) Peach Pork Tenderloin Ingredients 8 Ounce Pork Tenderloin 1/4 Cup Italian Bread Crumbs 1 Egg 1/4 Yellow Onion 1 (14 Ounce) Can Sliced Peaches in Syrup 1 Teaspoon Ground Cinnamon 1/2 Tablespoon Olive Oil Approximately 270 calories per normal serving *Ingredients make two generous servings. Potato Latke Ingredients 2 Medium Red Potatoes 1/2 Medium Yellow Squash 1 Teaspoon Onion Powder 1/4 Teaspoon Salt 1/4 Teaspoon Ground Black Pepper 1/4 Cup Grated Cheddar & Monterey Jack Cheese 1/4 Cup Sour Cream 1/2 Tablespoon Olive Oil 1 Egg 1/8 Cup White Flour 3 Green Onions 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

Formal Bowtie Peach Pasta Pork with Tenderloin Sausage Medallions and a Green Salad with and Home Potato Made Latkes/Cakes Vinaigrette (for (for 2) 4) 1 2 Grate Potatoes: Wash vegetables. Open can of sliced peaches. Slice green onions, add to small serving bowl. Peel and julienne 1/4 yellow onion and set aside. Cut off surface blemishes from 2 red potatoes. Using a cheese grater grate the red potatoes into a mixing bowl. Rinse Potatoes: Fill bowl of grated potatoes with water, rinse the starch from the potatoes and drain water from bowl. Repeat twice. Tightly squeeze 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. 3 4 Mix Latkes: Grate 1/2 of the yellow squash into mixing bowl of potatoes. 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 ingredients together ensuring all ingredients are evenly mixed. 5 6 Bread Pork: Add 1/2 Tbsp. olive oil to a large skillet with a lid. Sauté onions over medium heat for 2 minutes. Push onions to the edges of the pan. Coat pork medallion with egg, then bread crumbs. Place into frying pan with onions. Prep Pork Tenderloin: 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 and silver skin from meat and cut into 1 to 1 1/2 inch thick medallions. Season with salt and pepper. Braise Pork: 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 can of sliced peaches and syrup to skillet. Sprinkle 1 tsp ground cinnamon. Reduce heat to medium-low and cover with lid. Cook/Braise for 15 min. 7 Cook Latkes: While Pork is cooking, heat 1/2 Tbsp. olive oil in a large frying pan over medium-high heat, coat entire pan with oil. 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. Once brown, flip and press again with spatula cook until golden brown. Cook for approx. 5 minutes on each side. 8 Plate and Serve: 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!!!

Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 25 Min Cook 25 Min Formal Peach Bowtie Pork Pasta Tenderloin with Sausage Medallions and a Green Salad with and Potato Home Latkes/Cakes Made Vinaigrette (for 4) (for 4) Peach Pork Tenderloin Ingredients 16 Ounce Pork Tenderloin 1/2 Cup Italian Bread Crumbs 1 Egg 1/2 Yellow Onion 1 (28 Ounce) Can Sliced Peaches in Syrup 2 Teaspoons Ground Cinnamon 1 Tablespoon Olive Oil Approximately 270 calories per normal serving *Ingredients make four generous servings. Potato Latke Ingredients 4 Medium Red Potatoes 1 Medium Yellow Squash 2 Teaspoons Onion Powder 1/2 Teaspoon Salt 1/2 Teaspoon Ground Black Pepper 1/2 Cup Grated Cheddar & Monterey Jack Cheese 1/2 Cup Sour Cream 1 Tablespoon Olive Oil 2 Eggs 1/4 Cup White Flour 6 Green Onions 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

Formal Bowtie Peach Pasta Pork with Tenderloin Sausage Medallions and a Green Salad with and Home Potato Made Latkes/Cakes Vinaigrette (for (for 4) 4) 1 2 Grate Potatoes: Wash vegetables. 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. Cut off surface blemishes from 4 red potatoes. Using a cheese grater grate the red potatoes into a mixing bowl. 3 4 Mix Latkes: 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 ingredients are evenly mixed. Rinse Potatoes: Fill bowl of grated potatoes with water, rinse the starch from the potatoes and drain water from bowl. Repeat twice. Tightly squeeze 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. Prep Pork Tenderloin: 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 and silver skin from meat and cut into 1 to 1 1/2 inch thick medallions. Season with salt & pepper. 5 6 Bread Pork: Add 1/2 Tbsp. olive oil to a large skillet with a lid. Sauté onions over medium heat for 2 minutes. Push onions to the edges of the pan. Coat pork medallion with egg, then bread crumbs. Place into frying pan with onions. Braise Pork: Once 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. 7 Cook Latkes: While pork is cooking, heat 1 Tbsp. olive oil in an extra large frying pan over medium-high heat, coat entire pan with oil. Gather 1 handful (1/4 of the total) 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 Plate and Serve: 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!!!

Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 25 Min Cook 25 Min Formal Peach Bowtie Pork Pasta Tenderloin with Sausage Medallions and a Green Salad with and Potato Home Latkes/Cakes Made Vinaigrette (for 6) (for 4) Peach Pork Tenderloin Ingredients 24 Ounces of Pork Tenderloin 3/4 Cup Italian Bread Crumbs 2 Eggs 3/4 Yellow Onion 1 (14 Ounce) Can Sliced Peaches in Syrup 1 (28 Ounce) Can Sliced Peaches in Syrup 3 Teaspoons Ground Cinnamon 1 1/2 Tablespoons Olive Oil Approximately 270 calories per normal serving *Ingredients make six generous servings. Potato Latke Ingredients 6 Medium Red Potatoes 1 1/2 Medium Yellow Squash 3 Teaspoons Onion Powder 3/4 Teaspoon Salt 3/4 Teaspoon Ground Black Pepper 3/4 Cup Grated Cheddar & Monterey Jack Cheese 3/4 Cup Sour Cream 1 1/2 Tablespoons Olive Oil 3 Eggs 3/8 Cup White Flour 9 Green Onions 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

Formal Bowtie Peach Pasta Pork with Tenderloin Sausage Medallions and a Green Salad with and Home Potato Made Latkes/Cakes Vinaigrette (for (for 6) 4) 1 2 Grate Potatoes: Wash vegetables. Open can of sliced peaches. Slice green onions and add to small serving bowl. Peel and julienne 3/4 yellow onion and set aside. Cut off surface blemishes from 6 red potatoes. Using a cheese grater grate the red potatoes into a mixing bowl. 3 4 Mix Latkes: Grate 1 1/2 yellow squash into the mixing bowl of potatoes then add 3/4 cup 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 mixed. Rinse Potatoes: Fill the bowl of grated potatoes with water, rinse the starch from the potatoes and drain water from bowl. Repeat twice. 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 bowl. Prep Pork Tenderloin: 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 and silver skin from meat and cut into 1 to 1 1/2 inch thick medallions. Season with salt and pepper. 5 6 Bread Pork: Add 1 1/2 Tbsp. olive oil to a extra large skillet with a lid and sauté onions over medium 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. Braise Pork: Once 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. 7 Cook Latkes: While the pork is cooking, heat 1 1/2 Tbsp. olive oil in an extra large frying pan over medium-high heat, coating entire pan. Gather 1 handful (1/6 of the total) 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. 8 Plate and Serve: 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!!!