Good 4 You Recipes

Ingredients:

• 2 Lbs. Sirloin, cut into 1 ½ -inch chunks
• 2 C. Pineapple Chunks (fresh, or canned in 100% juice)
• 2 Red Bell Peppers, cut into 1-inch chunks
• 1/4 C. Light Olive Oil

Kabob skewers

For marinade:
• 1 ½ C. 100% Orange Juice
• 1/4 C. Reduced Sodium Soy Sauce
• 1 tsp. Ground Ginger

Directions:

1. Marinate the beef. Place the cubed beef into a large zipper locking bag. In a small mixing bowl, combine all the marinade ingredients. Pour half of the marinade over the beef and allow the beef to marinate in the refrigerator for 4-8 hours. Refrigerate the remaining half of the marinade.
2. Assemble the kabobs. On a skewer, alternate the marinated beef, pineapple, and red pepper chunks. Discard the marinade remaining in the bag.
3. Preheat the grill to medium-high heat and brush the grill grates with light olive oil. Grill the kabobs, turning them frequently. Brush the reserved half of the marinade on the kabobs as they cook.
4. Grill for about 8 minutes, turning the kabobs frequently. The kabobs are done cooking when the beef reaches an internal temperature of 145F.

Ingredients:

• 2 Lbs. Pork Tenderloin
• 3 Tbsp. Extra Virgin Olive Oil
• 1 tsp. Black Pepper

For glaze:
• 1/2 C. Honey
• 3 tsp. Stone Ground Mustard
• 6 Garlic Cloves, minced
• 1 Tbsp. Reduced Sodium Soy Sauce

For serving:
• 1 Lb. Asparagus
• 1 Tbsp. Extra Virgin Olive Oil
• Salt and Black Pepper, to taste

Directions:

1. Preheat the grill to 350F.
2. Coat the tenderloins in olive oil and sprinkle with black pepper.
3. Make the glaze: In a small saucepan, combine the glaze ingredients over medium heat. Stir until fully combined.
4. Place the tenderloins on the grill grates and grill with the lid closed for 4-6 minutes per side. Grill until the tenderloins reach an internal temperature of 135F.
5. Brush the glaze onto all sides of the pork with a basting brush. Close the lid and continue to grill until the tenderloin reaches an internal temperature of 145F.
6. Allow the pork to rest for 5-7 minutes before cutting.
7. Meanwhile, coat the asparagus in olive oil, then toss with salt and pepper. Place on the grill and turn occasionally until tender, about 4 minutes.
8. Serve warm and enjoy!

Ingredients:

• 3 Tbsp. Cornstarch
• 1.5 lb. Bottom Sirloin Steak, cut into 1-inch pieces
• 1/2 C. Reduced Sodium Soy Sauce
• 2 Tbsp. Honey
• 2 Cloves Garlic, minced
• 2 Tbsp. Vegetable Oil, divided
• 3 C. Broccoli, cut into small florets
• 2 Bell Peppers, sliced
• 1 White Onion, sliced
• Brown Rice, for serving

Directions:

1. In a large bowl, toss the beef with cornstarch to coat.
2. In a separate small bowl, whisk together the soy sauce, honey, and garlic. Set the sauce aside.
3. Heat a sauté pan over medium heat. Add 1 Tbsp. Vegetable oil and once it is hot, add the beef. Cook, stirring occasionally until the beef is cooked through. Use a slotted spoon to transfer the beef to a plate and set aside.
4. Add the remaining 1 Tbsp. Vegetable oil to the pan and once hot, add the broccoli, bell peppers, and onion. Cook, stirring occasionally, until the vegetables are tender (about 5 minutes).
5. Return the beef to the pan and add the sauce. Bring to a boil and stir for 1 minute, or until the sauce thickens slightly. If sauce is too thick, add water 1 Tbsp. At a time until you reach the desired consistency.
6. Serve over brown rice and enjoy!

Ingredients:

• 1 lb. Lean Ground Beef
• 1/2 lb. Large Sweet Potato, peeled and cut into 1/2 inch dice
• 1 Onion, diced
• 1 tsp. Chipotle Powder
• 1 Tbsp. Paprika
• 1 tsp. Cumin
• 4 Cloves Garlic, minced
• 1 (14.5 oz) Can Diced Tomatoes, with liquid
• 2 (14 oz) Cans of Tomato Sauce
• 1 C. Water
• 2 Tbsp. Olive Oil
• Salt and Pepper, to taste
• 1 Medium Avocado, sliced (optional)
• 1/2 C. Fresh Cilantro Leaves, chopped (optional)
• 2 Oz. Queso Fresco, crumbled (optional)

Directions:

1. Place a large stock pot over medium-high heat. Add the vegetable oil followed by the lean ground beef, onion, salt and pepper. Cook until the ground beef is browned, about 5 minutes.
2. Add the chipotle powder, paprika, cumin and garlic, and cook for 3 minutes more.
3. Add the black beans with juices, diced sweet potato, tomatoes with juices, tomato sauce and water. Season with salt and pepper, again, to taste. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes become tender, about 20 minutes.
4. Ladle into bowls and top with an even amount of avocado slices, cilantro leaves and queso fresco.

Ingredients:

• 1 Package Smoked Andouille Chicken Sausage
• 4 Tbsp. Olive Oil
• 2 Garlic Cloves, minced
• 1 Tbsp. Fresh Rosemary, chopped (optional)
• 3 C. Butternut Squash, cubed
• 3 C. Brussels Sprouts, halved
• 1 Red Onion, cut into chunks
• 1 Apple, cut into chunks

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 425°F and prepare a 28x13 sheet pan by lining it with parchment paper or non-stick cooking spray.
3. After washing and preparing the produce, combine cubed butternut squash, brussels sprouts, onion, and apple with 2 Tbsp. of olive oil, optional rosemary and garlic. Set aside.
4. On a clean cutting board, cut sausage into slices, season with remaining olive oil and salt & pepper to taste. Then add into bowl with seasoned vegetables and apples.
5. Spread the mixture onto the sheet pan in an even layer. Roast in a 425° F oven on the middle rack for 25-30 minutes, tossing halfway through. Cook until sausage and vegetables are golden brown and cooked to an internal temperature of 165°F as measured with food thermometer.

Ingredients:

• 6 Medium Bell Peppers, halved and seeded
• 1/2 White Onion, diced
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Lb. Ground Turkey, 90% lean or more
• 1 Large Sweet Potato, diced into 1/2-inch cubes
• 1 1/2 C. Wild Rice, cooked
• 1 tsp. Dried Rosemary
• 1 tsp. Dried Thyme
• 2 C. Reduced Sodium Chicken Broth
• 7 Oz. Reduced-Fat Low Moisture Mozzarella Cheese, shredded
• Salt & Pepper, to taste

Directions:

1. Preheat the oven to 400F.
2. Spread the diced sweet potato on a sheet pan. Toss with 1 Tbsp. of olive oil, salt, and pepper. Bake for 30-35 minutes, or until cooked through. Once the sweet potatoes are cooked, remove the tray from the oven and change the oven temperature to 350F.
3. Meanwhile, arrange the halved bell peppers in two 9x13 baking dishes, cut side up. Set aside.
4. Heat the remaining olive oil in a pan over medium heat. When hot, add the onion and cook for about 2 minutes until softened. Add the turkey and cook about 6 minutes, until it reaches a temperature of 165F. Season with salt and pepper and make sure to break the turkey up as it cooks.
5. In a large bowl, combine the turkey mixture, sweet potatoes, rice, rosemary, and thyme. Mix to combine.
6. Pour 1 cup of chicken broth into the bottom of each baking dish.
7. Evenly fill the bell peppers with your filling and sprinkle the top with cheese.
8. Cover the pan with foil and bake for about 40 minutes, until the peppers have softened. Remove the foil and bake for an additional 5 minutes.