Pork Chops and Pierogies

Ingredients:
 
- 8 frozen pierogies

- 2-3 pork chops
- pinch of salt
- pinch of pepper
- 2 tablespoons butter

- 1 medium sweet onion, sliced and separated into rings
- 1 medium Golden Delicious apple, cut into 1/2-inch chunks

- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Cook pierogies according to package directions.

Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear. Remove chops and keep warm.

In the same skillet, saute the onion for 3 minutes (add a small amount of extra butter if needed). Add apple; saute until almost tender. Stir in the sugar, vinegar, and 1/4 teaspoon salt and pepper.

Bring to a boil, then reduce heat. Simmer, uncovered, for 5 minutes.

Drain pierogies. Add pork chops and pierogies to skillet. Stir to coat.

Glazed Carrots

Ingredients:
 
- 1 lb carrots, sliced

- 2 to 4 tablespoons butter, cubed
- 2 to 4 tablespoons packed brown sugar
- 1 envelope (1 oz) ranch salad dressing mix

Directions:
 
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low and simmer until crisp-tender, 8-10 minutes. Drain.

In the same saucepan, combine the butter, brown sugar, and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.

Cashew Chicken with Water Chestnuts

Ingredients:

- 2 tablespoons cornstarch
- 2/3 cup chicken broth
- 3 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon hot pepper sauce

- 2 tablespoons vegetable oil, divided
- 1 pound boneless skinless chicken breast, cut into strips

- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 can (8 oz) sliced water chestnuts, drained

- 2/3 cup cashews

Directions:

Dissolve the cornstarch in the chicken broth. Stir in the soy sauce, ginger, and hot sauce. Set aside.

Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Stir in the chicken. Cook and stir until the chicken is no longer pink, about 5 minutes. Remove chicken and set aside.

Add the remaining 1 tablespoon of oil into the wok. Stir in the onion, green pepper, and water chestnuts. Cook and stir until the chestnuts are hot and the onion has softened, about 5 minutes.

Stir the sauce to redistribute the cornstarch, then pour into the wok. Bring to a boil.

Add the reserved chicken. Stir until the sauce thickens and the chicken is hot. Sprinkle with cashews before serving.

Orzo Alfredo

Ingredients:

- 2 1/2 cups uncooked orzo pasta
- 1/4 cup butter, softened
- 1/4 cup heavy cream
- 1 pinch nutmeg
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh chives

Directions:

Bring a large pot of water to a boil. Stir in the orzo. Cook the pasta in boiling water for 8-10 minutes, or until tender. Drain.

Toss drained orzo with butter and cream. Season with nutmeg. Sprinkle top evenly with Parmesan cheese. Garnish with chives.