Stir-Fried Pork

2 cups white rice

1 tsp. oil
1 lb. pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
8 oz. sugar snap peas
1/4 cup Asian Toasted Sesame Dressing
3 green onions, diagonally sliced
2 Tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger

Cook rice as directed on package

Meanwhile, heat oil in large skillet on med-high heat. Add meat, cook and stir 2 min. Add peppers and peas, cook 3 min. stirring frequently. Add dressing and onions, cook and stir 1 min.

Mix soy sauce, cornstarch, and ginger until well blended. Add to meat mixture in skillet, cook 1 min. or until sauce thickens, stirring frequently. Serve over rice.

Spring 2008 Kraft Food and Family magazine.

Healthy Granola

10 cups rolled oats
1/2 cup shredded coconut
1/2 cup sliced almonds or walnut pieces
1/4 cup wheat germ
3 large ripe bananas
1/4 cup brown sugar
1 T vanilla
1 t salt
2 t cinnamon
1/4 cup hot water
your choice of dried fruit

Preheat oven to 275 degrees. In extra large bowl, mix together oats, coconut, nuts and wheat germ. In food processor or blender puree bananas, brown sugar, vanilla, salt, cinnamon and hot water.
Pour the banana mixture into the bowl with the oats and mix well (you may have to use your fingers).
Spread mixture onto 2 large baking sheets. Bake for 1 hour 35 minutes, stirring every half hour or so.
Allow to cool before adding dried fruit. Store granola in the refrigerator to maintain freshness.

Recipe from runningwithfood.com

Salty Breadsticks

• 1/2 c butter
  
• 2 1/2 c flour
  
• 4 t sugar
  
• 4 t baking powder
  
• 2 t salt
  
• 1 1/3 c milk
  

Heat oven to 450 degrees.  Melt butter in 9 x 13 pan in oven.  Remove as soon as butter melts.  In bowl stir together four, sugar, baking powder, and salt.  Add milk and mix until dough clings together.  Turn on floured board and knead lightly 10 times.  Roll out 1/2 inch thick.  Cut with floured knife, turn stips once in butter and bake in rows in pan.  Sprinkle with salt if desired.  Bake 15-20 minutes.

I substitute garlic salt for the salt.

Recipe from: Susan Babcock