Garden Pork Skillet

This is a great meal when you have leftovers of pork or even chicken to get used! We tried it and it was a new 'lower fat' favorite!!

INGREDIENTS:
1# lean boneless pork
1 can (80z) unsweetened pineapple chunks, undrained
2 tblsp soy sauce (low sodium)
1 1/2 tsp ground ginger
1 garlic clove, minced
3 drops hot pepper sauce ( add more depending on heat tolerated)
1 cup julienned celery
1 cup julienned green peppers
1 cup thinly sliced red onion
1/2 # fresh mushrooms, sliced
1 cup julienned yellow squash
1 cup julienned zucchini
1 package (6 oz) snow peas
OPTIONAL: Rice
We substituted the rice for whole wheat spaghetti noodles. It was great. We also splashed a few drops of teriyaki sauce on to give it a different flavor!

DIRECTIONS:
Cut PORK into thin strips, set aside. Drain juice from pineapple into a medium bowl; set pineapple aside. Add soy sauce, ginger, garlic, & hot pepper sauce to juice; mix well. Add pork; cover & chill at least 1 hour. With a slotted spoon, transfer pork to a large skillet (sparyed with non stick spray or drizzled EV Olive Oil). Brown pork over medium-high heat, stirring constantly; add marinade. Bring to a boil. Reduce heat; cover & simmmer for 20-25 minutes or until pork is tender. Add celery, green peppers, & onion. Cook, uncovered, over medium heat until vegetables are crisp-tender. Add mushrooms, squash, zucchini, peas, & pineapple. Cook for 1-2 minutes (until veggies are crisp-tender) Serve over rice, or noodles.
Yield: 6 servings

Healthy 7-Grain Whole Wheat Oatmeal Raisin Cookies

These cookies are absolutely delicious! I love experimenting and trying something new. I also exchange ingredients such as sugar for splenda. Here is a recipe you should try when you can!

1 cup Raisins
3 Eggs
1 tsp Vanilla
1 cup Butter (unsalted)
1/2 cup Splenda Brown Sugar
1 cup Splenda Granulated Sugar
2 1/2 cups Montana Wheat Farms Whole Wheat Flour
1 tsp Cinnamon
2 tsp Baking Soda
1/4 tsp Salt
2 cups Montana Wheat Farm7-Grain Oats

Combine Raisins, Eggs, & Vanilla together and let stand covered for 1 hour. Set aside. Cream Butter & Sugars together. Blend in Flour, Cinnamon, Baking Soda, Salt and mix together with sugar mixture. Mixture will seem dry and crumbly. Add Raisin Mixture & 7-Grain Oats and stir well to evenly combined.

Preheat oven 350* Bake for 10-15 minutes. Drop for heaping tsps on ungreased cookie sheet.