Slow-Cooked Spiced Pork Chops

1 (16-oz) jar fruit salsa (peach, mango, or pineapple)

2 tbs brown sugar

2 tsp seafood/meat seasoning

6 (6-8 oz) boneless pork loin chops, cut 1-inch thick

2 tbs olive oil

1 c thinly sliced onion

1/2 c orange juice

- In 4-quart cooker, combine salsa, brown sugar, and seafood/meat seasoning. Trim fat from pork. Brown pork in oil in large skillet; transfer to slow cooker. Add onion to skillet; cook until softened. Add orange juice, stirring up browned bits; pour over pork.

- Cover and cook on LOW 6-8 hours or until pork is tender. Spoon cooking sauce over pork chops, and serve.

Serves 6 portions.

Sauteed Boniato Potatoes

6 tsp vegetable oil, divided

1 c seeded, chopped poblano chiles

1 c chopped onion

1 1/2 lb boniato potatoes, peeled and diced

1 tsp pimenton (paprika) or annatto powder

1/4 c minced fresh cilantro

- Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add poblano and onion; cook and stir 5-7 minutes or until vegetables are soft. Using slotted spoon, remove to serving dish; keep warm.

- Heat remaining 4 tablespoons oil in skillet over medium-high heat. Add diced boniato; cook until fork-tender and golden brown. Turn boniato often to brown evenly.

- Drain boniato on paper towels and place in serving dish. Add onion-poblano mixture. Stir to mix well.

- Season with salt and pepper to taste, dust with pimenton, and sprinkle with cilantro before serving.

Serves 6 portion

Cube Steaks and Onions

1/3 c flour

1 tsp garlic pepper

4 (5-oz) beef cube steaks

4 tbs butter or margarine, divided

1 large onion, sliced

hot cooked broccoli and cauliflower (optional)

- In large resealable plastic bag, place flour and seasoning; seal and shake well. Add cube steaks to bag; reseal and shake until evenly coated. Remove steaks, shaking gently to remove excess flour; set aside. Discard flour mixture.

- In large nonstick skillet over medium heat melt 2 tbs of the butter. Add onions; cook and stir 5-6 minutes or until tender. Push onions to outer edge of skillet.

- Add remaining 2 tbs butter to skillet to melt. Add steaks. Cook 5-6 minutes per side until center of steaks reaches 160 degrees (or make it as done as you like it). Serve with hot cooked broccoli and cauliflower, if desired.

Serves 4 portions

Skillet Chicken and Broccoli Pasta

8 0z uncooked angel hair pasta

2 tbs vegetable oil

1/2 c slivered almonds

1 lb chicken cutlets, cut into thin strips

2 c frozen broccoli, green bean,

red pepper and pearl onion mixture

1/2 c bottled teriyaki stir-fry sauce

- Prepare pasta; keep warm.

- Meanwhile, in large skillet heat oil over medium-high heat. Add almonds. Cook and stir 30 seconds. Add chicken; coo and stir 3-5 minutes more or until chicken is no longer pink.

- Add broccoli mixture; cover and cook 2-4 minutes or until vegetables are tender. Stir in sauce heat throughly. Serve over pasta.

Serves 5 portions

Pork Chops in Nopales Sauce

2 tbs canola oil

4 (8-oz) bone-in pork chops

1/3 c beef broth or water

2 c salsa verde with jalapenos and tomatillos

1 tsp dried oregano

2 garlic cloves, minced

2 c nopalitos, rinsed and drained

- Heat oil in large skillet over high heat. Season pork chops with salt and pepper to taste. Add chops to skillet; cook, turning several times to brown evenly.

- Add broth, salsa verde, oregano and garlic. Stir to coat; cover and cook over medium-low heat 30 minutes.

- Add nopalitos; cook 10 minutes until pork is cooked through and tender.

Serves 4 potions