Prepare rice according to package instructions. Cut pork tenderloin into medallions,
across grain into 4 pieces, about 4 ounces each. Pound pieces between sheets of
wax paper to the thickness of 1/2 inch. If tenderloin comes in 2 small pieces, cut into 8
pieces (2 ounces each). Brush each medallion with apple jelly.
Cook vegetables according to package instructions. Prepare a large nonstick skillet
with cooking spray and heat over medium heat. Add pork and cook 5 minutes per side
or until meat is cooked through. Remove to a warm serving platter.
Add vinegar to skillet and deglaze. Stir 2 minutes. Drizzle the sauce over the pork
and sprinkle with parsley. If desired, season with salt and pepper. Serve with rice
and vegetables.
Quick Turkey Skillet Supper Serves 8
2 lbs. lean ground turkey
1/2 cup chopped onion (1 small onion)
2 cloves garlic, minced
1 (14 oz.) can Hannaford low sodium chicken broth
1 (20 oz.) bag frozen seasoned roasting potatoes, such as Ore-Ida Roasted
2 (14.5 oz.) cans Hannaford seasoned diced tomatoes
2 (1 lb.) bags Hannaford frozen mixed vegetables
Brown turkey, onion and garlic. Add all remaining ingredients.
Bring to a simmer and cook for 15 minutes, until all vegetables are
heated through. If desired, season with salt and pepper. Refrigerate
leftovers for lunches.
Spaghetti & Sausage Serves 4
1 lb. Hannaford sweet Italian sausage, sliced
2 (14.5 oz.) cans Hannaford diced tomatoes, seasoned with garlic
1 (16 oz.) box Hannaford whole wheat spaghetti
1 loaf Hannaford garlic bread, from the bakery or freeze case
Cook sausage in a large skillet over medium heat until cooked through.
Add diced tomatoes and bring to a simmer.
While the sauce simmers, cook spaghetti and prepare garlic bread
according to package instructions. Serve sausage and tomatoes over pasta
with garlic bread on the side.
Preheat grill or frying pan to medium. Form ground beef into 4 patties.
If desired, season with salt and pepper. Grill or cook burger to desired
doneness, about 5-7 minutes per side.
Cook pasta salad following directions on the package.
Toast buns. Place a burger on each bun and top with lettuce, tomato
and your favorite condiments.
Vegetable Quesadillas Serves 4
8 (6-inch) corn tortillas
1 1/2 cups Hannaford shredded Colby & Monterey Jack cheese blend
3/4 cup fresh or frozen and thawed corn
1/3 cup fresh broccoli, finely chopped
1 (4 oz.) can chopped green chilies
1 cup low fat sour cream
Preheat 2 large skillets over medium-low heat.
In each skillet, layer a tortilla topped with cheese, corn, broccoli
and green chilies. Cover with a second tortilla. Cook until tortilla is
golden and cheese is melted, about 3-4 minutes. Flip and cook reverse
side until golden. Repeat with remaining tortillas and ingredients.
Pork with Balsamic Pan Sauce, Rice Pilaf and Vegetables
Quick Turkey Skillet Supper
