Minimal ingredients and few steps make this pork tenderloin recipe a fantastic fall meal option. Apples are in season and compliment pork incredibly well. Throw in a side of bread or steamed green beans to round out this new family favorite!

Makes: 4 Servings
Prep Time: 10 min.
Cooking Time: 45 min.
Difficulty: Easy
Can Be Frozen? No

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Cooking Instructions:

1. Preheat oven to 400°F. Stir together rosemary, garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub paste onto pork.
2. Heat an ovenproof skillet over a moderate heat until hot. Add oil to skillet and then pork, browning on all sides, turning as needed. Remove to a plate.
3. Melt butter in skillet and add apples and sugar, sautéing until starting to caramelize, 3-4 minutes. Sit pork on top of apples and transfer to oven, roasting until center registers 145°F on an instant-read thermometer, about 20-25 minutes.
4. Remove from oven and transfer pork and apples to a platter, covering with foil.
5. Set skillet over a medium heat and deglaze with apple cider, letting it reduce by half. Stir in cream and bring to the boil. Once boiling, stir in mustard and some salt and pepper to taste. Pour sauce around pork and apples before serving.

Nutritional Information:
Cal: 503
Protein (g): 44.4
Carbs (g): 14.3
Sugars (g): 11.5
Fat (g): 29.1
Sat. Fat (g): 12.1
Fiber (g): 1.7
Sodium (g): 0.8

Serving corned beef and cabbage on New Year's day is a tasty tradition to adapt as it is associated with good luck and prosperity in the New Year. Hoppin' John black-eyed peas are another favorite as an added side (not included in this recipe). If you have a favorite traditional dish in your family, we'd love you hear about it. Please share it in the comments.

Makes: 8 Servings
Prep Time: 10 min.
Cooking Time: 3 h 30 min.
Difficulty: Easy
Can Be Frozen? No

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Cooking Instructions:

1. Place brisket in a large Dutch oven and cover with water. Stir in spice packet contents, bay leaves, thyme and rosemary.
2. Bring to the boil over a moderate heat and then reduce to a simmer, cooking until brisket is tender, about 3 hours; check on water level every 30 minutes or so, topping off as needed.
3. Stir in potatoes and continue to cook at a steady simmer until tender, about 10-15 minutes.
4. In meantime, melt butter in a large skillet set over a medium heat. Add cabbage, a generous splash of water and a pinch of salt, covering skillet with a lid.
5. Cook over a reduced heat until tender, stirring occasionally, about 6-9 minutes.
6. Remove potatoes from Dutch oven when ready and stir into cabbage along with cranberries, parsley and plenty of salt and pepper to taste.
7. Remove brisket from Dutch oven and let rest under aluminum foil for 10 minutes before slicing. Reheat cabbage and potatoes as needed before dividing between plates along with beef.
8. Garnish with parsley sprigs and serve with brown bread and beer on the side.

Nutritional information*:
Cal: 696
Protein (g): 45.0
Carbs (g): 23.9
Sugars (g): 13.0
Fat (g): 46.5
Sat. Fat (g): 16.3
Fiber (g): 6.2
Sodium (g): 1.2

*Nutritional info excludes bread and beer.

Makes: 4 Servings
Prep Time: 1 hour 15 min.
Difficulty: Easy
Can Be Frozen? No

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Cooking Instructions:

1. Preheat oven to 350F. Discard seeds and stringy membrane from squash halves. Rub cut sides with olive oil and season with salt and pepper.
2. Place cut-side facing down on a baking sheet. Bake for 40-50 minutes until tender to the tip of a knife.
3. Remove from oven, turn over, and let cool briefly as you prepare filling.
4. Stir together kidney beans, sweetcorn, hominy, bell pepper, jalapeños, tomatoes, ½ tsp salt and ¼ tsp pepper in a mixing bowl.
5. Spoon into the spaghetti squash halves and top with shredded cheese. Return to the oven to melt cheese, 5-10 minutes.
6. Remove from oven and let stand briefly before serving with a garnish of cilantro.

Nutritional Information:
Cal: 394
Protein (g): 15.1
Carbs (g): 56.3
Sugars (g): 13.3
Fat (g): 15.2
Sat. Fat (g): 5.7
Fiber (g): 14.3
Sodium (mg): 635

Skip the restaurant and make this flavorful Italian favorite at home! Serve with Capellini pasta or a side of buttered mashed potatoes. Magnifico!

Makes: 4 Servings
Prep Time: 35 min.
Difficulty: Easy
Can Be Frozen? No

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Cooking Instructions:

1. Place chicken on a cutting board. Cover with plastic wrap and pound out to about 0.25" thickness.
2. Sprinkle over flour, turning to coat, and shaking off excess. Season with salt and pepper.
3. Heat oil in a large sauté pan set over a moderate heat until hot. Fry chicken in pan for 4-5 minutes on both sides until golden-brown and cooked through. Remove to a platter and cover with foil to keep warm.
4. Add shallots and garlic to pan and sauté for 2 minutes before adding mushrooms and a pinch of salt. Sauté until tender, about 5 minutes.
5. Stir in marsala, bring to boil, and cook for 2 minutes. Stir in broth and return sauce to a simmer.
6. Whisk in butter by the cube until incorporated into sauce. Season to taste with salt, pepper and lemon juice.
7. Spoon marsala sauce over chicken and sprinkle over parsley.

Nutritional Information:
Cal: 506
Protein (g): 56.2
Carbs (g): 14.4
Sugars (g): 1.1
Fat (g): 22.3
Sat. Fat (g): 6.8
Fiber (g): 1.1
Sodium (mg): 1123

Make this restaurant style dish in the comfort of home! The family will not be disappointed when they taste this delicious stir-fry made with ground beef and lots of veggies! Add a bed of rice if your diet allows! Or even if it doesn't. We won't tell! 😉

Makes: 4 Servings
Prep Time: 20 min
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

1. Whisk together soy sauce, sugar, vinegar, water, cornstarch, ginger, garlic and red pepper flakes in a mixing bowl until sugar dissolves.
2. Heat half the oil in a large wok set over a moderate heat until hot. Add ground beef and cook until browned all over, breaking up into chunks with a wooden spoon. Transfer to a plate.
3. Add remaining oil to wok followed by chilies, carrots, mushrooms, cabbage and pepper strips. Stir-fry until softened, about 3 minutes.
4. Return beef to pan along with sauce from step 1. Bring sauce to boil, cooking until reduced and thickened, about 3-4 minutes.
5. Serve immediately for best results.

Nutritional Information:
Cal: 529
Protein (g): 22.0
Carbs (g): 32.6
Sugars (g): 16.3
Fat (g): 37.2
Sat. Fat (g): 17.2
Fiber (g): 2.6
Sodium (mg): 1231

Who doesn't love a great baked pasta?! This dish takes your standard baked pasta to another level with fresh thyme and asiago cheese. After you try this one out, You may never want to make it any other way!

Makes: 4 - 6 Servings
Prep Time: 1 hr.
Difficulty: Easy
Can Be Frozen? No

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Cooking Instructions:

1. In a skillet, bring water to boil and add sausage; cook until water evaporates, about 10 minutes.
2. Reduce heat to low and add 1 tbsp oil, cooking sausages until browned, 5 minutes. Remove from skillet and let cool briefly before roughly chopping.
3. Meanwhile, cook pasta in a large saucepan of salted, boiling water until 'al dente, ' about 8-10 minutes. Drain well. Preheat oven to 350F.
4. Heat butter and oil in a saucepan set over medium heat. Whisk in flour to make a roux, cooking for 2 minutes.
5. Gradually whisk in milk and cook sauce until thickened, about 5 minutes. Fold in half the thyme and cheese. Set off heat and season with salt and pepper to taste.
6. In a large oven-proof casserole dish, thoroughly combine pasta with sauce. Arrange sausage and tomatoes on top. Sprinkle remaining cheese and thyme on top.
7. Bake for 25-30 minutes until golden-brown before serving.

Nutritional Information:
Cal: 717
Protein (g): 28.0
Carbs (g): 97.8
Sugars (g): 9.5
Fat (g): 24.9
Sat. Fat (g): 10.1

Fall is upon us and with cool air moving in, nothing sounds better than a hearty, flavorful home-made meal! Before you start your weekly pot of chili, give this recipe a try!

Makes: 4 Servings
Prep Time: 40 min.
Difficulty: Easy
Can Be Frozen? No

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Cooking Instructions:

1. Preheat oven to 400°.
2. Place sweet potatoes and bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until softened and slightly browned, about 20 minutes.
3. Place rice in a small saucepan. Add 2 cups water and a pinch of salt. Cover and simmer until the water is absorbed and the rice is cooked, about 20 minutes.
4. In a small bowl, stir together the lime juice, canola oil and cumin.
5. In a large bowl, combine the cooked rice, sweet potatoes, bell pepper, chicken, sweetcorn and black beans.
6. Pour in the cumin vinaigrette and cilantro, and mix gently until well-combined. Divide between plates and garnish with more cilantro.

Nutritional Information:
Cal: 280
Protein (g): 14
Carbs (g): 35
Fat (g): 10
Fiber (g): 8

Another month has passed which means it's time for another monthly recipe! This monthly recipe makes a delicious salmon with cucumber dill salad. There's nothing better than a refreshing, healthy dish during the sweltering heat of these long summer days. Get cooking!

Makes: 4 Servings
Prep Time: 35 mins.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

1. Combine yogurt, chopped dill, sugar and cayenne pepper in bowl. Season to taste with salt and pepper.
2. Preheat oven to 325°. Rinse salmon under water and pat dry with paper towels.
3. Sprinkle turmeric over salmon and rub in gently. Divide salmon into equal portions and season with salt and pepper.
4. Place in a lightly oiled ovenproof non-stick pan. Roast until cooked through, about 20 minutes, turning once.
5. Divide lettuce between plates and top with cucumbers, salmon and dressing. Garnish with dill.

Nutrition Information:
Calories: 272
Protein: 32g
Carbs: 12g
Fat: 19g
Fiber: 1g

If you've made this recipe and enjoyed it, let us know! Send pictures of the dish our way via any of our social networks: Twitter, Facebook, Instagram. If you have a knack for cooking, feel free to check out our previous monthly recipes on our blog. You can also like this post on Facebook!

Pasta is a great dish any time of the year. But when spring rolls around, adding a couple vegetables to make vegetable pasta seems logical. This recipe utilizes vegetables and cheese to create a delicious, creamy, and healthy dish perfect for lunch and dinner. It's easy, too!

Makes: 4 Servings
Prep Time: 30 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

1. Cook the spaghetti in a large saucepan of salted, boiling water until 'al dente, ' 8-10 minutes.
2. Meanwhile, heat olive oil in a large sauté pan set over a medium heat. Add peas, fava beans and white wine. Cover with a lid and cook for 2 minutes. Set aside until needed.
3. Drain the spaghetti when ready, reserving 1 small cup of cooking water. Add spaghetti to the peas and beans, tossing well.
4. Stir in mascarpone cheese, half the Parmesan cheese and some of the cooking liquid to loosen.
5. Cook over a medium heat, stirring and tossing, until spaghetti is evenly coated with sauce. Season to taste with lemon juice, salt and pepper.
6. Divide between serving plates and top with chives and remaining Parmesan.

Nutritional Information:
Cal: 772
Protein (g): 35
Carbs (g): 107
Fat (g): 23
Fiber (g): 8

We hope you like the vegetable pasta and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the pasta!