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

Click here for ingredients.

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

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

Click here for ingredients.

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

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

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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

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

Click here for ingredients.

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

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!