Pork Scallopini with Lemon, Caper and Dill Sauce

1 lb Pork Tenderloin

½ Cup Chicken Broth

¼ tsp Kosher Salt

½ tsp Ground Black Pepper

½ cup Flour

1 Tbs Olive Oil

2 Tbs Butter

2 Tbs Lemon Juice

1 Tbs Capers, drained

1 Tbs chopped Fresh Dill

Cut the pork into 1 inch medallions and then flatten them with a meat mallet until they are about ¼ inch thick. Season them with salt and pepper. Then coat them with flour, and pat off the excess.

Heat 1 ½ tsp of olive oil and 1 ½ tsp butter in a large skillet over medium heat. When it is heated up add as much of the pork as will fit in the pan without crowding.  Cook until browned on the first side (1-2 min), Turn and cook the other sides just until the juices until done (3-4 min). Make sure they get a good crisp to the outside.  Remove them to a platter. Add another tsp of oil and butter to the pan and cook the remaining meat the same way. Cover loosely with foil to keep warm.

Reduce the heat a little (medium low), add the broth, lemon juice, dill and capers to the pan. Cook the sauce until it reduces to about a ¼ cup. Stir in remaining butter and pour over the scallopini. The sauce will be thin.

I like to serve this with roasted red potatoes (or mashed) and broccoli or green beans

Roasted Red Potatoes

4 red potatoes

2 Tbs olive oil

1 ½ tsp kosher salt

½ tsp black pepper

½ Tbs dried rosemary

Preheat oven to 400’. Line baking sheet with tin foil and spray with cooking spray.

Cut potatoes in half lengthwise. Cut each half in lengthwise again. Cut each quarter into slices, from 1/2-inch to 3/4-inch in width.

In a medium bowl, combine potatoes, olive oil, salt, pepper, and rosemary.  Stir thoroughly to combine. Pour on to baking sheet in a single layer, making sure to spread potatoes out so they roast and don’t steam.

Cook 20 minutes. Stir potatoes. Cook an additional 15-20 minutes, until sides are browned. Remove and serve hot.

Baked Manicotti

Baked Manicotti

By America's Test Kitchen

Tomato Sauce
• 2 28 oz. cans diced tomatoes in juice
• 2 Tbsp olive oil
• 3 medium garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• salt
• 2 Tbsp chopped fresh basil leaves
Cheese Filling and Pasta
• 3 c. part-skim ricotta cheese
• 4 oz. grated Parmesan cheese (2 c.)
• 8 oz mozzarella, shredded (2 c)
• 2 large eggs, lightly beaten
• 3/4 tsp. salt
• 1/2 tsp ground pepper
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh basil
• 16 no-boil lasagna noodles (we like Barilla brand)

For the sauce, pulse the cans of tomatoes in a food processor/blender until coarsely chopped. The flavor in the diced tomatoes is better than the crushed tomatoes, but it requires this extra step.
Heat the oil, garlic and pepper flakes in a large sauce pan over medium heat until fragrant but not brown--1 to 2 minutes. Stir in the tomatoes and 1/2 tsp salt and simmer for 15 minutes until thickened slightly. Then add the basil and season with salt to taste.

For the filling, mix all the cheese, eggs, salt, pepper and herbs in a medium bowl. Set aside.

To Assemble pour 1 inch boiling water into a 9x13 pan and lay the noodles in there, one at a time. Let them soak for 5 minutes, until pliable. It is important that you use "no bake" lasagna noodles or this won't work. Remove the noodles and place on a clean towel in a single layer. Dry the baking dish.
Spread the bottom of the baking dish with 1 1/2 c. tomato sauce. Using a spoon, spread 1/4 c. cheesy filling evenly on the bottom 3/4 of each noodle, leaving the top quarter exposed. Roll the noodle into a tube shape and arrange in the baking dish, seam-side down. Do all 16, then top evenly with the remaining sauce, making sure the pasta is completely covered.
Cover the manicotti with aluminum foil, bake about 40 minutes. Remove the foil, and sprinkle with 1 c. parmesan cheese. Broil until the cheese is spotty brown, 4-6 minutes. Cool 15 minutes then serve.
This is also delicious with a little bit of prosciutto on each noodle, or chopped up and mixed in with the cheese. We've also put a spinach leaf or two on each noodle before the cheese to make ourselves feel better about how unhealthy but delicious this is.

Spinach Stuffed Shells

1 pkg. jumbo pasta shells
1 jar favorite spaghetti sauce
1pkg chopped spinach, thawed
2 cups mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
1 lg carton cottage cheese
1 egg white

Thaw spinach and drain well. Cook shells according to the package directions ( I always slightly undercook them by a minute). Mix in a large bowl; cottage, cheese, mazzarella, parmesan, spinach and egg white. Stuff mixture into shells and place in 9X13 baking dish (I usually use 2 smaller sized ones because my family does not eat a whole 9X13 for dinner.) I spray the baking dish with cooking spray and pour a little bit of sauce in the bottom. Stuff mixture into shells and place into prepared dish (or dishes). Pour spaghetti sauce over shells. Cover and freeze or you can bake it immediatly at 350 for 30-45 minutes until heated thru. If you freeze it plan on adding an additional hour to your baking time. I love freezing this meal, but it is also a great recipe to make earlier in the day and keep in the fridge. Then all you have to do is throw it in the oven for dinner.

-From thesisterscafe.com