Cookware: Lifetime® 1 Quart Saucepan and Cover; Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• ⅓ cup chopped onion
• 3 tablespoons chopped green pepper
• 3 tablespoons water
• 1 slice whole wheat or rye bread, toasted, cubed
• ⅓ cup loose pack frozen whole kernel corn
• 1 tablespoon diced pimento
• ¼ teaspoon ground cumin
• ⅛ teaspoon salt, optional
• ⅛ teaspoon pepper
• 4 loin rib chops (1-inch thick) with deep pockets for stuffing
• 1 tablespoon apple juice concentrate, optional
  

In Lifetime® 1 Quart Saucepan over medium heat, stir together onion, green pepper, and water. Cover until the water seal forms and the cover spins freely. Reduce heat to low and cook 4 minutes, until vegetables are tender; do not drain.

In a small bowl, combine toasted bread cubes, corn, pimiento, cumin, salt, and pepper. Add cooked vegetable mixture; toss lightly. Spoon ¼ cup stuffing into pocket of each chop. If necessary, secure opening with wooden toothpicks.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chops on both sides turning once, about 10 minutes total. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook for 25 minutes. Carefully turn chops over and brush tops with apple juice concentrate. Cover and continue cooking another 15 to 20 minutes or until pork is tender.

Nutrients per serving: Calories 278.7, Total Fat 15.3g, % Fat 50%, Cholesterol 74mg, Protein 24.8g, Sodium 183mg, Fiber 1.4g, Carbohydrates 9.8g

Cookware: Lifetime® 2 Quart Saucepan and Cover; Lifetime® 7 Quart Wok
Yield: 4 Servings

Ingredients:

• ½ cup fat-free chicken stock, or water
• 3 tablespoons low-sodium soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon sugar
• ⅛ teaspoon pepper
• 1 cup long grain rice
• 2 cups water, or fat-free chicken stock
• 12 ounces lean boneless pork, cut into ½ inch cubes
• 2 stalks celery, thinly sliced
• 2 teaspoons grated fresh ginger
• 2 cups sliced fresh mushrooms
• 2 cups fresh bean sprouts, or shredded Napa cabbage
• 3 green onions, bias-cut into 1-inch pieces
• 1 8-ounce can sliced water chestnuts, drained
  

In a small bowl, combine chicken stock, soy sauce, cornstarch, sugar and pepper; blend well and set aside.

In Lifetime® 2 Quart Saucepan over medium heat, combine rice and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 15 to 20 minutes until tender.

Preheat Lifetime® 7 Quart Wok over medium heat until several drops of water sprinkled in pan skitter and dissipate. Stir-fry pork for 3 to 5 minutes, until tender and no pink remains. Remove to heated serving bowl; keep warm.

In the wok over medium heat, stir-fry celery and ginger 2 minutes. Add mushrooms, bean sprouts and onions; stir-fry 3 to 4 minutes until celery is crisp tender. Add reserved pork and water chestnuts; cook and stir for 1 to 2 minutes, until heated through. Push meat and vegetables to outside edge of pan.

Stir sauce again; pour into center of skillet. Cook and stir until thickened and bubbly. Mix vegetables and meat into sauce; toss to coat. Serve with additional soy sauce, if desired.

Nutrients per serving: Calories 405.6, Total Fat 11.4g, % Fat 24.9%, Cholesterol 45mg, Protein 18.1g, Sodium 542mg, Fiber 6.2g, Carbohydrates 59g

Variation: Substitute chicken breasts for pork and add 2 small carrots, sliced diagonally, along with celery.

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 pound pork tenderloin, cut crosswise into 8 pieces
• 2 teaspoons lemon pepper
• 2 teaspoons olive oil
• 1 clove garlic, minced
• ⅓ cup chopped onion
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Dijon-style mustard
• 1 tablespoon finely chopped chives
  

Press each tenderloin piece into 1-inch thick medallions; generously sprinkle surfaces with lemon pepper. Place oil in Lifetime® 11” Skillet, swirling to coat cooking surface; place over medium heat 2 minutes. Add garlic and onion; stir and cook for 1 minute, until glossy. Push to sides of pan; sear medallions, about 7 minutes on first side. Turn meat; spoon garlic and onion on top and add lemon juice, Worcestershire sauce and mustard. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook for 7 minutes. Transfer to heated serving platter; spoon any sauce from skillet over meat and sprinkle with chopped chives. Serve immediately.

Nutrients per serving: Calories 135.9, Total Fat 5.3g, % Fat 36%, Cholesterol 55mg, Protein 18.3g, Sodium 258mg, Fiber .4g, Carbohydrates 3.1g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• 1 grapefruit
• 1¼ pounds pork tenderloin
• ⅓ cup grapefruit juice
• 2 tablespoons low-sodium soy sauce
• 1 clove garlic, minced
• 2 teaspoons light brown sugar, divided
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 2 teaspoons minced fresh ginger
• 8 green onions, cut into 2-inch pieces
• 1 medium red or green bell pepper, cut into 1-inch cubes
• ¼ cup catsup
• ⅓ cup fat-free, low-sodium chicken broth
  

Peel grapefruit and carefully remove white pith. Carefully section grapefruit with paring knife, peeling fruit away from membrane. Set aside.

Trim visible fat from pork; cut into 1-inch cubes. In medium bowl, combine grapefruit juice, soy sauce, garlic and 1 teaspoon brown sugar; stir until well blended. Add pork; toss to coat. Cover and refrigerate for 30 minutes. Drain pork, reserving marinade. Place cornstarch in shallow dish; add pork and toss to coat.

In Lifetime® 11” Skillet over medium-high heat, heat oil 2 minutes. Add pork; cook and stir 5 to 7 minutes until golden brown on all sides. Remove pork to a heated serving dish; keep warm. Reduce heat to medium and add ginger, green onions, and bell pepper; cook and stir 2 to 3 minutes, until onions are slightly limp. Add catsup, chicken broth, remaining 1 teaspoon brown sugar and reserved marinade; bring to boil. Add browned pork and grapefruit sections; cook 5 minutes, until pork is done and sauce is slightly thickened. Serve immediately.

Nutrients per serving: Calories 250.7, Total Fat 6.1g, % Fat 21.1%, Cholesterol 62mg, Protein 24.9g, Sodium 446mg, Fiber 6g, Carbohydrates 26.6g

Variation: Substitute pineapple chunks for grapefruit.