Two new yummy recipes...

Recently I tried a new stir-fry recipe that was similar to one I have made before. It was similar in that the sauce was "orange-flavored" and another Weight Watchers recipe...but other than that it was quite different. 

Pork Stir-Fry with Orange Sauce

Ingredients
4  ounces  uncooked thin rice noodles
1  pound  boneless loin pork chops, trimmed and cut into thin strips
3  tablespoons  low-sodium soy sauce, divided
1 1/2  teaspoons  cornstarch
1/4  cup  fat-free, less-sodium chicken broth
3  tablespoons  dry sherry
2  tablespoons  thawed frozen orange juice concentrate
2  teaspoons  grated peeled fresh ginger
1/8  teaspoon  crushed red pepper
4  teaspoons  canola oil, divided
2/3  cup  diagonally cut peeled carrot (about 2 medium)
1  cup  sliced red bell pepper
4  green onions, sliced diagonally

Directions: 

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.

Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.

Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Sauté 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; sauté 2 minutes or until sauce is thick. Serve over noodles.

Alterations:

I used brown rice rather than rice noodles. I also used a little bit of ground ginger rather than fresh. I also did not use the green onions. Instead of peeling and cutting a carrot or two I just sliced up some baby carrots. 

And here it is: 

 

Second Recipe...

Pumpkin Pancakes (from Men's Health)

1¼ cup all-purpose flour
1 Tbsp sugar
1 tsp pumpkin pie spice
2 tsp baking powder
¼ tsp salt
1 cup milk
½ cup canned pumpkin puree
2 Tbsp melted butter
1 egg

1.Combine the first five dry ingredients in one bowl.  Combine the milk, pumpkin, butter, and egg in a separate bowl and mix thoroughly. Gently fold the wet ingredients into the dry ingredients until just incorporated. Be careful not to over-mix, or your pancakes will be tough.

2.Place a cast iron skillet over medium heat. Add a bit of butter or cooking spray, then add a small scoop of batter to the pan. Cook until tiny air bubbles begin to form on the surface of the top side of the pancake (about 3 minutes), then flip and cook for another 2-3 minutes.

This sounded too good to NOT follow it to a "T"...so I did. Annnddd....SUCCESS! :O) Aaron loved them too...so much that I don't have a picture.