Caramel Toffee Fruit Dip

from ourbestbites.com

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1 1/2 tsp vanilla (you can add more to taste)

Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can!)

assorted fruit

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits.

This dip is so sweet it really is more of a dessert than an appetizer or side dish! I think it's best with apples. 

Boys say: thumbs up!

Smushed Apples and Sweet Potatoes

from allrecipes.com, submitted by ELFINDANCER

Someone with the screen name ELFINDANCER made a recipe with the word "smushed" in it. I had to try it! That just sounds fun! I really couldn't decide weather to include this in the side dishes or dessert files! It is very sweet and yummy. My boys didn't agree. So give it a try and see what you think!

2 large sweet potatoes, peeled and diced
2 tablespoons butter
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 Granny Smith apple - peeled, cored and sliced
1/8 cup milk

Place the sweet potatoes in a medium saucepan and fill with enough water to cover the potatoes. 

Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.

Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. 

Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

Husband said thumbs up, boys said thumbs down

Sweet and Sour Pork

1-1.5 lbs pork chops, thinly sliced

1 can pineapple chunks, drained

1 green pepper, seeded and chopped

1 onion, chopped

1 cup matchstick carrots

1 jar of your favorite sweet and sour sauce (I like the brand pictured below)

Heat a tsp of olive oil in a large skillet over medium-high heat. Add the pork and cook, stirring frequently, until no longer pink. This should only take a few minutes. Remove the pork from the skillet and cover pork with foil to keep warm. 

Add another tsp of olive oil to the skillet. Toss in the onion, green peppers and carrots. Lower the heat to medium. Cook, stirring often, until vegetables are tender. 

Add the pork and sweet and sour sauce to the skillet. Stir until heated through. Serve immediately over rice.

This is another easy, healthy, fresh and inexpensive meal. 

Husband rating: 3.5 stars

Boys say: thumbs up

Caramelized Pork Tacos with Mango Salsa

adapted from pinchofyum.com

For the Pork:

1 tablespoon oil
1 shallot
1 clove garlic
1 jalapeno, ribs and seeds removed (optional-we left this out and our dinner was still great)

2 teaspoons fish sauce

18 ounces boneless pork loin, sliced into thin strips 

2 tablespoons sugar
2 tablespoons water

For the Mango Salsa

1 cup chopped mango
1 cup chopped cucumber
1⁄2 cup chopped cilantro
1⁄2 cup chopped red onion or shallot 

a squeeze of lime juice

a pinch of salt
tortillas for serving
cilantro and lime for serving

For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño - saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce - stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once - then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

For the salsa: Toss everything together in a medium bowl.

For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa.

Originally this recipe called for pineapple not mango. But mangoes sounded good to me so I substituted them. I'm sure the pineapple would have been tasty too.

On top of the pork and the salsa we added an avocado cilantro dressing that you can find here.

Husband rating: 3.5 stars (I would give it 4!)

Boys say: thumbs up

Avocado Cilantro Dressing

from pinchofyum.com

half an avocado
1⁄4 cup (plain) Greek yogurt
1⁄2 cup water
1 cup cilantro leaves and stems 
1 small clove of garlic
1⁄2 teaspoon salt
a squeeze of lime juice

Pulse all ingredients in a food processor or blender until smooth. Voila! 

4 stars

Sun Dried Tomato Chicken Florentine Pasta

adapted from pinchofyum.com

8 ounces ziti or other pasta
1 tablespoon butter
1 lb. chicken, cut into bite sized pieces
1 tablespoon all purpose seasoning mix for the chicken 

1⁄4 teaspoon cayenne
1 7-ounce jar sun dried tomatoes, drained
3 cloves garlic
1⁄2 cup half and half
11⁄2 cups whole milk
1⁄2 cup chicken broth
11⁄2 cups Mozzarella cheese
1⁄2 teaspoon salt
2 cups spinach

Cook the pasta according to package directions. Drain and set aside.

Heat the butter in a skillet over medium high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.

Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and saute for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes - that's okay.

Add the half and half, milk, chicken broth, and Mozzarella cheese. Stir until the sauce is smooth and bubbly and the cheese is melted. It should start to thicken up slightly.

Stir in the cooked pasta and spinach - the spinach will start to cook down almost immediately. If needed, add extra water or broth or milk to the sauce to thin it out, or add more cheese to thicken slightly.

We enjoyed this dinner. The only problem for me is that it's not a low calorie dinner! 

Husband rating: 4 stars

Boys say: thumbs up

Greek Chicken

adapted from allrecipes.com, submitted by Michael

4-8 skinless, boneless chicken breast halves or chicken thighs
1/2 cup olive oil
2 lemons, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large resealable bag. Pour marinade over the chicken. Using your hands, work marinade into chicken. Cover and refrigerate for around 4 hours.

Preheat grill for medium heat. Cook chicken on grill until meat is no longer pink and juices run clear (until internal temperature reaches 165 degrees).

This is a tasty easy way to make chicken. It also goes great with just about anything. So put it with a salad, veggies or seasoned rice and you'll have a great dinner. 

Husband rating: 4 stars

Boys say: thumbs up