Beef & Vegetable Noodle Bowl

Ingredients:

1/3 cup teriyaki sauce

2 cloves garlic, chopped

1/3 package rice noodles (enough for 2 servings, depending on package of noodles)

6-8 ounces thinly sliced beef (petite sirloin, flank steak or skirt steak)

1 cup frozen or fresh vegetables of choice

sesame seeds for garnish

Instructions:

Thinly slice beef and mix with chopped garlic and teriyaki sauce. Let marinade in the fridge for at least 2 hours, ideally overnight. 

Cook beef over medium-high heat for just a few minutes or until desired doneness. 

Bring a pot of water to a boil. Remove from heat and soak rice noodles for just a few minutes. You want to remove them just before they're done. Strain and rinse under cold water. 

Add noodles and cooked vegetables of choice to pan with beef. Toss and add more teriyaki sauce if desired. Top with sesame seeds and enjoy!

Apple Roasted Pork Tenderloin

Ingredients:

1-2 pound pork tenderloin

3 cloves of garlic, chopped

1 apple (used Braeburn), peeled and sliced

1 cup beef stock

1/4 teaspoon Trader Joe's South African Smoke (basil, paprika, garlic, salt)

1/4 teaspoon cumin

1/4 teaspoon rosemary

1/4 teaspoon thyme

pinch of cinnamon

salt & pepper to taste

Instructions:

Preheat oven to 425 degrees Fahrenheit. Coat tenderloin in salt, pepper and South African Smoke seasoning blend. Bring a dutch oven to medium-high heat with 2 tablespoons of vegetable oil, add the tenderloin. Sear each side for 2 minutes. Add chopped garlic for the last minute. Add stock, apple and the rest of the seasonings. Bring to a boil then cover and place in the oven for 20-27 minutes. The pork should reach an internal temperature of 145 degrees.

Remove the tenderloin and let rest for 3-5 minutes. Mash the apples with the broth until mostly smooth. Slice the tenderloin and serve with sauce.

If you want the apples to still be firm instead of mashed into the sauce, add to the dutch oven during the last 10 minutes of baking.

BBQ Chicken Stuffed Sweet Potato

Ingredients:

8 chicken breast tenderloins

4 sweet potatoes

1/3 cup BBQ sauce

2 teaspoons BBQ rub seasoning

1 teaspoon Worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon Trader Joe's South African Smoke seasoning (or 1/4 teaspoons basil and 1/4 teaspoon paprika)

Instructions:
Add chicken, BBQ sauce, BBQ rub, Worcestershire sauce, liquid smoke and South African seasoning to the crock pot. Turn on low for 4 hours for fresh chicken and 6 hours for frozen. During the last hour, remove the chicken, shred it and bring it back to the crock pot for the remaining hour. Either microwave your sweet potatoes for 4-5 minutes for first potato and 2-3 more minutes for each additional potato or bake for 45-60 minutes in a 400 degree oven. Slice potato and fill with BBQ chicken, shredded cheese and a dollop of plain Greek yogurt. ENJOY!

Fig, Mozzarella, Prosciutto and Basil Pizza

Ingredients:

Flat bread

Fig butter/spread

Fresh mozzarella

Prosciutto

Fresh Basil

Instructions:

Preheat oven to 400 degrees Fahrenheit. Spread fig butter over flat bread. Slice the mozzarella and pat with a paper towel to remove excess liquid. Top mozzarella, prosciutto and basil onto the flat bread. Feel free to add basil before or after baking. Bake for 10-15 minutes or until bottom is golden brown.