• ▢ 2 cups uncooked instant rice
• ▢ 1½ cups chicken broth from 32-oz carton
• ▢ 1 tablespoon Mexican seasoning
• ▢ 1 can 15.25 oz whole kernel corn, drained
• ▢ 1 small bell pepper any color, chopped (½ cup)
• ▢ 4 medium green onions sliced (¼ cup)
• ▢ 4 boneless pork rib or loin chops ¾ to 1 inch thick (about 1¼ lb)
• ▢ 2 teaspoons Mexican seasoning
• ▢ Chunky-style salsa if desired

• ▢ 1 boneless pork loin roast 3 to 3½ lb
• ▢ ½ cup orange marmalade
• ▢ 3 tablespoons orange juice
• ▢ 2 teaspoons fennel seed crushed
• ▢ 1 teaspoon dried thyme leaves
• ▢ 1 teaspoon dried sage leaves crushed
• ▢ 2 medium dark-orange sweet potatoes peeled, cut into 1½-inch pieces
• ▢ 1 lb fresh Brussels sprouts cut in half if large
• ▢ 2 teaspoons olive or vegetable oil
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper

• ▢ 6 tablespoons butter melted
• ▢ ¼ cup packed brown sugar
• ▢ 1 tablespoon cider vinegar
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon pepper
• ▢ 2 medium red cooking apples sliced (about 2 cups)
• ▢ 2 medium dark-orange sweet potatoes peeled, thinly sliced (about 2½ cups)
• ▢ 1 medium onion chopped (½ cup)
• ▢ 2 pork tenderloins 1 lb each

Glaze

• ▢ 3 tablespoons real maple syrup
• ▢ 1 tablespoon olive oil
• ▢ 2 teaspoons Dijon mustard
• ▢ garlic finely chopped
• ▢ 1 teaspoon dried marjoram leaves
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pepper

Pork and Vegetables

• ▢ 1 small acorn or buttercup squash cut in half, seeds removed, each half cut into 3 wedges
• ▢ 18 medium Brussels sprouts about 9 oz, ends trimmed
• ▢ 3 slices bacon cut in half
• ▢ 1 package 18.4 oz original flavor pork tenderloin
• ▢ 1 large red bell pepper cut into 1-inch pieces

• ▢ 1 tablespoon vegetable oil
• ▢ 1 pork tenderloin 1 lb
• ▢ 2 teaspoons garlic-pepper blend
• ▢ 2 medium baking or Yukon Gold potatoes peeled
• ▢ 4 small zucchini 1 lb
• ▢ 1½ cups frozen small whole onions from 1-lb bag
• ▢ 2 tablespoons butter melted
• ▢ ½ teaspoon dried thyme leaves
• ▢ ¼ teaspoon salt

• ▢ 4 bone-in smoked pork chops about 1¾ lb
• ▢ ¼ cup bourbon
• ▢ ¼ cup packed brown sugar
• ▢ ½ teaspoon ground mustard
• ▢ ¼ teaspoon ground red pepper cayenne
• ▢ 2 tablespoons unsalted butter
• ▢ 1 clove garlic finely chopped
• ▢ 1 can 15.8 oz black-eyed peas, drained, rinsed
• ▢ 8 oz fresh green beans ends trimmed, beans cut in half crosswise

• ▢ 4 bone-in pork loin chops ½ inch thick (about 1½ lb)
• ▢ 1 teaspoon dried thyme leaves
• ▢ ½ teaspoon garlic-pepper blend
• ▢ 2 tablespoons olive or vegetable oil
• ▢ 4 Medium Yukon Gold potatoes unpeeled, cut into ½-inch cubes
• ▢ 1 red bell pepper cut into bite-size strips
• ▢ ⅔ cup shredded Italian cheese blend

• ▢ 2 tablespoons Dijon mustard
• ▢ 2 tablespoons olive or vegetable oil
• ▢ ½ teaspoon dried rosemary leaves crushed
• ▢ ½ teaspoon garlic-pepper blend
• ▢ ½ teaspoon seasoned salt
• ▢ ½ teaspoon paprika
• ▢ 3 Yukon Gold potatoes cut into 1-inch pieces (about 4 cups)
• ▢ 1 medium red onion cut into ½-inch-wide wedges
• ▢ 4 bone-in loin pork chops ½ inch thick

• ▢ 4 pork rib chops ½ inch thick (1 lb)
• ▢ 2 teaspoons parsley flakes
• ▢ ½ teaspoon dried marjoram leaves
• ▢ ½ teaspoon dried thyme leaves
• ▢ ½ teaspoon garlic salt
• ▢ ¼ teaspoon coarsely ground pepper
• ▢ Olive oil cooking spray
• ▢ 6 small new potatoes cut into fourths (3 cups)
• ▢ 4 oz fresh mushrooms cut in half (1½ cups)
• ▢ 1 medium red bell pepper cut into 1-inch pieces
• ▢ 1 medium onion cut into thin wedges
• ▢ 1 medium tomato cut into 8 wedges

• ▢ 1 lb extra-lean at least 90% ground beef
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 11/2 teaspoons garlic-pepper blend
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon salt
• ▢ 2 cups frozen sugar snap peas carrots, onions and mushrooms (from 1-lb bag)
• ▢ 32 frozen steak fries from 28-oz bag
• ▢ 4 frozen half-ears corn-on-the-cob