Midwestern Classics

**Allergens: Dairy, Wheat, Eggs, Tree Nuts

Thyme and Dijon Crusted Pork Tenderloin


1 lb. pork chops                                                3 cloves minced garlic
1 TBSP Dijon mustard                                     1 TBSP dried thyme
1 TBSP olive oil


Preheat oven to 350˚.

Sear pork chops. Mix mustard, oil, garlic, and thyme in a small bowl. Brush on top of pork. Bake covered for 15-20 minutes or until a meat thermometer stuck into the middle of the chop reads 145˚F.

Parmesan Cornmeal Mash


1 cup dry cornmeal

1- 14.5 oz. can low sodium chicken broth

½ cup parmesan cheese

1 cup water

Salt & pepper to taste

Fresh parsley

2 TBSP olive oil


Heat chicken broth and water over medium-high heat until boiling. Stir in polenta and turn off heat.

Cook until the cornmeal has thickened and absorbed all the liquid. Stir in parmesan cheese, salt, pepper and olive oil. Top with fresh parsley.


Sautéed Zucchini


2 large zucchini (plus any leftover from zucchini bread), sliced

2 TBSP olive oil

Salt and pepper to taste


Preheat oil in skillet on medium-high heat.  Add zucchini and sauté until cooked through (about 3-5 minutes). Sprinkle with salt and pepper to taste.


Zucchini Chocolate Chip Muffins – 12 servings – 1 muffin


3/4 cup whole-wheat flour                                          1 large egg
3/4 cup all-purpose flour                                              ¼ cup brown sugar
1 tsp baking powder                                                       1/4 tsp ground nutmeg
1/4 tsp baking soda                                                         1/2 cup unsweetened applesauce
1/4 tsp salt                                                                        2 TBSP canola oil
1 tsp ground cinnamon                                                  1 cup grated zucchini
½ cup chocolate chips


Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

Whisk the egg then add sugar, applesauce, oil and in a medium bowl. Stir in zucchini.

Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in chocolate chips. Do not over mix. Transfer the batter to the prepared pans or lined muffin tins.

Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes (10-15 for the muffins). Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.


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