Pork Rib Roast with Apples, Quinoa and Kale with Tilapia, Turkey Chili Mac

Pork Rib Roast with Apples

Ingredients
3 Tablespoons Olive Oil
1 whole Pork Rib Roast (about 2.5lbs)
4 cups Apple Juice
1 cup Beef Stock
3 whole Fuji Apples, Cored And Cut Into Wedges
3 whole Medium Vidalia Onions, Sliced
1 whole Bay Leaf
1 cup Couscous
1 cup Water
2 Tablespoons unsalted Butter
½ cups Chopped Pecans

1. Saute onions until brown.

2. Heat olive oil in a large Dutch Oven over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, beef broth, apple slices, onions, and bay leaf. Cover and simmer for 3 hours.

3. Toward the end of the cooking time, make the couscous: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add water, then bring to a boil. Add couscous, turn off the head, cover, and let soak until all liquid is cooked out.

4. When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Spoon sauce over the roast, then cut the roast into slices. Serve with apples, onions, and couscous.

Quinoa and Kale Salad with Tilapia
Adapted from gritsandgrapeleaves.com

Ingredients
1/2 cup quinoa, cooked
1 cup kale, sliced, washed and stems removed
1/4 tsp paprika
1/4 tsp garlic powder or 1 clove minced fresh garlic
1 tblsp extra virgin olive oil
Half the juice of 1 lemon
4 Tilapia Filets

Instructions
For Salad:
Preheat oven to 350
1.Prepare quinoa as directed on package.

2.Prepare kale by washing leaves and removing the stems. Once stems are removed slice or tear into bite size pieces and place on a baking sheet.

3. Bake for 10-15 minutes until dry and almost crispy, you should smell the aroma from the oven.

4. While kale is baking, generously season Tilapia filets on both sides with pinches of salt, pinches of pepper, pinches of paprika and pinches of garlic powder. Place filets on an oiled baking sheet.

5. When kale is done, combine quinoa and kale in medium mixing bowl and toss together.

6. Place fish in the oven (same 350 temp) for 25-30 minutes or until fish flakes with a fork.

7. While fish is in the oven, in a separate bowl whisk together the measured out paprika, garlic powder, olive oil and lemon juice.

8.Pour olive oil mixture over kale and quinoa and toss until well combined and coated. Serve salad with baked fish.

Turkey Chili Mac
Adapted from Cookstr.com

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 pound ground dark turkey
One 14.5-ounce can diced tomatoes, drained
2½ teaspoons chili powder
½ teaspoon ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
½ teaspoon salt
½ pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
½ cup frozen baby white corn, thawed
1 to 2 cups grated cheddar cheese

1. Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.

2. Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.

3. Stir the cooked pasta and corn into the chili. Cover and cook on LOW for another 1 to 1½ hours.

4. Top with the cheese to let it melt, and serve out of the crock.