Sausage Stuffed Jalapenos

Ingredients

1 lb Ground Sausage
8 oz softened cream cheese
1 cup grated parmesan
1 lb (approx 15 large) jalapenos, stems cut off, halved and cleaned of seeds.

Directions

1. Preheat oven to 425 degrees F (220 degrees C).  Spray baking dish.
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain g
   rease.
3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
5. Can be made ahead of time and refridgerated until ready to bake.

Fish tacos w/ Lime cilantro crema

Ingredients

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets

Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl.

Sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.

Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions.

Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Herb roasted pork

Ingredients

• 1 1/4 tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder

• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast

Directions

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.