Gatherings Healthy

HEALTHY 2021 | weeknight dinners | 37
caramelized onion, mushroom &
bell pepper
TOAST
INGREDIENTS
PREP 10 min
• 1½ tbsp canola oil, divided
COOK 20 min
• 1 large yellow onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 4 ounces sliced white mushrooms
• 4 slices whole-grain 100% whole wheat bread
• Nonstick cooking spray
• ¼ tsp freshly ground black pepper
• 4 slices provolone cheese, cut into ½-inch-thick strips
DIRECTIONS
1. Heat oil in a large skillet over low heat. Add onion and 1
tablespoon water to skillet; cover and cook 10 minutes.
Uncover; cook 7 minutes or until very soft and caramelized,
stirring occasionally.
2. Place oven rack 6 inches from broiler; preheat broiler to high.
Heat 1½ teaspoons canola oil in a second large skillet over
medium-high heat; add pepper and cook 3 minutes, stirring
occasionally.
3. Add mushrooms to skillet with bell pepper; cook 4 minutes or
until tender, stirring occasionally.
4. Place bread on rimmed baking pan; spray both sides with
canola oil cooking spray. Broil 2 minutes or until bread is
toasted and golden brown, turning once. Top toast with onion,
bell pepper, and mushrooms; sprinkle with pepper.
5. Lay provolone over vegetables on toast and broil 2 minutes or
until cheese melts.
SHEET PAN PORK
TENDERLOIN & APPLES
INGREDIENTS
• 1¼ pounds pork tenderloin
• 2 tsp ground cinnamon
• 1 tsp paprika
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 large Honeycrisp apple, cored and chopped
• ½ medium acorn squash, sliced ¼-inch thick
• ½ medium yellow onion, thinly sliced
• ½ cup dried cherries
PAN
PREP 15 min
COOK 25 min
DIRECTIONS
1. Preheat oven to 400°. Line rimmed baking pan with foil; spray
with cooking spray and place pork on pan. In small bowl, stir
cinnamon and paprika. Brush all sides of pork with 1 tablespoon
oil; sprinkle with 1½ teaspoons cinnamon mixture, ½ teaspoon
salt, and ¼ teaspoon pepper.
2. In large bowl, toss garlic, apple, squash, onion, cherries,
remaining cinnamon mixture, 1 tablespoon oil, and ¼ teaspoon
each salt and pepper; spread on pan around pork. Roast 25
minutes or until internal temperature of pork reaches 145° and
vegetable mixture is tender. Let pork stand 5 minutes before
slicing.
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