Beef and pork recipes tried and loved!

Sloppy Joe Nachos
1 pound ground beef
1 can (15 ½ oz) sloppy joe sauce
1 package (12 oz) tortilla chips
¾ cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce; cook, uncovered for 5 minutes or until heated through.
Arrange tortilla chips on a serving plate. Top with meat mixture and cheese. 6 servings.



Beef-Stuffed Zucchini
4 medium zucchini
1 pound ground beef
½ cup chopped onion
1 egg
¾ cup marinara or spaghetti sauce
¼ cup seasoned bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 cup (4 oz) shredded Monterey jack cheese, divided
Additional marinara or spaghetti sauce
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with the sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving ¼ inch shell
Place shells in an ungreased 13x9x2 microwave-safe dish. Turn off microwave turntable setting. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and ½ cup cheese.
Spoon about ¼ cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or zucchinis are tender. Serve with additional marinara sauce. 4 servings.



Apple Juice Pork with Squash and Golden Raisins
4 1-inch-thick boneless pork loin chops
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
½ butternut squash –peeled, seeded and cut into 1-inch pieces
½ cup golden raisins
3 tablespoons chopped fresh sage
Preheat the oven to 250 degrees. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an overproof dish and tent with foil; place in the oven.
Add the remaining 1 tablespoon oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.



Pumpkin and Sausage Penne
¾ cup uncooked penne pasta
2 Italian sausage links, casings removed
½ cup chopped sweet onion
1 garlic clove, minced
1 teaspoon olive oil
1/3 cup white wine or chicken broth
1 bay leaf
¾ cup chicken broth
1/3 cup canned pumpkin
3 teaspoons minced fresh sage, divided
1/8 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons half-and-half cream
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Romano cheese
Cook pasta according to package instructions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
In same skillet, sauté onion and garlic in oil and reserved drippings until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1 ½ teaspoon sage, cinnamon and nutmeg; cook 1 minute longer.
Add the sausage, cream, salt and pepper; heat thoroughly. Drain pasta; place in a serving bowl. Add the mixture; toss to coat. Sprinkle with cheese and remaining sage.