Asian Chicken Grill

Ingredients
4 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Breasts
2 Bell peppers, cut into wedges
2 Small zucchinis, sliced diagonally
4 Ounces button or shiitake mushroom caps
1 Box rice pilaf
1 Cup orange juice
1/4 Cup teriyaki sauce
1/2 Teaspoon crushed red pepper flakes

Directions
To prepare marinade, combine orange juice, teriyaki sauce and red pepper flakes in a small bowl. Reserve 1/4 cup marinade.
Wash hands. Place chicken, vegetables and remaining marinade in large, resealable plastic bag. Marinate in refrigerator 30 minutes or longer. Wash hands.
Preheat grill to medium-hot. Grill chicken 15 to 20 minutes or until done (internal temp 170°F). Grill bell peppers, zucchini and mushrooms 5 minutes or until crisp-tender, turning once.
While chicken is cooking, prepare rice according to package directions. Stir in reserved marinade. Keep warm.
Serve grilled chicken and vegetables over rice. Refrigerate leftovers.

Apple-Caraway Pork Roast

Ingredients
3 Servings (1/3 sec spray) PAM® Original No-Stick Cooking Spray
5 Lb. boneless pork loin roast
1 Tsp. caraway seeds
1 Tsp. cinnamon
1 Tsp. ground mustard
1 Tsp. salt
1/2 Tsp. ground black pepper
6 Medium apples, cored, cut into 1-inch slices (6 med = about 2 lb)
4 Medium yams, peeled, cut into 1-inch pieces (4 med = about 2 lb)

Directions
Preheat oven to 325°F. Spray large roasting pan and rack with cooking spray; place roast, fat-side up, on prepared rack. Combine caraway seeds, cinnamon, mustard, salt and pepper in small bowl; spread evenly over roast. Arrange apples and yams around roast; spray evenly with cooking spray. Insert meat thermometer in center of thickest part of roast.
Bake 1 to 1-1/2 hours, or until meat thermometer reaches 160°F for medium doneness. Cover loosely with aluminum foil. Let stand 15 minutes.
Cut roast into slices; arrange on serving platter. Surround with the apples and yams.

Cat Cora's Spicy Mango Stir Fry With Asian Veggie Patties

Ingredients
1 Package Morningstar Farms® Asian Veggie Patties
1 Thai chili pepper, birdseye chili pepper, small red Serrano pepper or jalapeño pepper, seeded and thinly sliced
1/4 Cup reduced-sodium soy sauce
1 Cup grated gingerroot
2 Cloves garlic, minced
1 Tablespoon sesame oil or vegetable oil
1 Medium onion, chopped (about 1 cup)
1 Cup broccoli florets
1 Large carrot, bias-sliced (1/2 cup)
1/2 Cup sliced yellow, red or green bell pepper
3 Mangoes, peeled, pitted and sliced
1/2 Cup fresh snow peas, trimmed
1 Tablespoon chopped fresh cilantro
1 Tablespoon sliced green onion (optional)
1 Tablespoon slivered almonds, toasted (optional)




Directions
Cut each Morningstar Farms® Asian Veggie Patties into 4 strips. Place in 9 x 9 x 2-inch baking dish. Sprinkle with chili pepper.
In small dish stir together soy sauce, gingerroot and garlic. Pour over patties. Cover and refrigerate for 30 minutes.
In large nonstick wok or skillet heat oil over medium-high heat until hot. Stir-fry onion in hot oil for 1 to 2 minutes. Add broccoli, carrot and bell pepper. Stir-fry for 2 to 3 minutes or until crisp-tender. Stir in mangoes. Add snow peas, patty strips and marinade. Cook and gently stir for 1 to 2 minutes or until heated through.
Stir in cilantro. Garnish with green onion and almonds (optional). Serve immediately.