Kielbasa with Peppers and Potatoes
1 Tbsp. vegetable oil
1 (16 oz.) pkg. smoked kielbasa sausage, diced
6 medium red potatoes, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender. Makes 6 servings.
Salmon with Brown Sugar Glaze
1/4 cup packed light brown sugar
2 Tbsp. Dijon mustard
4 (6 oz.) boneless salmon fillets
Salt and ground black pepper to taste
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly on top of salmon fillets.
Cook under broiler until the fish flakes easily with a fork, 10 to 15 minutes. Makes 4 servings.
Maple-Balsamic-Glazed Pork Medallions
1/4 cup maple syrup
3 Tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 (1-lb.) pork tenderloin, trimmed
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup, about 3 minutes, stirring occasionally. Remove from heat; stir in mustard.
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Cook pork 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.
Place 2 medallions on each plate and drizzle about 1 tablespoon syrup mixture over each. Makes 4 servings.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.