Chinese Pork Medallion Dinner

1 tsp. oil

1 lb. pork tenderloin, cut into thin slices

3 carrots, sliced

1/3 cup Balsamic Vinaigrette Dressing

2 Tbsp. hoisin sauce (use liberally)

2 green onions, thinly sliced
1/3 package angel hair pasta

Directions:

Boil water for pasta.

Heat oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.

Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.

Add onions; cook 1 min.

Add pork stir fry to pasta and eat with chop sticks. (it tastes better).

(Source:Kraft foods)

Ricotta Bread

Ingredients:
1/3 C milk
1 C Ricotta cheese
2 T butter
1 egg
2 1/2 T sugar
1 t salt
2 1/4 C flour
1 1/2 t yeast

Directions:
Throw it in your bread maker in the order your bread maker says.

Stuffed Shells

Ingredients:

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 container (16 oz.) cottage cheese

1 cup mozzarella cheese, shredded and divided

1 red pepper, chopped

1 egg white

1 env. Italian dressing mix

20 jumbo macaroni shells (for stuffing), cooked, drained and cooled

1 jar (13-1/2 oz.) spaghetti sauce

Directions:

HEAT oven to 400°F. Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and dressing mix until well blended; spoon into shells, adding about 1 heaping Tbsp. to each shell.

SPREAD half of sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover with foil.

BAKE 40 min. or until heated through, removing foil after 30 min.

Compliment this meal with garlic bread. It's delicious! An easy meal to double and freeze half for later.