It is the sweet, simple things of life which are the real ones after all.

Sweet and Sour Pork Stir Fry

1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
6 scallions, white and green parts separated, cut into 1-inch lengths
2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
1 package (10 ounces) frozen broccoli florets, thawed and patted dry
Cooked rice, for serving

Directions

In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.

To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.

Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

Sins, like chickens, come home to roost.

Paprika Roast Chicken

1 tablespoon paprika
Coarse salt and ground pepper
1 broiler/fryer chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry
1 tablespoon olive oil

Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

A house is not a home unless it contains food and fire for the mind as well as the body.

Salsa Roll Up Appetizers

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
3 Tbsp.  Thick 'N Chunky Salsa
4 flour tortillas (6 inch)
1/2 cup  Mexican Style Finely Shredded Four Cheese
1/4 tsp. chili powder

MIX Neufchatel and salsa; spread onto tortillas. Top with remaining ingredients.
ROLL up tortillas tightly. Cut each crosswise into 5 slices.

Big sisters are the crab grass in the lawn of life.

Baked Crab Rangoons

1 can (6 oz.) white crabmeat, drained, flaked
4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup  Light Mayonnaise
12 won ton wrappers

HEAT oven to 350°F.

MIX crabmeat, Neufchatel, green onions, and mayo.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Dipping Sauce: To make the sweet and sour sauce, combine 1 cup red wine vinegar, 3/4 cups sugar and 3 tablespoons soy sauce in a sauce pan. Heat to a rolling boil, and boil for 5 minutes, or until mixture thickens and coats a spoon.

Serve warm or at room temperature with crab rangoon.

A bachelor's life is a fine breakfast, a flat lunch, and a miserable dinner.

Lasagna Roll Ups

1 jar (26 oz.) spaghetti sauce
1 tsp.  Italian seasoning
1 tsp. roasted red bell pepper
3 cups  shredded or chopped cooked chicken or ground turkey
2 cups Shredded Mozzarella Cheese, divided
1/2 cup  Grated Parmesan Cheese
2 eggs, beaten
1 cup Ricotta cheese
12  lasagna noodles, cooked, rinsed and drained

HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; add a spoonful of ricotta, roll up.

SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.
BAKE 25 min. or until heated through.