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Aloha Pork Chops
Makes 4 servings
Prep:  If you don't have leftover rice from last night you will need to make that a few hours before

4 boneless pork chops approx. 3/4" thick
1 tablespoon lemon pepper seasoning
1 teaspoon olive oil
2 tablespoons olive oil
1 cup sweet and sour sauce
1 20-ounce can pineapple chunks drained
1/2 medium green pepper julienned
1/2 cup red onions chopped
6 cups cold cooked rice
1/2 cup stir fry sauce

1. Sprinkle pork chops with lemon-pepper.  In a large skillet, brown chops on both sides in 1 t. oil over
medium-high heat; remove and set aside.

2. Drain skillet; add sweet and sour sauce and pineapple chunks.  Bring to a boil.  Reduce heat; return
chops to skillet.  Simmer, uncovered, for 5 minutes or until juices run clear.

3. Meanwhile, in another skillet, sauté the green pepper and onion in 2 T. oil for 2 minutes.  Add rice and
stir-fry sauce; cook and stir for 4 minutes or until lightly browned.  Transfer to a serving platter; top with
pork mixture and serve.

Banana Pancakes with Blueberry Sauce
Makes 4 servings

1 6-ounce can pineapple juice
1 tablespoon quick cooking tapioca
2 tablespoons sugar
2 cups blueberries fresh or frozen and thawed
1 cup biscuit mix (such as Bisquick)
1 egg beaten
1/2 cup milk
1 teaspoon vanilla extract
3 ripe bananas cut into 1/4" slices

1. For the sauce, combine the pineapple juice and tapioca in a saucepan; let stand for 5 minutes.  Stir in the
sugar.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Add blueberries.  Return to a
boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness.

2. For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla.  Fold in the bananas.  Pour
batter by 1/4 cupfuls onto a greased hot griddle.  Turn when bubbles form on top.  Cook until second side is golden brown.  Serve with blueberry sauce.

Find more great family recipes and meal planning assistance at Dine Without Whine.