Recipes

Ingredients:

• 700 g (1.5 lb.) pork tenderloin
• 3 c. tablespoon of camelina oil
• 2 tbsp. Coconut Curry Super Dips
• 1 cup plain yogurt
• 1 C. apple cider vinegar
• Salt and pepper to taste

Instructions :

• In a bowl whisk together yogurt and camelina oil.
• Add Coco Curry Super Dips seasoning, vinegar, salt, pepper and mix well.
• Reserve a portion of the marinade for accompaniment.
• Pour the rest into a glass dish and add the pork tenderloin. Coat well with marinade and store in refrigerator for two hours or more.
• Remove the pork tenderloin from the dish and remove the excess marinade.
• Cook in a lightly oiled nonstick skillet for 3 to 4 minutes on each side and bake at 375F for 15 to 20 minutes. Can also be cooked on the barbecue.

• Combine 2 cups of mayonnaise, sour cream or plain yogurt in a Super Saver pouch.
• Mix together and dip in with your favorite vegetables.

For a small portion:

• Combine 3 tsp. Mayonnaise, sour cream or plain yogurt 1 tsp. of the Superdips mixture.
• Mix together and dip in with your favorite vegetables.

Recipe 1:

• Combine 1 tsp. with 2 tbsp.olive oil.
• Mix and add 2 chicken breasts.

Recipe 2:

• Combine 1 tsp. of th Superdips mixture, 2 tbsp. olive and 1 tbsp. balsamic vinegar.
• Mix and add 2 steaks

Recipe 3:

• Combine 1 Superdips bag with 1 cup of olive oil.
• Add 1/4 cup of lemon juice
• Add 2 tbsp. honey or maple syrup

Mix and add chicken drumsticks

Recipe 4:

• Combine 1/2 cup each of Dijon mustard, mayonnaise and honey.
• Add a Superdips sachet.
• Mix and add pork.

• Mix together:2/3 cup olive oil
• the juice of a lemon or a lime
• 1/2 sachet of Superdips jalapenos or habaneros
• 3 tbsp of maple syrup or honeyMarinate chicken wings for 12 to 24 hours in refrigerator. Cook on the bbq or in the oven.