Adapted from: http://www.myrecipes.com/recipe/pork-chops-with-dijon-cream-sauce
2 (4-6 ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/3 cup fat-free, reduced-sodium chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet, and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Adapted from: http://www.myrecipes.com/recipe/bourbon-glazed-salmon-0
1 1/2 tablespoons brown sugar
1 1/2 tablespoons bourbon
1 tablespoons low-sodium soy sauce
1/2 tablespoon grated peeled fresh ginger
1/2 tablespoon fresh lime juice
1 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
2 (4-6 ounce) skinless salmon fillets
1/4 cup thinly sliced green onions
sesame seeds, toasted
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 2 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with green onions and 3/4 teaspoon sesame seeds.
Adapted from: http://www.myrecipes.com/recipe/apricot-glazed-ham-steaks
Ham Steaks – for two servings (8-12 oz)
1/4 cup apricot spreadable fruit
1/4 cup orange juice
Slice ham into 3-4 oz slices. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add ham; cook 2 to 3 minutes on each side or until lightly browned.
Add apricot spread and orange juice to skillet, stirring until spread melts. Reduce heat, and simmer 5 to 6 minutes or until ham is glazed.
Garnish with orange slices, if desired.
Adapted from: http://allrecipes.com/recipe/slow-cooker-beef-stew-i/
PREP: 20 mins
COOK: 12 hrs
READY IN: 12 hrs 20 mins Directions
2 pounds beef stew meat, cut into 1 inch cubes
1/8 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
3/4 cups beef broth
2 potatoes or turnips, diced
4 carrots, sliced
1 stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Adapted from: https://www.facebook.com/photo.php?fbid=10203085243433841&set=a.1548416992213.2071041.1288717743&type=1&theater
Preheat the oven to 350 degrees
1 Can of Pizza Dough or Biscuits
1 cup Mozzarella cheese
2 tablespoons of a really good Italian seasoning or parsley flakes
2-3 tablespoons olive oil
4 oz pepperoni
1/2 cup Parmesean cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough.
Place in a baking pan such as a bread loaf pan. If using larger quantities, a bundt pan will work.
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked)
TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
Flip over on to a plate while it’s still hot.
Serve with a side sauce and enjoy!
Enchilada Sauce (adapted from this recipe):
1 tablespoons olive oil
1/2 large yellow onion, finely chopped
3 cloves of garlic, finely chopped
3 TBSP chili powder
2 tsp coriander
2 tsp cumin
1 tsp salt
4 tsp splenda (or sugar)
15 oz. tomato sauce
1/4 cup water
Saute onion in oil until slightly browned. Add the garlic, spices and Splenda. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally.
2 large chicken breasts (boneless, skinless), cooked and shredded
1 large green bell peppers
1/2 large white onion, diced
2 cups Enchilada sauce
1 cups grated cheddar cheese
1/4 cup chopped green onions
Directions: adapted from this blog
Preheat oven to 350 degrees
Saute pepper and onions in some olive oil for 5-7 minutes. Season with salt and pepper.
Layer the bottom of casserole dish with shredded chicken.
Top with the peppers and onions.
Pour enchilada sauce over top.
Top with cheese and green onion.
Cover with foil and bake for 20 minutes.
Remove foil and cook for another 10 minutes until cheese is melted.
16 points per serving
4 tsp olive oil
1 lb Shrimp
2 tbs ginger root, minced
4 cloves garlic
½ head of cauliflower
1 lb broccoli
8 oz can pineapple
1/3 c broth
3 tbs teriyaki sauce
5 medium scallion
1 egg, scrambled
Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil, swirl to coat the pan, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes. Transfer to a plate. Add the remaining 2 teaspoons oil to the skillet. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli and stir-fry, about 3 minutes. Add the pineapple and stir-fry, about 1 minute. Add the shrimp, broth, teriyaki sauce, and salt; cook, stirring occasionally, until the shrimp are heated through and the broccoli are crisp-tender, about 2 minutes. Remove the skillet from the heat and stir in the scallions. Yields 1 cup per serving
8 oz cooked and shredded/chopped chicken (I cook mine in the crock pot)
2 oz plain non-fat greek yogurt
1 apple, sliced thin
2 stalks celery, chopped/diced
Hidden Valley Ranch Dressing, to taste
Mix all igredients together – viola!
May be served on a bun, with your favorite bread, wraps, etc. May be enjoyed with sliced, crumbled, or shredded cheese. Also – to keep the carbs down – serve with mixed greens. Delish!
1 lb cod fillets
1 1/2 tbsp lemon juice
1 tbs extra virgin olive oil
2 cloves garlic, crushed and minced
1 tsp fresh thyme, lightly chopped
Sweet Hungarian Paptrika
Preheat oven to 400 degrees.
Rinse the cod fillets under cool water and placed in a 9×13 glass baking dish. Drizzle with lemon juice and ilive oil. Springle with garlic, thyme, salt, pepper, and paprika – trying to divide the seasonings as equally as possible between the fish.
Bake for 13-17 minutes – until the flesh is opaque in color.
Goes well with rice, spooning the juices from the pan over the fish and rice.
I found this recipe at: http://sarahscucinabella.com/2009/12/10/fabulous-fish-baked-lemon-herb-cod-recipe/