Pork Chops with Dijon Cream

Adapted from: http://www.myrecipes.com/recipe/pork-chops-with-dijon-cream-sauce

Ingredients
2 (4-6 ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
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

Preparation
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.

Bourbon-Glazed Salmon

Adapted from: http://www.myrecipes.com/recipe/bourbon-glazed-salmon-0

Ingredients
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
Cooking spray
1/4 cup thinly sliced green onions
sesame seeds, toasted

Preparation
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.

Cauliflower Stir Fry with Shrimp and Broccoli

2 Servings

16 points per serving

Ingredients
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

Directions

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

Chicken Salad

Serves 2

Ingredients:
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

Instructions:
Mix all igredients together – viola!

Notes:
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!

Smothered Chicken

2 servings

Ingredients:
2 chicken breasts weighing approximately 5 oz each.  Alternatively smaller pieces of chicken can be used weighing 10 oz total.
8 oz chopped mushrooms and green onions mixture
1 oz cheddar cheese, shredded
1 tbs olive oil

Directions:
Pound the chicken breasts till they are thinner – approximately 1/2 inch.  Heat oil in a large pan over medium heat.

When oil is hot, place chicken breasts in pan and allow to cook thoroughly on one side.  This usually takes approximately 6 minutes or so.  Turn the chicken when it has a nice brown color.

When chicken has been turned, spread the chopped mushrooms and green onions mixture over both chicken breasts.  Cover pan so steam will tenderize the vegetables.  Cook approximately 6 more minutes.

Sprinkle shredded cheese over vegetables.  Allow the heat to melt the cheese.  Remove from pan and let rest a few minutes before serving.

Notes:
Use pepper jack cheese, green peppers, and tomatoes for a more southwest flavor.

Candy Corn Cheesecake: Gluten and Sugar Free

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Servings: Many! And it’s SO rich!

Suggested Tools and Materials:
Food Processor
Mixing Bowl
Mixer with Paddle
Various measuring cups/spoons
9″ Spring Form Pan
Aluminum Foil
Parchment Paper
Wilton’s Checkerboard Cake Insert (see links in the Notes, below)
Cooling Rack

Ingredients:
Crust:
2 cups finely chopped roasted almonds and pecans (about 10 oz total)
1 stick butter
1 tbsp light agave nectar
1 tsp vanilla
1-2 tsp cinnamon

Cake:
3-8 oz cream cheese packages
¾ cup light agave nectar
3 large eggs
¾ cup heavy cream (reduced to make up for the additional liquid)
1 tbsp lemon juice
1 tbsp vanilla
Red and Yellow Food Coloring

Instructions:
Preheat the oven to 325 degrees.

Prepare the spring form pan. Grease it thoroughly, and line the bottom with parchment paper. Line the outside of the pan with 1-2 layers of aluminum foil.

Mix all of the crust ingredients together in the food processor. Pour into pan and bake approximately 10 minutes. Remove from oven and cool on cooling rack for at least 10 minutes, while you prepare the cheesecake batter.

Mix all of the cake ingredients (except the food coloring) one item at a time with a paddle attachment on the mixer, until each ingredient is just mixed. Be sure to introduce the eggs to the batter one at a time. Do not over mix. The batter will be slightly runnier than you are used to due to the Agave Nectar. No worries – it will be fine.

Insert the Wilton’s Checkerboard Insert into the cake pan. Press it into the crust a little bit, to prevent the batter from leaking underneath the insert. This will divide the pan into three sections: a center circle and two rings.

In the center circle, pour cheesecake batter until it is nearly to the top of the insert. Add yellow food coloring to the remaining batter until you achieve the desired brightness of yellow. Pour this batter into the outer ring of the insert until it nearly to the top of the insert.
Finally, add more yellow and some red food coloring (no more than 3 drops of red!) into the remaining batter. Pour this batter into the middle insert. Do not remove the insert yet.

Create a water bath by putting warm water in the baking/roasting pan – no deeper than 1 inch. Place the spring form pan into the warm water so the batter will settle and be even. I did not do this…notice in the picture below that there are peaks and valleys in my batter? This created more of a diamond effect in the final cake appearance, instead of a circle. Leave your cake in the water for about 10 minutes to allow the batter to even out. Remove the insert quickly to prevent smudging or dripping.

candy corn cheesecake

Put the entire pan (including the water bath) into the oven. Bake for 45-60 min, depending on your oven. When the cake is finished it will wobble in the middle, but be firmish on the edges. For more information about how to know if your cake is finished – explore the links provided below.

After the cake is finished baking, leave in the oven for another hour, so the heat of the cake reduces with the oven heat, in the steam. All of this helps to prevent the top of the cake from cracking. Remove from the oven and allow to cool further, or place in the fridge. Remove the sides of the spring form pan when the cake has fully cooled.
Share with friends! Happy Fall!!!

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Notes:
http://www.preparedpantry.com/Cheesecake-recipes.htm
http://sugarberrybaker.blogspot.com/2009/05/agave-nectar-cheesecake.html
http://www.wilton.com/idea/Candy-Corn-Cheesecake

Shrimp Cucumber Tomato Salad

2 Servings

Ingredients:
4 oz of Non Fat Greek Yogurt
4-6 oz Boiled Shrimp
4 oz of Green Bell Pepper
6 oz of Cucumbers
4 oz of Tomatoes
2 oz of Green Onion
1 oz of Cilantro
1/2 a fresh lime

Directions:
Chop all veggies (expect cilantro) and place in a bowl together. Add Greek Yogurt to mix to combine together. Mix chopped cilantro to mix, stir together. Add 1/2 fresh lime to taste to mix.

Notes:
Serve on tortillas if you desire.  You can also eliminate the shrimp and serve as a dip with tortilla chips.

 

Roasted Spaghetti Squash

This is my favorite alternative to pasta – and is such a treat in the cooler months!
Preheat Oven to 400 degrees

Directions:
Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 1-2 tablespoons of the oil and season generously (based on the size of the squas) with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

Garnish with parmesan cheese, sauce, or anything else to make it go with your meal.

Roasted Zucchini or Squash

2 servings

Ingredients:
1 lb Zucchini or Squash
2 T Olive Oil
Salt, Pepper, Seasoning of Choice

Directions:
Preheat oven to 400 degrees.

Slice Zucchini/Squash into pieces 1/2 inch thick or thinner.  Toss with olive oil and seasonings.

Line a baking sheet with foil, and arrange slices into a single layer.

Bake at 400 for 10 minutes.  Carefully remove from oven and turn over slices.  Replace in oven for additional 10 minutes.  Adjust cooking times to get squash to desired done-ness.