Tuesday, February 26, 2013

Granny Smith Roasted Pork Chops

The weather man told me today that we would only be getting 1-2 inches of snow... o silly weather man... TRY AGAIN!!! (calling for 5-9 inches now) lol  I knew that on my 45 minute drive to work that we would get much more. After having an early out at school, driving on snow covered interstate and 3 hours later it still snowing... It was time to cook!!! :) (with my favorite Bob Dylan LP on as well)

Every other week I rotate between meats to keep things interesting. This week I had a huge package of pork loin chops in the fridge. Not knowing exactly what to do with them I started digging around the fridge and the pantry. Having done Asian food earlier in the week I knew that was out. And I wasn't craving any spicy food. It was time to try something new... dun dun dun. With some beautifully green granny smith's chilling in the fridge I knew it was time to cook them up! They just didn't end up in a baked oatmeal like I had planned ;) 

The result.. a healthy, clean dish that warms you up inside with a hint of sweetness.


8 pork loin chops, seasoned with s and p
3 granny smith apples, cored, peeled and sliced
1/4 cup honey
1/4 tablespoon cinnamon (optional or more or less to your taste)
2 tablespoons dried minced onion
1/2 cup chicken stock

Preheat oven to 350 degrees. In a large skillet, brown chops on each side until golden brown (about two minutes). In a 9x13 casserole, place apples, honey, cinnamon and onion. Toss until the apples are evenly coated and spread evenly on the bottom of the pan. Layer pork chops on top of apples. Pour chicken stock over top of mixture. Bake covered for 30 minutes covered and for another 15-20 minutes or until pork chops are a bit more browned. Enjoy!!!

This dinner option clocks in at about 225 calories per serving and 4.5 grams of fat. I paired it with some nice mixed veg to complete the meal. It was tasty!!!

Sunday, February 24, 2013

Hoisin "Cutie" Chicken

I have a new addiction... an addiction so sweet it just cannot be stopped ;) O those lil, cute, adorable mandarin oranges are all rage in my diet!!! My addiction has gone so far to actually travel with them for something sweet to eat in the car to bringing them to other people's houses. Ooooo how they make me smile. 

After traveling all weekend, I knew I needed to make sure and cook up a healthy meal so that it was ready to go for my crazy week ahead. A nice Asian dish was on my mind... an Asian dish with a touch of sweetness. HELLO CUTIES!


2 chicken breasts, chopped
1 tablespoon dried minced onion
1 package sugar snap peas
1 red pepper, chopped
1 pkg. steamed rice (any variety)
1 tablespoon hoisin
3 tablespoons low sodium soy sauce
1- 2 cuties, zest and juice needed
salt, garlic powder and pepper to taste

In a large skillet brown chicken breasts with onion, garlic powder salt and pepper. While chicken is cooking prepare steamed rice in the microwave or prepare any rice that works for you (2 cups). Set rice aside. Once chicken is cooked through add in veggies and saute until veggies are warmed through. Stir in rice. Season with hoisin, soy sauce, zest and juice of a cutie. Stir until evenly coated. Enjoy!!

Makes 4 servings with 208 calories and 1... yes 1 gram of fat!!! :)

Tuesday, February 19, 2013

Easy Chicken & Rice Soup

One of the "debbie downers" of being gluten free is not being able to enjoy chicken and noodle soup from the can. I know its loaded with sodium and all sorts of other gunk but for some reason it just makes you feel so much better. Luckily, I grew up in a house where my mother was the queen of homemade chicken noodle soup. So I have the taste and craving for that as well. Instead of her homemade noodles I went for brown jasmine rice.

With the anniversary of her death right around the corner I dedicate this recipe and my journey to health to my mother. Even though she is no longer with us she is still a strong mentor in my life and I know she would be proud of everything I do... this one is for you mom :) 

Who knew through a chicken soup that I could feel your embrace.


1/2 onion, peeled and chopped
3 carrots, peeled and chopped
2 stalks of celery, chopped
1 clove of garlic, chopped
2 chicken breasts, chopped
1.5 containers low sodium chicken broth
1/2 cup brown rice
1 tsp olive oil
salt and pepper to taste

In a large pot, sweat onion, carrot, celery and garlic for about 5 minutes. Season with salt and pepper. Add in chicken and brown until cooked through. Season with salt and pepper. Add broth to the pot and bring to a simmer. Once the mixture is simmering you may add in the rice and stir. Let simmer for 30 minutes or until rice is tender. Enjoy!

Makes a good 6 servings with 154 calories per serving and 2 grams of fat :) 

Sunday, February 3, 2013

Light Turkey Enchilada Bake

Be wary making this bad boy on an empty stomach!!! You may end up eating too much ;) I was a bit nervous when I made this one but I will tell you this... I knocked it outa the park :) 

This bake has meaty layers with additions of beans, corn and peppers. Along with a touch of some light sour cream. I found that adding the sour cream to the actual dish eliminates any need to pile it on top. A "dollop" for some is many times much much more than you need. Baking it into the dish gives the flavor and helps you regulate per serving.


1lb 97% ground turkey
1 can chilli beans or any beans (I only had chilli on hand)
1/2 cup corn
1 can enchilada sauce
1 red pepper chopped
6 corn tortillas
4 tablespoons light sour cream
1/2 cup shredded cheddar cheese

Preheat oven to 375. In a large skillet, brown meat and add cubed peppers. Once cooked through, add in the beans, corn and sauce. Spoon 1/3 of mixture into the bottom of a 9" pan. I use a glass pie pan with high sides. On top of the mixture place three of the corn tortillas. I will place one in the middle and then 1/2 the other two to help cover the surface area. On the tortillas place 1/2 of the sour cream and spread to coat the tortillas. Sprinkle with 1/8 cup cheese. Repeat process with meat sauce mixture - tortillas - sour cream and cheese. On the top place 1/4 cup shredded cheese. Bake in the oven for 20 minutes or until the cheese is brown and bubbly. Remove from the oven and let sit five minutes and enjoy!

Great healthy meal that easily makes 8 servings where each serving comes in at 253 calories and 10 grams of fat.