Pan-Grilled Pork Chops with Grilled Pineapple Salsa

from Cooking Light Magazine
serves 4

4 boneless center-cut loin pork chops (about ½ inch thick)

1 tablespoon plus 2 teaspoons fresh lime juice, divided

Cooking spray

4 ( ½ inch thick) sliced pineapple

1 medium red onion, cut into ½ inch thick slices

1 tablespoon minced jalapeno pepper

5/8 tsp salt, divided

¼ tsp freshly ground black pepper

Combine pork and 1 tablespoon juice; let stand 10 minutes.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender, coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeno, and 1/8 teaspoon salt.

Sprinkle pork with remaining ½ tsp salt and pepper.

Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.

(215 calories per serving)

Roasted Zucchini Soup

Serves 6

1 large yellow onion, chopped

2 cloves garlic, minced

3 medium zucchini, chopped

1 tablespoon extra virgin olive oil

1 tsp coarse salt

1/2 tsp freshly ground black pepper

2 tsp dried oregano

2 tsp dried basil

4 cups vegetable stock

¼ cup fresh basil, thinly sliced

cheddar cheese, grated

bacon, cooked and crumbled

sour cream

Preheat oven to 425.  Place chopped zucchini in a single layer on large baking sheet.  Divide the zucchini between two baking sheets if necessary, so they aren't too crowded.  Sprinkle with coarse salt and black pepper.  Roast until golden brown, about 20 minutes.  Remove from oven and set aside.  

In large saucepan, cook onions and garlic over medium heat until onions are soft, about 10 minutes.   Add in roasted zucchini.  Season vegetables with oregano, dried basil, 1/2 tsp more coarse salt and 1/2 tsp more black pepper.   Add vegetable broth and bring to a boil.  Simmer with lid on 15-20 minutes.  Remove from heat.  Place immersion blender in pot and blend the soup until desired consistency.  (Add water if the soup is too thick once it's pureed.) Add in fresh basil. Serve warm with bacon, cheddar cheese, and sour cream, if desired.  

Edamame and Steak Stir-fry

(from “Cooking Light Magazine”)

4 servings

1 lb boneless sirloin steak, trimmed and cut into thin strips

2 cups frozen edamame

6 tablespoons water

2-3 yellow or red bell peppers

2 teaspoons minced garlic

6 tablespoons teriyaki basting sauce (Soy Vey Veri Very Teriyaki is my favorite)

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add Steak strips to pan; stir-fry 5 minutes or until steak is done. Transfer meat to a plate. Add edamame and water to pan; stir-fry 2 minutes or until thoroughly heated. Add bell peppers; stir-fry 1 minute. Stir in teriyaki sauce; cook 1 minute or until thoroughly heated, stirring constantly. Return beef to vegetable mixture; toss well to coat.

Serve over cooked brown rice if desired.

Apricot Vinaigrette

(“Rachel Ray 30-Minute Meals”)

Serves 4

1 small shallot or 2 scallions, minced

2 tablespoons white wine vinegar

¼ cup apricot all-fruit spread

¼ cup olive oil

salt and freshly ground black pepper, to taste

zest of 1 orange

Combine scallions, vinegar, and apricot spread in a bowl. Stream in oil as you whisk. Season with salt, pepper, and orange zest

Delicious salad dressing on spinach and arugula salad with pears, feta cheese, etc.

Creamy Broccoli Soup

1 tablespoon olive oil
1 onion, chopped
1/8 tsp crushed red pepper (optional)
2 cups low-sodium vegetable broth
1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
1 large russet potato (about 8 oz), cut into 1/2-inch pieces
salt and pepper
2 oz. sharp cheddar cheese, grated (1/2 cup)

Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes. Add the broccoli, broth, potato, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (alternatively, use a handheld immersion blender in the saucepan). Top with the cheddar before serving.

(Toss in some fresh herbs like basil or parsley!

Serves 4
Real Simple Magazine

Split Pea Soup

1 cup chopped yellow onions

2 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon dried oregano

1 ½ teaspoons kosher salt

1 teaspoon freshly ground pepper

2 cups medium-diced carrots (3 to 4)

1 cup medium-diced red boiling potatoes (or Idaho potatoes), upeeled (3 medium)

1 pound dried split green peas

8 cups chicken stock

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In a large stockpot on low-medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10-15 minutes. Add the carrots, potatoes, ½ pound split peas, and chicken stock. Bring to a boil, them simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes. (Some of the peas will have a slight “bite” to them.) Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Serves 6

Ina Garten, 

Salmon Burgers

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2 tablespoons chopped fresh ginger

2 cloves garlic

1 tablespoon soy sauce

2 tablespoons hoisin sauce, plus more to top the burgers

2 tablespoons reduced-fat mayo

1 cup finely chopped carrots

½ tsp salt

2 lbs salmon, skin removed, cut into 1-inch pieces

1 teaspoon olive oil

6 whole grain hamburger buns

spinach and sliced tomato, to top burgers

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Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayo, carrots, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.

Form the salmon mixture into 6 patties. The mixture will be very soft. Refrigerate for at least 1 hour to firm them up.

Set a skillet to medium heat and add the olive oil. When the pan is hot add the burgers and brown approximately 2 to 3 minutes per side, or until cooked through. Serve on toasted buns spread with hoisin sauce and top with lettuce and tomatoes, if desired.

Serves 4

"Double Delicious"