Pork chops with apples and onions is one of my favorite ways to make pork chops. Apples and pork just go so well together that I don’t usually make gravy for my pork (even a pork roast). I just serve it with applesauce (a great time saver for when you’re crunched for time and can’t make something like this). I’ve made caramelized apples and onions to go with my pork chops in the past, but this version with balsamic vinaigrette is much lower in carbohydrates and fat (since you don’t add quite a bit of brown sugar and butter). The best part is that it’s simple and just as delicious to make as with caramelized apples and onions – but it’s healthier. I prefer bone in pork chops, since they tend to keep their juiciness better for me, but you can use anything. Also, if you’ve got a pork roast in the oven, you can still make this topping and serve it on the side for your family to put over the top of their pork roast. It doesn’t matter how you make your pork chops, either. In the skillet (like this recipe), grilled or baked, the topping will work just as well with any of them.
We’re continuing our tour of international cuisine with a stop for dessert in Asia. This sweet potato pudding is rich and creamy, but is only 3 points per serving and barely 100 calories per serving. It’s sweet and the nutmeg and ginger add flavor and spice to the sweet potato. The fact that the base for this pudding is sweet potato and coconut milk means that it’s dairy free and guilt free. Try this Asian inspired dessert to satisfy your sweet tooth without going overboard.
Another super easy recipe I want to share today that not only tastes incredible, but requires such little effort. This Spanish Chicken and Potato Roast Recipe is all done in one pot (yay for easy clean-up!). The ingredients are combined in a large baking dish, and then slow roasted in the oven, delivering one heck of a tasty dinner. The potatoes soak up the juices released by the chicken which makes them heavenly moist and tender. And the simple seasonings are all it takes for a fantastic flavor. This hearty, satisfying Spanish Chicken and Potato Roast Recipe will definitely leave you feeling satisfied! Serve with a light salad or steamed veggies for a complete meal.
I really enjoy Italian food. There is a wonderful flavor that comes from all of those fresh onions, tomatoes, herbs and garlic. One of the foods that’s always a little bittersweet for me is fettuccine alfredo. It’s wonderful – don’t get me wrong. But it’s so high in calories (not to mention the fat!) that it’s hard to really enjoy it. I searched for weight watchers alfredo, but the first one I found was one that had been altered to be healthier – and it was still 12 points +! That was never going to work, so I came up with this one instead. It’s still rich and delicious, but it’s got a little twist. Instead of noodles (which are so high in carbohydrates that everything else pretty much doesn’t count), I used a spiralizer to slice zucchini noodles. If you don’t have a spiralizer, just thinly slice zucchini into fettuccine sized pieces. I was pleasantly surprised that this alfredo makeover tasted really delicious.
By now you’ve probably realized that I love to have leftover roast chicken to use in a variety of recipes. Chicken enchiladas are a wonderful dish. They’re easy and delicious, and they’re perfect to stick in the freezer for later. My problem is that I prefer green enchilada sauce and store bought green enchilada sauce typically has wheat in it. So, I had to improvise. What I ended up with was this truly delicious green enchilada sauce that uses green tomatillos and is really easy to make. I typically used canned tomatillos, because I can keep a couple of cans on hand instead of having to plan ahead and use fresh. I’ll serve my enchiladas with chopped lettuce, fresh tomatoes and cucumbers and salsa. For those not watching points (or calories), add a little sour cream or shredded cheese to the top. You won’t use all of the sauce in the pan, so save some to heat up and spoon over the whole thing. I prefer my sauce mild, so I don’t add more than 1 jalapeno and often I’ll substitute a can of mild green chilies in place of it. If you like hot sauce, just add more jalapeno peppers.
Summer is a great time to grill, and these pork chops are delightful. They have a glaze, so there’s not need to marinate the pork chops. Just whip up the glaze, brush it on the pork chops and grill. The glaze has a little sweet marmalade, lime and spicy jalapeno. It’s a perfect combination. Since you’re already grilling, add some seasoned vegetables in aluminum foil and ears of sweet corn. You’ll have a whole meal ready to serve in no time!
Tabbouleh (or tabouli) is a Middle Eastern vegetarian side dish made with tomatoes, cucumber, herbs, bulgur wheat and onion. It’s seasoned with olive oil and lemon juice. This is a very refreshing, summery dish that goes well with just about anything. Since I don’t eat wheat, I usually make this with quinoa (much to my husband’s annoyance, since he doesn’t care for quinoa). It’s traditionally made with bulgur wheat, but quinoa works well with it as a gluten free option. With fresh herbs from the garden, this is a perfect time of the year to make this delicious and refreshing side dish.
This is the time of year that everyone is starting to have a lot of zucchini. All of my friends and family are desperately trying to give away more zucchini to me. For me, actually, that works really well, since our two huge zucchini plants this year only have two tiny little zucchini on them. The downside is figuring out what to do with the zucchini. Chocolate zucchini cake is always a good bet, but so are these stuffed zucchini boats. They not only look adorable, but they are easy and delicious. The sweet onion and buttery breadcrumbs provide a perfect filling, that’s made rich and delicious with a little cheese. The best part – you get two zucchini halves for only 3 points +!
When I need something to snack on, I try to reach for fresh, raw vegetables. Mainly because they are incredibly good for me, but also because their high fiber content can fill me up and prevent me from getting down and dirty with a not so Weight Watchers friendly food. So when you eat fresh veggies as much as I do, you are constantly on the lookout for delicious, exciting, and low calorie dips to dunk them in. And this Red Pepper and Eggplant Dip Recipe has become one of my favorites! The roasted bell peppers and eggplant add a lovely smokey flavor, while the garlic and lemon juice tie it all together with a brilliant zing. And each 1/3 cup serving is just 2 Points Plus, so I don’t need to feel guilty about my heavy dipping. This Red Pepper and Eggplant Dip makes a fantastic dunk for not only fresh veggies, but pita wedges, crackers, cheese…just about anything, really. You can also smother roasted vegetables or meats with it too, if you are looking for a way to give those foods an extra kick. You really can’t go wrong with such a light and healthy dip!
I’m someone who isn’t a morning person. I love to eat and cook, but mornings are one of those times that if I’m not really inspired, breakfast is just a chore. Any time that I can find a delicious recipe for breakfast, I’m always excited. I love things that don’t require forethought and these muffins fit the bill. They are tender, moist and delicious. The whole cranberries add a wonderful tart flavor. If you’ve only got dried cranberries, use half of the amount, since dried cranberries add several points to each muffin. The sliced almonds add a little crunch and the whole wheat flour provides whole grain goodness. If you’re concerned about whole wheat products being grainy – make sure you get a whole wheat flour that’s very finely ground. If it’s finely ground, you won’t be able to tell the difference, and you’ll love these wonderful breakfast muffins!