Buttermilk Brined Pork Chops

These are super good. They come out of the oven looking rather plain, but the taste is fantastic. I served these with mashed potatoes, steamed carrots, and broccoli.

Buttermilk Brined Pork Chops

1 cup fat-free buttermilk
1 tablespoon kosher salt
1 tablespoon sugar
1/2 tablespoon grated lemon rind
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
2 boneless pork top loin chops (about 12 oz-1 lb)
1 teaspoon freshly ground black pepper

Original instructions:

1. Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.

2. Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.

What I did:

1. Preheat oven to 350*. Spray baking sheet with cooking spray; place pork chops on top. Discard brine. Bake for approx 45 minutes.

Per serving: 150 Calories; 5g Fat (30.7% calories from fat); 20g Protein; 5g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol.

Pizza Meatloaf

Pizza Meatloaf

2/3 cup Contadina Pizza Squeeze Sauce, divided
12 ounces ground beef, 93%
3/8 cup seasoned bread crumbs
2 teaspoons onion powder
1/2 teaspoon dried Italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg white
2 ounces Kraft Natural Mozzarella (shredded)
Cooking spray

Mix together 1/3 c sauce with meat and next 8 ingredients. Spray the bottom of a loaf pan with cooking spray; spread out 1/2 meat mixture into the bottom. Sprinkle cheese over the meat, top with remaining meat. Bake at 350 degrees for 35 minutes.

Top meatloaf with remaining pizza sauce, bake 5 minutes longer. Allow to rest 5 minutes before slicing.

Serves 4.

Per serving: 224 Calories; 9g Fat (39.8% calories from fat); 22g Protein; 10g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 569mg Sodium.

Pumpkin Pudding

Pumpkin Pudding

2 15 oz cans Libby's 100% Pure Pumpkin -- not pie filling
1 pkg Jell-O Sugar-free/Fat-free Butterscotch Instant Pudding - small box
1 pkg Jell-O Sugar-free/Fat-free Vanilla Instant Pudding - small box
2 cups 2% low-fat milk
pumpkin pie spice, to taste (I used just cinnamon)

1. Mix milk and pudding with hand mixer. Add pumpkin and spice. Chill.

Makes approximately 5 one-cup servings.

Per serving: 144 Calories; 3g Fat (14.9% calories from fat); 6g Protein; 27g Carbohydrate; 7g Dietary Fiber; 7mg Cholesterol; 536mg Sodium.

Taco Soup

This is good with chicken or ground beef tossed in, or just kept to the basic recipe. If you use ground beef, cook it crumbled on the stove before putting into the soup. Chicken breast can go in frozen or thawed, whole or cubed. Completely up to you. Its really good served with corn bread. And it freezes well, too. I usually make up a pot of this and then freeze it in equal portions to take out for lunch during the week.

Basic Taco Soup

2 cans pinto beans
1 can dark red kidney beans
1 can whole kernal corn
1 can Ortega Fire Roasted Diced Green Chiles (4 oz)
2 cans diced tomatoes
1 can fat-free chicken broth
1 package taco seasoning mix
1 package Hidden Valley FF Ranch Dressing

Mix all ingredients and simmer for 30-45 minutes. Makes apx. 8 1 cup servings.

Per serving: 219 Calories; 0g Fat (0.0% calories from fat); 5g Protein; 20g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 597mg Sodium.

Italian Tortellini Stew

This is really good with some warm crusty bread - italian or sourdough. This soup also freezes well.

Italian Tortellini Stew

2 zucchini, sliced
32 ounces chicken broth
2 cans diced tomatoes (28 oz)
1 can great northern beans
basil, to taste
1/4 tsp salt
1/4 tsp black pepper
7 ounces dried tri-colored tortellini

Combine all ingredients, except tortellini, in slow cooker. Cook on low for 6 hours. Turn heat to high and add the tortellini. Cook 20 minutes.

Serves 6.

Per serving: 294 Calories; 6g Fat (28.5% calories from fat); 10g Protein; 22g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 576mg Sodium.

Chicken Baseballs

These are really good - and definitely a kid favorite around here.

Chicken Baseballs

3 ounces Hy-Top Neuchatel Cheese, room temp
2 teaspoons Country Crock Light, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon onion powder
6 1/2 ounces cooked boneless skinless chicken breast
1 can Pillsbury Reduced Fat Crescent Rolls (8 oz.)
2 tablespoons 2% low-fat milk
bread crumbs, 1 tablespoon (optional)

In a blender (or by hand) combine cream cheese, butter, salt, pepper, milk, onion.
Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four
rectangles and seal perforations. Spoon 1/2 cup mixture into center of each.
Pull opposite corners of dough to center and seal. Sprinkle each "baseball" with
bread crumbs and place on ungreased cookie sheet or pizza stone.
Bake at 350 degrees for 20 min.

Serves 4.
Per Serving (excluding unknown items): 322 Calories; 16g Fat (45.9% calories from fat); 17g Protein; 27g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 763mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat.

Korean Beef Short Ribs

These are so good, although doubting the authenticity of its name.

Korean Beef Short Ribs

1 lb boneless lean beef short ribs
1/4 c soy sauce
1/4 c water
1/4 c brown sugar
1 tablespoon minced garlic
2 tablespoons dehydrated onion

Place beef in slow cooker. In a separate bowl, mix together remaining ingredients. Pour over meat and cook on low for 5-6 hours. Remove meat with slotted spoon and serve.

Serves 4

Per serving (3 oz portion, excluding juices): 251 calories, 15 g fat, 0 g fiber, 26 g protein