Sunday, July 17, 2011

Indian-Spiced Pork Chops

This recipe is for pork chops, but I have used this marinade for chicken (for kebabs) with great results. It's simple and easy, and quick!

I find that it taste better if marinated overnight.

Indian-Spiced Pork Chops
4 servings, 5 P+/serving

2 TBSP plain Yogurt fat free
2 tsp honey
2 garlic cloves, minced
1 tsp white wine vinegar
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp salt
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp cayenne
4 (5oz) lean pork loin chops

In a zip-close bag, combine the yogurt, the honey, the garlic, the vinegar and the spices; add the chops and seal. Turn around to coat the chops completely. Marinate in the fridge for 2 hours or overnight.

Prep the grill for a medium fire and spray the grill rack with cooking spray.

Remove the chops from the marinade and discard the marinade. Grill the chops, turning once, until the temp of each is 164 F (about 4 minutes on each side).

From: Grill it! Weight Watchers 2005, p. 52

Friday, July 8, 2011

Sauteed Summer Squash with Tomatoes and Corn

This is a simple little side dish that I used to make all the time. A few months ago, I dug out my Simply Bueno cookbook, and rediscovered this along with a few other favorites that I had forgotten about. It is delicious, and perfect for summer time because it's as good hot as it is cold.

It's one of those recipe that you can easily spice up, or spice down depending on taste! :o)

Sauteed Summer Squash with Tomatoes and Corn
4 servings, 3 P+/serving

1 TBSP canola oil
1 onion finely chopped
1 jalapeño chile pepper, seeded and minced
2 garlic cloves, finely chopped
1 lb zucchini, diced
2 tomatoes, seeded and diced
3/4 cup fresh or thawed corn kernels
1/2 tsp salt
1/8 tsp freshly ground pepper
2 TBSP chopped fresh cilantro

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.

Add the jalapeño and garlic; cook, stirring frequently, until fragrant, about 30 seconds.

Add the zucchini and cook, stirring occasionally, until crisp-tender, about 3 minutes.

Add the tomatoes, corn, salt and ground pepper; cook, stirring occasionally, until softened, about 3 minutes.

Stir in the cilantro and serve.

Source: Simply Bueno (Weight Watchers) p. 197

Saturday, July 2, 2011

Peach and Ginger Crepes

We recently moved our dinning table closer to the window, and on beautiful mornings, the sun hits right on our table as we sit there having breakfast. It's sort of a magical thing when we have time to just sit and enjoy the morning together. On the weekend we like to indulge a little bit and sometimes we go hunting for different breakfast that does not include eggs or oatmeal. :o)

This recipe is one of those "special breakfast" recipe that we don't do too often, but that is so delicious, that we keep it in reserve "just in case". Thing is, it's easy and quick enough to be an every day recipe and it's not THAT high in P+ really, I did add some FF cool whip to it, because I was feeling fuffy!

Peach and Ginger Crepes
4 servings, 4P+/serving

4 ripe peaches, about 1 1/2 pound, halved, pitted, chopped
2 TBSP granulated sugar
2 TBSP chopped candied ginger
2 tsp lemon juice
4, 7inches, ready-to-use crepes
2 tsp confectioners' sugar

Combine the peaches, granulated sugar, ginger, and lemon juice in a medium bol; let stand 10 minutes.

Place 1/4 of the mixture in the center of each crepe; roll up to enclose the filling. Place each filled crepe, seam side down, in the middle of a breakfast plate. Sprinkle with confectioners' sugar.

Source: Mix it Match It cookbook, Weight Watchers 2007, Breakfast section.