Garlic Lime Pork

Garlic Lime Pork Chops

325 Calories per Serving (4)

4 5-6oz Boneless Pork Chops

2 tbsp of Lime Juice

3 tbsp of Olive Oil

1 tbsp Fresh Cilantro, chopped

1 Garlic Clove, minced



Pinch of dried hot red pepper flakes

Whisk together lime juice, garlic, red-pepper flake, cilantro, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well.

Season Pork Chops with Pepper and Salt prior to cooking

For indoor preparation, place chops on a  broiling pan after coating with non-stick spray (grill grate over a cookie sheet works too). Broil oven on high and add chops to the top rack closest to the heat. Cook 6-8 Minutes flipping once until cooked throughout (157 F).

For outdoor preparation on a gas grill, cook chops over a medium-high heat.  Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total.

Serve drizzled with some vinaigrette, and with remainder on the side, great over broccoli.

Recipe courtesy of Epicurious.com

Beer Chicken Fajitamazing

Beer Chicken Fajitas

only 377 calories per serving (4)

Although this recipe breaks my rule of no more than 5 ingredients a meal Mon-Fri, the ease of marinating everything the night before made this meal very fast. Do everything the night before so when you get home, you can start cooking!

What you'll need:

1 lbs Boneless Skinless Chicken Breasts

1 bottle of Medium-Dark Mexican Beer, I like Bohemia

2 tbsp Low sodium Soy Sauce

2 tbsp lime juice

1 tbsp of Worchestershire Sauce

1 tbsp of canola oil

3 garlic cloves, or just 2 tsp of the jarred minced stuff

2 Orange bell peppers, unseeded and sliced in 1/2" strips

2 Yellow bell  peppers, unseeded and sliced in 1/2" strips

1/2 medium white onion, cut into thin strips

Salt and Pepper to taste

Additional Items, optional:

Low Carb Tortillas

Low Fat Sour Cream

Pico de Gallo or Salsa

 Fresh copped Cilantro

Cut the Chicken into 1" thick strips, I slice mine in half to make the pieces thinner and then slice into strips.

Combine 3/4 cup of beer, canola oil, worchestershire sauce, soy sauce, lime juice and garlic into a zip lock bag. Marinate for an hour or over night.

Combine sliced peppers and onion into a different zip lock bag and add the remaining beer from the bottle into the bag. Marinate for an hour or over night.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag and discard the marinade. Season chicken with salt and black pepper as desired. Place chicken in the  pan alone and cook for 2 minutes on each side or until done. Remove the chicken once cooked and cover for warmth.  Remove onion and bell peppers from bag, and discard marinade. Add pepper and onions to the pan and cook for 6 minutes or until tender, moving the mixture around every 3 or so minutes.

Combine onion peppers and chicken in bowl and serve . To keep it healthy, I like to top a small bed of shredded lettuce with the mixture and eat with a fork. Either way enjoy!









Recipe compliments of www.Cookinglight.com



Pork Chops for lemon lovers

Bone-in Pork Chops with Lemon and Garlic
All under 400 calories, including Cauliflower (1/2 cup)

4 Bone-in Pork Chops (5-6oz each)

2 tbsp Fresh Chopped Parsley

1/2 Lemon zested

1/2 tsp Garlic minced

1/4 tsp Salt

1/8 tsp Pepper

2 tbsp olive oil

Mix parsley, garlic, salt, pepper and lemon zest in a small bowl.

Salt and Pepper pork chops.

In a large skillet pan, heat oil on high. Cook pork for 3-4 minutes each side for thick chops and a minute less for thin sliced.

Once browned to desired color, add 1 cup of water to the pan and bring to a boil (this should happen quickly)

Turn down heat to medium-low and cover for 8-10 minutes, or until pork is no longer pink in the center /155 F.

Remove chops once cooked and sprinkle with parsley lemon mixture.

Recipe courtesy of Dieters Kitchen (2010)



What's for dinner?......Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

6oz portions with 1 cup steamed Broccoli is under 350 Calories

serves 4-5 ppl

2-2 1/2 lbs Pork Tenderloin

2 tsp Fresh Rosemary -Chopped

3 tsp Fresh Thyme- Chopped

2 tsp Sea Salt

2 tbsp Olive Oil

2 tbsp Caper juice- optional

Pepper to taste

Preheat oven to 400 F

Trim all fat from the tenderloin and cover with olive oil by rubbing on with your hands.

Mix rosemary, thyme, salt and pepper together. Spread ingredients on a foil sheet or cutting board and roll oiled tenderloin until completely covered in the mixture.

Spray a roasting dish with cooking spray and add roast

My addition to the recipe is caper juice, as you'll find, I love cooking with capers and never use the juice. Although optional, I like the addition in flavor and I get to use what I would normally toss.

Cook for 30 minutes, remove roast to flip and cook an additional 25 minutes. For those that use meat therm, the pork should be cooked until 155 F.

Slice and server....but make sure to drizzle the 'sauce' from the pan on top of the meat before serving.