This first recipe has no picture. I forgot! But I think we all know what a thin cut pork chop looks like :)
Grilled Pork Chop with Pineapple
2 Tbsp lime juice (1 to 2 medium limes)
1 Tbsp orange juice
2 tsp olive oil
1/2 tsp dried oregano
1/4 tsp pepper
1 pound thin, bone-in pork loin chop
equal number of grilled pineapple slices
In a large Ziploc bag, combine lime juice, oj, oil, oregano and pepper. Add meat to the marinade and refrigerate fir 10 min to 8 hours. Turn occasionally if marinating longer than 10 min.
Preheat grill and grill chops for 4 to 5 min on each side or until no longer pink. Then grill pineapple slices for 1 min on each side.
Verdict: It was really good. The original recipe used turkey cutlets, however, we had just made a whole turkey. It adapted really well to the pork. I love finding any excuse to use my grill!
Baked Macaroni and Cheese with Broccoli (WW recipe)
2 sprays cooking spray
12 oz uncooked pasta, gemelli or other twisted pasta
10 oz broccoli, small florets
1 tsp butter
1/3 cup fresh bread crumbs
3 Tbsp grated Parmesan cheese
2 1/2 cups skim milk
1/3 cup flour
1/2 cup onion
1 cup low-fat shredded cheddar cheese
1 tsp Dijon mustard
salt and pepper
Preheat oven to 375. Coat a shallow 2-quart baking dish with cooking spray.
Cook pasta per directions on package. Add broccoli to pasta 3 min before the pasta will be done. Drain both.
Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until golden brown, about 2 min. Remove from heat and transfer crumbs to small bowl; stir in 1 Tbsp of Parmesan cheese. Set aside.
In same saucepan, whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 min.
Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 min. Divide into 8 pieces and serve. Serving size 1 piece.
Verdict: It was ok. I grew up on homemade mac-n-cheese and this wasn't close. However, I didn't have a few ingredients and had to swap things. I didn't have cheddar so I used so left over fontina. I used all 16oz of the pasta and had to adjust the milk. It was a dry dish, in my opinion. I added turkey because we had a surplus of it. If I make it again, I would make a few changes that added some fat. Perhaps, buttermilk instead of skim. It needs something. It does heat up better though!