Applesauce pork chops

Applesauce and porkchops is an American classic. Pork and sweet flavors go well together (ex: honey baked ham, pineapple and pork shishkabobs, etc). The applesauce adds moisture and flavor without adding lots of calories.

Makes 6 servings

·         6 pork chops (~4-6 oz. each)

·         2-3 cups of applesauce, cinnamon or plain

·         1 tsp salt

·         ¼ tsp pepper

·         Chipotle pepper (optional)

 

1.      Pre-heat oven to 350°.

2.      In a 9x13 inch baking dish, place a thin layer of applesauce on the bottom of the dish. Add salt and pepper to one side of the pork chops, place in the applesauce in the baking dish, then salt and pepper the other side. Use Chipotle pepper on one side for extra “kick” if desired.

3.      Add applesauce on the top of each pork chop, just enough to lightly cover the top.

4.      Bake uncovered for ~30 minutes or until the internal temperature reaches 155 °. Cooking time can vary based on the thickness of the pork chops

5.      Serve with vegetables and potatoes/rice/bread.

 

 

Nutrition information per serving:
	Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
Pork chop (4 oz)	198	8	3	473	6	0	3	24
1 cup potatoes w 1 tsp butter	274	5	2	43	47	5	3	5
1 c vegetables	30	0	0	20	4	2	2	2
Total	502	13	5	536	57	7	8	31

 

 

Cost of recipe (not including sales)
	Per serving	Entire Recipe
4 oz pork chop	$1.07	$6.42
1 cup broccoli, cooked	$0.40	$2.40
1 cup boiled potatoes w 1 tsp butter	$0.23	$1.38
Total	$1.70	$10.20

 

 

Cotton Candy Meringues

Cookies are one of my all time favorite desserts. I love making up a batch up these. They are light, crisp and melt in your mouth. Best of all, they are practically calorie free. Use food coloring to make these little treats any color you want to match the season (pink for spring, orange for halloween, etc).

Time: 2 hours
Yield ~60 small cookies

• 6 egg whites
• 1/8 tsp. lemon juice
• 1/8 tsp. cream of tartar
• 1 cup splenda
• 1/4 tsp salt
• 1/2 tsp. strawberry extract
• Food coloring, if desired

1. Line cookie sheets with parchment paper. Pre-heat over to 200 degrees.
2. Combine the egg whites, lemon juice, and cream of tartar. Beat until stiff peaks form (about 5 minutes or so).
3. Gradually beat in sugar substitute, 1/4 cup at a time.
4. Gently fold in salt, strawberry extract, and food coloring.
5. Gently spoon mixture into a large zip lock bag. Cut one corning off, making it into a pastry bag. 
6. Pipe cookies onto cookie sheet, about 1 1/2 inches wide.
7. Bake at 200 degrees for 1 1/2 hours.
8. Allow to cool completely. Makes ~60 cookies. Serve plain or with light whipped topping.

Recipe inspired by Lipstick Kitchen. Photo credit.

 

Nutrition information per serving:
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
2	0	0	15	0	0	0	0

 

 

Cost of recipe (not including sales) - COMING SOON
	Per serving	Entire Recipe
Serving
Total

 

Turkey Stuffed Peppers

Delicious meal - you can prepare the inside ahead of time and freeze. Place in the fridge the day before to thaw to make meal time quick after the end of a long work day. This is a great way to use up left over brown rice.

Cooking time: 1 hour
Serves 4

• 4 large bell peppers
• 1 medium onion, chopped
• 1 tsp minced garlic
• 1 lb lean ground turkey (80/20 or leaner)
• 1 1/2 cup COOKED brown rice
• 1 15 oz can of tomato sauce, divided
• 1 tbsp. parsley (fresh or dried)
• 1 tsp. Salt
• 1/2 tsp black pepper

1. Preheat oven to 350 degrees.
2. Cut out stem end of bell pepper and discard or freeze top to make stock. Scoop out seeds. Bring a large pot of water to a boil and blanch the peppers until tender-crisp, about 1 minute. Drain and set peppers aside in a 2 quart oven safe baking dish.
3. Heat frying pan to medium heat. Add turkey and brown, breaking into small pieces as you stir. Drain fat. Return turkey to heat and add garlic and onion. Sautee for 2-3 minutes or until onion becomes transparent.
4. Add the cooked turkey mixture, rice, 1/2 of tomato sauce, and seasoning into mixing bowl and stir to combine.
5. Evenly distribute the turkey mixture into the 4 bell peppers. Spoon the remaining tomato sauce over the top of the peppers.
6. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
7. Serve with a side of additional vegetables and a slice of whole wheat bread if desired.

 

Nutrition information per serving: 1 pepper & 1 slice of alpine valley craked wheat bread
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
369	5	2	1047	44	8	10	29

Cost of recipe (not including sales)
	Per serving	Entire Recipe
Serving	$2.02	$8.06
Slice of bread	$0.03	$0.12
Total	$2.05	$8.18