Tried a couple of new recipes for dinner tonight, Honey-Mustard Pork Chops w/ Baked Macaroni and Cheese. Both easy to fix and both low calorie and low carb. The Chops wee good but they would have been better if I would have had thicker Pork Chops, all I had were the thin cut chops. But as I said they were very good. It was nice combo of Honey and Dijon Mustard that gives it a great flavor. The recipe calls to broil the chops but because mine were so thin I had to bake them instead so not get them over done. Still turned out good though. The baked Mac and Cheese was also good. I didn't have enough of Penne pasta so I mixed it with Rotini Pasta. I used Ronzoni Healthy Harvest Whole Grain Pastas. I left the recipes for both at the end of the post. I also had sides of Green Beans and Healthy Life Whole Grain Bread. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.
Honey-Mustard Pork Chops
Ingredients
1/4 cup Dijon mustard
4 teaspoons honey
1 teaspoon apple cider or 1 teaspoon white-wine vinegar
1/4 teaspoon black pepper
20 ounces bone-in loin pork chops, 4 each about 1 inch thick
Preparation
1. To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt and pepper; cool to room temperature.
2. Place the pork chops in a gallon-size sealable plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrig 30 minutes before broiling.
3. Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4" from the heat until cooked through, 6-7 minutes on each side.
1 pork chop serving contain 165 calories, 5 grams total fat, 2 grams saturated fat, 0 grams trans fat, 59 mg cholesterol, 546 mg sodium, 9 grams total carbs, 5 grams total sugar, 0 gram fiber, 19 g protein, 17 mg calcium.
Baked Macaroni and Cheese
INGREDIENTS
8 ounces whole wheat penne
2 tablespoons canola oil
2 tablespoons all-purpose flour
2 cups fat-free milk
2 1/3 cups shredded fat-free Cheddar cheese
¼ teaspoon salt
¼ teaspoon black pepper
DIRECTIONS
Preheat oven to 350 degrees.
1. Cook penne according to package directions, omitting salt if desired. Drain in colander, then rinse under cold running water; drain.
2. Heat oil in large saucepan over medium heat. Add flour and cook, whisking constantly, 2 minutes. Gradually add milk, whisking until smooth. Increase heat to medium-high and bring to boil; boil 1 minute.
3. Remove saucepan from heat; add 2 cups of Cheddar, the salt, and pepper, stirring until cheese is melted. Stir in pasta. Pour into shallow 2-quart baking dish or 6 individual baking dishes; sprinkle with remaining 1/3 cup cheese. Bake until lightly browned and bubbly, about 25 minutes for a 2-quart baking dish and about 15 minutes for individual baking dishes. Let stand 5 minutes before serving.
Directions
Whisk together marinade ingredients in small bowl or cup: mustard, honey, vinegar, and pepper.
Transfer marinade to large zip lock plastic bag and add pork. Squeeze out air and seal bag. Coat pork completely with marinade by turning bag several times.
Chill pork in marinade 4 hours or overnight, turning bag occasionally.
Preheat broiler. Spray broiler rack with nonstick spray.
Remove chops from bag and discard marinade. Place chops on broiler rack and broil 5 inches from heat until browned and cooked through, about 6 minutes per side.
Per serving (about ¾ cup):165 grams, 267 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 9 mg Chol, 521 mg Sod, 36 g Total Carb, 5 g Total Sugar, 3 g Fib, 21 g Prot, 466 mg Calc.
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