Pork Chops with Blue Cheese Sauce

I absolutely loved these pork chops! That says alot, considering I'm really not a fan of pork. The sauce is sooo good, and could be used on chicken, steak, etc.

Source: Cooking with LT

Ingredients:
4 pork chops (I used boneless center-cut)
1 teaspoon coarsely ground pepper
1 scallion, finely chopped
1 garlic clove, minced*
1 teaspoon butter
1 tablespoon all-purpose flour
2/3 cup skim milk
3 tablespoons crumbled blue cheese
1 tablespoon white wine or reduced-sodium chicken broth

Directions:
1. Heat a grill pan or press to medium heat. Sprinkle the pork chops on both sides with pepper. Grill for about 5-7 minutes per side, or until the internal temperature is 160°.

2. While the pork is cooking, use a small saucepan to saute onion and garlic in butter until tender. Sprinkle with flour and stir until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve sauce over pork chops.

Apple and Horseradish Glazed Salmon

Source: Pink Parsley

Ingredients:
1/3 cup apple jelly
1 Tbs chopped fresh chives
3 Tbs prepared horseradish
1 Tbs white wine vinegar
1/2 tsp kosher salt
4 (6-oz) salmon fillets, skin removed
1/4 tsp freshly ground pepper
2 tsp olive oil

Directions:
Preheat the oven to 350.
In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.

Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper.
Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.
Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork.
Remove from oven and brush with remaining glaze. Serve immediately

Kristy's Cinnamon Ring

Ingredients:
1 can Pillsbury Reduced-Fat Cinnamon rolls w/icing
1 8oz. pkg. lite cream cheese
1/4 cup sugar
2 tsp light sour cream
1 tsp lemon juice
1 tsp vanilla

Directions:
Heat oven to 350. Grease 9” pie plate. Unroll cinnamon rolls and recoil around pie plate. Set icing aside. Beat cream cheese, sugar and other ingredients. Spread between cinnamon rolls. Bake for 25-35 minutes. Cool 5 minutes. Nuke icing in microwave a few seconds until easily drizzled. Drizzle over rolls and serve warm.

Bacon Pierogi Bake

Source: Adapted from Cooking Light, December 2010
Yield: 4 servings

Ingredients:
(16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
2 turkey bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) low-fat shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper

Directions:
1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese.

Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Slow Cooker Pizza Chicken

Ingredients:

2 to 4 boneless chicken breasts
1 jar pizza sauce
1 can mushrooms (I use fresh)
1 cup shredded part-skim mozzarella cheese
pepperoni or turkey pepperoni

Directions:
Place chicken in slow cooker.
Pour pizza sauce and mushrooms over the chicken; cook on low for 6-8 hours.
30 minutes before serving, put 1 cup mozz cheese over top of chicken and let melt 30 minutes. Before serving (over rice) - I microwave 12 or 15 pepperoni on a plate between 2 paper towels to eliminate the grease and then crush them over top of chicken/rice.

Chipotle-Sparked Mustard Salmon

Source: Taste of Home magazine
Servings: 6

Ingredients:
6 (4 oz.) salmon filets
1/4 cup low-fat mayonnaise
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 tsp. lemon-pepper seasoning
1 tsp. minced chipotle pepper in adobo sauce
1 tsp. fresh dill

Directions:

• Place salmon in a foil-lined 15x10 baking pan.
• Combine the mayo, horseradish, mustard, lemon-pepper and chipotle pepper; spread over filets.
• Bake at 350 for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with dill.

Balsamic Chicken with Feta

This was easy and very good. Great for a quick weeknight meal.

Source: unknown
Serves 4

Ingredients:

4 (4 oz.) chicken breasts
Balsamic vinaigrette (I like Newman's Own Light Balsamic)
Italian seasoning (or basil and oregano)
2 tomatoes, sliced
salt and pepper
low-fat feta cheese

Directions:

• Marinate the chicken in balsamic vinaigrette for 2-3 hours. Remove chicken from marinade (discard marinade).
• Place chicken in a glass baking dish and pour a little balsamic over the chicken.
• Sprinkle generously with italian seasoning.
• Bake at 375 for about 15 minutes, or until chicken is cooked through.
• Remove from the oven, top with tomatoes and feta.
• Broil 5 minutes or until the feta is lightly browned.