Dijon Grilled Pork Chops

Dijon Grilled Pork Chops

 

Makes: 4 servings

Prep Time: 5 mins

Cook Time: 20 mins 

 

Ingredients

6 (tablespoon) Dijon mustard
6 (tablespoon) honey
3 (tablespoon) unsweetened apple juice
3 (tablespoon) Worcestershire sauce
4 (8.0 ounce) bone-in pork loin chops

Notes / Directions

In a bowl, combine the first four ingredients; mix well. Pour 2/3 cup marinade into large resealable plastic bag; add the pork chops. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Preheat grill to medium high heat. Lightly oil grate on grill. Drain marinade from pork. Grill, covered, over medium heat for 6-10 minutes on each side or until a meat thermometer reads 160 degrees F; basting occasionally with reserved marinade. Serve.

Nutrition Information


Calories
172
Total Fat
3g
Saturated Fat
1g
Cholesterol
16mg
Sodium
753mg
Carbohydrate
29g
Dietary Fiber
2g
Sugars
24g
Protein
8g
Vitamin A
4%
Vitamin C
39%
Calcium
15%
Iron
22%
Potassium
509mg

What a day of eating looks like for me!

 Breakfast- Chocolate Shakeology with 1 TBS almond butter, 1/2 cup almond milk, water, ice, banana, 1 TBS ground flax.

Lunch- Grilled chicken breast, cucumber, split peas

                                   

 Snack- apple, broccoli with homemade hummus

 Dinner- Grilled chicken, cauliflower

I also had some almonds and brown rice crackers for another snack but forgot to take a picture!

Stuffed Zucchini

 This wonderful recipe came from Mrs. Fae Shaffer :)

Ingredients
1 lb of 99% lean ground turkey
1 1/2 cup cooked quinoa
half of a large sweet onion, chopped SMALL :)
3 cloves of garlic
1 can sodium free tomato sauce
zucchinis ( i used 6 medium sized one, the larger ones are easier to work with)
one small tomato (the softer the better)
Red/Yellow Bell peppers (half of each will work)

Directions:
preheat oven to 350
Cut the zucchinis in half-length wise. Take a small spoon and scoop out as much of the center as you can (place in a separate bowl, do NOT throw away) set aside. chop up the onion (3/4 of the 1/2 mentioned above), bell peppers, and 1 zucchini very small, and sauté, set aside to cool. Cook the turkey, set aside to cool. Take a small pot, and put the white part of the zucchini that you scooped out, add 1/4 or 1/2 cup of water (and a pinch of salt) and let it cook a bit till its softer. You can add the cooked quinoa, turkey and sautéed veggies in a bowl and mix up, set aside. In another pot, sauté the remaining 1/4 of onion, once its cooked, add the can of tomato sauce, the zucchini stuffing from the other pot, and crush the garlic and add to the pot. this is where you can get creative and add your own spices. I used garlic powder, salt, white pepper and crushed red pepper and oregano (i like it a bit spicy) let it cook a bit. Once the sauce is done, add half of it to the quinoa/turkey/veggie bowl and mix up. In a LARGE pot, boil some water, and put the zucchini in long enough to make them softer, take them out and dry off. Last but not least, lol, after the zucchinis have cooled, scoop some of the quinoa mix into the zucchinis, put in an oven safe pan, and lightly drizzle remaining sauce on top of zucchinis. Put in the oven for 20 minutes. Take them out and ENJOY :) FYI - I had a good amount of  the mixture left over, so I put it in the freezer and will use it another day.

Clean Eating Chicken Marsala

Clean Eating Chicken Marsala

(Makes approximately 5 quarts)

NOTE: Don’t let the ingredient list scare you. Most of the recipe is spices. This is actually a very quick and easy recipe to make!

Ingredients
1 cup unsweetened almond or light coconut milk (I used almond milk)
1 tbsp. white vinegar
Juice of 1 lemon
2 tbsp. cumin
2 tsp. ground cinnamon
2 tsp. curry
1 tbsp. garlic powder
2 tbsp. onion powder
1 tbsp. garam masala
2 tsp. chili powder
1 tsp. coriander
2 tsp. ground ginger
2 (15 oz.) cans light coconut milk, unsweetened
5 large chicken breasts, boneless & skinless
1 (28 oz.) can diced tomatoes (no sugar added)
1 (6 oz.) can tomato paste (no sugar added)
Fresh cilantro for garnish

Directions

Step 1 – Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.

NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.

Eat and Enjoy!

Nutritional Content
1 serving = 1 cup

Calories: 215
Total Fat: 13 gm (This will vary depending on the chicken used)
Saturated Fats: 4 gm
Trans Fats: 0 gm
Cholesterol: 25 mg
Sodium: 382 mg
Carbohydrates: 16 gm
Dietary fiber: 2 gm
Sugars: 3 gm
Protein: 10 gm
Estimated Glycemic Load: 6

www.thegraciouspantry.com

Parchment-Baked Chicken with Arugula, Sage and Rosemary

 Parchment-Baked Chicken with Arugula, Sage and Rosemary

Ingredients

• 4 sections of parchment paper cut into 12 x 16-inch pieces
• 2 cups / 480 ml arugula leaves, torn
• 4 x 4-oz boneless, skinless chicken breast halves
• 2 tsp / 10 ml fresh chopped sage, divided
• 2 tsp /10 ml fresh chopped rosemary, divided
• 1 cup /240 ml chopped plum tomatoes, divided
• Sea salt, to taste
• Freshly ground black pepper, divided
• 4 tsp / 20 ml extra virgin olive oil
• 4 tsp / 20 ml kalamata olives, sliced and pitted (optional)
• Clean cooking spray

Preparation

1. Preheat oven to 450°F / 232ºC.
2. Fold parchment paper in half to create a crease. Unfold the paper and coat it lightly with cooking spray, leaving a two-inch border.
   
3. Place ½ cup arugula on one side of the parchment so it touches the fold but not the ungreased border.
   
4. Place chicken breast over arugula; sprinkle with ½ teaspoon sage and ½ teaspoon rosemary. Top with 1/4 cup chopped plum tomato.
   
5. Add a pinch of salt and black pepper then drizzle with ½ teaspoon olive oil. Top with 1 teaspoon of olives if desired.
   
6. Fold parchment paper over the chicken and arugula and seal edges with narrow fold.
   
7. Repeat with the remaining parchment paper, chicken and other ingredients.
   
8. Place packets on baking sheets. Bake for 20 minutes or until puffy and lightly browned.
   
9. To serve, open packets and transfer arugula and chicken breast to plates. Pour juices over top.

Slow Cooker Pork & Kale

Slow Cooker Pork & Kale

(Makes about 9 cups)
Ingredients
2 1/2 lb pork loin chops
7 cups chopped, raw kale
1 (28 oz.) can diced tomatoes, no sugar added
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. balsamic vinegar

Directions
Step 1 – Place everything in your slow cooker, pork chops on the bottom layer and tomatoes on the top layer.
Step 2 – Cook on low for 8-10 hours.
Eat and Enjoy!

Nutritional Content
1 serving = 1 cup
Calories: 201
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 58 mg
Sodium: 427 mg (Use no sodium tomatoes to lower this)
Carbohydrates: 14 gm
Dietary fiber: 3 gm
Sugars: 1 gm
Protein: 31 gm
Estimated Glycemic Load: 6



http://www.thegraciouspantry.com/

I wont let it hold me back

I had my procedure done on Wednesday. It went really well! They put me out so I was very loopy when I woke up for a couple of hours. Jed was laughing at me telling me I kept telling him the same things over again. Haha! Everything went WAYY better compared to my biopsy:) I'm really thankful I was able to switch doctors.

Of course that has put me out of working out for a little while. I won't let that hold me back though;) My first instinct is to eat bad since I don't feel good and can't workout anyway. And to be honest with you that's what I did the first couple of days but I'm starting now. I'm back on track eating healthy. I can't wait to finish healing and start up p90x! I might even do the p90x/insanity hybrid. I haven't really decided yet. I think Jed is going to do p90x also, so I'm super excited about that!

It really feels amazing passing this journey along to other amazing people who are in this to get healthy and feel good about themselves:)

I've been slacking on posting recipes so I'm going to try to get back to that :)