Cajun Orange Pork Chops
- 1/2 cup orange juice
- 2 green onions, chopped
- 2 tablespoons orange marmalade
- 2 garlic cloves, minced
- 1 teaspoon Cajun seasoning
- 4 boneless pork loin chops (4 ounces each)
In
a small bowl, combine the first five ingredients. Pour 1/3 cup marinade
into a large resealable bag; add the pork. Seal bag and turn to coat;
refrigerate for 8 hours or overnight. Cover and refrigerate remaining
marinade for sauce.
In a small saucepan, bring reserved marinade to a boil. Reduce
heat; simmer, uncovered, for 5-7 minutes or until thickened. Keep warm.
Coat grill rack with cooking spray before starting the grill.
Drain pork chops and discard marinade. Grill, covered, over medium heat
for 4-5 minutes on each side or until a meat thermometer reads 160°.
Brush with sauce. Yield: 4 servings.
Bacon-Wrapped Potatoes
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1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips
Layer onion slices on cut side of two potato halves; top with other
potato half. Wrap each potato with two bacon strips. Secure with
toothpicks. Place on a lightly greased baking pan. Bake, uncovered,
at 325° for 1 hour and 20 minutes or until potato is tender and
bacon is crispy. Discard toothpicks.
Yield: 2 servings.
I make these potatoes but I cook them on 250
degrees for about 3 hours and they come out so creamy and the bacon is
crispy and perfect.
Summer Spinach Salad
4 cups fresh spinach, torn into pieces
12 fresh strawberries, sliced
1 cup halved, seedless grapes
Combine all ingredients.
Optional: You may substitute romaine lettuce for spinach. Toss and serve with
poppy seed dressing ( I had low fat Poppy Seed dressing on hand).