Boneless Pork Chops and Veggies

You’re going to love these delicious pork chops!

What You Need:

• olive oil
• 3-4 cups small potatoes or chopped potatoes
• 3-4 cups green beans, trimmed and cleaned
• kosher salt
• black pepper
• 2 lbs. boneless thin cut pork chops
• Smokehouse Maple seasoning or other seasoning blend

How To Make It:

1. Brush one large or two small rimmed baking sheets with olive oil.
2. Toss potatoes with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
3. Toss green beans with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
4. Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle chops with seasoning.
5. Place pan in a 425 degree oven for 25-30 minutes until meat is cooked through and potatoes are tender.

*Recipe Source: http://eatathomecooks.com/2015/08/boneless-pork-chops-and-veggies-sheet-pan-dinner/

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Ground Turkey Sweet Potato Skillet

Impress your family with this tasty meal!

What You Need:

• 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
• 1 pound ground turkey
• 1 yellow bell pepper
• 1 cup onion, diced
• ½ cup mozzarella, shredded
• ½ cup water
• ¼ cup cilantro, chopped
• 2 tablespoons olive oil
• 1.5 tablespoons ground cumin
• 1 tablespoon garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper

How To Make It:

1. In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
2. Add cumin, chili powder, salt and pepper. Stir well to incorporate.
3. Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
4. Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.

*Recipe Source: http://www.lifeloveliz.com/2017/05/15/ground-turkey-sweet-potato-skillet/#_a5y_p=6338506

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Warm-up this winter to a bowl of this delicious Pasta and Bean Soup with Kale recipe.

What you need:

• 1 1/2 cup dried cranberry beans (also known as borlotti beans)
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, thinly sliced
• 1 rib celery, thinly sliced
• 1 quart low-sodium vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon fine sea salt
• 1 cup small pasta, such as cavatelli or elbow macaroni
• 1 bunch kale, thick stems discarded, leaves sliced

How to make it:

1. Place beans in a large bowl with enough cold water to cover. Let soak overnight. Drain and rinse soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, until beans are tender, 35 to 45 minutes. Drain and set aside.
2. In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in drained beans, broth, 2 cups water, tomatoes and salt and bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer 5 minutes longer.

*Recipe Source: https://www.wholefoodsmarket.com/recipe/pasta-and-bean-soup-kale

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Give these tasty Chicken Enchiladas made with zucchini a try for a delicious low-carb dinner.

What you need:

• olive oil spray
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste
• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste
• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

How to make it:

For the enchilada sauce:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats:

Bring a large pot of water to boil.

Preheat oven to 400°.

Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Enjoy!

*Recipe Source: https://www.skinnytaste.com/chicken-enchilada-stuffed-zucchini-boats/#Wi7q8HitVFpGJPPi.99

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