Today I really stuck to the recipe. Measuring, not eyeballing and portion control. I guess being back on Weight Watchers it is important to do this. I still haven't really gotten into most of the WW recipes but Cooking Light rarely lets me down. My question? Is the nutritional infomation accurate in their recipes? If you know the answer feel free to post.
Barbecue-Rubbed Pork Chops (serves 2) (adapted from Cooking Light)
1 tbsp light brown sugar
1 tsp salt
1 tsp Hungarian paprika
1 tsp chili powder
3/4 tsp garlic powder
3/4 tsp ground cumin
1/4 tsp dry mustard
1/8 tsp ground allspice
1/8 tsp ground cayenne pepper
2 (6-ounce) boneless center-cut loin pork chops
- Combine first 9 ingredients; rub over both sides of pork.
- Heat a non stick skillet over medium-high heat. Coat pan with cooking spray.
- Add pork; cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally.
- Remove from pan; let stand 5 minutes.
Cheddar Grit Cakes with Roasted Peppers (4 servings) (adapted from Cooking Light)
1 cup 1% low-fat milk
1 (14-ounce) can fat-free, low-sodium chicken broth
3/4 cup uncooked quick-cooking (instant) grits (although if My Cousin Vinny has taught me anything it's that "No self respecting Southerner uses instant grits")
1 jalapeño pepper, diced
1/2 cup (2 ounces) shredded extra sharp cheddar cheese
3 medium red bell peppers (can use a variety, yellow/orange but not green), roasted, peeled and cut into strips
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon ground coriander
1/4 teaspoon salt
- To prepare grits, bring the milk and broth to a boil in a medium saucepan.
- Stir in grits and jalapeño. Cover, reduce heat, and simmer 5 minutes or until thick.
- Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set. I had to wait from Sunday night until Tuesday and they were fine.
- Combine roasted red peppers, oil, vinegar, coriander, and salt; toss well.
- Cut grits into 4 squares. Cut each square diagonally into 2 triangles.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook until lightly browned.
- Serve pepper mixture over grit cakes.