Braised Pork Chops over Brown Rice
100% Simply Filling
8 Points Plus
- ⅓ cup uncooked brown rice
- ½ lb center cut pork rib chops, trim all fat
- 2 teaspoons vegetable oil
- 2 tablespoons water
- 2 teaspoons brown sugar
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire
- ¼ teaspoon garlic salt
- ¼ teaspoon Dijon mustard
Prepare rice according to package directions to yield 1 cup cooked rice.
Brown chops in oil in a non-stick skillet over medium heat.
Combine remaining ingredients; pour over chops. Reduce heat, cover and cook 20 minutes or until tender.
Remove chops from pan; cook sauce 5 minutes more to reduce sauce. Pour sauce over chops and divide into 2 servings.
Italian Style Cod
100% Simply Filling
3 Points Plus
- 2 tablespoons minced fresh basil
- 1 teaspoon olive oil
- ½ teaspoon minced fresh garlic
- ⅛ teaspoon salt
- 1/16 teaspoon pepper
- ½ lb cod fillets
Combine first five ingredients; rub onto both sides of fillets.
Heat a sprayed non-stick skillet over medium heat. Cook fillets 2 to 3 minutes on each side or until fish flakes easily with a fork.
Slow Cooked Apricot Chicken Thighs
Simply Filling plus 2 WPA
6 Points Plus
- 12 oz boneless skinless chicken thighs
- ⅔ cup low sugar apricot preserves
- ½ cup fat-free chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Place chicken thighs in a slow cooker.
Combine preserves and broth; pour over chicken. Cover and cook on low 6 to 7 hours, or until internal temp is 160 degrees.
Remove meat, keep warm. Skim fat from cooking juices. Bring juices to a boil. Combine cornstarch and water until smooth; stir into juices and cook until thickened.
Divide meat and sauce into 3 servings. Serve each over ½ cup cooked brown rice.
Pumpkin Cream Cheese Bars
3 Points Plus
Picture from Taste of Home
- 1-1/3 cups all-purpose flour
- 3/4 cup sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened, cubed
- 2 teaspoons Ground Cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
•Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.
•Press remaining crumb mixture onto bottom of a greased 13×9-in. baking pan. Bake 15 minutes.
•In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture.
•Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours. Cut into bars. Yield: 2 dozen.
1 bar equals 196 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 80 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
Cheesy Topped Fish – 100% Simply Filling – 5 Points Plus
- 2 x 6oz White Fish Fillets
- 2 tsp Olive Oil
- 1 medium tomato, deseeded and chopped small
- 2 Green Onions, chopped
- 1 oz reduced fat cheese, grated
- 2 Tbsp Low Fat Mayo
- Salt & Pepper to taste
Brush the fish fillets with the oil, depending on the thickness, grill under a fairly hot heat for 3-4 mins, turning if necessary.
Meanwhile mix together all the remaining ingredients, cover the top of the fish portions with it and grill until the cheesy mixture is bubbling – approx. 2 mins
Roasted Greek Isle Salmon – 100% Simply Filling – (8 Points Plus)
As there are only two of us at home I divide this into three. Place 2 salmon fillets in each Ziploc freezer bag and then mix up the remaining ingredients and divide between the bags. Remove as much air as possible and freeze.
- 6 Salmon Fillets
- 1.5 tsp minced garlic
- 1/4 cup chopped fresh basil
- 2 Tbsp Olive Oil
- 1/4 cup chopped kalamata olives
- 1 Tbsp capers
- 1.5 tsp caper juice
- 1 Tbsp jarred sundried tomatoes, chopped
- 1 lemon, zested and juiced
Spray a 9″ x 13″ baking dish with cooking spray.
Preheat oven to 450 degrees.
Place salmon in pan.
Mix together garlic, basil, oil, olives, capers, caper juice, tomatoes and lemon juice. Pour over the salmon.
Sprinkle with lemon zest.
Bake for 10 mins or until salmon flakes easily
Overnight Cinnamon Apple Oatmeal – 5 Points Plus – Simply Filling +1WPA
Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 – 9 hours on low.