Orange-Chipotle BBQ Pork Chops with Grilled Onions - 5

Orange-Chipotle BBQ Pork Chops with Grilled Onions - 5

We added fresh cilantro, orange juice and zest to bottled barbecue sauce for convenience and terrific flavor. It's especially good drizzled over the onions.

Ingredients

3 spray(s) cooking spray, divided

6 Tbsp barbecue sauce, Chipotle flavored

2 Tbsp cilantro, fresh chopped (plus more for garnish if desired)

1 tsp orange zest

1 pound(s) lean pork loin, four 4 oz boneless chops, 3/4-inch thick each

1/2 medium vidalia onion(s), cut into four 1/4-inch thick rounds

 

Instructions

 

Off heat, coat grill rack or a large grill pan with cooking spray; heat grill or set pan over medium heat.

 

In a medium bowl, combine barbecue sauce, cilantro and orange zest. Remove 2 tablespoons of sauce to a small bowl and stir in orange juice; set aside. Add chops to medium bowl; toss to coat with sauce.

 

Coat onions with cooking spray. Add onions and pork to grill or grill pan. Grill over medium-high heat, turning once or as needed, until onions are lightly charred and tender and pork is just cooked through, about 8 to 10 min.

 

Transfer pork to serving plates; separate onions into rings and scatter around pork. Drizzle each serving with 1/2 tablespoon of reserved barbecue sauce mixture; sprinkle with extra chopped cilantro. Yealds 1 pork chop and 1/4 of onions per serving.

Southwestern Bean Dip - 4 pts

Southwestern Bean Dip - 4 pts

Nutritional Info Per Serving:
146 calories; 7 g fat; 12 mg cholesterol;
15 g carbs; 7 g protein; 5 g fiber; 288 mg sodium, Points 4







Ingredients:1 16-ounce can nonfat refried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeño slices, chopped
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)

Directions:1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives.

Makes 12 (1/2 Cup Servings)

Apple Chicken Quesadillas - 7 pts

Apple Chicken Quesadillas - 7 pts

Nutritional Information Per Serving:

289 calories, 6 g fat, 28 mg cholesterol, 629 mg sodium,
40 g carbohydrate, 3 g fiber, 18 g protein, 7 points







Ingredients:
2 medium tart apples, sliced
1 cup diced cooked chicken breast
1/2 cup shredded fat-free cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped fresh tomatoes
1/2 cup chopped onion
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed
3/4 cup shredded lettuce
3/4 cup salsa
6 tablespoons fat-free sour cream

Directions:
1. In a large bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks.
2. Place on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until golden brown.
3.Carefully turn quesadillas over; bake 5-8 minutes longer or until golden brown. Discard toothpicks. Cut each quesadilla into three wedges. Serve with lettuce, salsa and sour cream.

Makes 6 Servings (3 Wedges Per Serving)