Crockpot Pork with Cranberries

1 (2-1/2 lb) boneless pork shoulder roast
1 c sweetened dried cranberries
1/2 c chicken broth
1/2 c cranberry juice cocktail
1/2 t salt
1/8 t pepper
2 T cornstarch

Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker. Combine cranberries, broth, 1/4 cup of the cranberry juice cocktail, and salt and pepper in a small bowl. Pour over roast. Cover and cook on low for 7-9 hours.

When done, place roast on platter and cover with foil to keep warm. Pour juices from crockpot into medium saucepan. Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well. Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast. 6 servings
Calories: 330

Italian Style Baked Fish

1/4 cup Italian seasoned bread crumbs
2 tablespoons each grated Parmesan cheese & grated Romano cheese (or just 4 T of one)
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets or other mild white fish like tilapia
Pam Type Spray
1 tablespoon chopped fresh parsley


Preheat oven to 400 degrees F. Coat a medium baking dish with non-stick cooking spray.

In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
Spray both sides of orange roughy fillets with pam type cooking spray and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

Baked Garlic Parmesan Chicken

Yield: 6

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs or use Japanese bread crumbs (panko)
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Amount Per Serving
Calories: 294
Total Fat: 11.6g
Cholesterol: 76mg
Sodium: 421mg
Total Carbohydrates: 13.8g
Dietary Fiber: 0.6g
Protein: 31.5g

Apricot Chops

Yield 4

1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed

Preheat oven to 400 degrees F.

Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.

Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.

Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F or pork is no longer pink in the center.

Amount Per Serving
Calories: 622
Total Fat: 31.8g
Cholesterol: 37mg
Sodium: 1210mg
Total Carbohydrates: 69.8g
Dietary Fiber: 1.2g
Protein: 16g

Fresh Corn Soup

Yield 8; Prep time: 20 minutes; Total time: 25 minutes

8 ears yellow corn (frozen corn can be used or even canned/drained=5 cups)
2 tablespoons "I Can't Believe It's Not butter"
1/2 tablespoon coarse salt
Baked Tortilla chips (optional)
Lime wedges (optional)
Sliced scallions (optional)
2 cups water

Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices.

In two batches, purée kernels and accumulated juices with a total of 2 cups water until chunky.

In a large saucepan over medium-high heat, cook puréed corn, butter, water, and salt until soup is heated through, about 5 minutes.

Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Soup Per serving: 126 calories; 4 grams fat; 4 grams fiber (about 2 points a bowl)

Cilantro Dipping Sauce

1/2 cup firmly packed cilantro leaves
1/4 cup reduced-fat mayonnaise
3 tablespoons fresh lime juice
1 teaspoon dark rum
1/2 teaspoon curry powder (preferably Madras)
coarse salt and ground pepper

In a blender, purée cilantro leaves, reduced-fat mayonnaise, fresh lime juice, dark rum, and curry powder. Season with coarse salt and ground pepper.

Serve with veggies or chips or whatever you like to dip!