Sunday, January 21, 2007

POINTS® Value: 12
Servings:  4

Ingredients

1 pound lean pork loin, four 4-oz chops
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 cup dried bread crumbs
1/2 cup apple(s), chopped
1/2 cup low-fat shredded cheddar cheese
2 Tbsp raisins
2 Tbsp reduced-calorie margarine, melted
2 Tbsp orange juice
1/8 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Cut a pocket in each pork chop along the fat side. Salt and pepper the insides of the pockets.

In a bowl, toss bread crumbs, apple, cheese and raisins together. In a separate bowl combine melted margarine, orange juice and cinnamon; pour over the bread crumb mixture. Mix gently.

Lightly stuff the pork chops with the mixture. Place in a shallow baking pan. Bake 30 minutes or until pork is almost cooked through. Then cover lightly with foil and bake 15 minutes more, or until temperature reaches 145-150°F.

POINTS® Value: 5
Servings:  10

Ingredients

1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper(s), seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste

Instructions

Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.

Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.