Greek-Style Pork Chops

So I prepped this waiting for D to come home. EASY! D made it when he got home. FAST!
They were really good. We each had some Flat-Out Bread to go with it.

Very good on a hot day.

Greek-Style Pork Chops

Cut two pita rounds in half, and cut each half into quarters and toast. Serve the pita wedges with the pork chops.

Yield: 4 servings

Cost per Serving: $2.46

2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano
2 teaspoons olive oil, divided
2 garlic cloves, minced
4 (4-ounce) boneless center-cut loin pork chops
3/4 cup plain fat-free Greek-style yogurt
1 tablespoon chopped fresh dill
1/2 teaspoon salt, divided
1 1/2 cups diced plum tomatoes (about 2 medium)
1 cup diced seeded cucumber
1/2 cup diced red onion
Cooking spray

1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining 1/4 teaspoon salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.

CALORIES 233 ; FAT 9.3g (sat 2.8g,mono 4.8g,poly 0.8g); CHOLESTEROL 70mg; CALCIUM 74mg; CARBOHYDRATE 5.7g; SODIUM 361mg; PROTEIN 30.1g; FIBER 1g; IRON 1.2mg

Cooking Light, JULY 2010

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

These were really good. D made them in grill pan. He also didn't stuff the burgers but just laid on top. Very tasty. Would have again.

We had with tater tots.

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

"This is my answer to the bacon cheeseburgers we were eating way too often at our house. Stuffing the burger allows you to use a smaller amount of high-fat ingredients, but in a way that still makes a big impact. And as far as my husband is concerned, stuffing anything with bacon is never a bad idea." —Jill Simmons, Suisun City, Calif.

Yield: 4 servings (serving size: 1 burger)

Cooking spray
1 ounce pancetta, chopped into 1/4-inch pieces (about 2 slices)
1/3 cup diced onion
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried Italian seasoning
1 pound ground round
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese (such as Sargento)
3 tablespoons light mayonnaise
1 tablespoon commercial pesto
4 (2-ounce) whole-wheat hamburger buns

1. Prepare grill or broiler.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add the pancetta to pan; cook 4 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add onion and garlic to pan; cook 5 minutes or until softened, stirring frequently. Combine onion mixture, pepper, salt, seasoning, and beef in a bowl. Shape beef mixture into 8 (1/4-inch-thick) patties. Top each of 4 patties with pancetta and 2 tablespoons Swiss cheese, leaving a 1/4-inch border around edge. Top with remaining 4 patties; pinch edges to seal.

3. Place patties on grill rack or broiler pan coated with cooking spray; cook 5 minutes. Turn and cook 5 minutes or until a meat thermometer inserted in center measures 160°. Combine mayonnaise and pesto. Spread about 1 tablespoon of the mayonnaise mixture on bottom half of each bun. Top each serving with 1 patty and top half of the hamburger bun.

CALORIES 444 ; FAT 18.3g (sat 6.2g,mono 7.3g,poly 3.1g); CHOLESTEROL 82mg; CALCIUM 229mg; CARBOHYDRATE 30g; SODIUM 687mg; PROTEIN 39.9g; FIBER 3.4g; IRON 4.4mg

Cooking Light, JULY 2009

Beef Bulgogi

This was really good. Very tender. We had with iceberg lettuce, rice and broccoli with red pepper flakes.

Will have again.

Beef Bulgogi

Servings: 4

"Marinate beef steaks in this a sweet sauce of soy, sugar, garlic, and sesame and grill. Roll up in red leaf lettuce with rice and hot pepper paste for a real Korean-style treat."

Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Directions:
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Servings Per Recipe: 4

Amount Per Serving

Calories: 232

* Total Fat: 13.2g
* Cholesterol: 27mg
* Sodium: 1157mg
* Total Carbs: 12.4g
* Dietary Fiber: 1g
* Protein: 16.2g

From allrecipes.com

Green Chili Chicken Burgers

D made these quickly. He used a grill pan, not the grill.

The burgers were huge and very good. Will have again. We had with Tater Tots.

Green Chili Chicken Burgers

"Guacamole and salsa give a Southwestern flair to flavorful grilled chicken burgers."

Ingredients

* 1 avocado, peeled and pitted
* 1/2 cup fresh cilantro leaves

Photo by ALB

* 2 tablespoons reduced-fat sour cream
* 1/2 teaspoon chili powder
* salt and pepper to taste (added a tomato)

* 1 pound ground chicken breast
* 1 (4 ounce) can chopped green chile peppers, drained
* 1 fresh jalapeno pepper, seeded if desired and finely diced
* 3 green onions, finely chopped
* 1 tablespoon dried oregano
* 1 teaspoon salt
* 1 teaspoon garlic powder
* ground black pepper to taste (added bread crumbs for a binder)

* 4 slices Cheddar cheese
* 4 hamburger buns, split
* 1 cup shredded lettuce
* 1/3 cup salsa

Directions
1. To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
2. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
3. Preheat an outdoor grill for medium heat.
4. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
5. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Servings Per Recipe: 4

Amount Per Serving

Calories: 497

* Total Fat: 23.8g
* Cholesterol: 102mg
* Sodium: 1629mg
* Total Carbs: 33g
* Dietary Fiber: 6.7g
* Protein: 38.7g

From allrecipes.com

Chicken-Pasta-Mushroom Dish

D made this. It was kind of bland, although I think easy to make. He subbed breasts for thighs since they were cheaper this week at Kroger.

This Chicken Stroganoff dish is better.

We had with salad.

Chicken-Pasta-Mushroom Dish

Yield: 4 servings (serving size: 2 chicken thighs and 1 cup pasta mixture)

1 tablespoon olive oil
8 skinless, boneless chicken thighs (about 2 pounds)
2 cups sliced mushrooms
1 cup chopped onion
2 garlic cloves, minced
3/4 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
2 bay leaves
2/3 cup 1% low-fat milk
2 tablespoons all-purpose flour
4 cups hot cooked ziti or penne (about 1/2 pound uncooked tube-shaped pasta)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes on each side. Remove from pan.

Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Return chicken to pan. Add wine, broth, thyme, salt, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaves.

Combine milk and flour, stirring with a whisk. Stir milk mixture into pan; bring to a boil. Reduce heat; simmer 3 minutes or until thick, stirring often. Stir in pasta.

CALORIES 474 (26% from fat); FAT 13.6g (sat 3.2g,mono 5.4g,poly 2.8g); IRON 4mg; CHOLESTEROL 191mg; CALCIUM 99mg; CARBOHYDRATE 27.3g; SODIUM 536mg; PROTEIN 51.3g; FIBER 2g

Cooking Light, OCTOBER 2002

Chipotle Chicken Cheesesteaks

These were good. Very easy to prep. D and I both thought the portions were small, but maybe that's why I have a weight problem.

They were spicy in a good way. I increased the onions and peppers to help with the size. We had with fries.

Chipotle Chicken Cheesesteaks

This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Yield: 4 servings (serving size: 1 sandwich)

1 (7-ounce) can chipotle chiles in adobo sauce
2 teaspoons olive oil, divided
12 ounces chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 teaspoons bottled minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
4 (2-ounce) submarine or hoagie rolls

1. Remove 1 chile (I used 2...and seeded) and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.

2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.

CALORIES 388 ; FAT 13g (sat 5.7g,mono 5.1g,poly 1.2g); CHOLESTEROL 71mg; CALCIUM 322mg; CARBOHYDRATE 35.2g; SODIUM 605mg; PROTEIN 32.8g; FIBER 3.3g; IRON 2.8mg

Cooking Light, MAY 2010

Margarita Pork Tenderloin

So D and I discussed the recipe before making it. He said no way was he making medallions on the grill. So I marinated the whole loin (substitution). So I tasted the marinade before putting it on the pork. It was good. I think next time I will cut the pork and cook it in a pan. We could sort of taste it, and it was good, but nothing special. We had with elote.

Margarita Pork Tenderloin

Prep: 15 min., Chill: 1 hr. (we chilled for 7 hours), Grill: 8 min

Preparation Time: 15 minutes minutes
Cooking Time: 8 minutes minutes
Other Time: 1 hour minutes
Yield: Makes 6 servings

3 garlic cloves, minced (I used 1 TBSP of jarred)
1 green onion, minced
1/2 jalapeño pepper, minced (I used 1 jalapeno)
3 tablespoons chopped fresh cilantro (I used 1/4C)
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins (I used 1 2-pound pork loin)

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices (I didn't do), and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally (I chilled 7+ hours).

Remove pork from marinade, discarding marinade.

Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done. (D just grilled it).

Southern Living, APRIL 2005

We made it 4 servings, so here is the Sparkpeople NI, with my substitutions:
Calories: 359.5
Fat: 16.5g
Cholesterol: 109.8 mg
Sodium: 1390.5 mg
Carbs: 4.6g
Fiber: .6g
Protein: 43.3g
Carb