Recipe – Stuffed Pork Chops {from Eating Light}

eating-light

Here’s another slimmed down version of a family favorite, from Eating Light, a new Hearst Special, now on newsstands nationwide.

 

Stuffed Pork Chops

374 calories per serving (makes 8 main-dish servings)
Active time: 30 minutes
Total time: 45 minutes

 

2 slices thick-cut bacon, diced

2 shallots, finely chopped

2 garlic cloves, finely chopped

8 oz. mustard greens, stems removed, and leaves torn into small pieces

1 cup finely diced cornbread (from store-bought or homemade cornbread, corn muffin, or toaster corncake)

3 oz. sharp Cheddar cheese, finely diced

1 Tbsp. freshly grated Parmesan cheese

8 boneless pork loin chops, 1 ¼ inches think (8 oz. each)

Kosher salt and pepper

1 Tbsp. olive oil

 

1)      In large skillet or Dutch oven on low, cook bacon slowly, until fat is rendered and bacon is crisp; remove with slotted spoon to paper towel to drain. Discard all but 1 tablespoon bacon drippings from skillet.

2)      Add shallots and garlic to drippings’ cook on medium 2 minutes, or until fragrant. Add greens; cover pan and cook 7 to 9 minutes, or until greens are tender, stirring twice. Cool completely. Stir in cornbread, Cheddar, Parmesan, and bacon.

3)      Place pork chips on flat surface; with sharp paring knife, make 1-inch incision on meaty side of each chop. Swipe blade back and forth inside chop to make pocket all the way back to fat side of the chop, without cutting through chop. Stuff each chop with heaping ¼ cup stuffing.

4)      Preheat oven to 375°F. Season chops with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper; secure openings with toothpicks. In large ovenproof skillet, heat oil; add chops and cook 2 minutes per side, or until browned. Cover skillet and transfer to oven; bake 15 minutes, or until internal temperature registers 155°F on an instant-read thermometer. Remove chops to platter; cover with foil and let stand 5 minutes. Remove toothpicks before serving.

** This Stuffed Pork Chops Recipe is courtesy of Eating Light, which features recipes from Good Housekeeping, Redbook, Country Living and Woman’s Day, all with no more than 400 calories. Get the latest edition at your local  supermarket or bookstore today, or buy a digital version at Zinio.com or bn.com.

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Recipe – Fettucine with Spinach Pesto {from Eating Light}

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Here’s a slimmed down recipe for Fettucine with Spinach Pesto we think you’ll love, courtesy of Eating Light

Fettuccine with Spinach Pesto

394 calories per serving (makes 4 main-dish servings)

Active time: 10 minutes

Total time: 40 minutes

 

Salt

1 lb. fettuccine or linguine

2 cups baby spinach leaves

1 ½ cups fresh flat-leaf parsley leaves

¼ cup chopped fresh chives

3 Tbsp. extra virgin olive oil

4 Tbsp. pine nuts (pignoli), plus additional for garnish

¼ cup freshly grated Parmesan cheese, plus freshly shaved Parmesan for garnish

 

1)      Heat large covered saucepot of salted water to boiling on high. Add pasta, and cook as label directs. Drain pasta, and return to pot.

2)      Meanwhile, in blender, combine spinach, parsley, chives, oil, 4 tablespoons pine nuts, and ¼ teaspoon salt. Puree pesto until smooth. Stir in grated parmesan.

3)      Drain pasta and put in serving bowl. Add pesto to pasta; toss to combine. Garnish with shaved Parmesan and additional pine nuts, if desired.

** This Fettucine with Spinach Pesto recipe is courtesy of Eating Light, which features recipes from Good Housekeeping, Redbook, Country Living and Woman’s Day, all with no more than 400 calories. Get the latest edition at your local  supermarket or bookstore today, or buy a digital version at Zinio.com or bn.com.

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Recipe – 7 Layer Dip from Eating Light

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Here’s a slimmed down recipe for 7 Layer Dip, courtesy of Eating Light.

7 Layer Dip

100 Calories per serving (makes 12 appetizer servings)
Total time: 25 minutes

1 lb. plum tomatoes, seeded and finely chopped

1 green onion, finely chopped

1 garlic clove, finely chopped

½ jalapeno, seeds and ribs removed, finely chopped

2 Tbsp. fresh lime juice

Salt and pepper

1 tsp. canola oil

1 small onion, finely chopped

½ tsp. no-salt-added chili powder

1 can (15 oz.) no-salt-added pinto beans, rinsed and drained

1 ripe Hass avocado, pitted and peeled

2 Tbsp. fresh cilantro, chopped

1 cup frozen corn kernels, thawed

1 large red bell pepper, finely chopped

4 oz. reduced-fat sour cream

1 ½ oz. low-fat Cheddar cheese, shredded

Baked tortilla chips (optional)

 

1)      In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1.4 teaspoon salt.

2)      In 8-inch skillet on medium, heat oil. Add onion; cook 3 to 4 minutes, or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Mash until almost smooth.

3)      In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.

4)      In 1 ½ quart straight-sided bowl, spread bean mixture in even layer. Top with corn and bell pepper. Spread sour cream and then salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.

** This 7 Layer Dip Recipe is courtesy of Eating Light, which features recipes from Good Housekeeping, Redbook, Country Living and Woman’s Day, all with no more than 400 calories. Get the latest edition at your local  supermarket or bookstore today, or buy a digital version at Zinio.com or bn.com

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