Grandma's Pork Chops in Mushroom Gravy | Sugar-Free

Recipe:
1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Cooking:
Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.  

Amount Per Serving  Calories: 209 | Total Fat: 8.1g | Cholesterol: 59mg Powered by ESHA Nutrient Database
Grandma's Pork Chops in Mushroom Gravy
Servings Per Recipe: 6

Amount Per Serving
Calories: 209

Total Fat: 8.1gCholesterol: 59mgSodium: 674mgTotal Carbs: 10.7g    Dietary Fiber: 0.9gProtein: 19.2g V

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Healthy Main Dish Recipes: Barley Mushroom Risotto

Ingredients:
5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley






Cooking:
Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.  

Amount Per Serving  Calories: 196 | Total Fat: 5.4g | Cholesterol: 10mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 196
Total Fat: 5.4gCholesterol: 10mgSodium: 971mgTotal Carbs: 31.8g    Dietary Fiber: 6.3gProtein: 7g

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Egg-Free Recipes: Creamy Jalapeno

Ingredients:
2 whole fresh jalapeno peppers, seeded, deveined and minced
1 (16 ounce) container sour cream
1 (1 ounce) package dry ranch salad dressing mix
1 tablespoon garlic powder
2 tablespoons chopped fresh cilantro






Cooking:
Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.  

Amount Per Serving  Calories: 67 | Total Fat: 6g | Cholesterol: 12mg Powered by ESHA Nutrient Database
Servings Per Recipe: 16
Amount Per Serving
Calories: 67
Total Fat: 6gCholesterol: 12mgSodium: 138mgTotal Carbs: 2.6g    Dietary Fiber: 0.1gProtein: 1g
 
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High-Fiber Recipes: Garbanzos with Fennel

 Ingredients:
1 1/2 cups dry garbanzo beans
10 cups vegetable stock
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon vegetable oil
2 pounds tomatoes, chopped
1 cup fresh basil leaves, chopped
2 pounds fresh fennel bulbs, trimmed and chopped
2 medium onions, chopped
1/2 teaspoon salt
1 cup fresh shelled green peas



Cooking:
Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. Drain and rinse. In a large pot, stir together the soaked beans and vegetable stock. Mix in 2 cloves minced garlic and the red pepper flakes. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until beans are tender. Heat the oil in a skillet over medium heat. Place the remaining garlic, tomatoes, and basil in the skillet, and cook 2 minutes, or just until the basil is wilted. Remove from heat, and set aside. Mix the fennel and onions into the pot with the garbanzo beans. Season with salt. Continue cooking 15 minutes. Mix in the tomatoes, basil, and peas, and continue cooking 5 minutes, until peas are tender. Serve hot.  

Amount Per Serving  Calories: 309 | Total Fat: 5.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 309

Total Fat: 5.2gCholesterol: 0mgSodium: 755mgTotal Carbs: 55.2g    Dietary Fiber: 16gProtein: 15.2g

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Diabetic Recipes: Lentil Rice and Veggie Bake

 Ingredients :

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cuminsalt and pepper to taste


Cooking :
Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender. In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin. Bake 30 minutes in the preheated oven, until bubbly.  

Amount Per Serving  Calories: 187 | Total Fat: 1.5g | Cholesterol: 0mg

Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 187
Total Fat: 1.5gCholesterol: 0mgSodium: 279mgTotal Carbs: 35.1g    Dietary Fiber: 8.1gProtein: 9.7g


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