Another yummy one--Chops with Herb-Tomato Sauce

Chops with Herb-Tomato Sauce
Diabetic Living Slow-Cooker Meals Copyright 2005

4 pork rib chops (with bone), cut ¾-inch thick
Nonstick cooking spray
1 small onion, chopped
2 tsp. quick cooking tapioca, crushed
1 ½ tsp. bottled minced garlic (3 cloves) I used fresh garlic
1 tsp. dried Italian seasoning, crushed
1/2 tsp. ground black pepper
½ tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. crushed red pepper
2 14 ½ oz. cans no-salt added stewed tomatoes, undrained I only used one can

1. Trim fat from chops. Lightly coat 12-inch skillet with cooking spray; heat over medium-high heat. Add chops; cook on both sides until brown. Set aside.
2. In 3 ½- or 4-quart slow cooker, combine onion, tapioca, garlic, Italian seasoning, black pepper, Worcestershire sauce, salt and crushed red pepper. Add chops. Pour stewed tomatoes over chops.
3. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 ½ to 4 hours.
4. To serve, transfer chops to serving plate. Using slotted spoon, spoon tomatoes over chops. If desired, drizzle with some of the juices.

Makes 4 servings.

Per serving: 241 cal, 6 g fat, 62 mg chol, 287 mg sodium, 19 g carbs, 4 g fiber, 27 g pro
___________________

I was tending to a sick child yesterday so I never got around to posting. Actually, the sickness passed rather quickly but I had to keep him home 24 hours per daycare rules. With a sick child I may have had time to post but with a well child I didn't get a moment of peace.

I did have time to throw this recipe in the crockpot. I know I sound like a broken record but it was surprisingly good for something so simple and it exceeded my expectations. I didn't even realize until later that I was supposed to use two cans of tomatoes but one was really plenty. The meat was tender and flavorful. Meat braised with tomatoes always reminds me of my mom's beef vegetable soup so maybe it was nostalgia that made me like this so much.

I'm supposed to bake something for that bake sale on Thursday and I still have no idea what I'm going to make or when I'm going to make it. The basics are signed up for already. I wish I could get red velvet cake mix in my local stores. My sister makes cupcakes from it with the whipped cream cheese canned frosting on them and it's really an excellent combination. Best boxed mix and canned frosting combination that I've had. Boxed cake is never a problem really (not for me - I think it's great) but there are only a few canned frostings that I enjoy.

Well I have to cut this short - I'm way behind on the work that pays the bills.

Everything tastes good this week--Picante Meat Loaf

Picante Meat Loaf
501 Delicious Diabetic Recipes Copyright 2000

1 pound ground chuck
2/3 cup soft whole wheat breadcrumbs
½ cup chopped onion
¼ cup coarsely chopped carrot
2 egg whites, beaten
¼ teaspoon salt
¼ teaspoon rubbed sage I left this out - I couldn't find any in my cupboard
¼ teaspoon pepper
Vegetable cooking spray
½ cup picante sauce
Cherry tomatoes (optional)

1. Combine first 8 ingredients in a medium bowl. Shape mixture into 6x4x2-inch loaf, and place on a rack in a shallow roasting pan coated with cooking spray. I made my loaf really flat so it would cook more quickly.
2. Bake at 400 degrees for 35 minutes. Brush picante sauce over meat loaf. Return to oven, and bake an additional 5 minutes. Let stand 5 minutes before slicing. Garnish with cherry tomatoes, if desired.
__________________

First of all, I can't believe I forgot to copy the nutritional information. I hope I remember to add it this weekend.

Eating less must be great for the appetite because everything seems to taste better than I think it will. This really wasn't anything special yet I found it to be very satisfying. I think it was the picante sauce. I love picante sauce. My son scarfed this down too! He doesn't usually eat cooked carrots but he didn't even noticed them in this meat loaf. I chopped the onion and carrots in my mini-chopper so they were very fine. He's been quite a big eater lately. Well, for him.

It was sad to see all of the food I can't eat at the grocery store last night. My numbers are getting even better so that is good motivation but I would love a nice sweet, gooey baked good. I still haven't decided what to do for the bake sale next week. I picked out a couple of whole grain recipes that sound delicious but I might be safer just making something tried and true so I won't have to taste it at all.

Blast From The Past: Brown Sugar Meat Loaf from October 2005. One of my favorite meat loaves but definitely higher in carbs.

Question of the Day: How do you usually chop vegetables? With a knife? Mini-chopper? I usually use my mini-chopper that attaches to my stick blender. I get so much use out of the chopper - way more than the immersion blender or whisk attachment.

Some things you can't mess up--Chicken Piccata

Chicken Piccata
501 Delicious Diabetic Recipes Copyright 2000

2 tablespoons dry white wine I was out of wine so I used water
2 tablespoons lemon juice
2 teaspoons reduced-calorie margarine I used light butter
½ teaspoon chicken-flavored bouillon granules I used more since I used water instead of wine
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon paprika
1/8 teaspoon ground red pepper
Vegetable cooking spray
1 tablespoon chopped fresh parsley
Lemon slices (optional)

1. Combine first 4 ingredients in a small saucepan; cook over medium heat until margarine melts, stirring often. Set aside, and keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ½-inch thickness, using a meat mallet or rolling pin.
3. Combine flour, paprika, and red pepper in a shallow bowl; dredge chicken in flour mixture.
4. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken, and cook 4 to 5 minutes on each side or until chicken is lightly browned. I added the wine mixture to the pan.
5. To serve, transfer chicken to a serving plate, and drizzle with wine mixture. Sprinkle with chopped parsley, and garnish with lemon slices, if desired.

Yield: 4 servings.

Per serving: 154 cal, 4.2 carbs, 26.8 g pro, 2.9 g fat, 66 mg chol, .3g fiber, 194 mg sodium
______________________

Once again, I wasn't expecting this to be that good. I think I have a mental bias when I see the words 'reduced-calorie' in a recipe. It wasn't all that different than other chicken piccata recipes I've tried. I was worried because I was out of white wine but in the end, I thought this was very flavorful and I enjoyed it quite a bit. I don't think you can mess up chicken piccata. I added the lemon mixture to the pan with the chicken at the end so that the chicken could soak in the flavor. You don't get any real sauce that way but it wasn't all that much to begin with.

And an added bonus, I had a freakishly low (for me) post meal blood glucose reading. I even had some pasta with this (Smart Taste but still pasta). I don't know where that came from but it was interesting. My numbers are definitely going down. My blood pressure was better too. At least healthy eating has some benefits. I can't say that I don't miss the bad stuff because I do. I really, really do.

Blast From The Past: Chicken Piccata from March 2006. I really liked that chicken piccata recipe but it's a bit more involved for after work cooking than I look for these days. I'd have to do the prep work ahead of time but lately I have no extra time in the evenings and definitely the mornings (packing my 'healthy' food takes a lot more time).

Question of the Day: Do you use butter, margarine, spread, etc? I mainly use light butter (butter and canola oil) and sometimes Smart Balance. Butter for baking of course, but that is on hold around here.

More for me!--Oven-Roasted Brussels Sprouts

Oven-Roasted Brussels Sprouts
The Sugar Solution Cookbook Copyright 2006

1 ½ pounds Brussels sprouts, quartered
1 tablespoon olive oil
½ teaspoon salt
1/8 teaspoon freshly ground pepper
4 cloves garlic, sliced

Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.

In a large bowl, combine the Brussels sprouts and oil. Spread in a single layer on the baking sheet. Sprinkle with salt and pepper. Roast the Brussels sprouts, shaking the pan occasionally, for 10 minutes. Remove the baking sheet from the oven and stir in the garlic. Return to the oven and roast for 8 to 10 minutes longer, or until the Brussels sprouts are tender and the edges are lightly browned.

Makes 4 servings. Per serving: 108 calories, 6 g protein, 4 g fat, 16 g carbs, 0 mg chol, 330 mg sodium, 7 g fiber
_____________________

I think I'm the only one who ate these at my house and I don't care. I love Brussels sprouts and I don't mind having them all to myself.

I'm surprised at the protein content in brussels sprouts. They aren't a complete protein and should be eaten with a whole grain. I didn't know that before but I'll remember that now. This recipe also has more than 5 grams of fiber per serving (these are huge servings!). If something has more than 5 grams of fiber per serving, I can subtract the fiber from the carbohydrate count. I haven't been cutting it that close with the amount of carbs I have but it's nice to know anyway.

One thing I now realize is how happy we all are with just a simple meat and sides. I made steak last night, a cheaper cut that was under $5/pound but still very good marinated and sliced thin. My son couldn't get enough of it. I used the Griddler but I'm going to make sure we get our propane tank refilled for our gas grill outside. I'll probably be doing a lot of grilled, broiled, pan-fried, etc meats for the next few months.

I even ate a few potato wedges last night. My numbers have been getting better. I've got a long way to go - gestational diabetes only gets worse as pregnancy progresses. They caught it early with me.

Blast From The Past: Grilled Chicken Marinade from January 2006. I think I could still get away with that recipe if I decrease the sugar or maybe substitute a small bit of honey.

Question of the Day: What do you eat most often for dinner - meat and sides? Casseroles? One pot meal? Salads? Sandwiches?

Not very pretty but tasty--Pork Medallions with Sherry-Mushroom Sauce

Pork Medallions with Sherry-Mushroom Sauce
The Good Carb Cookbook Copyright 2001

1 pork tenderloin (1 pound)
1 teaspoon lemon pepper
¾ teaspoon dried rosemary
¼ teaspoon garlic powder
1/8 teaspoon salt I omitted this - there was salt in my lemon pepper
Olive oil cooking spray
½ cup dry sherry
2 cups fresh sliced mushrooms I used more

Sauce:
¼ cup chicken broth
1 teaspoon cornstarch
½ cup nonfat or light sour cream

1. Rinse the meat and pat it dry with paper towels. Cut the tenderloin crosswise into 8 slices. Using your palm, flatten each piece to about ½-inch thickness. Combine the lemon pepper, rosemary, garlic powder and salt in a small bowl and stir to mix well. Rub some of this mixture over both sides of the pork medallions.
2. To make the sauce, pour 1 tablespoon of the broth and all of the cornstarch in a small bowl and stir with a wire whisk to dissolve the cornstarch. Add the remaining broth and the sour cream and whisk until smooth.
3. Coat a large nonstick skillet with olive oil cooking spray and preheat over medium-high heat. Add the pork medallions to the skillet and cook for about 3 minutes or until nicely browned. Spray the tops of the medallions lightly with the cooking spray, turn and cook for 2 to 3 minutes more, or until nicely browned on both sides and cooked through. Remove the medallions to a plate and cover to keep warm.
4. Add half of the sherry to the skillet use to cook the pork, and cook over medium-high heat, stirring frequently until most of the sherry has evaporated. Add the mushrooms and cook, stirring frequently, for about 3 minutes or until the mushrooms begin to brown and release the juices. Add the remaining sherry and cook, stirring frequently, until the sherry is reduced by half.
5. Reduce the heat to medium and pour any juices that have accumulated on the plate containing the cooked tenderloins into the skillet. Add the sour cream mixture to the skillet and stir to mix well. Cook, stirring constantly, until the mixture comes to a boil and thickens slightly. To serve, place 2 of the pork medallions on each of 4 serving plates and cover with some of the sauce. Serve hot.

Per serving: 200 cal, 8 g carbs, 73 mg chol, 4 g fat, .5 fiber, 26 g protein, 310 mg sodium, 46 mg calcium
_____________________

This was okay but honestly, you could have stopped after you seasoned and cooked the pork. It was very tasty on it's own. My son had his without the sauce and he kept asking for more. I finally had to cut him off so that there would be enough left for my husband. Then when my husband was eating (he had a dentist appointment so he ate much later), my son asked for more pork again! I think he was having a growth spurt or a tape worm last night.

I didn't even bother making a starch with this. I was going to make mashed potatoes but I think I'm the only one who really eats them anyway so I just had some high fiber toast with mine, along with green beans and salad. I might have been the only one who ate the mushrooms.

I'm really itching for some new cookbooks but they closed the bookstore near work so I need to wait until the weekend.

Blast From The Past: Marinated Flank Steak from May 2007. I'm using this marinade on a cheaper cut of meat tonight. I told myself that I was going to pick up some nice steak no matter what the price but the good steaks just didn't look that good for the price. I couldn't do it. So I picked up some cheaper sirloin I've had luck with before. Then I had to run back to the store the next day and the NY Strips were on sale for a nice price but I already had the sirloin.

Question of the Day: Do you like mushrooms?