Garlic Lime Marinated Pork Chops

>> Friday, September 17, 2010


Last night's dinner recipe is ANOTHER fabulous dinner courtesy of  Gina's Weight Watcher Recipes.  Again, I am not following the WW PLAN, however she has healthy  meal selections, perfect to make on a busy weeknight. This can also be thrown on the grill and you can use a pork tenderloin for the same recipe. 

Garlic Lime Marinated Pork Chops

The lime zest gives these chops an extra zing. Adjust the seasoning to your liking. Make these in the broiler or on the grill. Serve this with cilantro lime rice on the side.
Servings: 4 • Cook Time: 8-10 minutes  Points: 6 ww points

  • 4 (6 oz) lean boneless pork chops
  • 4 cloves garlic, crushed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 lime, juice of
  • lime zest
  • salt and fresh pepper
Trim any fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.

Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.


Balsamic Chicken with Roasted Vegetables

>> Thursday, September 16, 2010

Remember yesterday I said that we were trying to eat lighter and healthier? Last night's dinner recipe is courtesy of  Gina's Weight Watcher Recipes.  Although I am not following the WW PLAN, this is a healthy choice meal and is a complete meal in one pan, perfect to make on a busy weeknight. Prep time is quick, throw it in the oven and it's ready in 35-40 minutes. For easy clean up you can make this in disposable tins.

Balsamic Chicken with Roasted Vegetables
Gina's Weight Watcher Recipes
Servings: 5  Size: 2 thighs plus vegetables  Points: 8 ww pts
Calories: 347.1 • Fat: 17.0g  Protein: 31.1 g  Carb: 19.2 g  Fiber: 5.8 g 

  • 10 (20 oz) boneless skinless chicken thighs
  • bunch asparagus, ends trimmed, cut in half
  • 3 red bell peppers
  • 1 cup carrots, sliced in half long way
  • 2 red onions, chopped in large chunks
  • 1 package sliced mushrooms
  • 1/2 cup plus 2 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp sugar
  • salt and pepper
  • 3 tbsp fresh rosemary
  • 2 cloves garlic, smashed and sliced
  • 2 tbsp oregano or thyme
  • 4 leaves fresh sage, chopped
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should bespread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 - 40 minutes. 

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