Dijon Pork Cutlets (WW 5 pts)

Tonight we are having Dijon Pork Cutlets, steamed lemon scented green beans and au gratin potatoes for the husband/sweet potatoes for me. Pic to come

Dijon Pork Cutlets

INGREDIENTS
16 oz boneless pork chops
3 Tbsp dijon mustard
3 Tbsp sugar
1 ½ tsp apple cider vinegar
1 tsp crushed red pepper flakes
¼ cups water

INSTRUCTIONS
Place pork between two sheets of heavy-duty plastic wrap; pound each piece to a 1⁄4-inch thickness using a meat mallet or rolling pin.
Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork. Yield: 4 servings (serving size: 2 cutlets).

Polynesian Steak with Sweet Potatoes (WW, 6 pts)

Tonight we had Polynesian Steak with Sweet Potatoes. We had it with sauteed zucchini. I roasted the potatoes instead of doing them like the recipe said. Turned out really good



INGREDIENTS
12 oz flank steak
3 small sweet potatoes
1 cup pineappple juice
2 Tbsp low sodium soy sauce
1 Tbsp ground ginger
1/4 tsp black pepper

DIRECTIONS
In a large bowl, place steak and potatoes in a single layer (if possible) and add juice, soy sauce, ginger and pepper; turn to coat. Cover bowl with plastic wrap; refrigerate at least 10 minutes and up to overnight to allow flavors to blend.

Off heat, coat a grill rack with cooking spray. Add steak and cook 4 to 6 minutes per side for medium, or longer for desired doneness. At same time, grill potatoes in a single layer, flipping once, until browned, about 3 to 5 minutes per side.

To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.

I'm back

I've been gone for awhile and I apologize for that, but I'M BACK!!

I'm on Weight Watchers now so many of these recipes will be off their site and I'll state that if they are and if I tweaked the recipe at all.

Last night we had Butternut Squash and Ricotta Pasta Bake (WW recipe, tweaked, 7 pts)
INGREDIENTS:
20 oz butternut squash, peeled and cubed
1 Tbsp fresh thyme
12 oz uncooked whole wheat penne pasta
2 tsp olive oil
½ sweet onion, chopped
1 Tbsp minced garlic
2 Tbsp all purpose flour
1 ¼ cup fat free milk
½ tsp table salt
¼ tsp freshly ground black pepper, or more to taste
¼ tsp ground nutmeg
½ cup part skim ricotta
1/3 cup pecorino cheese, shredded

DIRECTIONS:

1. Preheat oven to 375. Cover a cookie sheet with cooking spray and spead squash in a single layer. Sprinkle with thyme. Roast until tender, or about 30 minutes.
2. Remove squash from oven, place in bowl and mash with a fork or potato masher.
3. Cook pasta according to directions on box.
4. While pasta is cooking, heat olive oil and onion in a large saucepan and cook on medium-high for 2-3 minutes. Add garlic and cook for another 2.
5. Add flour and cook for 1 minute. Add milk, salt, pepper and nutmeg. Bring to a boil, whisking frquently. Reduce heat to low, and cook for 2 minutes or until mixture begins to thicken.
6. Remove from heat and add mashed squash and ricotta cheese. Stir to combine.
7. Drain pasta and add to squash mixture. Mix well.
8. Spray a 3 qt baking dish with cooking spray, and add pasta mixture. Spread evenly and top with shredded cheese.
9. Bake for 20 minutes or until golden brown.