1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup fat-free milk
Place potatoes in a 5-or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.
Nutritional Facts 1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat. Originally published as Pork Chops with Scalloped Potatoes in Healthy Cooking October/November 2010, p57
In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy-duty foil (about 14 in. square).
Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.
1 ear of corn with 2 teaspoons butter (calculated without cheese) equals 145 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 67 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.
unsalted butter for the baking dish, at room temperature
3 cups heavy cream
1/4cup prepared horseradish
1/4teaspoon ground nutmeg
kosher salt and black pepper
3 pounds russet potatoes (about 6), peeled and thinly sliced
Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add the potatoes and toss to coat.
Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
8 cups thinly sliced peeled potatoes
3-1/2 cups cubed fully cooked ham
2 cups (8 ounces) shredded sharp white cheddar cheese
Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream.
In a greased 13×9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers.
Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.
1 serving equals 417 calories, 20 g fat (12 g saturated fat), 88 mg cholesterol, 1267 mg sodium, 37 g carbohydrate, 3 g fiber, 22 g protein.
1 pound Jerusalem artichokes, cut into 1-inch dice
Extra-virgin olive oil
1 tablespoon cumin seeds, toasted and ground
1/2 teaspoon cayenne pepper
Finely chopped fresh chives, for sprinkling
Preheat the oven to 375 degrees F.
In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.
When you find a vegetable recipe that demands second helpings, it’s worth sharing. I made these green beans for a dinner party, and that’s exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas
Yield: 6 Servings
1 pound fresh green beans, trimmed
2 tablespoons butter
1 small onion, halved and sliced
3 garlic cloves, sliced
1/2 cup sliced almonds
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese
In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry.
In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese.