Recipes for you and your family .

Spicy Orange Pork Chops
Serves 6


6 pork chops
1 tablespoon olive oil
salt and pepper -- to taste
1 1/2 cups chicken broth or vegetable broth
3 tablespoons cornstarch
1 orange -- juiced
1/2 cup brown sugar -- not packed
1/2 teaspoon crushed red pepper
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
In a skillet, heat oil and brown chops on both sides, salt and pepper to taste. In a bowl, mix chicken broth and cornstarch until smooth. Add remaining ingredients and mix well. Drain fat from chops and pour sauce over them. Cover and simmer on the stove top for 30 minutes or until done, depending on the thickness of your chops.

Per Serving: 336 Calories; 17g Fat (47.1% calories from fat);
25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg
Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2
Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

SERVING SUGGESTIONS: Serve with baked sweet potatoes and steamed broccoli.

VEGETARIANS: Use veggie burgers instead of the pork. Cooking time will be much less.

SERVING SUGGESTIONS: Serve with braised chard (to make, derib the chard and roll into a big burrito and slice the chard into thick ribbons. Saute in olive oil and add about 1/4 to 1/2 inch of water to the bottom of the pan, cover and cook till fork tender) and baked banana squash (to cook squash, wash and bake whole. Watch that it doesn't dry out and cover if necessary. Add a little liquid, salt and pepper and cover to bake so it won't dry out). Add some brown rice, too.



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Jambalaya Pasta
Serves 6

1 tablespoon olive oil
1/2 pound low fat smoked turkey sausage -- cut into 1/4-inch slices
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped onion
1 clove garlic --pressed
1 27 1/2-ounce jar spaghetti sauce -- your favorite
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme leaves
cayenne pepper -- to taste
12 ounces linguini -- uncooked
In a skillet over medium high heat, heat the olive oil. Add sausage; cook over medium heat until lightly browned, stirring frequently.

Add the chopped peppers, onion and garlic; cook 5 minutes, stirring frequently, or until tender.

Stir in pasta sauce and remaining ingredients except pasta. Heat to boiling; reduce heat. Cook 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta.

Per serving: 366 Calories; 7g Total Fat; (16% calories from fat);
17g Protein; 5 Dietary Fiber; 59g Carbohydrate; 32mg
Cholesterol; 683mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1
Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: Serve with a big green salad.

VEGETARIANS: Skip the sausage and add chopped zucchini and mushrooms to the peppers in the saute step.