New Menu!

I know this is getting late for those of you having dinner this week-- sorry about the delay!
Here's whats up next!

May 2013

Appetizer:

Roasted Carrot Dip

• 10 medium carrots
• 5 garlic cloves, peeled
• 2 tablespoons olive oil
• 10 tablespoons water
• 2 teaspoons white wine vinegar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 to 6 pita breads (6 inches)
• 2 to 3 tablespoons butter, melted
• Milk or cream to thin

Directions

• Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
• In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving.
• Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip. Yield: 8-10 servings.
• Add milk or cream to thin mixture if needed. Usually I need to add about ¼ cup.

Nutritional Facts 1 serving (1/4 cup) equals 231 calories, 15 g fat (4 g saturated fat), 14 mg cholesterol, 266 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. 

Main Dish:

Baked Pork Chops
Ingredients:

• 2 T soy sauce
• 3 T vegetable oil
• 1 1/2 T Worchestershire sauce
• 1 1/2 t. lemon juice
• 3 T Brown Sugar
• 3 T Ketchup
• 1 t garlic powder
• 1/4 t red pepper flakes (optional)

8 pork chops









Directions:
1. Preheat oven to 350 degrees.
2. Whisk together all marinade ingredients. In a medium baking dish, lay out the pork chops and brush with 1/2 the marinade. Bake for 30 minutes.  
3. Turn the pork chops and baste with the rest of the sauce. Bake for another 30+ minutes until the internal temp. reaches 145 degrees, then remove and serve.

Side:
Orzo with Peas
Ingredients:
3/4 C butter (divided)
1/2 C finely chopped onion
2 C uncooked orzo pasta ( it looks like rice, but it is cooked like pasta)
1 C sliced cremini mushrooms
2 C water
3/4 C white wine
2 t garlic powder
salt and pepper to taste
3/4 C grated real Parmesean cheese
3/4 C frozen peas

Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.

Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. In the last 4 minutes of cooking, add the peas. Stir in the Parmesan cheese and serve.

Inspired by an Allrecipes.com recipe

Dessert:

Low Calorie Strawberry Pretzel Dessert

Ingredients:

2 cups crushed pretzels

¾ cup reduced fat stick margarine, melted*

3 Tablespoons plus ½ cup sugar, divided*

1 package reduced fat cream cheese, softened*

Sugar substitute equivalent to ½ cup sugar*

1 carton reduced fat frozen whipped topping, thawed*

1 can unsweetened crushed pineapple

2 packages (.3 ounces each) sugar-free strawberry gelatin*

2 packages (10 ounces each) frozen sliced sweetened strawberries, thawed

* Any one of the reduced fat or sugar substitute items may be substituted for the regular product, including using real sugar versus sugar substitute. Just note that the nutritional information listed would then be altered. However, the dessert turns out great with any substitution – so don’t feel the need to purchase anything special if not desired.

• In a bowl, combine the pretzels, margarine and 3 tablespoons of sugar. Press onto the bottom of a 13x9x2 inch baking dish coated with nonstick cooking spray. Bake at 400 degrees for 18 minutes or until set. Cool on a wire rack.
• In a small bowl, beat softened cream cheese, sugar substitute and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled.
• Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan. Bring to a boil. Pour into a large bowl; stir in gelatin until dissolved.
• Drain strawberries, reserving juice; set strawberries aside. Add water to strawberry juice if necessary to measure 1 ½ cups; stir liquid into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.
• Nutritional analysis: One serving equals 230 calories, 9 grams of fat, 10mg cholesterol, 466mg sodium, 34 grams carbohydrate, 1 gram fiber, 3 grams protein. Diabetic Exchange: 2 fat, 1 starch, 1 fruit.