Low-Fat Entrees

Tex-Mex Pineapple Pork Chops:

In a large nonstick skillet heat the oil over med-high heat
Add the pork chops, cook 1 to 2 minutes or just until they begin to brown, turning once
Add the garlic, cook and stir for 30 to 45 seconds
Add the water, pineapple, and rice, mix well. Bring to a boil, reduce heat to medium-low, cover and simmer for 20 minutes or until pork is no longer pink in the center, rice is tender and the liquid is absorbed
To serve, arrange pork chops on serving platter. Add the 1 cup of salsa and 2 tablespoons of sour cream to the rice mixture, mix well. Cook for one minute or until thoroughly heated. Spoon the rice mixture around the pork chops and sprinkle with cilantro

Combine the wheat germ and the next 4 seasonings in a shallow bowl, mix together well
In another shallow bowl beat the egg whites and water together until frothy
Dip the chicken strips into the egg white mixture and then into the wheat germ mixture. Dip and coat the chicken strips again, coating thoroughly
Arrange the chicken on a slightly greased baking sheet and cook in a preheated 400°F oven for 15 to 18 minutes, or until is cooked
For the sauce combine the remaining ingredients, mix well and serve with the cooked chicken
Serve and garnish

In a medium bowl combine the salsa, raisins, apricot, orange juice and cinnamon, mix well and set aside
Heat the oil in a nonstick skillet over med-high heat until hot. Add the chicken, sprinkle with salt and pepper. Cook for 3 to 4 minutes on each side or until chicken is no longer pink
Add the salsa mixture. Bring to a boil, reduce heat to med-low, cover and cook for 5 minutes, stirring occasionally
To serve, arrange chicken on serving platter, top with 1/4 cup of the sauce, garnish and serve with remaining sauce

Serve on a bed of cooked rice
Garnish with slivered almonds, orange twists, sprigs or chopped cilantro or parsley, etc.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat
Add the chicken and cook until golden brown turning once, about 7 to 10 minutes
Remove the chicken and set aside, add the remaining oil and reheat
Add the mushroom and onion, then cook, stirring occasionally, until tender, about 5 minutes
Reduce the heat to low, stir in the sour cream, stock, dill and seasonings to taste. Add the chicken and cook until heated through, about 5 minutes
Serve and garnish

Sauté onion and green pepper in the oil, in a large saucepan until tender, about 3 to 4 minutes
Add the chicken and cook over medium heat until browned, about 3 to 4 minutes
Add beans, tomatoes and herbs, heat to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes
Season to taste
Serve and garnish

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