Tex-Mex Pork Chops

 

tex mex

This low crab dinner is amazing.  A must try!!

Tex-Mex Pork Chops
This is a quick, one-skillet dish with an ole’ touch.
From More Diabetic Meals in 30 Minutes – Or Less, by Robyn Webb, MS
Serves 6; Servig size: 3 oz
Prep time: 25 minutes

Ingredients
2 tsp olive oil
6 (5 oz) boneless pork loin chops
1 1/2 cup salsa
4 oz diced green chilies
1/2 tsp ground cumin

Preparation

1. Heat the oil in a skillet over medium-high heat. Add the pork chops and saute for about 3 minutes on each side.
2. Add the remaining ingredients. Lower the heat, cover, and simmer for 10 minutes.

Nutrition Information
Exchanges/Choices
3 Lean Meats

Total Calories: 168
Calories from Fat: 70
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 52 mg
Sodium: 279 mg
Total Carbohydrate: 4 g
Dietary Fiber: 1 g
Sugars: 2 g
Protein: 19 g

By: Robyn Webb

 

Featured in Devin Alexander’s NewsLetter

Devin Alexander is the host of the Healthy Decadence on Discovery Health. She is also the cook book author of Biggest Loser Family Cook Book and the Biggest Loser Dessert Cook Book. Thank you Devin for featuring me in your newsletter.

Robyn Webb’s Tasty Tortellini-To-Go Salad Recipe

Tortellini Salad

  1. Bring a medium-size pot of water to a boil. Cook the tortellini according to package directions, and during the final 3 minutes add the broccoli and carrots. Drain through a colander, rinse under cold water, then set aside to drain well.
  2. In a large mixing bowl combine the cooked tortellini, broccoli, and carrots with the tomato, scallions, and French dressing, Toss gently to coat, then stir in the cheese. Season with salt and pepper to taste, and serve immediately or refrigerate.
Serves: 8 Serving Size: 1/2 cup Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
9 oz. reduced-fat cheese tortellini
1 cup broccoli florets
1 small carrot, peeled and sliced
1 medium-size ripe tomato, seeded and diced
2 scallions, trimmed and finely sliced
1/4 cup reduced-fat French dressing
1/4 cup reduced-fat cheddar cheese, diced
Salt and pepper to taste
Nutrition Per Serving
Calories: 131, Calories from fat: 38 Sodium: 297mg
Total Fat: 4g
Saturated Fat: 2g
Carbohydrate: 18g
Dietary Fiber: 1g
Sugars: 1g
Cholesterol: 18mg Protein: 7g

For more recipes, pick up my book “You Can Eat That!” at any bookstore or order it online by clicking the book below.

By: Robyn Webb

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