Food for Thought – September 23, 2014

Today what is usually my last thought will be my first. This poem is by Helen Parker.

Miracles
No one is without miracles –
They are daily in your life.
A flower is a miracle,
The trees, the wind, the night;
The sun that shines when morning comes,
The dew upon the ground,
The snow, the rain, the clouds above,
The sunbeams dancing round.
But the greatest miracle of all
Is His gift of you and I –
So let not your heart be troubled,
For your needs He will supply.
My husband really liked pork chops, no matter how they were fixed. I’ve used this recipe for six years or more.

Apricot Pork with
Garlic Green Beans
1 Tbsp. olive oil
4 (1/2-inch thick) pork rib chops
Salt and pepper
4 apricots, pitted and cut in large wedges
2 Tbsp. honey
3 cloves garlic
1 lb. green beans, trimmed
1) In extra-large nonstick skillet heat oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper.
Cook chops in hot oil 5 minutes, turning once. Add apricots, honey and garlic to chops in skillet; cover and cook 5-7 minutes or until apricots are tender and pork is slightly pink in center.
2) Meanwhile, in 2-quart microwave-safe dish, combine beans and 1/4 cup water. Cook, covered, on 100% (high) power 6 minutes, stirring once; drain.
3) To serve, spoon cooking juices from skillet over pork, apricots and beans.
Serves 4 at 295 calories each.
The following salad would go well with the pork chops..

Broiled Tomato and Blue Cheese Salad
4 plum tomatoes (1-1/4 lbs. total), cored and cut in half from top to bottom
1/8 tsp. salt
Large pinch black pepper
6 oz. blue cheese (Roquefort or Gorgonzola)
1 large head bibb or Boston lettuce, leaves pulled from core intact
1/4 cup bottled vinaigrette dressing
3 Tbsp. chopped fresh chives or parsley, for garnish
1) Heat broiler and adjust oven rack to about 4 inches from heat. Brush a baking sheet with olive oil.
Put tomatoes cut sides up on baking sheet. If they won’t lie flat, use spatula or hand to gently press them until stable. Sprinkle with salt and pepper.
2) Crumble blue cheese into large pieces, flatten a bit with fingers and put pieces on top of tomatoes.
Broil 3-4 minutes, until cheese is golden and bubbly. Remove from oven and let cool down in pan for a bit to set.
3) Divide leaves among 4 serving plates. Top each with 3 tomato halves, drizzle with vinaigrette, garnish and serve.
Serves 4 at 260 calories each.
The following pie is from the Keebler Ready Crust Co.
5-Minute Key Lime Pie
1/4 cup water
1 pkg. (4 serving) sugar-free lime flavor gelatin
2 containers (6 oz.) fat free key lime pie yogurt
1 tub (8 oz.) reduced-fat non-dairy whipped topping, thawed
1 Keebler Ready Crust Graham Reduced Fat Pie Crust
1) In microwave-safe measuring cup, heat water on high until boiling. Whisk in gelatin until dissolved.
2) In large bowl, whisk gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate 4 hours or more until set.
3) Garnish as desired. Store remainder in refrigerator.
Yield: 8 servings.
Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]
Until next time,
Ellie