Pork Chops with Orange Dijon

I would have liked more orange flavor.

Pork Chops with Orange-Dijon
1 lb pork loin chops
1/2 tsp thyme
1 c. sugar free orange marmalade
1/4 c. Dijon mustard

Place pork chops in 2 quart slow cooker. Combine thyme, marmalade and Dijon mustard and pour over chops. Cook on high3 to 4 hours.
Yield: 4 servings. Per serving= 148 Calories; 5g Fat (22.1% calories from fat); 15g Protein; 21g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 217mg Sodium

Mexican Chicken

Good for a potluck!

Mexican Chicken
1 ½ lb boneless, skinless chicken breasts
1 tsp taco seasoning
salt to taste
10 oz enchilada sauce
3 green onions, chopped

Cut chicken into bite-sized pieces; put in 2 quart slow cooker. Sprinkle chicken with taco seasoning. Pour enchilada sauce in and top with green onions. Cook on high 2 to 3 hours.
Yield: 4 servings. Per serving= 292 Calories; 12g Fat (39.0% calories from fat); 39g Protein; 5g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 173mg Sodium.

Baked Shrimp Scampi


Baked Shrimp Scampi
1 lb uncooked shrimp, peeled and de-veined
1/4 cup fresh squeezed lemon juice
2 tbsp light butter, melted
4 garlic cloves, minced
1/4 cup minced shallots
1 tsp lemon zest
1 tsp Kosher salt
1/4 tsp black pepper
1/4 teaspoon crushed red pepper flakes
2 tbsp reduced fat Parmesan cheese
2 tbsp parsley, finely chopped

Preheat oven to 425°F. Spray a 13 x 9 baking dish with butter flavor non stick cooking spray Lay shrimp evenly in baking dish. In a small bowl, combine remaining ingredients except parsley and Parmesan cheese, and pour over shrimp. Then, sprinkle the Parmesan cheese over the shrimp, and bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp and serve immediately.
Yield: 4 servings. Per serving= 178 Calories; 6g Fat (31.9% calories from fat); 23g Protein; 6g Carbohydrate; trace Dietary Fiber; 176mg Cholesterol; 344mg Sodium

Frozen Blueberry Bites

Maybe it needed Splenda? They were ok. blueberrybites

Frozen Blueberry Bites
8 oz Cool Whip Lite, thawed
2 c. blueberries
4 oz light cream cheese

Combine blueberries and cream cheese in blender and combine. Fold in Cool Whip and pour into ice cube trays and freeze.
Yield: 30 servings. Per serving= 45 cals, 5g carb, 3g fat, 0 protein, 19 sodium, 3g sugar