SMOKY PAN-GRILLED PORK CHOPS

1 tsp ground cumin

1 tbsp brown sugar

1/2 tsp hot smoked paprika

1/4 tsp salt

1/4 tsp freshly ground black pepper

4 (1 lb total) boneless center-cut pork chops

Nonstick cooking oil spray

Make a seasoning rub by combining the cumin, brown sugar, paprika, salt, and pepper; rub evenly over chops.

Heat a grill pan over medium-high heat; coat with cooking spray.

Add the pork chops to the grill pan; cook 5 to 6 minutes per side or until cooked through.

Yield: 4 servings

Per serving: 224 calories, 4.3 g carbs, 24.8 g protein, 201 mg sodium

Note: This is a recipe I got a few years ago from Cooking Light magazine.

from diabeticenjoyingfood.blogspot.ca

OPEN-FACED GROUND BEEF PHILLIES

1 lb lean ground beef (no fatter than 80/20!)

1 med-size green bell pepper, cut into 1/2-inch strips

1 med-size red bell pepper, cut into 1/2-inch strips

1 small onion, cut into thin wedges

1/2 cup low-sugar cream Italian salad dressing

1 loaf (12-inches long) whole-grain French or Italian bread, halved lengthwise

4 slices thinly sliced Provolone cheese, quartered

In a medium to large skillet, crumble and cook the ground beef with the bell peppers and onion. Cook until the beef is completely browned, stirring occasionally; drain well.

Stir half of the salad dressing into the beef mixture. Spread other half of dressing on the cut sides of the bread.

Place both halves of the bread, cut sides up, on an ungreased cookie sheet; broil 4 to 6-inches from the heat for 3 to 5 minutes until lightly toasted. Remove from broiler.

Evenly divide the beef/peppers mixture between the two halves of bread and spread to cover. Top with the cheese pieces and return to the broiler for 2 to 3 minutes until cheese is melted.

Cut each half of the bread into 2 pieces to serve 4.

from diabeticenjoyingfood.blogspot.ca

COLORFUL OVEN VEGETABLES

1/3 cup butter*

1/2 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

3 cups cauliflowerets

2 cups broccoli florets

6 medium carrots, julienned

3 small onions, quartered

Place butter in a shallow 3-quart baking dish; place in a 400 degree oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add vegetables and toss to coat.

Cover dish and bake at 400 degrees for 25-30 minutes. Vegetables should be crisp tender.

*Makes this dish even more healthy by using half butter and half olive oil.

from diabeticenjoyingfood.blogspot.ca

FRUIT AND VEGGIE CHICKEN STIR-FRY

1 tbsp olive or coconut oil

1 lb boneless skinless chicken thighs cut into bite-size chunks

2 cups fresh sugar snap peas, trimmed

1 large red bell pepper, cut into bite-size pieces

3 garlic cloves, minced

2 cups fresh pineapple chunks

1/4 cup Asian Toasted Sesame Dressing

1 tbsp lite soy sauce

2 green onions, cut diagonally into thin slices

Heat the oil in a wok or large skillet over medium-high heat.

Add the chicken, snap peas, bell pepper, and garlic; stir-fry 4 to 5 minutes or until the chicken is done.

Add the pineapple to the skillet and stir-fry another 2 minutes or until heated through.

Combine the dressing and soy sauce; stir into the pan.

Remove from the heat and stir in the onions.

from diabeticenjoyingfood.blogspot.ca

Security Update

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Put the internet to work for you.

Hello yangquebecrecipes, A major vulnerability in the technology that powers encryption across much of the internet was discovered this week. Like many other teams, we took immediate action to patch the vulnerability in our infrastructure. IFTTT is no longer vulnerable. Though we have no evidence of malicious behavior, we've taken the extra precaution of logging you out of IFTTT on the web and mobile. We encourage you to change your password not only on IFTTT, but everywhere, as many of the services you love were affected. If you have any questions or concerns, please email security@ifttt.com. —The IFTTT Team For more information on this vulnerability, also known as "Heartbleed," visit: http://heartbleed.com/

IRON SKILLET OVEN PORK CHOPS

6 (3/4" thick) loin pork chops

3/4 cup ketchup

1/3 cup hot water

2 tbsp vinegar

1 tbsp Worcestershire sauce

1 1/2 tsp Splenda Brown Sugar Blend

1/2 tsp freshly ground black pepper

1/2 tsp chili powder

1/2 tsp paprika

Preheat oven to 375 degrees.

Place pork chops in a heavy cast iron skillet.

In a small mixing bowl, combine the ketchup, water, vinegar, Worcestershire sauce, Splenda, pepper, chili powder, and paprika; pour over the chops.

Bake, uncovered, for 1 hour or until chops are cooked through and are tender.

Approximate nutritional info per chop: 160 calories, 14 g carbs, 16 g protein

from diabeticenjoyingfood.blogspot.ca

GARLIC FRIED TROUT

2 1/4 lbs trout or walleye fillets (6-oz each), skin removed

1 cup milk

1 cup seasoned dry bread crumbs

10 to 12 garlic cloves

1/4 cup olive oil

1/4 cup vegetable oil

Arrange the fillets in a single layer in a 13 x 9-inch baking dish; pour milk over fillets, turning to coat. Cover with plastic wrap and refrigerate 12 hours to overnight.

Place bread crumbs in a shallow dish.

Drain and discard the milk from the fish. Dredge fillets in the bread crumbs to coat. Place the coated fillets on a wax-paper lined baking sheet and chill for 30 minutes.

Place each garlic clove under the flat side of a knife. Strike flat side of knife blade with heel of hand to break cloves open.

In a 12-inch skillet, heat the oils and 5 or 6 of the garlic cloves over medium heat; add fish fillets. Fry 7 to 9 minutes or until golden brown, turning over once to brown both sides. After turning fillets, add remaining garlic cloves.

Drain fish on paper towels before serving.

Yield: 6 servings

Per serving: 426 calories, 16 g carbs, 38 g protein

Exchanges: 1 starch, 4 1/2 lean meat, 2 fat

from diabeticenjoyingfood.blogspot.ca