Recipe of the Week – Vi Blueberry Muffins —- Yum Yum!

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The kids and I made blueberry Vi muffins and they were so delicious! I You should try it ;)

Ingredients:

  • 2 cups shake,
  • 1/2 cup of blueberries
  • 1 cups unsweetened almond milk,
  • 1 1/2 tsp. baking powder,
  • 1 Tbsp. melted coconut oil

Pre-heat the oven to 350 degrees.

Mix all the ingredients together until there aren’t any bubbles or bumpy things (yes, that is a well known cooking term in my dictionary) and the poor in to your muffin pan.

Bake for 15 minutes or until it fits your liking. I like mine softer on the outside so I cook mine a minute or two less.

Enjoy the scrumptiousness.

Recipe of the Week – Pork Chops with Dijon Herb Sauce

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This is amazing! I made it for dinner last night and I was pleasantly surprised. I added a little garlic because I love it and instead of using salt, I used Mrs. Dash Regular Seasonings. It was truly delicious!  I found it on skinnytaste.com, go checkout some of their other great recipes.

Ingredients:

  • 1 tsp butter
  • 4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
  • 1/2 tsp salt
  • fresh ground pepper
  • 3 tbsp chopped onion
  • 3/4 cup fat free chicken stock
  • 1 tbsp dijon mustard
  • 2 tbsp chopped, fresh herbs like parsley, chives, tarragon

Directions:

In a large frying pan heat the butter over moderately low heat. Season pork with salt (I used Mrs. Dash) and pepper.

Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

 

Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

 

I would love to hear what you think about this recipe?

Herb Roasted Pork Chops and Veggies

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I made this and it was simply scrumptious. It was a hit with my kids too and they are pretty picky little people, so it is a win win in our house :)

Ingredients for the tasty Herb Roasted Pork Chops and Veggies:

  • teaspoon of Italian seasonings
  • teaspoon of salt
  • teaspoon of pepper
  • tablespoon of olive oil
  • 8 small new red potatoes, unpeeled, quartered
  • 2 cups of ready-to-eat baby carrots
  • Medium onion, cut in to 8 wedges
  • Large clove of garlic, finely chopped
  • 4 boneless pork chops (4-5 ounces each), trimmed of fat

 

Heat your oven to 425°F.  Spray a pan with cooking spray.

In a small bowl, mix the Italian seasoning, salt and pepper.

In a large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of the herb mixture, toss to coat evenly.  Place in the center of the pan.

Bake 20 minutes, stir veggies.  Sprinkle remaining herb mixture over pork chops. Place pork chops around veggies.

Bake 15-20 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F, and veggies are tender.

Makes 4-5 servings.  Enjoy!

 

If you liked this recipe, you might like our Ginger Sweet Chicken and Broccoli Stir-Fry.

Want to lose weight?  Check out the low down on our 90 Day Challenge.

Recipe of the week – Ginger Sweet Chicken and Broccoli Stir-Fry

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This is a delicious recipe from one of my favorite cookbooks.   I will add a link if you are looking for healthy recipes and to increase your healthy eating habits.

This book has so many amazing things! It has a weight loss diet for you and it just has some amazingly tasty recipes.  Here is the recipe and ingredients:

  • 4 cups fresh broccoli florets
  • 1/4 cup sugar-free apricot preserves, such as smucker’s
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 teaspoons canola oil
  • 2 tablespoons chopped fresh cilantro
  • 1lb boneless skinless chicken breast, cut into medium sized chunks
  • 1/2 teaspoon garlic-chili sauce, such as Huy Fong
  • 2 cups cooked brown rice
  • 1-inch knob fresh ginger, cut into disks and smashed with the side of a large chef’s knife
  • Salt
  • Freshly ground black pepper
So now you have your ingredients… Let’s get started with the deliciousness!
  1. Place the broccoli in a microwave-safe dish. Add the water and cover with a microwave-safe plate or plastic wrap. Microwave on high for 3-4 minutes or until the florets are tender.  Set aside.
  2. Meanwhile, heat a large nonstick saute pan over medium-high heat. When hot, add 1 teaspoon canola oil and the chicken.  Season with salt and pepper to taste. Cook the chicken until both sides are browned, about 2 minutes for each side. Move the chicken to the perimeter of the pan, and then add the remaining oil to the center. Add the ginger to the oil and saute until fragrant, about 1 minute. Add the apricot preserves and the soy sauce. Stir together and bring to a simmer.
  3. Drain the broccoli and add to the pan. Toss together, and then add the cilantro and garlic-chili sauce.
  4. Serve immediately with brown rice.

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