2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
1/4 cup chopped pecans
1 Tbsp. lemon juice
2 cups wild rice, cooked
1/2 cup orange juice
1 Tbsp. grated orange rind

Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.

The Skinny: Use olive oil instead of vegetable oil because olive oil is more healthful. Use reduced sugar orange juice. You can also skip the flour coating on the chops to cut down on some calories. Just brown the chops in the oil along with the onion.

Stuffed Baked Tomatoes

4 - 6 large tomatoes
1/3 cup olive oil
1 and 1/2 cups bread crumbs
1 tsp. marjoram
2 Tbsp. minced fresh parsley
Salt and pepper to taste
1/3 cup Parmesan cheese, grated

Cut the tops off of each tomato and hollow out the pulp and discard. Saute onion in olive oil and add remaining ingredients except cheese. Heat for a couple of minutes and mix well. Remove from heat and stuff each tomato with mixture. Top with Parmesan cheese and bake for 35 - 40 minutes at 350 degrees.

The Skinny: If you are like me and you don't have any fresh tomatoes (remember, I grew a grand total of 5, count 'em 5, from all 8 of my once promising plants), then you can save all of the calories in this dish because you won't be able to make it. Actually, you can use store-bought tomatoes with this recipe but it won't be as tasty.