2 red apples, chopped
2 green apples, chopped
One quarter cup golden raisins
One third cup celery, chopped
One quarter cup mayonnaise
One quarter cup sour cream
1 tsp. celery seed
One quarter cup walnuts, chopped

Combine all ingredients together in a large bowl. Chill before serving.

The Skinny: Use light mayo and sour cream.

Pork Chops and Cabbage

8 boneless pork loin chops about 2 inches thick
1 green cabbage
1 cup red wine vinegar
8 tsp. dried rosemary
2 tsp. onion salt
Salt and pepper to taste.

Cut cabbage in half, remove tough core and cut in slices. Arrange cabbage in bottom of large baking casserole with lid. If you don't have a large enough casserole for the entire cabbage, then put one half of the cabbage in each of two casseroles. Arrange cabbage slices in bottom of casseroles and then place pork loin chops on top of the cabbage. Pour vinegar over chops and then season with onion salt, regular salt and pepper. If using two casserole dishes, then put four pork chops and add 1/2 cup vinegar in each casserole. Place one tsp. of rosemary on the middle of each pork chop. Cover casserole and bake in 350 degree oven for 1 hour and 30 minutes or until pork chops are cooked through and tender.

The Skinny: Use the leanest pork you can find.