Main Course: Pork and Pineapple Casserole

on Jun 2, 2004

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1 16-oz. can crushed pineapple, drained but reserve some liquid
6 to 8 pork loin chops
Salt and pepper to taste
2 to 3 potatoes
1/2 pound bacon

Line casserole dish with crushed pineapple. Cover with pork chops and season with salt and pepper. Cover with slices of raw potato, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out add some of the reserved pineapple juice.

The Skinny: Again, use reduced fat or turkey bacon.

Carrots and Broccoli

1 16-oz. package of fresh baby carrots
1-pound fresh broccoli, cut into bite sized florets, and peeled, thin slices of stalk
1/3-cup butter
2 tsp. orange zest
1 Tbsp. fresh grated ginger
2 Tbsp. orange juice
Salt and pepper to taste

Place carrots in large pot and bring to a boil. Cook for a couple of minutes then add broccoli, cover the pot and reduce heat. Cook for about 5 minutes or until broccoli is just crisp tender. Drain veggies and place in a serving dish. In a small pan, melt butter over medium heat. Add orange zest, ginger and orange juice and mix well. Pour sauce over veggies and toss to coat. Add salt and pepper to taste.

The Skinny: You can substitute for the butter if you must.