ArcaMax

6 - 8 pork loin chops
2/3 cup flour
Salt and pepper to taste
1/3 cup butter
1 large onion, chopped
2 cups fresh mushrooms, cleaned and sliced
1 clove garlic, minced
1 and 2/3 cup milk
1/4 cup dry red wine
1/2 tsp. dried thyme

Combine flour and salt and pepper in a large bag. Shake each pork chop to coat with flour mixture. Melt butter in a large skillet and brown pork chops on each side; remove chops from skillet and place on a paper towel to drain. Meanwhile saute onion, mushrooms, and garlic in the skillet until mushrooms and onion are tender. Add leftover flour that was used to coat chops, milk, wine and thyme to the skillet and simmer until mixture starts to thicken. Return chops to the skillet and cover. Simmer for 30 minutes or until pork is cooked through.

The Skinny: Use lean pork chops and low fat milk

Mashed Potato Casserole

8 large baking potatoes
8 oz. sour cream
3 oz. cream cheese
1/4 cup butter, melted
1/4 cup milk
2 clove garlic, minced
1/2 tsp. dried dill weed
Salt and pepper to taste
1/2 cup Parmesan cheese, grated

Boil potatoes until tender. Beat potatoes along with sour cream, cream cheese, butter milk, garlic, dill weed and salt and pepper. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

The Skinny: You're joking, right? Actually you can improve this dish by using light sour cream and cream cheese and low fat milk.

Marinated Cucumbers

6 - 8 large cucumbers, peeled and sliced
1 large onion, sliced
1 cup sugar
1 cup cider vinegar
1 tsp. celery seed
Salt and pepper to taste

Combine all ingredients in a large bowl and refrigerate overnight. We keep a constant supply of these cucumbers in our refrigerator. They really are very tasty.

The Skinny: Use your favorite sugar substitute.