Color Me Domestic - Pork Chops with Grape Sauce

I'm still on the Self Magazine Drop10 plan and this is another meal that blew me away. On the site it is called Sweet and Sour Pork which is definitely true but I think Pork Chops with Grape Sauce makes it sound a bit more sophisticated.

Most of my meals do not include a sauce (jarred pasta sauce excluded) so I felt super accomplished and proud to have created a meal with a proper sauce! And it was pretty easy even thought it takes a bit of time to get things together. 

This is another good one for a Saturday or Sunday night when you've got extra time but that shouldn't deter you from trying it. Seriously, so good.

Pork with Grape Sauce w Broccoli, Quinoa & Edamame (via Self Drop 10)

Ingredients (for 2 servings)

 - 2 cups grapes

 - 2 4oz portions of pork tenderloin (or 2 6oz bone-in pork chops)

 - 1/2 tsp dried thyme

 - 1/4 tsp black pepper

 - 1/4 tsp salt

 - 6 tbsp low sodium chicken broth

 - 4 tbsp white wine

 - 2 cups broccoli rabe

 - 1 cup cooked quinoa

 - 1/2 cup cooked, shelled edamame

Process

Heat oven to 425 degrees and cook quinoa per package instructions.

On a baking sheet roast the grapes for 10 minutes. Transfer grapes and any juices rendered to a bowl and set aside.

Rub pork in thyme, salt & pepper. In a medium skillet heat 2 tsp olive oil over medium-high eat and brown pork for 1 minute on each side. Place pork on same baking sheet that was used for the grapes and cook until internal temperature reaches 145 degrees.

In same skillet bring grapes, chicken broth and wine to a boil then reduce heat and cook for at least 5 minutes. 

In another small skillet saute the broccoli rabe in 1 tsp olive oil. Prep edamame according to package instructions.

Once pork is cooked and is ready to serve top it with the grape sauce and serve with broccoli rabe, quinoa and edamame.

THE SKINNY (from Self.com)

• 465 calories, 13 g fat, 46 g carbs, 7 g fiber, 35 g protein

Color Me Domestic - Hot & Cold Chicken Burgers

I've completed one week on the Self Drop10 diet and fitness program. I really enjoyed it and did see some success which is always a good thing. There are two high intensity cardio sessions a week and three at-home weight sessions plus a calorie target of 1,600 which seems really high for us dieters but the recipes they provide make it easy to fill up on super foods.

On Sunday I made these chicken burgers that I am calling "Hot & Cold" because the burger is has a smoky tang to it and the cucumber salad is perfectly cool and refreshing. 

I recommend these for a Saturday or a Sunday when you have the time and counter space for prep. You have to process the ingredients yourself and then form them into patties. I would die for a big girl food processor but I managed just fine with my stand-by mini-prep! (These middle of the road processors handle more than the mini and come in super fun colors)

I just broke up each patty into one process cycle... so each ingredient got quartered.

Hot & Cold Chicken Burgers (via Self's Drop 10 Cookbook)

Ingredients

•  - 1/4 cup lowfat plain Greek yogurt
•  - 1 teaspoon white wine vinegar
•  - 1/2 teaspoon sugar
•  - 1/2 small red onion, divided
•  - 1 ripe avocado, cut into 1-inch chunks
•  - 1 cup thinly sliced cucumber
•  - 1/4 portobello cap
•  - 1 cup frozen shelled edamame, thawed
•  - 2 cloves garlic
•  - 2 boneless, skinless chicken breasts (6 oz each), quartered
•  - 2 tablespoons reduced-sodium soy sauce
•  - 1/4 teaspoon cayenne pepper
•  - 1 tablespoon olive oil
•  - 4 whole-wheat English muffins (or whole-grain buns), split
•  - Lettuce leaves (optional)

Process

Heat oven to 400°. 

In a bowl, whisk together yogurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat. 

In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. If you're using a mini-prep repeat this 4 times until you've got all 4 patties finished.

Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. 

Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.

THE SKINNY (from Self.com)

436 calories per serving, 20 g fat (4 g saturated), 36 g carbs, 7 g fiber, 31 g protein