Pineapple Teriyaki Pork Chops (The Biggest Loser)

I found this recipe in "The Biggest Loser Family Cookbook". It was so quick (I must be slow, but didn't realize that you could broil a pork chop in the oven...in just a few minutes!!), easy and super yummy!

Olive oil (they recommend in a sprayer, not store-bought spray)
4 (4 oz.) trimmed boneless pork loin chops, about 3/4" thick (mine came thicker, but I cut them in half width-wise)
1 tsp garlic powder
salt and pepper
8 tsp. honey teriyaki marinade and sauce (I used Lawry's Teriyaki Sauce with pineapple juice)
4 slices canned pineapple slices in juice, drained

Preheat the broiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.
Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt and pepper. Place the chops, not touching, on the baking sheet and broil (I set it to "High") about 3" from the heat for above 2 minutes (they recommend leaving the oven door open a crack when broiling). Turn the chops and brush or spread 2 tsp of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3-5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside.

**Mine came to 8 WW PointsPlus points

Portabello Pizza

This is a creation that I made for dinner the other night and it was soooo yummy!

Portabello mushrooms (1 per serving, washed with stem removed)
pizza sauce
turkey sausage (I used cut up Jimmy Dean Turkey Sausage links)
green pepper and onion, diced up small
cheese (I used reduced fat Havarti, 1 slice)

Put mushroom on cookie sheet, top down. Top with pizza sauce, sausage, and veggies. Top with cheese. Bake at 350 until mushroom is tender.

**Mine was only 5 WW PointsPlus points

Pizza-fied Chicken

I found this yummy recipe in Hungry Girl's "Hungry Girl 1-2-3" book and absolutely love it! We have it at least twice a month. The recipe is for one serving, so adjust to your family size accordingly. Enjoy!

1/4 cup canned crushed tomatoes (I use Italian style)
1 stick light string cheese
5 oz., raw bonless, skinless, lean chicken breast
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup diced green bell pepper
1/4 cup sliced mushrooms
2 Tbsp. diced onion
4 slices turkey pepperoni, chopped
1 tsp reduced fat Parmesan-style grated topping
optional seasonings and toppings: crushed red pepper, oregano and basil

Preheat broiler.

If you like, season crushed tomatoes to taste with salt, black pepper and optional seasonings. Set aside. Tear string cheese into shreds, roughly chop and set aside.

Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or a heavy can, until it is uniformly about 1/2 inch thick. (I just cut the breast in half widthwise.) Evenly sprinkle both sides of the chicken with the garlic powder, onion powder, salt and black pepper. Set aside.

Bring an oven safe skillet sprayed with nonstick spray to medium heat on the stove. Add bell pepper, mushrooms, and onion and cook until softened, about 4-6 minutes. Remove veggies and set aside.

Remove skillet from heat, re-spray, and return to medium heat. Add chicken and cook for about 3 minutes per side, until cooked through.

Top chicken with crushed tomatoes, string cheese, veggies, and turkey pepperoni.

Place skillet** under the broiler for 2-3 minutes, until cheese softens and pepperoni becomes crisp.

Top chicken with grated topping before serving if desired.

**Hungry Girl tip: If you're not sure if the handle of your skillet is oven-safe, wrap the handle with aluminum foil before heating. (I just put the cooked chicken into a 9x13 casserole dish, add toppings and broil for a few more minutes.)

***Note: 1 serving= 8 WW (PointsPlus) points

Crock Pot Breakfast Casserole

This is a yummy recipe that I put in the crockpot on Christmas Eve, and put it on low during the night, and Christmas morning it is ready and smelling oh so good! It is a tradition of our little families, and this year a couple friends tried it and liked it! It sure makes for an easy Christmas morning breakfast!!

*1 bag frozen hash browns (can use o'brien if you want peppers and onions in it-yummy)

*sausage, ham, bacon.. whatever meat you want to use. cook meat night before when mixing;..;

*1 dozen eggs

*3 Tbs. milk

*1 cup cheese

*1/2 cup salsa

mix all together in bowl, depending on how much you are mixing, you might need to adjust amounts. Egg mixture just needs to coat the rest good. Put in crockpot and set on low for like 8 hours, then mine automatically switches to warm. You can add more cheese before serving if you like, and we like to serve it with sour cream and salsa! Enjoy!!

Eggnog Cookies

These are so yummy!! For sure a leave for Santa treat!!

1tsp. baking powder

1tsp. cinnamon

1 tsp. nutmeg

2 1/2 cups flour(can use gluten free)

mix together in bowl and set aside

1 1/4 c. sugar

3/4 c. butter softened

3/4 cup eggnog

2 tsp. vanilla

2 egg yolks

cream butter and sugar until light. Add eggnog, vanilla, and egg yolks: beat at med speed till smooth.add flour mixture and beat on low till just combined. don't overmix!

drop by teaspoonfuls onto cookie sheet 1 inch apart and sprinkle with nutmeg lightly Bake 20 to 23 min. at 300 degrees till bottoms turn light brown!

Enjoy with a nice mug of eggnog!!

Creamy Parmesan Chicken

I made this recipe last night, and my family LOVED it! It would be great over rice, potatoes, or pasta! We had it over rice, and it was delish!

3 cups half n' half
1 cup white cooking wine
3 tsp chicken bouillon granules
2 tsp minced garlic or garlic powder
4 Tbsp flour (I used gluten free)
1 cup shredded parmesan cheese
1 lb. chicken breasts, cooked and cubed
1 cup frozen peas
slivered toasted almonds

Mix first 5 ingredients together in pan over med heat until thickened. Stir often. Stir in cheese, chicken, and peas. Heat through.
Serve over rice, mashed potatoes, or pasta, and top with almonds!
Enjoy!!

Chicken Scaloppini (Stacey's version!)

I absolutely LOVE Johnny Carinos! Their chicken scaloppini is my favorite! This is my version of it (which if I do say so myself, it tastes pretty darn close!!) It is not the healthiest with all the butter, so it will be a special occasion meal in our house! We made it gluten free by putting it over mashed potatoes rather than spaghetti! mmmmmmmm! Enjoy!

Lemon Butter:

2 sticks butter

1 Tbsp lemon juice

2 Tbsp white wine

1 tsp garlic (I like fresh)

mix together with hand mixer and set aside!

3 Tbsp Butter

6-8 chicken tenders

1/2 cup roma tomatoes diced

1 cup sliced mushrooms( can do less, we love mushrooms!)

1/2 cup cooked bacon chopped

1/2 cup frozen peas

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8 oz heavy cream ( I did 1 pint to make extra sauce to put over mashed potatoes)

spaghetti noodles or mashed potatoes which is gluten free!(which ever you prefer, both are fabulous!)

Saute chicken in 4 tbsp butter till browned well. Add tomatoes, mushrooms, bacon, and seasonings. Simmer until tomatoes begin to dissolve and chicken is done. Add heavy cream, peas, and let boil. Fold in lemon butter mixture to make sauce, and let thicken up a bit.

Serve over spaghetti or mashed potatoes, and enjoy! mmmmmmmmmmmmm!