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Cranberry Pork Chops, Gratinéed Golden Potatoes, Lemon Broccoli, Almond Sour Cream Cake
Prep Cook Cals Fat Fat% Chol Pro Carb Fiber Sugar Sod.
45 min 35 min 626 21.9g 32% 115mg 36.7g 73.7g 9.7g 31.7g 507mg
 view detailed nutritional information
Dietary Exchanges: Milk: 0.3, Vegetable: 2.4, Fruit: 0.3, Bread: 1.9, Lean meat: 0.3, Fat: 3.7, Sugar: 1.0, Very lean meat protein: 3.0

Cranberry Pork Chops
Prep: 15 min, Cook: 15 min.
  • 3/4 tsp. unsalted butter
  • 3/4 tsp. oil
  • 4 boneless pork loin chops, 1/2 inch thick
  • 2/3 cup onion, chopped
  • 3-1/2 Tbs. carrots, peeled and chopped
  • 2/3 cup plus 3 Tbs. chicken stock
  • 1 Tbs. plus 1 tsp. sugar
  • 1 Tbs. plus 1 tsp. red wine vinegar
  • 1/3 cup cranberries

Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout. Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.

Per serving: calories 170, fat 6.1g, 33% calories from fat, cholesterol 54mg, protein 19.7g, carbohydrates 8.3g, fiber 0.9g, sugar 6.8g, sodium 226mg, diet points 4.2.

The recommended wines are: Gewürztraminer, Burgundy, or Cabernet Sauvignon.


Gratinéed Golden Potatoes
Prep: 10 min, Cook: 15 min.
  • 1-1/4 lbs. potatoes, peeled and cut into 1 inch cubes
  • 1/4 cup vegetable stock
  • 1 onion, finely chopped
  • 1 tsp. paprika
  • 3/4 cup plain lowfat yogurt
  • 1/2 cup fat-free mozzarella cheese, or fontina cheese, grated

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 12-15 minutes or until tender. Combine stock and onions in a heavy nonstick skillet over medium heat. Sauté onions 5-6 minutes or until golden and liquid is evaporated. Remove from heat and stir in paprika. Turn on broiler. Combine potatoes, onions, yogurt, salt and pepper to taste in a bowl. Mash thoroughly and spread evenly in a shallow baking dish. Sprinkle cheese over top and broil about 3 minutes, or until cheese just turns golden. Serve warm.

Per serving: calories 185, fat 1.0g, 5% calories from fat, cholesterol 4mg, protein 10.5g, carbohydrates 34.0g, fiber 3.2g, sugar 7.8g, sodium 199mg, diet points 3.7.


Lemon Broccoli
Prep: 5 min, Cook: 5 min.
  • 1 lb. broccoli florets
  • 1 Tbs. unsalted butter
  • 2 Tbs. lemon juice

Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until broccoli is bright green and tender. Remove from steamer basket. Add remaining ingredients and pepper to taste.

Per serving: calories 59, fat 3.3g, 43% calories from fat, cholesterol 8mg, protein 3.4g, carbohydrates 6.4g, fiber 3.3g, sugar 2.3g, sodium 30mg, diet points 1.3.


Almond Sour Cream Cake
Prep: 15 min, Cook: 35 min, plus cooling time.
  • 2 eggs
  • 2/3 cup light sour cream
  • 1 tsp. almond extract
  • 1/4 tsp. vanilla extract
  • 1-2/3 cups cake flour, sifted
  • 1 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 cup sliced almonds
  • 1/2 tsp. salt (optional)
  • 3/4 cup unsalted butter, softened
  • 1 lb. fresh raspberries, sweetened to taste if desired

Preheat oven to 350°F. Butter and flour an 8 inch baking pan. Line bottom with wax paper and set aside. Combine eggs, 3 Tbs. sour cream, almond extract, and vanilla in a mixing bowl. Beat with an electric mixer until mixed thoroughly. Set aside. Combine next 6 ingredients in another bowl. Beat with an electric mixer at low speed. Add butter and remaining sour cream. Beat until dry ingredients are moistened. Increase speed to medium and beat 1-1/2 minutes. Gradually add egg mixture, one third at a time. Mix thoroughly. Transfer batter to baking pan. Smooth surface with a spatula. Bake 35-40 minutes or until a tester comes out clean when inserted in center. Cool cake on a wire rack 10 minutes. Loosen edges of cake with a knife. Transfer cake to a platter. Serve with raspberries.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 213, fat 11.7g, 48% calories from fat, cholesterol 50mg, protein 3.1g, carbohydrates 25.0g, fiber 2.4g, sugar 16.3g, sodium 30mg, diet points 5.2.