Parsley Panko Pork Chops

I wanted to make something special for Valentine's.  I adapted this recipe from Whole Foods website.

Preheat the oven to 350 F.

Start with two bone in, thick cut pork chops (organic if possible).

Put 1/3 cup flour onto a plate (whole wheat of course)

Mix 2 tablespoons honey mustard with 1 tablespoon water in a bowl.

Put 3/4 cup Panko bread crumbs and 2 tablespoons finely chopped fresh parsley on another plate.

Dredge your chops in flour, then honey mustard, then the bread crumb mixture.  Press the bread crumbs into the pork chops.

Heat a pan on med/high.  Add a little olive oil.  Add your pork chops and brown on either side, for about 5-8 minutes each.

Place in the oven at 350 F for 20-30 minutes, depending on thickness of the meat.  The internal temp should be about 150-155.  Let the chops rest for a few minutes before cutting in. 

These chops were so large that we each had 1/2 chop leftover for lunch the next day. 

Teriyaki Chicken

Adapted from Whole Foods website

Make your marinade by mixing:
1/2 cup tamari soy sauce
1/4 cup pineapple juice (I took a fresh pineapple, cut it up, then hand squeezed the juice)
2 tablespoons evaporated cane juice (or you could use brown sugar)
1 garlic clove finely chopped
1/2 cup red cooking wine

Cut up one chicken breast per person (we used two)

Put your marinade in a glass pan or casserole dish, except set aside 1/3 to 1/2 in a separate bowl. 

Add your chicken  to the glass pan and turn so it is all covered in marinade.

Cover and refrigerate 4 to 24 hours.

Heat a skillet on med/high with a tablespoon of olive oil.

Add the chicken and cook until one side is browned, then flip and cook until the other side is browned.  You can drizzle some of your reserved marinade at this time.

I served my teriyaki chicken on a bed of organic baby greens, which were mixed with a standard dressing of olive oil, balsamic vinegar, garlic, and salt.  You could also serve it with noodles or brown rice.

Chicken Quesadillas

I recommend you use home made tortillas because they are simple to make, delicious, and you can pronounce all the ingredients!

Heat your oven to 350 F.

Grill or cook your organic chicken on the skillet.

Chop up some green onion and cilantro.
Add some canned diced tomato-look for organic, unsalted (if tomatoes aren't in season).

Lay your tortillas onto a cookie sheet.
Add a layer of shredded cheese (I chose a Mexican mix)
Add your green, onion, cilantro, and tomato.
Add your cooked chicken.

Add another tortilla on top.

Bake for five minutes.

Cut into halves or fourths.

Serve hot.

Tilapia with Jasmine Lemon Rice and Peas

My first venture with cooking fish.  I will definitely make this again!

Rinse 1 cup brown Jasmine rice, then put in a pan with 2 cups water and a pinch of salt.
Bring to a boil, then cover and let simmer for about 45 minutes.


Grate the peel of a fresh lemon to make about 1 tablespoon lemon zest.

Chop up some fresh parsley-say 3-4 tablespoons.

When you have about fifteen minutes left on your rice:
Cook your peas-according to package directions.

Heat a skillet on high with a tablespoon of olive oil.
Add your tilapia fillets when the oil begins to smoke a little.
Turn after about 4-5 minutes, or until golden brown.
Cook another 4-5 minutes.

Mix the jasmine rice, parsley, and lemon zest.  Squeeze half a lemon into the mix.  Don't get too crazy here unless you really love lemon!
 
Strain the peas and add them the rice mix or serve on the side.  I think it tastes better all mixed together.

Another delicious, healthy meal!

Chicken with some greens

Add a tablespoon of olive oil and heat up your skillet on med/high heat

Add
Red bell bepper, chopped
Green onions, chopped
1/2 garlic clove, chopped

Cook veggies for a few minutes

Add chicken, organic, cut into bite size pieces

Cook chicken until golden brown one size, then flip

As the veggies become soft, move them to the outside of the skillet

Add shaved carrots the last 2-3 minutes of cooking (I learned adding them too early=black carrots)

Prepare your plate with leaves of Romaine lettuce and fresh spinach

Add your cooked chicken and veggies to the leafy greens.

Add your favorite salad dressing (preferably one without lots of sugar and additives).

We've been using raspberry balsamic vinegar lately.  It has a kick to it, but tte sweet raspberry juice helps to balance out the vinegar.

Enjoy!