day 4 two for the price of one

Hungarian-Style Pork Chops with Baby Spinach

4 1/4 pound boneless pork loin chop trimmed

3/4 cup reduced sodium chicken broth

1 teaspoon onion powder

1 6oz bag of baby spinach

2 tablespoons fat free sour cream

2 tablespoons paprika

1.  Place pork between two sheets of wax paper and pound to 1/4 inch, season with salt and pepper(both sides)

2. Spray nonstick pan with pam and set at med-high heat.  Add chops and cook until brown on each side about 2 minutes each side.  Transfer to plate and keep warm.

3. Add broth to pan and stir.  Mix in spinach and onion powder.  Reduce heat and cook for 1 minute covered.

4. Stir in sour cream and paprika cook for 30 seconds.  Slip in chops and juices stir well until blended.

Serves 4, cal 224, 9 grams of fat.

This meal will be a regular in my house everyone should try (especially Donna it made me think of you because of the spinach).  The prep time is 5 minutes and the cook time is 10.  This meal really was way better than I thought it was going to be all I can say is try it and the paprika is a must (beware paprika can very from really hot to really sweet so you should use paprika you have cooked with before)

After super I was so excited to have desert....

Dried Cranberry-Stuffed Baked Apples

4 apples ( I used pink lady)

1/4 cup cranberries ( I used just over 1/2 a cup)

1 tablespoon pure maple syrup

1 tablespoon unsalted butter softened  (really salted or unsalted who cares)

1/4 teaspoon pumpkin spice (it really is a spice you can buy if your lazy or dont have cinnamon and nutmeg)

1/2 cup apple juice

Preheat oven to 350

1.  Peal and core apples cut the bottom if needed to stand upright. Stand the apples in a baking dish or pie plate deep enough to cover with foil.

2.  Combine cranberries, butter, spice and syrup.  Fill apples to top and pour juice over top cover and bake for 30 minutes.  (cook until soft but standing, I cooked them for about 35 minutes and they could have used more)

Serves 4, cal 150, fat 3 grams

I enjoyed  this desert and would cook it again but next time it will be a la mode and more pumpkin spice, which by the way is a big rip off it is about $4 and tastes like a very light cinnamon.