Tin-Foil Dinner Apricot-Glazed Pork Chops

Recipe From: reynoldskitchens.com
Prep: 5 min

2 sheets (12X18-inches each) Reynolds Wrap® Release® Non-Stick Foil
2 boneless pork chops (about 4oz. each)
season salt and pepper
2/3 cup apricot preserves
1 Tablespoon soy sauce
½ teaspoon garlic powder
1 package (16oz.) frozen stir-fry vegetables with broccoli, onion, and bell peppers

Preheat grill to medium-high or oven to 450°F. Center one pork chop on each sheet of foil with non-stick (dull) side toward food. Sprinkle with season salt and pepper. Combine apricot preserves, soy sauce, and garlic powder. Spoon 1 tablesppon mixture over each pork chop. Arrange vegetables beside pork chops; drizzle with remaining sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 18-20 minutes on a cookie sheet in oven or grill 10-12 minutes in covered grill until pork chops are no longer pink in center.

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Zesty Tomato Salad

Recipe by: Carrie P., Kira J., Mandy S.
Prep: 10 min/Total Time: 10 min/Makes: 4-6 cup servings

2 tomatoes, diced
1 small yellow onion or ½ of a sweet onion, thinly sliced
1 pkg. pre-sliced mushrooms
1 pasilla (poblano) pepper, seeded and sliced
¼ tsp. salt
½ cup zesty Italian salad dressing
1 tsp. dried parsley
coarse ground black pepper to taste

In a medium serving bowl, combine tomatoes, onion, and mushrooms. Add salt, dressing, and parsley ; toss until well combined. Top with poblano pepper slices, and pepper. Serve immediately.

Brussels Sprouts & Red Bell Pepper Strips

Recipe from the American Heart Association
Prep: 5 min/Total Time: 13 min/Makes: 4 ½-cup servings

10oz. fresh or frozen Brussels sprouts, thawed if frozen
½ large red bell pepper, cut in thin strips
1 Tbsp. plus 1 tsp. light tub margarine
½ tsp. Worcestershire sauce (lowest sodium available)
½ tsp. grated lemon zest
1 Tbsp. fresh lemon juice
¼ tsp. salt
4-6 drops red-hot-pepper sauce, or to taste

Steam Brussels sprouts and bell pepper for 6-8 minutes, or until tender. Transfer to a medium bowl. Stir in remaining ingredients.

Nutrients per Serving: Calories 51, Total Fat 2.0g, Saturated Fat 0.0g, Polyunsaturated Fat 0.5g, Monounsaturated Fat 1.0g, Cholesterol 0mg, Sodium 195mg, Carbohydrates 8g, Sugars 3g, Fiber 3g, Protein 3g Dietary Exchanges: 1 ½ vegetable, ½ fat

Pan-Seared Fish with Tarragon-Mustard Sauce

Recipe from the American Heart Association
Prep: 5 min/Total Time: 15 min/Makes: 4 servings; 3oz fish and 2 Tbsp. sauce per serving

4 tilapia or other mild, thin fish fillets (about 4oz. each)
½ tsp. paprika
½ tsp. pepper (coarsely ground preferred)
1/8 tsp. salt
1 tsp. canola or corn oil
¼ cup fat-free evaporated milk
2 Tbsp. fat-free or light mayonnaise
2 Tbsp. fat-free or light sour cream
1 tsp. prepared mustard
¼ tsp. dried tarragon, crumbled
¼ tsp. salt
2 Tbsp. fresh lime juice

Rinse the fish and pat dry with paper towels. On a plate, stir together the paprika, pepper, and 1/8 teaspoon salt. Coat both sides of the fish with the mixture. Heat the oil in a large nonstick skillet over medium-high heat, swirling to coat the bottom. Cook the fish for 3 minutes on each side, or until it flakes easily when tested with a fork. Remove the skillet from the heat, leaving the fish in the skillet. Meanwhile, in a small microwaveable bowl, stir together the reaming ingredients except the lime juice. Microwave on 100% power (high) for 30-40 seconds, or until warm; do not let the mixture come to a boil. To serve, spoon lime juice over the fish in the skillet. Spoon the sauce onto the plates. Place the fish on the sauce.

Nutrients per Serving: Calories 150, Total Fat 3.5g, Saturated Fat 1.0g, Polyunsaturated Fat 1.0g, Monounsaturated Fat 1.5g, Cholesterol 59mg, Sodium 379mg, Carbohydrates 5g, Sugars 3 g, Fiber 0g, Protein 25g
Dietary Exchanges: ½ other carbohydrate, 3 very lean meat

Tuna-Topped Veggie & Pasta Salad

Recipe from the American Heart Association
Prep: 10 min/Total Time: 12 min/Makes: 4 1½-cup servings

6oz. dried tricolor rotini
1 14oz. can quartered artichoke hearts, rinsed and well drained
1 cup quartered grape tomatoes or cherry tomatoes (about 5 oz.)
½ medium green bell pepper, chopped
1/3 cup finely chopped red onion
2 Tbsp. chopped fresh basil leaves
2 Tbsp. cider vinegar
2 Tbsp. olive oil (extra-virgin preferred)
1 medium garlic clove, minced
¼ tsp. salt
1 7oz. vacuum-sealed pouch light tuna

Prepare pasta using the package directions, omitting the salt and oil. Drain in colander. Run under cold water to cool quickly. Drain well. Transfer to a large bowl. Add the remaining ingredients except the tuna. Toss gently. Spoon onto plates. Sprinkle with the tuna. Do not stir.

Nutrients per Serving: Calories 316, Total Fat 8.0g, Saturated Fat 1.0g, Polyunsaturated Fat 1.5g, Monounsaturated Fat 5.0g, Cholesterol 27mg, Sodium 539mg, Carbohydrates 41g, Sugars 5g, Fiber 3g, Protein 19g Dietary Exchanges: 2 starch, 2 vegetable, 2 lean meat

Yellow Summer Squash with Pesto & Pine Nuts

Recipe from: The American Heart Association
Prep: 5 min/Total Time: 20 min/Makes: 4 ½-cup servings

1 Tbsp. pine nuts
1 tsp. olive oil
2 small yellow summer squash (about 4oz. each), cut crosswise into ¼-inch slices
1 14.5oz can no-salt-added diced tomatoes, undrained
¼ tsp. salt
2 Tbsp. prepared pesto
1 Tbsp shredded or grated Parmesan cheese

Put pine nuts in a single layer in a large ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant. Transfer to a small bowl. Pour oil into the same skillet, swirling to coat the bottom. Cook the squash for 1-2 minutes, or until tender-crisp, stirring occasionally. Stir in the undrained tomatoes and salt. Increase heat to medium high and bring to a simmer. Reduce the heat and simmer, covered, for 6-8 minutes, or until the squash is tender. Stir in the pesto. Simmer, covered, for 1 minutes. Pour into a serving bowl. Sprinkle with the pine nuts and Parmesan.

Nutrients per Serving: Calories 93, Total Fat 6.0g, Saturated Fat 1.5g, Polyunsaturated Fat 1.0g, Monounsaturated Fat 3.5g, Cholesterol 3mg, Sodium 268mg, Carbohydrates 8g, Sugars 5g, Fiber 3g, Protein 4g Dietary Exchanges: 1 ½ vegetable, 1 fat