PB & J Club,Braised Pork Chops,more recipes

These are some recipes I found in Better Homes and Gardens magazine. I'm so bored today and I have nothing better to do.


~ PB & J Club~
This sandwich has smashed fresh berries plus a sprinkling of granola for crunch. Serve a whole sandwich for dinner or half sandwich for breakfast.
Start to Finish: 15 mins

*12 slices 12-grain or other whole grain bread,lightly toasted*
*1 cup natural peanut butter*
*1 pint fresh raspberries*
*1/4 cup honey*
*1/2 cup granola with peanuts(break up large clusters)*

~1. Spread eight slices of toast with peanut butter. In a small bowl lightly mash raspberries with a fork. Divide mashed berries among peanut butter-topped toasts. Drizzle with money and sprinkle with granola.~
~2.Stack one berry-topped toast on another,top with plain toast.Repeat with remaining toast slices.Slice to serve.Makes four sandwiches.(8 servings)
Each Serving:420 cal,19g fat,O mg chol,289 mg sodium,45 g carb,10 g fiber, 17 g pro.


~Braised Pork Chops~w/ Peppers and Onions 

~4 boneless pork loin chops,about 1-inch thick,trimmed~ 
~2 tsp. olive oil~
~Salt and Pepper~
~1 tbsp. tomato paste~
~2 small red or yellow bell peppers,quartered and cut into 1/4 inch slices.~
~4 cloves garlic,thinly sliced~
~1/2 c.dry red wine(can substitute chicken or vegetable broth)~


~Directions~
Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper;cook until browned, 3-4 mins per side.Remove chops and set aside.
Add tomato paste to skillet and cook stirring for 15 seconds.Add peppers and onion to skillet,season with salt and pepper.Cook,stirring occasionally,until vegetables start to brown,about 3 mins. Add garlic and cook,stirring occasionally for 1 min.
Add wine and bring to a boil,scraping up and stirring in any browned bits in the skillet. Return chops to skillet,nestle them in the liquid and reduce to a simmer. Cover and cook 4 mins.Turn chops,cover,and cook until internal temperature reaches 160 F.
Serve with pepper and onion mixture on top of pork.
Serves: 4 


~Check out www.porkbeinspired.com~


~*~ Chicken Jambalaya~*~
Start to Finish: 23 mins 
Budget: $3.34 per serving

~8 oz.skinless,boneless chicken breast halves~
~2 tsp.Cajun seasoning~
~8 oz.fully cooked spicy or mild link sausage,sliced~
~1 small red onion,cut in thin wedges~
~2 yellow,green,and or/ orange sweet peppers,cut in bite-size strips~
~2 14 1/2 oz. cans no-salt added stewed tomatoes Coarsely chopped fresh parsley(optional)~

~1. Cut chicken in 1-inch pieces;place a small bowl and toss with Cajun seasoning~
~2.Heat a 12-inch skillet over medium-high heat.Add chicken and sausage to skillet;cook 3 to 4 mins or until chicken begins to brown.Add onion and sweet peppers to chicken mixture.Cook,stirring frequently,for 2 mins. Add stewed tomatoes. Cover and cook 5 to 7 mins or until chicken is no longer pink. Break up tomatoes with a spoon,if necessary.~
~3.Ladle jambalaya into shallow soup/salad bowls and top with fresh parsley. Makes 4 servings~

~Calories and more~
Each serving-
355 cal
18 g fat
81 mg chol
637 mg sodium
23 g carb 
3 g fiber 
29 g pro.