Pork Chops with Carolina Rub Recipe

from myrecipes.com

serves 4

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 4 (4oz) center-cut pork loin chops
• 1/4 cup barbecue sauce

1. Prepare grill.
2. Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes.
3. Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 min. Brush each chop with 1 tbsp. cause and grill 2 min or until desired degree of doneness.

Easy. Flavorful. One of our favorites.

Mediterranean Chicken Wrap

from Sabra Hummus top- serves 1

Ingredients:

• 1/2 boneless chicken breast
• 1/2 cup Italian dressing
• 1 wrap
• 3 tablespoons hummus
• 2 romaine lettuce leaves
• 2 large tomato slices

1. Marinate chicken in Italian dressing. Grill chicken thoroughly.
2. Cut chicken into thin slices
3. Spread hummus on wrap
4. Place lettuce, tomato slices and sliced chicken on top of hummus
5. Roll wrap

Nice light dinner.

Broccoli and Pesto Tagliatelle

From Jamie Oliver

This is some yummy pasta. Serves 4-6

Ingredients:

• 1 medium potato
• 1 head of broccoli
• a large bunch of fresh basil
• sea salt
• 1 pound dried tagliatelle (aka fettuccine) 
• 1/4 cup green pesto
• 3 ounces Parmesan cheese

To prepare: Wash & peel potato & cut it into very thin shavings using peeler. Slice end off broccoli stalk. Cut little florets off the head & put them to one side. Halve the thick stalk lengthways, then slice thinly. Pick the basil leaves & discard the stalks.

To Cook: Bring a large pan of salted water to a boil. Add the tagliatelle & broccoli stalks & cook according to package instructions. Two minutes before tagliatelle is cooked, add the broccoli florets & potato slices. Drain everything in a colander over a large bowl, reserving some of the cooking water and return to the pan. Roughly chop half your basil leaves & add to the pan with the pesto and half the Parmesan. Give it all a good stir and if the sauce is too thick for you, add a splash of cooking water to thin it out a bit.

To Serve: Divide pasta between serving bowls. Sprinkle over the rest of the Parmesan & the remaining basil leaves. Serve with a lovely bowl of salad.

Chicken, Corn and Black Bean Soup

I got this Rachael Ray recipe via Megan Larkins. We like this one because its hearty without being heavy. It has a lot of flavor without being spicy.

Ingredients:

2 tbsp veg oil

2 lbs chicken tenders, cut into bite-sized pieces

salt & freshly ground black pepper

1 tbsp ground cumin

1 1/2 tbsp ground coriander

1 chipotle chili pepper in adobo sauce (chopped) (I usually don't put this in- I did last time and couldn't tell a difference in taste)

1 large onion, chopped

4 ears fresh corn, kernels cut from the cob

1 red bell pepper, cored, seeded & chopped

3 tbsp all-purpose flour

1 quart chicken stock or broth

1 15oz can black beans, drained & rinsed

juice of 1 lime

1/4 cup fresh cilantro leaves, chopped

Heat a large soup pot over med-high heat with the veg oil. Add the chicken & season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3 to 4 min. Add the onions, corn kernels, and red bell peppers. Cook, stirring frequently, for about 3 minutes. Dust the chicken and veggies with the flour, stir & continue to cook for 2 minutes. Turn the heat up to high and add the chicken stock. Bring the stew up to a simmer & then add the black beans. Simmer the stew for 15 min. Add the lime juice and cilantro & stir to combine.