Week of February 10th

PORK CHOPS WITH APRICOT SAUCE
From Diabetes Family Friendly Cookbook 2013

6 boneless pork loin chops (6 oz each)
½ teaspoon garlic pepper blend
1 Tablespoon olive oil
1 cup sugar-free apricot preserves or jam
1 Tablespoon minced green onion or chives
¼ teaspoon salt

Sprinkle pork with garlic pepper blend.  In a large nonstick skillet coated with cooking spray, brown chops in oil on each side.

Combine the preserves, chives and salt; spoon over chops.  Reduce heat; cover and cook for 5-6 minutes or until a thermometer reads 145.  Let meat stand for 5 minutes before serving.  Serve with sauce.

CRISPY NUT & HERB CHICKEN WITH CREAMY AVOCADO

Original recipe here.

2 chicken cutlets
4 eggs
4 cups raw unsalted nuts
1/2 cup finely chopped herb of choice
1 avocado, sliced
Salt and pepper to taste

Finely grind nuts in food processor, but don't grind them so long that they turn into paste.  Lightly beat raw eggs in a large bowl.  Dip chicken cutlets in the egg wash and coat both sides with the nut mixture. 

Heat oil in skillet over medium heat.  Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes on each side.  Top with avocado slices before serving. 

SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.