Hey all. I'm sorry that I'm just now getting this on here. I had some issues this week that I'm not able to discuss on here. Though, I'd be happy to tell you about via email...just not on the forums.

Anyway, here's my pick for the week:

Page 145 Spiced Orange Chicken

recipe to follow

Spiced Orange Chicken

4 (4 ounce) skinned, boned chicken breast halves
1/4 tsp salt
1/4 tsp pepper
Cooking spray
1/2 cup orange sections in light syrup, drained and coarsely chopped
1/4 cup orange juice
3 Tbs low-sugar orange marmalade
1/4 tsp ground cinnamon

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a mallet or rolling pin. Sprinkle with salt and pepper.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 3 to4 minutes or until lightly browned. Turn chicken, reduce heat to medium-low, and cook 2 to 3 additional minutes or until done.

Add orange sections and remaining ingredients to skillet. Cook 2 to 3 minutes or until orange mixture is thoroughly heated. To serve, spoon orange mixture over chicken.

Yield: 4 servings

Herbed Sugar Snap Peas

Cook 2 (9 ounce) packages of frozen Sugar Snap peas according to package microwave directions. Coat cooked peas with butter-flavored spray, and stir in 1 tablespoon fresh basil or other desired herb.

Yield: 4 servings

I'll tell you ahead of time, I'll not be making the peas.

I haven't made the pork tenderloin yet. I'll be making it in the next couple of days. Haven't been able to get to the store. Going tomorrow. I'll do the pork and the chicken this weekend sometime.

Great pick! Will do that this weekend!

Question, can I post my pick early like Tuesday or Wedensday? Want to get it done before Ted gets home, we may be real busy this next weekend, and I'm sure he will probably have lots of work to catch up on, thanks!

Kama--You can post it anytime you like. I posted mine on Sunday (an entire week before cooking day). The earlier you post your recipe, the better as far as I'm concerned! It gives us plenty of time to shop and prepare!

Ok, I will get it posted either Monday or Tuesday nite, thanks Pretty know know which one anyways.

I actually have time tonite, so gonna post it, now:

Page 112

Balsamic Pork Chops

Total time: 16 minutes

4 (4 - ounce) center-cut pork loin chops (1/2 inch thick)
1 teaspoon salt-free lemon-herb seasoning
Cooking spray
1/2 cup Balsamic Vinegar
1/2 cup fat-free, reduced-sodium chicken broth

Trim fat from chops.Sprinkle chops evenly on both sides with seasoning. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops, and cook 3 to 4 minutes on each side or until lightly browned. Remove chops from skillet, and keep warm.
Wipe drippings from skillet with a paper towel. Combine vinegar and broth in skillet. Cook over medium-high heat until mixture is reduced to a thin sauce (about 5 to 6 minutes), stirring occasionally. Spoon sauce over chops.
Yield: 4 servings
210 calories each

Roasted Asparagus
Total time: 12 minutes
Snap tough ends off 1 pound fresh asparagus. Coat asparagus with olive oil flavored cooking spray, and bake at 450 degrees for 10 minutes until tender.
Yield: 4 servings
Calories 18

There ya go! Hope that is ok, I love Balsamic vinegar and I love asparagus!

I know I'm not part of the group but I have a recipe for a sauce that will go good with that asparagus

Maple Mustard Sauce

2 tblsp Maple syrup or Honey
2 tblsp Dijon Mustard
2 tblsp Olive oil or veg oil

Mix all the ingredients and drizzle over asparagus.

Calories: 65

Originally Posted by 9976

I know I'm not part of the group but I have a recipe for a sauce that will go good with that asparagus

Maple Mustard Sauce

2 tblsp Maple syrup or Honey
2 tblsp Dijon Mustard
2 tblsp Olive oil or veg oil

Mix all the ingredients and drizzle over asparagus.

Calories: 65

You are more than welcome to participate in the group!