Directions:

Ø      Heat olive oil in small non-stick pan. Sauté pork chop over medium/low heat for 5 minutes on each side or until pork is cooked through but not dry. Add salt and pepper if desired.

Ø      Whisk together mustard, wine, water and ginger.

Ø      Remove pork from pan and set aside. Add chopped shallot to pan and sauté stirring about 30 seconds.

Ø      Add mustard mixture to pan and reduce over medium/high heat until the sauce thickens.

Ø      Pour sauce over pork chops and serve immediately.

Grilled Fish Marinated with Lime & Ginger

Makes 2-4 servings

Marinade Ingredients:

 3 Freshly squeezed limes (1/4  cup juice) 

2 tablespoons olive oil 

1 garlic clove, finely chopped 

1 tablespoon soy sauce 

1 teaspoon Dijon-style mustard 

1 teaspoon fresh grated gingerroot 

1/4 teaspoon salt 

1/4 teaspoon fresh ground pepper 

Ø      In a small bowl mix together above ingredients and set aside

 

Cut 1 lb of fresh fish (such as mahi-mahi) into 2-4  steaks/filets

Directions:

Ø      Brush marinade on the fish steaks.

Ø      Cook over hot (400 degrees) coals for 16 - 18 minutes, turning over half way through.  A grill basket works best if you have one.

Serve with rice and your favorite grilled vegetables ie; corn and sweet peppers.

Spaghetti

Makes 2-4 servings.

Ingredients:

12 oz. ground meat (turkey, lean beef or vegetarian variety)

26oz. Jar of Spaghetti Sauce (choose a low sodium and no sugar brand)

2 cans diced Roma tomatoes

5 cloves of garlic (minced)

1 Onion, chopped

salt and pepper (to taste)

1 packet of whole wheat spaghetti

Directions:

Ø      In a non-stick skillet, lightly spray oil to coat and add garlic, onion and saute' until onion is translucent.  Add ground meat and cook until browned. 

Ø      Add spaghetti sauce and diced tomatoes. Season with salt and pepper.

Ø      Simmer for 20-30 minutes.

Ø      Measure out appropriate amount of dry pasta and add to boiling water. Boil for about 12 minutes.

Ø      Serve over whole grain pasta