Frikadeller (Danish Meatballs - Pronounced "Frigga Della")

1/2 lb Ground Veal (we use beef sometimes)
1/2 lb Ground Pork
2 Tbs Flour (or 1 Cup bread crumbs)
2 Cups Milk
1 Egg
1 Large Onion, minced
Salt & Pepper,  to taste

In a large bowl, combine ground veal (or beef) with ground pork.  Mix well.  Add flour or bread crumbs, milk, egg, onion, salt, and pepper.  Mix thoroughly.  Forming balls with a large tablespoon, drop meatballs into a frying pan and fry over low heat.  Makes 4 servings.

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This recipe is a Danish tradition for us at Christmas. It's a little like a meatball...but so much better.  I generally double this recipe (at least). It's great with gravy and/or Red Cabbage Slaw on top.

We celebrate Christmas on Christmas Eve each year with a Danish Feast.  I'll post some of the other recipes here so I don't lose them.  :D

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I don't have Tina's (my mother in laws) actual recipe in hand, but I found this one in a cookbook called Secret Recipes! Worldwide Ward Cookbook by Deanna Buxton (page 127).  I made it in 2023 and everyone loved it.  No complaints...so it's a keeper.

Buffalo Chicken Ranch Mac-n-Cheese

Put the following into a crockpot:

2 large chicken breasts

Season to taste with:

Kosher Salt

Black Pepper

Onion Powder

Garlic Powder

Packet of Hidden Valley Ranch Seasoning

1 cup Franks Red Hot Buffalo

1 cup Ranch Dressing

Cook on low for 2.5 to 3 hours.  While cooking, boil 1 pound of your favorite pasta.  Once chicken cooked, shred and put back in crock pot.  

Add:

16 oz (2 cups) Colby Jack

1 block Cream Cheese

Cooked pasta

Stir until cheeses melt. Serve

Colton found this one on Instagram (profile richardeats_).  We tried it and he loved it.  It made a TON...but he ate on it for days till it was all gone. Saving this here for him so he can make it again sometime.

Mama's (Amy's) Chili Recipe

Ground Beef (desired amount)

1 Can Kidney Beans, drained

2 cans Bush's Brand Chili Beans (there's a mild and medium), do not drain

Taco Seasoning Packet

Chicken Broth (to desired consistency)

Serve over fritos with cheese and sour cream.

My niece Evelyn stayed over at my house for a couple weeks one summer and she requested her Mama's Chili.  Once Amy told me how to make it and we tried it, I knew I had to save it for later.  Basically tastes like something you cooked for hours, but it's just a toss together recipe.  Go slow adding the chicken broth as you can get it too runny if not careful.

Delicious!!

Cauliflower Porridge

 Ingredients:

1.5 Cups Riced Cauliflower

1 Apple, finely diced

1 Cup Coconut Milk

1/2 Cup Shredded (unsweetened) Coconut

1 teaspoon ground Ceylon Cinnamon

1 teaspoon of vanilla

Instructions:

In a saucepan over a medium-low heat, two tablespoons of cooking fat or oil.  This recipe lends itself to the use of butter, but any whole food source of a mild-tasting nut oil will be fine.

Add the riced cauliflower, coconut milk, shredded coconut, cinnamon, vanilla and half of the diced apple into a saucepan.  Simmer on a medium-low heat for 10-12 minutes, stirring every few minutes.

Serve warm, topped with the remaining apple and extra cinnamon.

Tips:

To make this a perfect PCOS-friendly Meal that will keep you fuller for longer, pair with some eggs on the side to boost the protein content.

This is another great recipe to make in big batches to use throughout the week.  If you plan on doing this, I'd recommend excluding the apple from the porridge mix and just add it in when you're ready to eat.  I also suggest you don't freeze the mixture as the cauliflower gets a bit gross.  The rest of the dry ingredients will keep for a week or more in the refrigerator.

Source:

Page 31 in the Beat PCOS Breakfast Cookbook by Kym Campbell

Beat PCOS Breakfast Hash

 Ingredients:

12 oz. Bacon

12 oz. Sweet Potato/Yam, peeled and grated

1.2 lb. Brussels Sprouts, either shredded or sliced finely

1 Red Bell Pepper

1 small Red Onion

Salt and Pepper

4 Eggs

Instructions:

Over a medium heat, cook the bacon with a little cooking oil or fat in a large skillet for 5-7 minutes.

Once cooked, transfer the bacon to a large bowl, keeping the grease in the skillet (this is good fat).

Add the brussels sprouts stirring initially to coat them in the bacon grease.  Cook for 5-7 minutes stirring only occasionally so that the sprouts char a little creating a nice sweet flavor.  Once cooked, add the brussels sprouts to the bowl with the bacon.

Add a tablespoon of cooking oil or fat to the skillet then add the sweet potato, bell pepper, and red onion.  Cook for 10 minutes or so, stirring regularly, until tender.

At this point your hash is done, so it's just a matter of combining all the cooked ingredients either in the skillet or your large bowl and seasoning to taste.  Adding plenty of salt and pepper is a good place to start, but you might also like to try lemon pepper or a sprinkling of garlic powder for something a little different.

To complete the meal, fry an egg or two in plenty of oil and serve with the hash.  For some extra flavor, this dish goes well with either some sugar-free ketchup, a sprinkling of nutritional yeast, or a little hot sauce.

Notes: This recipe comes from page 18 of the Beat PCOS Breakfast Cookbook by Kym Campbell.

Pan Fried Trout Recipe

I had to save the link so I don't lose these instructions...this was the best trout I've had in a while.  I love how my husband fixes it for me, but wanted to try something new.  I could even eat the skin with this recipe.  YUMMMM!  I'll type it up more formally later.

http://whatscookingamerica.net/PanFriedTrout.htm

Pesto Chicken

Here's a recipe idea that I didn't want to lose.  It was super simple, required very little time, and it was delicious.

Chicken Breast
Pesto
Tomato
Mozzerella Cheese

Prepare a casserole pan and preheat your oven to 350 or 375 degrees.  Put the chicken breast in the pan, then top with a layer of the pesto.  Then slice your tomato and put tomato slices over the pesto.  Top it with mozzerella and put it into the oven.

It's done when the chicken is done.  Chicken should be 165 degrees or above.

I found this online...I don't remember the source, but it is super easy and delicious.  I've had it several times.  Pesto is kind of expensive, but a small jar will go a long way.

Enjoy!!

Crunchy Peking Burgers

For Burgers:
1 pound ground beef
1/2 cup canned water chestnuts, drained
2 scallions
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon Splenda
2 cloves garlic, crushed
1/2 teaspoon grated ginger

For Sauce:
1 1/2 tablespoons low-sugar Apricot Preserves
1 teaspoon soy sauce
1/4 teaspoon grated ginger

Preheat an electric tabletop grill (I did these on the stove in a skillet, and covered with a lid while cooking to help them along, and prevent spattering).

Chop the water chestnuts a bit and slice the scallions.  Put them in a mixing bowl with the other burger ingredients and use clean hands to mix them well.  Form into 4 burgers and put them on the grill.  Cook 5 minutes (or until done).

While the burgers are cooking, mix together the sauce ingredients.

When the burgers are done, top each with a teaspoon of sauce and serve.

Yields: 4 burgers

Nutrition Information (from cookbook):
Each has 7 grams of carbohydrates, 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.

Nutrition Information I calculate with LoseIt's recipe feature:
Calories: 357
Total Fat: 20.7 g
Sat. Fat: 8.3 g
Sodium: 763 mg
Carb: 7.3 g
Fiber: 0.5g
Sugar: 2.3 g
Protein 30.4 g

Note:  These were delicious.  I had to put it on my site for easy reference the next time.  That little bit of sauce on the top of the burger really brings all the flavors together.  I ate these without a bun with some fresh green beans...YUUUUMMMY!!

Source: 1001 Low-Carb Recipes by Dana Carpender (page 364)

Cajun Stuffed Chicken

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4

• 1 lb boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
• 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning -
• 1 tbsp or more of Parmesan Cheese, grated 
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lots of toothpicks 

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.  Season the chicken with salt and pepper.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Put a piece of foil on your counter for each of the chicken breasts you will be filling.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly. 
Brush each chicken breast with the olive oil.  Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. 

Then set it on a piece of foil (seam side down).  Bring the edges of the foil up around the chicken breast (like a little boat...leave the top open).  You can use toothpicks...but then you run the risk of forgetting how many you used to hold it together.  Toothpicks...hmmm...not quite as delicious as this meal (and it is DELICIOUS, I promise)
Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken boats in a casserole pan.  Bake for 35 to 40 minutes, or until chicken is cooked through.


Source:
I found this recipe on Pinterest.  However, it came from Celeste's Cooking Creations. 

I changed the ingredients slightly (used Parmesan instead of bread crumbs...to make it lower carb),

I changed the instructions a little too.  I've never been skilled with toothpicks, SO...I make each one their own foil 'boat' and cooked them in there...seam side down.  I didn't seal them up.  I let them bake with the top open.  Seemed to work really well.  If you are more skilled with toothpicks...more power to ya.  Me...not so much.

I really enjoyed this in my lunches this week.  It is really good rewarmed and served in a low-carb tortilla.  MMMMMM!!!   ENJOY!

Red Pepper & Parmesan Tilapia

1/4 - 1/2 Cup Egg Substitute (or 2 eggs, stirred up)
2 teaspoon Italian Seasoning
1 teaspoon Pepper
1 teaspoon Red Pepper Flakes
1 Cup Parmesan Cheese, grated
4 Tilapia Fillets

Directions

1. Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.
2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.                                          

 

Yield: 4 servings.

 

1 fillet equals 179 calories, 4 g fat (2 g saturated fat), 89 mg cholesterol, 191 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchange: 5 lean meat.

 

 

Source:

 I found this on Pinterest.  However, it looks like it comes from www.TasteOfHome.com.  I think it seemed more spicy as the week progressed. 

I think it's probably best fresh (not as a left-over)...it would be more like a breaded crust if served fresh.  But I have enjoyed it in my lunches this week with some quinoa on the side.  :)

I hope you like it!  Annie

Marinated Flank Steak

1 small red onion 1/3 cup balsamic vinegar 1/4 cup capers, drained 2 Tablespoons fresh Oregano, chopped 3 cloves garlic, minced 1 1/2 pounds beef flank steak 1/4 teaspoon salt 1/4 teaspoon black pepper, coarsely ground

 Directions:

Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.

Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.

Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4" from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4-5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.

Place the meat on a platter and pour the reserved onion mixture over the steak.

Serves 6
Where did it come from:  
From the SB Diet Book, Page 156. I used a different cut of beef. But it was still really good. It tasted better as I ate on it a couple days later too...it had time to sit in it's cooking juices. YUM! I also garnished with capers before serving.

Nutrition at a glance (Per Serving):
176 calories
19 g protein
3 g carbohydrates
9 g fat
4 g saturated fats
230 mg sodium
50 mg cholesterol
1 g fiber

Pork (or Chicken) Satay

Prep Time: 5 minutes
Cook Time: 15 minutes

Served with its own dipping sauce, this tasty satay dish turns dinner into a festive event.  The pork can be broiled or grilled; if you don't have skewers (which I didn't), just broil the meat without them.

1/4 cup creamy trans-fat-free peanut butter
1/4 cup water
1 Tablespoon plus 1 1/2 teaspoons rice vinegar
2 Tablespoons low-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 pounds pork cutlets (about 3/4 inch thick), cut lengthwise into 1/2-inch strips

Chicken would work well with this recipe too.
Special Equipment: 4 Metal Skewers

Heat oven to broil.

Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red pepper flakes in a mixing bowl.  Place pork in a separate mixing bowl, add 3 Tablespoons of the peanut butter sauce and toss to combine.  Reserve the remaining sauce.

Thread pork onto skewers and broil 4 minutes per side.  Place remaining sauce in dipping cups and serve with pork.

Makes 4 servings

Where did it come from:  I found this in The South Beach Diet Quick & Easy Cookbook (page 244).  You'll notice, it's a little over the calorie limit I set for the recipes I wanted to add here.  But it's well worth the extra 60 calories per serving.  And its excellent for that Phase I SB Dieter.  :)  This is GREAT!  If you like Thai food...this is along those lines.  I think it would have been good with a little cilantro served in a lettuce leaf wrap.  YUM!!!  Give it a try.

If I remember right, I loved this SO much when I made it, that I drove to my Mom/Sister's house so they could try it...RIGHT AWAY!  Yes, I'm a goofy food nerd.  They liked it, but I don't think they were quite as excited about it as me.  Hehe.

Nutrition at a Glance:
360 calories
18 g fat
5 g saturated fat
42 g protein
5 g carbohydrate
1 g dietary fiber
420 mg sodium

Ginger and Cilantro Baked Tilapia

2 large tilapia fillets (or similar thin white fish) - about 3/4 pound

1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons low-sodium soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.

Source: I found this on Pinterest...but here's the website where you can find the recipe.  The site posted a GREAT photo to go with it.  I hope that its ok that I borrowed it.  That's what sold me on trying the recipe.
www.thekitchn.com

Description from site:  It's sweet and spicy, salty from the soy sauce and melting in the middle. We use tilapia since it's the most easily available thin white fish these days, but any thin fish fillet would do. It does, we admit, heat up the oven, but only for about 15 minutes! It makes great leftovers, too...

My comments:  This is DELICIOUS!  I made this for a friend when I tried it.  We both liked it.  I didn't use Tilapia but another white fish instead.  It worked great!  I had enough of the blended topping to probably have another tomorrow for dinner.  YUM!

Total Fat: 8.5 g
Saturated Fat: 2.3 g
Cholesterol: 130 mg
Sodium: 730 mg
Carbohydrates: 4.7 g
Fiber: 0.5 g
Sugars: 0.9 g
Protein: 61 g

Serves 2 or 3.

Pork Chops Ole'

6 Loin Pork Chops (1/2 inch thick), trimmed
Salt Free Herb Seasoning Blend (and pepper to taste)
3/4 Cup Uncooked Long Grain Rice
1-1/2 Cups Water
1 can (8 oz) Tomato Sauce
2 Tbs Taco Seasoning Mix
1 Medium Green Pepper, Chopped
1/2 Cup Shredded Reduced-Fat Cheddar Cheese

In a large skillet coated with nonstick cooking spray, brown pork chops; sprinkle with seasoning blend and pepper. No need to cook through, just brown the outsides.

Meanwhile, in a 13 x 9 x 2-in baking dish coated with nonstick cooking spray. Combine rice, water, tomato sauce and taco seasoning; mix well.

Arrange chops on top; sprinkle with green pepper. Cover and bake at 350 degrees. Check at 1 hour to see if done. Cook as long as 1.5 hours if needed. (My rice came out just a bit dry at 1.5 hours.)

Uncover and sprinkle with cheese; return to the oven until cheese is melted.

Yeild: 6 servings

Nutritional Information:
Calories 268
Total Fat 7 g
Calories from Fat 25%
Saturated Fat 3 g
Cholesterol 61 mg
Sodium 487 mg
Carbohydrate 24 gm
Protein 25 g

Story: I got this a couple years ago from a lady I worked with as I was trying to get my Alt Cert for teaching. Mary Jo Peters...she was SUCH a great lady. I'd love to find her on FB or Linked In and see how she is doing! She had gotten this recipe from someone else as well and her family really liked it. :) Looks like it came out of a magazine, but no indication of what magazine.

THIS WAS SO FAST TO PREPARE! I LOVE THAT!

I might tweek this one just a little...although it was really good for a low fat recipe! Please note that it has some KICK to it. If your kids don't like spicy stuff, they might not like this. You could substitute chicken breast just as easily in this recipe. I also forgot to add the green bell pepper and it was good without it, just in case you didn't have one on hand.

NOW what will I do with that green pepper...Hmmm.

Enjoy!

Zucchini Boats

2 large zucchini (at least 12 inch if possible)
1/2 onion
Garlic, minced
1 lb turkey or pork sausage
2 medium sized tomatoes
1/4 cup green, red or orange bell pepper (or all three)
Salt/pepper
Olive oil
1/2 cup cheddar cheese (they are also really yummy with parmesan cheese sprinkled on top)
2 eggs
1/2 sleeve ritz crackers
2 Tbs butter

Sauté sausage. Try to break up into really small pieces. Combine with vegetable mixture. In the same pan, after sausage is removed, saute onions and garlic then add sausage back to the pan.

Slice zucchini in half lengthwise and spoon and throw out seeds. Carve out the rest until about 1/2 inch of zucchini is left in the "boat." Make sure to keep this part of the zucchini to put back into the veggie mixture. Rub a small amount of olive oil and salt and pepper and put on a cookie sheet in the oven on 375 degrees while you dice the rest of the veggies.

Dice tomatoes, bell pepper and rest of zucchini. Grate some cheese maybe 1/4 to 1/2 cup and add to vegetable mixture. Add sausage, onion and garlic mixture. Whisk 2 to 3 eggs depending on how much vegetable mixture you have. Add in with vegetable/sausage mixture.

Remove boats from the oven and spread mixture evenly into prepared zucchini boats. Top with a little more cheese (cheddar or parmesan).

Lastly, crush ritz crackers in a gallon baggie and combine well with melted butter. Top each boat with these crumbs.

Bake for about 30-40 minutes at 375 degrees or until zucchini boats are fork tender and topping is golden brown

Pot Luck Dinner

This is definitely a one-pot wonder, your meat and veggies cooked all in one pot. I really like it so, even though it's very simple, hardly a recipe, I'm adding it here.

Link Sausage (also good with Venison sausage)
Bag of frozen mixed veggies (your choice of mix)

Cut some link sausage up (your choice on flavors)

Brown it for a few minutes in a hot pot. This should be a tall-sided pot.

Put a little bit of water in the bottom of the pot and put your frozen vegetables on top. Do not stir in vegetables, just let them rest on top.

Cover and 'steam' the vegetables until tender.

Serve.

Amy's Stuffed Chicken Breasts

What You Need!

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken or Pork
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing (you can substitute Regular Italian if you can't find this specialty Dressing)

Make It!

HEAT oven to 350ºF.

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken.

Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F).

Sprinkle with remaining cheese; bake 5 min. or until melted.

Kraft Kitchens Tips:
Variations:
For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

This recipe might have come from Kraft??? Not sure...Amy gave it to me...so I'm giving her credit ONLY until I can find out the real title for the recipe. It is really yummy...so try it! Enjoy it!

Tomato and Spinach Pasta Toss

2 cups Penne pasta (7 oz), uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz) baby spinach leaves (7 cups)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
Couple squirts of Italian Dressing, Zesty Italian is best if you have it
1 cup Shredded low-fat Mozzarella
2 Tbs. Grated Parmesan Cheese

Cook pasta as directed on package. Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain.

Add spinach, tomatoes and dressing; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

Drain pasta; place in a large serving bowl. Add meat mixture and cheeses; mix lightly.

Makes 6 servings, 1 cup each

Source: Food and Family (Kraft's (free) recipe magazine) - Winter 2007

COMMENTS: 7 cups of spinach sounds like alot! But it wilts down in no time at all, don't blink! HA. I'm not a big cooked spinach fan myself...but this is really good, I can't believe I'm saying that. I think it is the dressing that takes the spinachy taste out of the dish?

I've made it a couple times now and Tommy and I both like it. It's a good way to get your spinach in if you don't like it fresh or from a can.

Quick-Fix Beef Burrito Skillet

1 lb. lean ground beef
1 pkg. Taco Seasoning Mix
1 can (19 oz) kidney beans, drained and rinsed
1 cup Salsa
1 cup water
4 flour tortillas (6-inch) cut into 1.5 in squares
1 cup Mexican Style Shredded cheese
1/3 cup Sour Cream (optional)
1/3 cup chopped green onions (optional)

Brown meat in large skillet on medium-high head; drain.

Add seasoning mix, beans, salsa and water. Stir. Bring to a boil. Reduce heat to medium-low, simmer 5 minutes.

Stir in tortillas; top with cheese. Cover. Let stand 5 minutes or until cheese is melted.

Top with sour cream and onions if desired.

Jazz it up: Top with your favorite Mexican-style toppings just before serving, such as shredded lettuce, shopped tomatoes and/or chopped avacados.

COMMENTS: I've made this several times now, and we like it every time. It truly is FAST and GOOD. The directions say that it takes 10 minutes to prepare and 35 minutes total. I think they were adding extra time on there for slow people...I usually have this ready in 15 to 20 minutes FLAT. Enjoy!

Source: Food and Family (Kraft's Magazine) - Spring 2007

Smokin' Succulent Grilled Pork Chops

1 cup Mayonnaise
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
2 Cloves garlic, minced
1 tsp. chili powder
8 pork chops

Blend first five ingredients. Reserve 1/2 cup; set aside. Grill or broil pork, brushing with 1/2 cup mixture, until done. Serve with reserved 1/2 cup.

We used steaks for this and it was AWESOME. So I'm putting this under both Beef AND Pork. Mmmmm....

Source: I got this from a Hellmann's Advertisement in a Cooking Pleasures magazine. This magazine is the one you get when you join the Cooking Club of America (overrated). I may have saved this recipe as long as 2 years without throwing it away. But you have to understand....the picture on the ad is a full page picture of a pork chop being grilled over a flame with this succulent sauce being basted on the perfect grill lines. :) Mine wasn't perfect as the picture but it met my expectations. It was delicious!