Breaded Pork Cutlet

Weight Watchers Recipe

Ratings (1131) 

7PointsPlus Value

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Prep time: 15 min

Cook time: 15 min

Other time: 0 min

Serves: 4

Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.

Ingredients 4 spray(s) cooking spray      1 pound(s) uncooked lean boneless pork chop(s), four 4 oz chops    1/2 cup(s) all-purpose flour    3/4 tsp table salt, or to taste    1/2 tsp black pepper, or to taste      1 large egg(s)      3 Tbsp fat free skim milk    1 1/2 tsp Dijon mustard, or to taste    1/2 cup(s) dried plain breadcrumbs, panko-variety (see note)      1/2 medium lemon(s), cut into 4 wedges    Instructions Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray. Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin. On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate. Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray. Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving. Notes Panko is available in the Asian sections of supermarkets; substitute coarse bread crumbs if desired. Add some cayenne pepper to the bread crumb mixture, if desired. You can also cook these in batches in a nonstick skillet coated with cooking spray.

Grilled Ham and Cheese with Rosemary-Dijon Spread

Weight Watchers Recipe

Ratings (51) 

7PointsPlus Value

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Prep time: 10 min

Cook time: 10 min

Other time: 0 min

Serves: 2

Ham and cheese gets sophisticated with the addition of rosemary and Gruyere. It’s part French, part Swiss and totally delicious.

Ingredients 2 tsp low fat cream cheese    2 tsp Dijon mustard    1 tsp rosemary, fresh, minced    1/4 cup(s) (shredded) Swiss cheese, or Gruyere cheese    1/4 cup(s) (shredded) part-skim mozzarella cheese    3 oz extra lean 4% fat deli-sliced ham      4 slice(s) reduced-calorie whole wheat bread    2 spray(s) cooking spray    Instructions In a small bowl, combine cream cheese, mustard and rosemary. In another bowl, combine both types of cheese. Place bread on a flat surface and evenly divide cream cheese mixture across all four bread slices. Top each of two bread slices with 2 tablespoons Gruyere mixture and 1 1/2 ounces ham; sprinkle each with another 2 tablespoons Gruyere mixture. Cover sandwiches with remaining bread slices, spread-side down. Coat a large nonstick skillet with cooking spray and set over medium heat. When hot, cook sandwiches until cheese is melted, pressing down a few times, about 3 to 5 minutes per side. Yields 1 sandwich per serving.

Summer Bean Salad

I’ve been making this recipe for over 30 years, and it always seems to be a favorite. This isn’t your typical bean salad, though—the mandarin oranges make it unique and refreshing.

6 ServingsPrep: 10 min. + chilling

Ingredients

• 2 cans (11 ounces each) mandarin oranges, drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium green pepper, chopped
• 1/2 cup chopped red onion
• 1/4 cup minced fresh parsley
• 1/2 cup canola oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar

Directions

• In a large bowl, combine the oranges, beans, green pepper, onion and
• parsley. In a jar with a tight-fitting lid, combine the oil, vinegar
• and sugar; shake well.
• 
  
• Pour over salad and toss to coat. Cover and refrigerate for at least
• 4 hours before serving. Yield: 6 servings.

Crab Meat Pie

This is a great snow day recipe for all my Maryland Crab fans!

CRAB MEAT PIE

7 1/2 oz. crab meat
1 c. finely chopped celery
2 tbsp. grated onion
2 tbsp. chopped green pepper
2 eggs, beaten
1 c. mayonnaise
1/2 c. bread crumbs
1/2 c. shredded Cheddar
1/4 tsp. salt
1 tbsp. lemon juice
Unbaked pie shell

Combine crab meat, celery, salt, onion, green pepper, mayonnaise, lemon juice, eggs and all but 2 tablespoons bread crumbs. Mix lightly. Turn into unbaked pie shell, sprinkle with reserved crumbs and Cheddar cheese. Bake 25 minutes in a 350 oven, or until firm and brown. Should be golden brown and fluff.

Parmesan Baked Pork Chops

Talk about taking pork chops to a whole new level, these were melt in your mouth delicious!

Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder


On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Peanut Butter Cookies

The Best Peanut Butter Cookies

Ingredients:
1 cup brown sugar, firmly packed
1 cup white sugar
2 sticks of margarine NOT butter or(1 cup Butter Flavor Crisco)
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour
1/2 cup or more granulated sugar to roll cookies in.

Don't make the fork prints in them as some do, they should
crackle and be like a sugar cookie.

Directions:
.1 Cream together the sugars, Margerine, peanut butter
.2 Add the eggs and vanilla.
.3 Sift the dry ingredients together and add gradually until
blended well
.4 Roll into tablespoon size balls
.5 Roll cookie dough balls into sugar
.6 Place on cookie sheets-
.7 Bake at 350° oven for 11-13
minutes.

Warm Chocolate Melting Cups

Warm Chocolate Melting Cups

“These cakes have become a favorite of our guests. They're always so surprised that these little desserts are so light and healthy.” Kissa Vaughn - Troy, Texas

10 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

• 1-1/4 cups sugar, divided
• 1/2 cup baking cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup water
• 3/4 cup plus 1 tablespoon semisweet chocolate chips
• 1 tablespoon brewed coffee
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 10 fresh strawberry halves, optional

Directions

• In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt.
• Gradually stir in water. Bring to a boil; cook and stir for 2
• minutes or until thickened. Remove from the heat; stir in the
• chocolate chips, coffee and vanilla until smooth. Transfer to a
• large bowl.
• 
  
• In another bowl, beat eggs and egg white until slightly thickened.
• Gradually add remaining sugar, beating until thick and
• lemon-colored. Fold into chocolate mixture.
• 
  
• Transfer to ten 4-oz. ramekins coated with cooking spray. Place
• ramekins in a baking pan; add 1 in. of boiling water to pan. Bake,
• uncovered, at 350° for 20-25 minutes or just until centers are

© Taste of Home 2014

2 of 2

Warm Chocolate Melting Cups (continued)

Directions (continued)

• set. Garnish with strawberry halves if desired. Serve immediately.
• Yield: 10 servings.
• 
  

Nutritional Facts: 1 each equals 197 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 51 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.