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Skillet Chops and Rice

May 9, 2016 by Dinner Tonight

Eat heart-healthy with this low sodium, low saturated fat easy skillet meal. 

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Skillet Chops and Rice
Votes: 5
Rating: 4.4
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  • CourseMain Dish
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Skillet Chops and Rice
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
  • CourseMain Dish
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Ingredients
  • 4 4 ounce center cut pork chops 1/2 inch thick
  • cooking spray
  • 1 1/12 cups instant brown rice
  • 2/3 cup water
  • 1/2 cup onion chopped
  • 1/4 teaspoon black pepper
  • 1 (14 1/2 ounce) can Italian style stewed tomatoes undrained and chopped
  • 1 (8 ounce) can tomato sauce unsalted
Servings:
Units:
Instructions
  1. Trim fat from chops. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
  2. Add chops and cook 2 minutes on each side. Remove from skillet and set aside.
  3. Combine rice, water, onion, pepper, tomatoes and tomato sauce in skillet. Bring to a boil.
  4. Arrange chops over rice mixture. Cover, reduce heat and cook 5-10 minutes or until liquid is absorbed and rice and pork are done and pork has reached 160 degrees F.
Recipe Notes

Skillet Chops and Rice Nutrition Facts Serving size (355g) servings per container 4 Amount per serving Calories 360 % Daily Value Total Fat 12 g 15 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 90 mg 30 % Sodium 320 mg 14 % Total Carbohydrate 30 g 11 % Dietary Fiber 2 g 7 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 32 g Vitamin D 1 mcg 6 % Calcium 105 mg 8 % Iron 12 mg 70 % Potassium 833 mg 20 %

Filed Under: Recipes Tagged With: 400, Heart Healthy, main dish, Pork, pork chops, rice, skillet

Hearty Two Bean Minestrone Soup

July 22, 2015 by Dinner Tonight

The perfect soup to add a fresh salad and whole grain bread sticks to! So zesty and delicious, a family favorite, enjoy.


Hearty Two Bean Minestrone Soup
Votes: 1
Rating: 4
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  • CourseMain Dish, Vegetables
Servings
6
Servings
6
Hearty Two Bean Minestrone Soup
Votes: 1
Rating: 4
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  • CourseMain Dish, Vegetables
Servings
6
Servings
6
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic finely chopped
  • 4 tbsp unsalted tomato sauce
  • 1/4 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup uncooked, whole wheat, small shell shaped pasta
  • 2 (14.5 ounce) cans chicken broth reduced fat and reduced sodium
  • 1 (15.5 ounce) can red kidney beans reduced sodium, drained and rinsed
  • 1 (15.5 ounce) can garbanzo beans reduced sodium, drained and rinsed
  • 1 (14.5 ounce) can Italian style stewed tomatoes unsalted, undrained
  • 2 cups chopped kale
  • 1/4 cup grated Parmesan cheese for garnish
Servings:
Units:
Instructions
  1. In a medium saucepan, heat oil over medium high heat until hot.
  2. Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent.
  3. Add broth, beans, tomatoes, kale, or swiss chard (if desired), pasta and seasonings; bring to a boil.
  4. Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.
  5. Serve with Parmesan cheese.
Recipe Notes

Filed Under: Recipes Tagged With: bean, beans, dinner, grain, pasta, pastas, protein, recipe, recipes, soup, vegetable, vegetables, Vegetarian

Minestrone Pasta

July 22, 2015 by Dinner Tonight

Pasta anyone?  This delightful recipe will make dinner tonight light and carefree at your dinner table. It’s quick and perfect after a busy day in the home or at work. This dish is packed with vegetables and would make a fantastic side to your favorite protein.  Minestrone Pasta plated on a white plate.


Minestrone Pasta plated on a white plate.
Easy Minestrone Pasta
Votes: 0
Rating: 0
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  • CourseMain Dish, Side Dishes
Servings
10
Servings
10
Minestrone Pasta plated on a white plate.
Easy Minestrone Pasta
Votes: 0
Rating: 0
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  • CourseMain Dish, Side Dishes
Servings
10
Servings
10
Ingredients
  • 3 cups whole wheat pasta shells uncooked
  • 2 medium carrots sliced
  • 1 medium bell pepper chopped
  • 1 (15 ounce) can low sodium kidney beans drained and rinsed
  • 1 (15 ounce) can low sodium garbanzo beans drained and rinsed
  • 1 (14.5 ounce) can Italian style stewed tomatoes about 1.75 cups
  • 2/3 cup fat free Italian dressing
  • 1/4 cup shredded Parmesan cheese
Servings:
Units:
Instructions
  1. Cook pasta according to package directions, drain, and set aside to cool. In a large bowl, add carrots, bell pepper, kidney beans, garbanzo beans, and tomatoes.
  2. In a separate small mixing bowl, combine Italian dressing and parmesan cheese.
  3. Add pasta and dressing to vegetables mixture.
  4. Refrigerate for 15 minutes allowing flavors to combine and serve.
Recipe Notes

Filed Under: Recipes Tagged With: bean, beans, canned, dinner, grain, lunch, pasta, protein, recipe, recipes, side dish, Side Dishes, vegetable, vegetables, Vegetarian

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