Fast & easy menu and recipes around pineapple pork chops

The following is a menu and recipes for a quick and easy meal that won't break the budget. This menu is ideal for families, employed on a tight schedule and a budget. No need to worry, because this meal for you is about the diabetes in your family and friends. This menu offers a main course the pineapple of pork chops. This chops marinating in the pineapple mix for up to 24 hours. This allows a "make ahead"-Marinade and sauce, saves time later prep. Go by the fruity flavor of serve with orange Almond salad. Steam ears on-the cobs for your vegetables. You break fresh corn, especially while big ears in half for a proper serving size should choose the summer when many have it in your gardens for diet- ERS and diabetics. Then stop parfaits from the meal with a refreshing dessert of chocolate-orange. You will have provided a fast, simple, tasty and inexpensive meal. Perfect for busy without chose moms or anyone who spend less time in the kitchen, bags of "Fast Food".

PINEAPPLE SCHWEINEKOTELETTS

1 Can (8 oz) crushed unsweetened pineapple, drained

1 TBSP honey mustard

3 Garlic cloves, finely chopped

1 / 4 Teaspoon salt, optional

4 big boned pork chops

2 Tsp canola oil

A mixing bowl, pineapple, Mustart, combine garlic and salt. Blend the mixture well. Set 1/2 cup pineapple mixture in a large resealable Ziptop bag. Add the pork bag, seal and turn to coat chops. Refrigerate up to 24 hours. To cover, and refrigerate remaining pineapple mixture.

You can drain you and Throw-Out of the marinade from the pork chops. Heat oil in a nonstick pan and brown chops on both sides over medium-high heat. Skillet, add remaining pineapple mixture and Cook, 10-15 minutes or until the juices run clear.

1 Pork chop: 262 calories, 8 g carbohydrates, 31 g protein

ORANGE ALMOND SALAD

3 Cups mixed salad

2 Navel oranges, peeled and sectioned

1 / 2 Celery, thinly sliced

2 TBSP chopped spring onions

1/4 Cup cider vinegar

1/4 Cup SPLENDA or equal sugar-Lite

2 El canola or olive oil

1/4 Cup sliced almonds, roasted

In a large Salad Bowl, combine green, Orange, celery and onions. Aside. Mix vinegar, SPLENDA or the same and give oil in a small mixing bowl. Wipe with a wire whisk until smooth. Drizzle about green dressing. Take gently to coat you. Sprinkle with almonds and individual Salad bowls.

MAIS-ON-THE-COB

4 small ears of the frozen on-the cobs cooked according to package directions

Brush with melted butter to the serve.

CHOCOLATE ORANGE PARFAIT

2 Cups fat-free milk

1 Pkg sugar-free instant chocolate pudding

1/2 Cup notfat dry milk powder

3 / 4 Tsp of grated orange peel + more for topping

1 Cup evaporated skim milk

SUGAR-free whipped cream topping, optional

In a large bowl, combine skimmed milk, pudding mix, notfat dry milk and 3 / 4 teaspoon orange peel. At low speed, mixing mixed up straight, 1 to 2 minutes. Using clean, chilled a separate dish and chilled beaters, evaporates beat skimmed milk until soft peaks form. Fold in thickened pudding mix. Sprinkle spoon in dessert glasses and with grated orange peel. Top with sugar-free whipped cream topping, if desired.

Note: This recipewithout the topping-out ceremony, has 13 g protein and carbohydrate 26 g

Enjoy!

For more from Linda's recipes and diabetic information http://www.diabeticenjoyingfood.squarespace.com