recipe

Easy Grilled Pork Chops

4 center cut, boneless pork loin chops, 4 to 6 ounces each
1 tablespoon olive oil
Salt and pepper

Preheat the grill to medium-high heat. Place the pork chops on the grill. Grill until cooked through, about six minutes per side. Place the chops on a warmed serving platter and let them rest for a few minutes prior to serving.
Serves four.

Calories: 162.
Protein: 20g.
Fiber: 0 g.

Bow Tie Pasta with Peas, Mushrooms and Onions
3 tablespoons olive oil
1/2 cup chopped onion
Salt to taste
2 cups fresh shelled or frozen peas
2 cups sliced mushrooms
12 ounces bow tie pasta
1/4 cup freshly grated Parmesan cheese
1/4 chopped, fresh Italian Parsley

Tea-Poached Scallops with a Cucumber and Watercress Emulsion served with Mango Coconut Jasmine Rice and Spaghetti Squash

Poaching items
12 diver scallops, cleaned
2 tea bags of Tazo Passion or your favorite spiced tea
2 tea bags Taso Wild Sweet Orange or your favorite citrus tea
1 lemon, the zest and juice separate
1 lime, the zest and juice separate
1 orange, the zest and juice separate

Rice
1 cup of jasmine rice
1 can of coconut milk
1 cup of water
1 small ripe mango, diced
1/2 cup toasted coconut

Teriyaki charred flank steak
1 piece flank steak
2 heads Bibb lettuce

For Teriyaki marinade:
3 cups teriyaki sauce
1 cup mango nectar
1/2 cup soy sauce
2 tablespoons ginger, smashed
1 scallion, chopped
1 stalk lemongrass
Juice from half a lime
1 leek, charred
1 shallot, roasted
2 cloves garlic, roasted
6 ounces pineapple juice
1 piece star anise
Half a cinnamon stick

Pour all marinade ingredients into a pot and bring to a boil for 20 minutes. Remove from heat and let stand 30 minutes. Strain and chill before using.

Here is a recipe from the Simply Florida cookbook, developed by the University of Florida's Extension Association of Family and Consumer Sciences. The book is available online at www.simplyflorida.org. This is the modified version with less fat and sodium.

2 slices turkey bacon

1 cup chopped onion

1/2 cup chopped poblano chiles