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Monthly Archives: May 2013

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BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette

from  Pork - Be Inspired

Recipe Details


4 cooked pork chops, sliced *
8 cups mixed greens
2 nectarines, cut into 12-wedges each
1 grapefruit, segmented
2 avocados, cut into wedges
16 cherry tomatoes
1 tablespoon salad oil
2 tablespoons toasted almonds, slivered
Salt and black pepper

Honey Balsamic Vinaigrette: 

2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 tablespoon Dijon-style mustard
2 tablespoons mayonnaise
1 teaspoon chili powder
1 teaspoon black pepper
3/8 cup salad oil


Cooking Directions


For the Vinaigrette:
In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.

For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

Makes 4 servings





  • 2 lbs. small red potatoes, cleaned
  • 2 ripe, Fresh California Avocados, peeled, seeded and mashed
  • 2 cloves garlic, minced
  • 2 green onions, whites only, finely chopped
  • 1 large serrano pepper, seeded and minced
  • ½ tsp. salt, or to taste   I would use Lite Salt…..


  • Preparation    Cook Time       Total Time

      10 min                 10 min                 20 min

Guacamole Potato Salad

Recipe Provided By the California Avocado Commission

Create a new picnic and party tradition with this delicious Guacamole Potato Salad made with red potatoes and Fresh California Avocados. With only six ingredients it is surprisingly simple to make and taste good with the added bonus of providing an excellent source of Vitamin C, while being a low sodium dish (less than 140 mg of sodium per serving).

  • Instructions

    1. Place potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with gentle resistance. Continue cooking if not done, otherwise carefully drain the potatoes and refrigerate them until cold.
    2. Cut potatoes in bite-sized pieces (quarter or dice depending on size of potato). Place in a large bowl.
    3. Stir in remaining ingredients, adjust salt to taste and serve immediately.

    Serving Suggestion: If made in advance, sprinkle generously with lemon juice and place a layer of plastic wrap right on the surface of the Guacamole Potato Salad and refrigerate. Before serving taste the salad and add additional mashed California Avocado if needed.

    As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

    Nutrition information per serving

    Calories 140; Total Fat 6 g (Sat 1 g, Trans 0 g, Poly 0.7 g, Mono 3.5 g); Cholesterol 0 mg; Sodium 45 mg; Potassium 710 mg; Total Carbohydrates 21 g; Dietary Fiber 4 g; Total Sugars 1 g; Protein 3 g; Vitamin A 70 (IU); Vitamin C 26 mg; Calcium 18 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 54 mcg; Omega 3 Fatty Acid 0.06 g

    % Daily Value*: Vitamin A 1%; Vitamin C 45%; Calcium 2%; Iron 6%

Cookies without sugar.. found on facebook…

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Mix ingredients and add more oats if too moist.. try other dried fruits if you wish… I wonder what they would taste like with dried mango..  and I’m sure they would be great with craisins with or without the raisins.. How about dates??????

Drop on a cookie sheet and flatten slightly.. Adjust the baking time for your oven…

Bake at 350 for 15-20 minutes

Low Carb Crock Pot Chicken Stew….

Low Carb Crockpot Stew

2 lb skinless chicken breasts cut in 1 inch cubes
2 cans fat-free chicken broth
3 cup potatoes; peeled and cubed
1 cup onion; chopped
1 cup celery; sliced
1 cup carrots; sliced thin
1 tsp paprika
1/2 tsp pepper
1/2 tsp rubbed sage
1/2 tsp dried thyme
6 oz no-salt-added tomato paste

1/4 cup cold water
3 Tbs cornstarch

In your favorite crockpot, combine the first 11 ingredients; cover and cook on high for 4 hours or low for 8 hours. A half hour before serving, mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more on high or until the vegetables are tender.

Cheesy Cauliflower Patties…

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (I may use bean flour )
1/2 t cayenne pepper (more of less to taste)
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.