Ginger Lime Halibut

This is a terrific low fat, low calorie recipe. You can substitute swordfish or any firm white fish. Serves 4

2 teaspoons grated lime rind
fresh juice from 2 limes
1/4 cup honey
2 tablespoons grated fresh ginger
2 tablespoons minced green onions
1 tablespoon low sodium soy sauce
2 teaspoons minced garlic
4 fish steaks about 3/4 inch thick
salt and pepper

Preheat broiler. Combine line rind, lime juice, honey, ginger, green onions, soy sauce, and garlic in a small saucepan. Dip fish in sauce. Place fish on a broiler pan coated with cooking spray and season with salt and pepper. Broil 10 minutes or until fish flakes with a fork. While fish is cooking, heat sauce over medium heat until reduced by half. Serve sauce over the fish.

Preparation tip: I buy fresh ginger and peel it. I then freeze it until I need it. I grates much easier when frozen. This way I have ginger on hand.

Marjoram Pork Chops

This is one of my families favorite recipes. It is delicious and low in fat and calories. It makes 4 servings

Marjoram Pork Chops

1 pound boneless pork loin
3 cups sliced fresh mushrooms
2/3 cup evaporated milk
6 oz chicken broth
1 tsp dried marjoram or 1 tbl fresh
1/2 tsp paprika
1/2 tsp salt
2 tsp cooking sherry

Preheat oven to 357 degrees F.

Slice pork loin into four equal slices. Using a heavy metal mallet, pound the pork chops until they are thin. If you do not have a mallet, use a heavy skillet. Spray a medium skillet with vegetable spray and place over medium high heat. Brown each slice and set aside. Add the chicken broth and stir in mushrooms. Reduce heat and stir in the evaporated milk, marjoram, paprika, salt, and sherry. Simmer for 2 to 3 minutes. Do not boil.

Place browned meat in a shallow baking dish and add mushroom sauce. Bake for 30 or until pork is tender.

Chili Verde

Ingredients:
10 oz. Very Lean Pork Shoulder - 1 inch cubes
3 tsp. Olive Oil (divided)
2 cups Chicken Broth
1 cup Red Onion, Chopped
3 cups Tomatillos, Chopped
2 Jalapeño Peppers
3 tsp. Garlic, Minced
1 cup Cilantro, Minced
4 6-inch Flour Tortillas

Instructions:
Preheat the oven to 400 degrees. In a large bowl, toss the Red Onions, Tomatillos, Jalapeños, and Garlic with 1-1/2tsp. Olive Oil and spread on a baking sheet. Roast until soft about 20 minutes, stirring twice. In a large Dutch oven, add the remaining oil and brown the cubed Pork Shoulder in batches. When browned, add it back to the pot with the roasted vegetables and add the Chicken Broth. Cook the chili until tender, 1.5 hours. Garnish with minced Cilantro and serve with warm Flour Tortillas. Serves 2

Note: If you have never heard of tomatillos, they are resemble a green tomato covered by a paper thin skin. They are used primarily in Mexican cooking. My husband took one look at them and was reluctant to try this recipe. He loved it! Most grocery stores now carry them in the produce section. They can be also found in Mexican grocery stores. If you can not find them fresh, you can substitute canned ones.