The Thanksgiving holiday has come and gone but it seems like a few pounds around my waist are here to stay (for now). I ate a little more than I am proud of but what can I say? The turkey, collard greens, candied yams and mac & cheese are a few of the recipes that I look forward to every Thanksgiving. I had to go in! Now that it is time to get back to the grind of eating healthy and daily exercise, here is a healthy and easy recipe I whipped up last night. Knowing I am going to want to make sweet and not-so-healthy dishes and desserts throughout the holidays, I will be making main meals that are both tasty and well-balanced.
Crusted Paprika Pork Chops, Balsamic Brussels Sprouts and Creamy Mushroom Risotto
10 Boneless Pork Chops
1 t. salt
1 t. pepper
1 t. paprika
3 pinches of garlic salt
1 T. chopped onion
1/3 cup milk
1 cup of flour
2 t. olive oil
Instructions: Heat oven to 425 degrees-cover baking sheet with olive oil- whisk egg and milk together in bowl-mix flour, salt,pepper, paprika, and garlic salt in bowl- dip pork chop in egg/milk mixture-dip pork chop in flour/seasoning mixture- place on baking sheet- repeat for each pork chop- season with paprika and chopped onions- I like to add a bit more Pepper as well.
1 bag of fresh brussels sprouts (Trader Joe’s)
1/2 cup Balsamic Vinegar
2 T olive oil
1/2 t. salt
Instructions: Cut brussels sprouts in halves- heat skillet on high-pour olive oil in skillet- wait until heated- pour chopped brussels sprouts into skillet-stir for 3 minutes-add balsamic vinegar-stir another 3 minutes-add salt-cook about another 2 minutes or until reached desired softness
I used two bags of Archer Farms frozen Wild Mushroom Risotto- easily heat up in the microwave- Super easy!
Hope this made your dinner plans a bit quicker, healthier and tastier!
Until Next Time,