|Looking out my front door!|
The kids have been really good, but apparently will be in school until July at the rate it's going. They have been doing okay being stuck at the house, Faith especially has actually been really helpful around the house.
On a bright note my house is clean and laundry is caught up. Enjoy it now family! I have also been cooking up a storm...trying new recipes and revisiting old favorites. I thought I would share one of our family favorites that us adults find super yummy, the kids like too, and it's under 300 calories! (Important for my "After the holidays I have to get my butt back in shape for this year's show season" diet)
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoon butter
3/4 cup corn bread stuffing mix
1/2 cup frozen corn, thawed
1 small jar diced pimientos
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
4 bone-in pork rib chops (also the butterfly cut pork chops work well too, just fold over to fill...I sometimes substitute when the store doesn't have thick cut bone-in chops.)
1) In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in corn, stuffing mix, corn, pimientos, salt, cumin, and pepper. Cook 1-2 more minutes.
2) Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing, secure with toothpicks if necessary. (If any stuffing is left over I like to spread over the top of the porkchops)
3) Place in large baking dish coated with cooking spray. Bake, uncovered, at 375 for 35-40 minutes or until juices run clear. Discard toothpicks before serving.
1 porkchop is 297 calories! Enjoy!