NY2ATL's LOW CARB RECIPES
Cajun Pork Chops...Confetti Salad
Cajun Pork Chops
4 boneless center cut porkchops
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (to taste)
1 tablespoon olive oil
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Red and Green Confetti Salad
1/4 cup light mayonnaise
3 tablespoons light sour cream
1 scallion, chopped
1/4 cup fresh basil leaves
2 tablespoons fresh tarragon leaves
2 teaspoons white wine vinegar
Salad:
1 medium head radicchio, leaves torn
2 cups watercress (or romaine hearts)
1/2 medium cucumber, peeled, seeded and thinly sliced
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
4 boneless center cut porkchops
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (to taste)
1 tablespoon olive oil
Directions:
Combine paprika, salt, sage, pepper, garlic powder, and cayenne on a plate. Coat chops with seasoning mixture on both sides. Heat oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 8 to 9 minutes, turning once halfway through cooking time.--------------------------------------------------------------------------------------------------------------------
Red and Green Confetti Salad
Ingredients:
Dressing:1/4 cup light mayonnaise
3 tablespoons light sour cream
1 scallion, chopped
1/4 cup fresh basil leaves
2 tablespoons fresh tarragon leaves
2 teaspoons white wine vinegar
Salad:
1 medium head radicchio, leaves torn
2 cups watercress (or romaine hearts)
1/2 medium cucumber, peeled, seeded and thinly sliced
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
Directions:
For the dressing: Combine mayonnaise, sour cream, scallion, basil, tarragon and vinegar in a blender. Process until smooth, stopping the blender to scrape down sides, as necessary. For the salad: Combine radicchio, watercress, cucumber, tomatoes and onion in a bowl. Add the dressing and toss well to coat. 8 servings.
