SKILLET-ROASTED PORK CHOPS WITH GRAPES AND ROSEMARY


PREP TIME 5 MIN. – COOK TIME 23 MIN. READY IN 28 MIN. – SERVINGS 4


2 cups seedless red grapes 3 tbsp olive oil, divided 4 boneless pork chops (about ¾-inch thick)


SHEET PAN ROASTED CHICKEN PARM


PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. – SERVINGS 4


4 small boneless, skinless chicken breasts (about 1½ lbs) 2 tbsp light mayonnaise ½ cup Italian- style panko bread crumbs ¼ cup grated Parmesan, plus more for garnish


3 tbsp olive oil, divided 6 cloves garlic, smashed 1 pint grape tomatoes, cut into halves 4 oz part-skim mozzarella


3 cloves garlic, finely chopped 1 tbsp finely chopped fresh rosemary ¼ cup balsamic vinegar


STEP 1 Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. STEP 2 Brush the chicken on all sides with the mayonnaise. Season all over with salt and pepper and place on prepared pan, spacing apart. In a medium bowl, toss the bread crumbs, Parmesan, and 1 tbsp oil. Top chicken with bread crumb mixture. STEP 3 Wipe out bowl used for crumbs. Add the garlic, tomatoes, and remaining 2 tbsp oil. Toss until well combined. Arrange around chicken breasts. Place sheet pan in oven and roast 15 min. STEP 4 Coarsely grate the mozzarella. Sprinkle over chicken. Continue roasting another 8–10 min., until an instant read thermometer inserted into chicken reads 165°F. Garnish with more Parmesan, if desired. Serve chicken with roasted tomatoes.


PER SERVING: 463 CALORIES, 24G FAT, 7G SATURATED FAT, 148MG CHOLESTEROL, 505MG SODIUM, 13G CARBOHYDRATE, 1G FIBER, 4G SUGAR, 48G PROTEIN


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STEP 1 Preheat oven to 425°F. In a medium bowl, toss the grapes with 1 tbsp oil. Season with salt and pepper. STEP 2 In a 12-inch oven-safe skillet, heat 1 tbsp oil on medium-high. Season pork chops all over with salt and pepper and add to skillet. Cook 2–3 min. per side, until browned. Add grapes to skillet and place skillet in oven. Roast 10–12 min., until pork is cooked through, turning over once halfway through. STEP 3 Carefully remove skillet from oven and place on stovetop burner. Transfer pork chops to a plate and cover loosely with foil. Add remaining 1 tbsp oil to grapes in skillet and heat on medium. STEP 4 To skillet, add the garlic and rosemary. Cook 2–4 min., until garlic is golden, stirring often. Stir in the balsamic and cook 2–4 min., stirring occasionally. Season with salt to taste. Serve pork chops with grape mixture spooned on top.


PER SERVING: 399 CALORIES, 26G FAT, 7G SATURATED FAT, 68MG CHOLESTEROL, 54MG SODIUM, 17G CARBOHYDRATE, 1G FIBER, 14G SUGAR, 23G PROTEIN


PAPRIKA ROAST CHICKEN AND VEGGIES


PREP TIME 15 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 15 MIN. – SERVINGS 6


2 tsp smoked paprika 1 tsp onion powder 3 tbsp vegetable oil, divided 1 (3–4 lb) whole chicken


1 medium head of cabbage, cored and cut into ½-inch slices 5 celery stalks, sliced 1 tbsp finely chopped chives


STEP 1 Preheat oven to 425°F. In a small bowl, combine the paprika, onion powder, 2 tbsp oil, 1 tsp salt, and ½ tsp pepper. Trim excess fat from the chicken and rub or brush inside and all over outside with oil mixture. Tie drumsticks together with butchers’ twine. STEP 2 Place chicken on a large sheet pan. Roast 15 min. STEP 3 Meanwhile, in a large bowl, toss the cabbage and celery with remaining 1 tbsp oil. Season with salt and pepper. After chicken has cooked 15 min., arrange vegetables around chicken in even layer. Roast chicken with vegetables another 40–45 min., until chicken is cooked through and an instant read thermometer inserted into chicken reads 165°F. STEP 4 Transfer chicken to cutting board and let stand 10–15 min. Sprinkle the chives over vegetables and toss together. Carve chicken and serve with vegetables.


PER SERVING: 429 CALORIES, 30G FAT, 8G SATURATED FAT, 112MG CHOLESTEROL, 160MG SODIUM, 11G CARBOHYDRATE, 5G FIBER, 5G SUGAR, 30G PROTEIN


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