Special Section
| Side dishes, salads, and soups
Cider-Vinegar-and-Molasses-Glazed Pork Chops Makes 2 servings
1 teaspoon extra-virgin olive oil 2 thin-cut boneless pork chops (8 ounces), trimmed of fat 1 shallot, finely chopped ½ jalapeño pepper, seeded and finely chopped 1 clove garlic, finely chopped 2 tablespoons molasses 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 teaspoon reduced-sodium soy sauce
Heat oil over medium-high heat in a Nutrition information per serving medium skillet. Add pork, and cook until browned and no longer pink in the Calories 262 middle, 1 to 2 minutes per side. Transfer Total fat 9g Saturated fat 3g to a plate and cover with foil to keep 0g warm. Add shallot, jalapeño, and garlic to Trans fat Cholesterol 65 mg skillet; cook, stirring often, until slightly Sodium 245 mg softened, 2 to 3 minutes. Add molasTotal 19 g ses, vinegar, mustard, and soy sauce carbohydrates and bring to a simmer. Reduce heat to Fiber 0g maintain a simmer and cook, stirring Protein 25 g occasionally, until thickened, 2 to 4 minutes. Return the pork and any accumulated juices to the pan and turn to coat with the sauce. Serve the pork with the sauce.
Side dishes, salads, and soups Tex-Mex Summer Squash Casserole Makes 12 servings
Nutrition information per serving Calories 101 Total fat 5g Saturated fat 3g Trans fat 0g Cholesterol 15 mg Sodium 217 mg Total 9g carbohydrates Fiber 3g Protein 5g
2¼ pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups) ²⁄³ cup finely chopped yellow onion 1 (4-ounce) can chopped green chiles 1 (4½-ounce) can chopped jalapeños (about ½ cup), drained ½ teaspoon salt, or to taste 2¼ cups grated extra-sharp Cheddar cheese (about 7 ounces), divided ¼ cup all-purpose flour ¾ cup mild salsa 4 scallions, thinly sliced, for garnish ¼ cup finely chopped red onion for garnish
Preheat oven to 400° F. Coat a 9x13-inch baking dish with cooking spray. Combine squash, onion, chiles, jalapeños, salt, and ¾ cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1½ cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
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He a l t hy E a t i n g f o r a H e a l t hy H e a r t
Cheesy Broccoli-Potato Mash Makes 6 servings, ²⁄³ cup each
1 pound Yukon Gold potatoes, cut into wedges ¾ pound broccoli crowns, chopped (4 cups) ¾ cup shredded fontina cheese ½ cup nonfat milk, heated ½ teaspoon salt Freshly ground pepper to taste
Nutrition information per serving Calories 135 Total fat 4g Saturated fat 3g Trans fat 0g Cholesterol 16 mg Sodium 329 mg Total 17 g carbohydrates Fiber 2g Protein 7g
Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover, and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt, and pepper and continue mashing to desired consistency. Serve immediately.
Mashed Maple Squash Makes 2 servings, ²⁄³ cup each
1 acorn squash (1¼ pounds), halved and seeded 2 tablespoons pure maple syrup 1 teaspoon butter ¼ teaspoon ground cinnamon ¼ teaspoon salt
Nutrition information per serving Calories 156 Total fat 2g Saturated fat 1g Trans fat 0g Cholesterol 5 mg Sodium 299 mg Total 36 g carbohydrates Fiber 3g Protein 2g
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