Ingredients:
1 pound pork loin chops, (1/2″ thick)
1 small thinly sliced onion
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 can (10.5 ounces) cream of chicken soup, fat free, whisked together with 1/4 cup water
8 ounces unsweetened applesauce

Directions:
In 10 inch square glass skillet arrange chops in corners. Layer with onion, pepper and salt. Top with soup. Microwave High, covered, 12 to 14 minutes (rotating 1/4 turn halfway through cooking if you microwave doesn’t have a turntable), or until pork chops are done or read 165°F on an internal meat thermometer. Rest, covered, 10 minutes. In 2 cup glass measure, heat applesauce for 30 seconds in microwave, stir and spoon hot onto casserole prior to serving.

Per Serving: 150 Calories; 16g Protein; 6g Fat (37.4% calories from fat); 9g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 167mg Sodium.

2lb Pork Loin Roast
1 lg Sweet Onion
1 can 12-16oz sugar-free Whole Berry Cranberry Sauce

Place everything in slow cooker on low for 6-8 hours.

INGREDIENTS
1 large onion, chopped
1 medium green pepper, chopped
1-1/2 pounds reduced-fat smoked turkey kielbasa, cut into 1-inch pieces
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

DIRECTIONS
Spray PAM in a Dutch oven and saute the onion and green pepper until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through. Yield: 8 servings.

Ingredients:
1 egg, lightly beaten
1/3c fat free milk
1T dried minced onion
1t salt
1 1/2 lbs ground beef or turkey
2 14oz cans beef gravy (low fat)
1/2c packed brown sugar substitute
1/4c cider vinegar
3/4t ground ginger
1/4t ground cloves

Directions:
In a bowl, combine first five ingredients. Crumble meat over mixture and mix well. Shape meatballs into 1 1/2″ balls. Place 1″ apart in a 15″x10″x1″ baking pan. Bake, uncovered, at 350, for 30 minutes. With a slotted spoon, transfer meatballs to a 1 1/2 qt. baking dish. Combine gravy, brown sugar substitute, vinegar, ginger, and cloves; pour over meatbals. Cover and bake until meat is no longer pink.

INGREDIENTS
1 package (14 ounces) reduced-fat smoked turkey Polish sausage, cut into 1/2-inch pieces
1 medium onion, chopped
1 cup cubed peeled rutabaga
1 cup sliced carrots
1 teaspoon canola oil
4 cups cubed peeled potatoes
1 can (14-3/4 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf
1/2 medium head cabbage, cut into 6 wedges
1 teaspoon corn starch
1 tablespoon water
1 tablespoon minced fresh parsley
2 teaspoons lime juice

DIRECTIONS
In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender.
Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the corn starch and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lime juice. Spoon over cabbage.