Spicy Grilled Chops

Ingredients:

4 boneless pork chops, 1/2-inch thick

1/4 cup hot salsa of your choice

2 tablespoons water

2 tablespoons orange marmalade

1/4 teaspoon seasoned salt or pepper

In small bowl, combine salsa, water, marmalade and seasoned salt; blend well. Place pork chops in plastic bag or glass dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish and marinate about 1 hour, turning pork chops several times. When ready to grill, remove pork chops from marinade, reserving leftover marinade. Bring marinade just to a boil in a small saucepan and cool. Place chops on grill 4-6 inches over medium-high coals. Grill about 4 minutes per side-or until they reach desired doneness, basting with reserved marinade.

Spicy Potato Wedges

Ingredients:

6 large potatoes

1 egg

1/3 cup milk

1 1/2 cups all-purpose flour

1 1/2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

2 tablespoons olive oil

Scrub and slice unpeeled potatoes into wedges. In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450 for 20 to 25 minutes or until golden brown and tender.

Grilled Vegetable Salad

Ingredients:

1 cup balsamic or herb vinegar

1 tablespoon olive oil

1 tablespoon water

2 tablespoons shallot, finely chopped

1 teaspoon dried Italian seasoning

1 1/2 teaspoons honey or molasses

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 pound baby carrots

2 red or yellow bell peppers

2 zucchini squash

2 yellow squash

1 large sweet onion

Combine first 8 ingredients in a large bowl; stir well and set aside. Cut vegetables into 1-inch pieces; add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Remove vegetables with a slotted spoon, reserving vinegar mixture. Place a grilling basket (or foil that you've folded up sides to form a square, and poked holes in the bottom) on grill rack, and cover with grill lid. Grill 15 minutes or until crisp-tender, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight. You can substitute other vegetables, using the same quantities.

Fresh Fruit Salad

Ingredients:

2 crisp, tart-sweet apples, sliced, unpeeled

1 banana, sliced

1 cantaloupe, cut up into one inch cubes

1 kiwi, peeled and sliced

1 cup seedless red grapes

1 can (16 oz) pineapple chunks, drained

Honey-Cream Dressing:

1/4 cup lowfat sour cream

1 cup lowfat cottage cheese, (small curd) creamed

1 cup lowfat vanilla yogurt

2 tbsp. honey

2 tsp. lime juice

Combine sour cream, cottage cheese, and yogurt. Mix will. Blend in honey and lime juice. To make salad: combine first 5 fruits with a little of the dressing; garnish with slices of kiwi. Serve remaining dressing on the side.