Orange-Sauced Chicken Recipe from Cooking Light!

My adaptation of Cooking Light’s Orange-Sauced Chicken

I love running across a tasty recipe, especially one that is quick to make and healthy as well. This one appealed to me because it’s something different to do with chicken. A different taste – chicken can get tedious if you let it. Don’t!

Normally I prefer to post an image of the finished product and then the recipe, but Facebook usually chooses image #2 to post, so… that would explain the backwards way I post recipes…

Continue reading “Orange-Sauced Chicken Recipe from Cooking Light!”

Pan-Fried Pork Chops and Homemade Applesauce Recipe!


You know sometimes how healthy, light fare just doesn’t sound very fair? That’s when you should make something like this. It’s still healthy, especially if you leave out the carbs (i.e. mashed potatoes swimming in butter). If you have a drawer full of apples that haven’t been eaten and are on their way to retirement this is a great recipe… It’s so tasty… From Cooking Light Magazine… Click HERE if you would like to be taken to the website to make it quick to print… and on to the recipe…!

Pan-Fried Pork Chops and Homemade Applesauce


  • Applesauce:
  • 1 tablespoon butter
  • 3 apples, peeled, cored, and coarsely chopped (about 4 cups chopped)
  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
  • Pork:
  • 1/2 cup all-purpose flour
  • 4 (5-ounce) bone-in center-cut pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil


  • 1. To prepare applesauce, melt butter in a medium saucepan over medium heat. Add apples to pan; cook 4 minutes, stirring frequently. Add 1/2 cup water, sugar, juice, and 1/8 teaspoon salt to pan; cook 25 minutes, stirring occasionally. Cover and cook 25 minutes or until apples are tender. Mash gently with the back of a spoon.
  • 2. To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 1/2 teaspoon salt and pepper; dredge pork in flour. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness. Serve with applesauce.

Cooking Light

Ahhh, so are you going to give it a whirl? You will be thrilled at how tasty this is! Catch you back here tomorrow!

Morning Glory Muffins… Just what the doctor ordered!

Morning Glory Muffins

Sometimes you need a quick and satisfying breakfast, not something that takes too long… it’s nice to be able to grab something and head out the door! These muffins are good alone, or paired with a fruit smoothie or a greek yogurt, mmmmm. They are filled with good things BUT they don’t taste “healthy”. The good thing about this recipe is that you can put whatever fruit you like in it… I made it pretty much as the recipe indicated. I used greek yogurt because it’s what I had (which boosts the protein a weee bit), I didn’t have wheat germ so I just added more flax. Next time I’ll probably use dried apricots or cherries instead of pineapple since the pineapple is so sweet… fresh blueberries would also be good! We eat some and freeze some, they’re great heated in the microwave for a few seconds!

This is a recipe from Cooking Light Magazine… and it’s a winner, I’ve made it several times. If you want to get to the website click HERE where you can print it quick and easy, otherwise… here’s the recipe…

Morning Glory Muffins

 YIELD: 18 servings (serving size: 1 muffin)


Cooking spray

1 cup whole wheat flour (about 4 3/4 ounces)

1/2 cup all-purpose flour (about 2 1/4 ounces)

1 cup regular oats

3/4 cup packed brown sugar

1 tablespoon wheat bran

2 teaspoons baking soda

1/4 teaspoon salt

1 cup plain fat-free yogurt

1 cup mashed ripe banana (about 2)

1 large egg

1 cup chopped pitted dates

3/4 cup chopped walnuts

1/2 cup chopped dried pineapple

3 tablespoons ground flaxseed (about 2 tablespoons whole)


Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Charlotte Moore, Toronto, Cooking Light
JULY 2007

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