Saturday, February 24, 2024

Pork Chops with Creamy Marsala Sauce Diabetic

This pork dish's sweet and salty Marsala sauce gets a little help from cornstarch to produce the body that would normally come from a cup of heavy cream instead of low-fat milk. Since there is a lot of sauce in this dish, you should serve it with mashed potatoes or egg noodles so that everyone can mop it up.

1/2 cup Marsala, divided

2 teaspoons cornstarch

1/4 cup all-purpose flour

4 thin boneless pork loin chops, trimmed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

4 thin slices prosciutto, chopped

1 small onion, halved and thinly sliced

3 teaspoons chopped fresh oregano

3 teaspoons chopped fresh chives, divided

1 cup low-fat milk

In a small dish, combine two tablespoons of Marsala and cornstarch; leave aside.

Transfer flour into a small bowl. After seasoning the pork chops with salt and pepper, coat them with flour.

In a large nonstick skillet, heat the oil over medium-high heat. After lowering the heat to medium, add the pork chops. Cook for approximately two minutes on each side, or until both sides are well browned. Move it to a platter. Add the prosciutto to the pan and heat for approximately a minute, stirring regularly, until browned. Add the onion and cook, stirring often, for two to three minutes, or until it begins to soften and brown. Scrape up any browned parts and add the remaining six tablespoons of Marsala, oregano, and one and a half teaspoons of chives. Bring to a boil.

Pour in the milk and the set-aside cornstarch mixture, then reduce the heat to a simmer. Simmer for four to six minutes, stirring often, or until the sauce has somewhat thickened and decreased.

After adding the pork chops and their liquid back to the pan, simmer for one to two minutes, stirring to coat the meat, or until it is well cooked. Arrange the chops with the sauce on top and the remaining one and a half tablespoons of chives as a garnish.

Thursday, February 22, 2024

Pineapple Casserole


 A traditional Southern side dish served with many holiday feasts is pineapple casserole. The most delicious side dish with ham is made of cheese, crackers, and pineapple! If this specific version of Southern Pineapple Casserole is unfamiliar to you.



1 cup water

1 cup sugar

3 Tablespoons pineapple Jell-O

3 Tablespoons corn starch

20 ounce can of pineapple tidbits or chunks in 100% juice

1 ½ sleeves (45) Ritz crackers crushed

½ stick salted butter 1/4 cup melted

½ cup reserved pineapple juice

1 cup finely shredded sharp cheddar cheese


Set the oven's temperature to 350F. Apply nonstick cooking spray to an 8-by-8-inch baking dish.


Mix 1 cup water, 1 cup sugar, 3 Tablespoons pineapple Jell-O, & 3 Tablespoons cornstarch in a medium saucepan over medium heat till thoroughly blended and the lumps are completely gone. Increase the heat to high and allow the mixture to boil until it thickens. Keep whisking. When thickened, remove from the heat. Thoroughly drain a 20-ounce can of pineapple chunks or nibbles with 100% juice, reserving 1/2 cup of the liquid. Stir the drained pineapple into the saucepan. Finely smash 1 1/2 sleeves (45) Ritz crackers in a large Ziploc bag. In a medium bowl, add the crumbled crackers, 1/4 cup melted salted butter, and 1/2 cup saved pineapple juice. Stir until well blended. Transfer 1 cup of finely crumbled sharp cheddar cheese into the pan with the cooled pineapple mixture. After that, transfer the mixture to the baking dish. Scatter the Ritz cracker topping over the combination of pineapple. Bake for around 30 to 35 minutes in the oven.