Ham Steak with Pineapple Sauce, Southwestern Pork Chops, Turkey Sausage and Peppers, Jalapeno Chicken

Ham Steak with Pineapple Sauce

  • 1 1lb. reduced sodium ham steak
  • 1 Tbsp. lemon juice
  • 2 teas. brown sugar
  • 1 teas. Dijon mustard
  • 1/8 teas. ginger

Sauce:

  • ½ cup pineapple juice
  • 1 tsp. corn starch

Trim fat from ham and score the ham slice with a diamond pattern. Place ham steak in a microwave save baking pan. In a small bowl whisk together the lemon juice, brown sugar, Dijon mustard, and ginger and spread this mixture over the ham steak. Cover the dish with plastic-wrap and be sure to vent the plastic wrap. Microwave on high for 4 minutes or until heated thoroughly. Remove ham from microwave and cut into 4 pieces. Set the ham aside and keep it warm. Sauce: In a glass measuring cup mix the pineapple juice and corn starch together. Be sure to stir this mixture well. Microwave on high for 1 ½ minutes or until mixture is thick and bubbly. Stir. Serve the pineapple sauce with the ham. Recipe makes 4 servings Estimated WW Smart points 6 per serving.

Southwestern Pork Chops

  • 4 4 oz. boneless pork loin chops
  • ½ cup salsa
  • 2 Tbsp. lime juice
  • ¼ cup chopped fresh parsley, optional

Trim excess fat from the pork chops. Spray a large nonstick skillet with cooking spray and heat over high heat. Flatten chops with the palm of your hand. When skillet is hot add the pork chops and cook until browned, about 1 minute on each side. Reduce heat to medium-low. Combine the salsa and lime juice in a small dish and pour this mixture over the chops. Simmer, uncovered, until the chops and done, about 8 minutes. Sprinkle with parsley, if desired. Recipe makes 4 servings Estimated WW Smart points 4 per serving.

Turkey Sausage and Peppers

  • ¼ lb. Italian turkey sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 medium onion
  • ¼ cup chicken broth
  • 2 Tbsp. minced garlic
  • ¼ teas. crushed red pepper flakes
  • ¼ teas. dried oregano

Cut the turkey sausage into ¼ inch slices. Slice the peppers and the onion. Spray a large skillet with cooking spray and place over medium-high heat. Add the sausage and cook until they are no longer pink, 5-6 minutes. Stir the sausage frequently while it is coo king. Add the peppers, onion, chicken broth, garlic, red pepper flakes and oregano and sauté everything together for 5 minutes or until liquid evaporates. Reduce heat, cover skillet and simmer for an additional 5 minutes.Recipe makes 4 servings Estimated WW smart points 3 per serving.

Jalapeno Chicken

  • 4 4 oz. boneless skinless chicken breasts
  • 1/3 cup steak sauce
  • 1/3 cup jalapeno jelly
  • 2 Tbsp. low-sodium Worcestershire sauce
  • 1 teas. garlic powder

Melt the jalapeno jelly. Combine the melted jelly, steak sauce, Worcestershire sauce and garlic powder in a plastic zip bag. Add the chicken breasts to the bag and close the bag. Shake the bag until the chicken is well coated. Allow the chicken to marinate in the bag in the refrigerator for 8 hours or overnight. Turn the bag occasionally. Coat a grill rack or grill pan with cooking spray and place over medium hot coals or medium high heat. Remove chicken from bag and discard marinade. Place chicken on grill, cover and grill until done, about 5 minutes per side. Recipe makes 4 servings Estimated WW Smart points 5 per serving.