Cloudy and windy with periods of rain this afternoon. Near record high temperatures. High 77F. Winds SSW at 20 to 30 mph. Chance of rain 90%. Rainfall near a quarter of an inch..
Showers early, then partly cloudy overnight. Low 62F. Winds SW at 10 to 15 mph. Chance of rain 60%.
FROM NATIONAL HEART, LUNG AND BLOOD INSTITUTE, NHLBI.NIH.GOV/DASH
4 boneless pork chops (about 3 ounces each)
1 medium orange, rinsed and zested
1 medium apple, peeled and grated (about 1 cup)
Pork chops: Season pork chops with pepper and orange zest.
In large saute pan, heat olive oil over medium heat.
Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes.
Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160°F.
Sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.
In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.
Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.
Peel orange and cut into eight sections.
Serve one pork chop with 1/4 cup sauce and two orange segments.
FROM THE AMERICAN HEART ASSOCIATION, HEART.ORG/CHOLESTEROL
1 tablespoon chipotle pepper canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
1-1/2 pounds boneless, skinless chicken breasts, fat discarded
2 tablespoons canola oil or corn oil
In small bowl, stir vinegar, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2-12 hours.
Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.
In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.
Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper.
Grill 8-12 minutes, or until chicken is no longer pink in center. Transfer to plate and cover with aluminum foil.
Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp.
FROM THE HEART TRUTH PROGRAM, PART OF THE NATIONAL HEART, LUNG & BLOOD INSTITUTE, NHLBI.NIH.GOV/DASH
5 cups tart apples, cored, peeled and chopped
2-1/2 cups sifted all-purpose flour
Preheat oven to 350°F. Lightly oil 13-by-9-by-2-inch pan.
In large mixing bowl, combine apples with sugar, raisins and pecans; mix well, let stand 30 minutes. Stir in oil, vanilla and egg.
Sift together flour, baking soda and cinnamon. Using about 1/3 of mix at a time, add to apple mixture, stirring just enough to moisten dry ingredients.
Turn batter into pan. Bake 35-40 minutes until toothpick inserted in center of cake comes out clean.
Cool cake slightly before serving.
FROM THE AMERICAN HEART ASSOCIATION, HEART.ORG/CHOLESTEROL
1-1/2 cups 2% low-fat plain Greek yogurt
In medium bowl, mix yogurt and honey.
Line 9-by-13-inch baking dish with parchment paper. Use spatula or knife to spread yogurt over entire bottom of dish.
Pour chopped nuts over yogurt. Use fingers to slightly press into yogurt. Top yogurt with mango, blackberries and blueberries and slightly press into yogurt.
Cover with plastic wrap or foil and place in freezer overnight.
To serve: Lift parchment paper from baking dish onto cutting board. Use hands to break bark into pieces.
FROM NATIONAL HEART, LUNG AND BLOOD INSTITUTE, NHLBI.NIH.GOV/DASH
4 boneless pork chops (about 3 ounces each)
1 medium orange, rinsed and zested
1 medium apple, peeled and grated (about 1 cup)
Pork chops: Season pork chops with pepper and orange zest.
In large saute pan, heat olive oil over medium heat.
Add pork chops and cook until browned on one side, about 2 minutes. Turn and brown 2 minutes.
Remove pork chops from pan, place on nonstick baking sheet and bake 10 minutes to minimum internal temperature of 160°F.
Sauce: Add chicken broth to saute pan and stir to loosen brown bits from pork chops. Set aside.
In small saucepan over medium heat, cook grated apples, cinnamon stick and bay leaf until apples begin to soften.
Add cranberries, orange juice and reserved broth. Bring to boil then lower heat to gentle simmer. Simmer 10 minutes, or until cranberries are plump and apples are tender. Remove cinnamon stick.
Peel orange and cut into eight sections.
Serve one pork chop with 1/4 cup sauce and two orange segments.
FROM THE AMERICAN HEART ASSOCIATION, HEART.ORG/CHOLESTEROL
1 tablespoon chipotle pepper canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
1-1/2 pounds boneless, skinless chicken breasts, fat discarded
2 tablespoons canola oil or corn oil
In small bowl, stir vinegar, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2-12 hours.
Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.
In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.
Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper.
Grill 8-12 minutes, or until chicken is no longer pink in center. Transfer to plate and cover with aluminum foil.
Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp.
FROM THE HEART TRUTH PROGRAM, PART OF THE NATIONAL HEART, LUNG & BLOOD INSTITUTE, NHLBI.NIH.GOV/DASH
5 cups tart apples, cored, peeled and chopped
2-1/2 cups sifted all-purpose flour
Preheat oven to 350°F. Lightly oil 13-by-9-by-2-inch pan.
In large mixing bowl, combine apples with sugar, raisins and pecans; mix well, let stand 30 minutes. Stir in oil, vanilla and egg.
Sift together flour, baking soda and cinnamon. Using about 1/3 of mix at a time, add to apple mixture, stirring just enough to moisten dry ingredients.
Turn batter into pan. Bake 35-40 minutes until toothpick inserted in center of cake comes out clean.
Cool cake slightly before serving.
FROM THE AMERICAN HEART ASSOCIATION, HEART.ORG/CHOLESTEROL
1-1/2 cups 2% low-fat plain Greek yogurt
In medium bowl, mix yogurt and honey.
Line 9-by-13-inch baking dish with parchment paper. Use spatula or knife to spread yogurt over entire bottom of dish.
Pour chopped nuts over yogurt. Use fingers to slightly press into yogurt. Top yogurt with mango, blackberries and blueberries and slightly press into yogurt.
Cover with plastic wrap or foil and place in freezer overnight.
To serve: Lift parchment paper from baking dish onto cutting board. Use hands to break bark into pieces.
Your comment has been submitted.
There was a problem reporting this.
Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language. PLEASE TURN OFF YOUR CAPS LOCK. Don't Threaten. Threats of harming another person will not be tolerated. Be Truthful. Don't knowingly lie about anyone or anything. Be Nice. No racism, sexism or any sort of -ism that is degrading to another person. Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts. Share with Us. We'd love to hear eyewitness accounts, the history behind an article.
Please disable your ad blocker, whitelist our site, or purchase a subscription