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Coriander Pepper Chops and Rice Pilaf

On a cold night, enjoy a cozy but sensible meal featuring our flavorful, low-cal Coriander Pepper Pork Chops as the main attraction. Sautéed Green Beans with Minced Shallots make a quick low-calorie side and pairs well with our lightly sweet Rice Pilaf with Apricots and Raisins. For dessert without the guilt, try our pumpkin and banana pudding.

Rate & Review

Love those beans! These Sautéed Green Beans with Minced Shallots are a quick and healthy vegetable option.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 pound fresh green beans
  • 1 tablespoon shallots, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

HEAT olive oil over medium heat in a large skillet.

ADD beans and shallots.

COOK approximately 5 minutes until beans are crisp and tender, stirring often.

SEASON with salt and pepper.

reviews

Review This Recipe
  •  Star(s)

    Nice, quick, easy

    Regina from NJ

    Quick and tasty! Good with lemon chicken.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 3

  • Calories: 70
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 100mg (4% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 1g
  • Protein: 1g
  • Vitamin A: 10% of DV
  • Vitamin C: 20% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Marinating in a mixture of soy sauce, pepper, sugar, coriander and garlic makes these Coriander-Pepper Pork Chops extra flavorful.

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recipe

Ingredients:

  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon packed brown sugar
  • 2 teaspoons ground coriander or 1 tablespoon coriander seeds, crushed
  • 2 cloves garlic, finely chopped
  • 4 (about 1 1/2 pounds total) 3/4-inch-thick boneless pork loin chops

Directions:

COMBINE soy sauce, pepper, sugar, coriander and garlic in large bowl; add pork. Cover; marinate in refrigerator for 30 minutes. Drain; discard marinade.

PREHEAT broiler. Place pork on rack of broiler pan. Broil 3 to 4 inches from heat, turning once, for 9 to 12 minutes or until pork is no longer pink in center.

reviews

Review This Recipe
  •  Star(s)

    Good, not great

    Vin from AZ

    Marinated to the max that was recommended. Was cooked just right and had great texture. Flavors weren't bursting out, but still had a nice taste. Would make again.

  •  Star(s)

    Delicious!!!

    Tish from myrtle beach, sc

    I substituted 3 T dijon mustard and a dash of cayenne pepper for the coriander. These were spicy and delicious. I will definitely make again soon.

  •  Star(s)

    Good Stuff

    Josh Lydic from Erie, Pennsylvania

    This is the best recipe I have cooked in a long time. It has a great wholesome flavor that is hard to get into pork. A lot of times with pork, it's hard to cook it so it has good flavor....but isn't dry. I have found that adding gramarsala and chillie powder gives it a kick and a little bit of a spice that my mom loves. I recommend this recipe for anyone cooking a romantic or family meal.

  •  Star(s)

    Great marinade!

    Kelly from New Orleans, LA

    This is an awesome marinade for pork chops, grilled or baked. It doesn't overpower the natural flavor of the meat, it just really enhances it. It's very easy, and great for summer cook outs!

  •  Star(s)

    Great!

    Andrea from MO

    One of the best pork recipes I've tried and it is SO easy!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 262
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 106mg (35% of DV)
  • Sodium: 535mg (22% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 3g
  • Protein: 39g
  • Vitamin A: 1% of DV
  • Vitamin C: 4% of DV
  • Calcium: 5% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Rice Pilaf with Apricots and Raisins is a delightful accompaniment to any meal. Easy to make and ready in less than 45 minutes. Try this as a variation from your usual rice dishes.

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recipe

Ingredients:

  • 2 tablespoons margarine or butter
  • 1 cup long-grain white rice
  • 1 cup water
  • 1/2 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1/2 cup dry white wine
  • 1/3 cup chopped dried apricots
  • 1/3 cup golden raisins
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1/4 cup chopped green onions

Directions:

MELT margarine in large, nonstick skillet over medium heat; add rice. Cook, stirring constantly, for 3 to 4 minutes or until rice is golden brown. Add water, Juicy Juice, wine, apricots, raisins, sugar and bouillon. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and most of liquid is absorbed. Stir in green onions before serving.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 330
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 440mg (19% of DV)
  • Carbohydrates: 61g (20% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 19g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 15% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

"Bananas about Pumpkin" Pudding is an exquisite twist on traditional banana pudding and is the perfect snack. A good source of fiber and fat free, this seemingly indulgent treat is packed with the taste of fresh bananas and the healthy power of pumpkin!

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recipe

Ingredients:

  • 1 container (8 oz.) fat-free or lowfat frozen whipped topping, thawed, divided
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 box (.9 oz.) banana cream sugar-free, fat-free instant pudding and pie filling mix
  • 2 medium bananas
  • 12 reduced-fat vanilla wafers

Directions:

RESERVE 1 1/2 cups whipped topping in small bowl.

BEAT pumpkin, evaporated milk and pudding mix in medium bowl until well blended. Immediately fold in remaining 1 1/2 cups whipped topping into pumpkin mixture.

CRUMBLE 1 wafer into each of six glass serving dishes.

DIVIDE half of pudding mixture evenly over crumbled wafers in dishes. Slice one banana into 18 slices. Top each pudding with three slices of banana. Divide half of reserved whipped topping over banana slices. Repeat with remaining pudding mixture, banana and whipped topping. Top each pudding with 1 of remaining whole wafers.

TIP: • This recipe can also be made in 8-inch-square baking dish. Follow recipe above. Crumble 6 wafers for bottom layer and top pudding with remaining 6 (or more!) whole wafers.

reviews

Review This Recipe
  •  Star(s)

    Creamy goodness!

    Kayla Carlson from Dickinson, TX

    I made this pudding for my family the other night and everyone loved it even my picky dad. The pumpkin was light and creamy and just went very delightful with the vanilla wafers.

  •  Star(s)

    great

    carmen concepcion from Fall River, MA

    no one should go without this pudding its very smooth and good


nutrition

Nutrition Facts

Serving Size: 6 servings

Servings Per Recipe: 0

  • Calories: 160
  • Calories from Fat: 5
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 230mg (10% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 15g
  • Protein: 3g
  • Vitamin A: 180% of DV
  • Vitamin C: 6% of DV
  • Calcium: 8% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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