Week 10: Recipe — Easy Grilled Pork Chops and Bow Tie Pasta with Peas, Mushrooms and Onions

Easy Grilled Pork Chops

4 center cut, boneless pork loin chops, 4 to 6 ounces each
1 tablespoon olive oil
Salt and pepper

Preheat the grill to medium-high heat. Place the pork chops on the grill. Grill until cooked through, about six minutes per side. Place the chops on a warmed serving platter and let them rest for a few minutes prior to serving.
Serves four.

Calories: 162.
Protein: 20g.
Fiber: 0 g.

Bow Tie Pasta with Peas, Mushrooms and Onions
3 tablespoons olive oil
1/2 cup chopped onion
Salt to taste
2 cups fresh shelled or frozen peas
2 cups sliced mushrooms
12 ounces bow tie pasta
1/4 cup freshly grated Parmesan cheese
1/4 chopped, fresh Italian Parsley

Bring a large pot of salted water to a boil — add pasta until it is al dente (10-12 minutes). Drain and toss with 1 tablespoon of olive oil.

In a medium skillet heat 2 tablespoons of the olive oil over medium-low heat. Add onion with a dash of salt and pepper and cook, stirring until softened (4-6 minutes). Add peas and cook for 3 minutes or longer, depending on size and freshness. Add mushrooms and cook for 5 minutes. Add onion, peas, mushrooms, 2 tablespoons of Parmesan cheese and 2 tablespoons of parsley.

Divide pasta among four warmed bowls and sprinkle with remaining Parmesan and parsley. Serve immediately.

Serves four.

Calories: 366.
Protein: 11 g.
Fiber: 8 g.