Lamb Chops with Greek Couscous

4 servings
Total Time: 30 minutes

Ingredients

• 1 cup water
• 4 minced garlic cloves
• 1 tablespoon finely chopped fresh parsley
• 2 1/2 pounds lamb loin chops, (about 8), trimmed of fat
• 2 teaspoons extra-virgin olive oil
• 1/2 cup whole-wheat couscous
• 2 medium tomatoes, chopped
• 1 medium cucumber, peeled and chopped
• 1/2 cup crumbled feta
• 3 tablespoons lemon juice
• 2 tablespoons finely chopped fresh dill

Preparation

1. Put water on to boil in a medium saucepan.
2. Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired taste (5 to 6 minutes per side for medium)
3. Meanwhile, stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.

Nutrition

Per serving: 333 calories; 14 g fat ( 6 g sat , 5 g mono ); 121 mg cholesterol; 18 g carbohydrates; 36 g protein; 3 g fiber; 386 mg sodium; 442 mg potassium.

Crab-Stuffed Mushrooms

This tasty appetizer seasoned with garlic, thyme, paprika, oregano and spicy red pepper flakes, so you won’t miss the salt at all. Be sure to select good sized mushrooms, about 2 inches across and when cleaning mushrooms, don't run them under water. Mushrooms are like little sponges, and will absorb any water so just wipe them clean with a damp towel. The filling can be made with fresh or canned crab meat. If using canned, be sure to rinse the meat first.

 

Ingredients (Makes 16 to 20 stuffed mushroom appetizers):

• 1 pound fresh baby Portobello mushrooms
• 7 ounces crab meat
• 5 green onions, thinly sliced
• 3 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon Black pepper
• 1/4 teaspoon paprika
• 1 teaspoon dried red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1/3 cup low-fat, olive oil mayonnaise
• 3 tablespoons grated Parmesan cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine crab meat, garlic, green onions, seasonings, and red pepper flakes. Mix in mayonnaise and the Parmesan cheese until well combined.
3. Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an un-greased shallow baking dish. Sprinkle tops with additional Parmesan and bake for 15 minutes. Remove from oven, and serve immediately

Nutritional Information

Amount Per Serving (3-4 mushrooms) Calories: 167 | Total Fat: 12.1g | Cholesterol: 39mg