Cooking for one...or two
Can't decide what to cook? Here are some simple cooking ideas for one or two.

Honey Lime Fruit Salad

1 ½ cups torn salad greens

1 can (11 oz.) Mandarin oranges, drained

1 small red apple, sliced

3 T honey

3 T limeade or lemonade concentrate

3 T vegetable oil

½ tsp. Poppy seeds

On a salad plate, arrange the greens, oranges and apple. Combine remaining ingredients in a bowl; whisk until smooth, Pour over salads. Yield: 2

Stuffed Pork Chops
2 Tbsp. Chopped celery		¼ tsp. Paprika
2 Tbsp. Chopped onion		1/8 tsp. Salt
2 Tbsp. Margarine		2 boneless Pork loin chops
½ cup croutons or dried breadcrumbs		¾ cup beef broth
3 T milk		1 to 2 Tbsp. Corn starch
1 tsp. Minced fresh parsley		2 Tbsp. Water
In a skillet, sauté celery and onion in 1 Tbsp. Margarine until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, slat, and pepper. Cut a pocket in each pork chop; fill with stuffing.
In a skillet, brown chops in remaining butter. (For lower far version, use Teflon pan and/or cooking spray). Transfer to a greased 9-in. square, baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until meat thermometer reads 160°. Remove chops and keep warm.
Pour the pan drippings into a saucepan; bring to boil. Combine cornstarch and water until smooth; gradually stir in drippings. Cook and stir for 2 minutes or until thickened. Serve with the Pork chops. Yield: 2 servings.

Avocado Orange Salad
2 cups torn salad greens	Citrus Dressing:
1 naval orange, peeled and sectioned	2 T vegetable oil
1 large ripe avocado, peeled and sliced	2 T orange juice
1 small onion, chopped	1 T lemon juice
	1 T sugar
	½ tsp. Grated orange peel
	1/8 tsp. Salt
	1/8 tsp. Celery seed
On two salad plates, arrange greens, orange, avocado, and onion. In a jar with a tight-fitting lid, combine dressing ingredients. Shake well. Drizzle over salads. Serve immediately. Yield: 2 servings.

Stuffed Chicken Breasts
¾ cup chopped tart apple	2 T Dijon mustard
½ cup finely chopped fully cooked ham	1/3 cup dry bread crumbs
¼ cup chopped fresh mushrooms	¼ tsp. Lemon pepper seasoning
¼ cup chopped red onion	2 large boneless skinless chicken breasts
2 T vegetable oil	2 T flour
In a small saucepan, sauté the apple, ham, mushroom, and onion in 1 T vegetable oil until apple and onion are tender. Stir in mustard, breadcrumbs, and lemon-pepper.
Flatten chicken breast to ¼ in thickness; top each with the apple mixture. Roll and secure with a toothpick. Coat with flour.
In a skillet, brown chicken in remaining oil. Place in a 8-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until juices run clear. Discard toothpicks. Yield: 2 servings.

Scalloped Potatoes
2 T butter
2 T flour
1 cup milk
¼ cup shredded cheddar cheese
½ tsp. Salt
¼ tsp. Worcestershire sauce
1/8 tsp. Pepper
2 medium potatoes, peeled and thinly sliced
In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for two minutes or until thickened.
Reduce heat and add the cheese, salt, Worcestershire, and pepper. Cook and stir until cheese is melted.
Place potatoes in a small greased 1-qt. baking dish. Top with cheese sauce. Cover and bake at 350° for 25 minutes. Uncover; bake 20 minutes longer or until potatoes are tender. Sprinkle with paprika if desired. Yield: 2 servings.

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Brought to you by USU Dietetics |Alicia Allen, Amy Straley, Michelle Whipple