Teriyaki Pineapple and Pork Chops

Teriyaki Pineapple and Pork Chops


1 cup unsweetened pineapple juice
4 bone-in pork loin chops (8 oz. each)
1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 fresh pineapple
1/2 cup teriyaki sauce
1 pkg. (9 oz.) fresh baby spinach

Directions:
Place pineapple juice in a large resealable plastic bag; add pork
chops. Seal bag and turn to coat; refrigerate up to 2 hours. Drain and
discard marinade. Combine rosemary, garlic powder, salt and pepper;
sprinkle over chops. Peel and core pineapple; cut into 8 spears. Grill
chops and pineapple, covered, over medium heat 4 - 6 minutes per side or
until a meat thermometer reads 160° F. and pineapple is tender, basting
occasionally with teriyaki sauce. Arrange spinach on a serving platter; top
with pineapple and chops. Makes 4 servings.

Crabmeat Quesadillas

Crabmeat Quesadillas

3/4 cup fat-free finely shredded Mexican cheese
1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
6 oz. imitation crabmeat
1 1/2 tablespoons sliced green onions/scallions
1 1/2 tablespoons chopped green chiles
3 whole fat-free flour tortillas
3/4 cup fat-free salsa (optional)

Preheat oven to 425º Lightly spray cookie sheet with nonfat cooking spray. In a medium bowl, combine cheese, mayonnaise, sour cream, crabmeat, onions and chiles; mix until well blended. Divide mixture and spread evenly on tortillas.
Fold tortillas in half and arrange in a single layer on cookie sheet. Bake in preheated oven 7-10 minutes until cheese is melted and cooked through. Remove from oven and let stand 2-3 minutes. Cut each tortilla into thirds and serve with salsa, if desired.
Serves 6