Balsamic Glazed Halibut

recipe courtesy of HFPN

Ingredients: 

1/3 cup balsamic vinegar
2 tbsp Dijon mustard
1 tbsp brown sugar
4 center-cut halibut fillets, about 5-6 ounces each 
Instructions:

1. Combine balsamic vinegar, mustard and brown sugar in a small bowl. Place halibut fillets in a single layer in a non-reactive baking dish. Pour vinegar mixture over fish, cover and marinate in the refrigerator for up to an hour.
2. Preheat broiler. Spray broiler rack with nonstick cooking spray. Place halibut fillets skin side down on broiler rack and broil for 10 minutes per inch of thickness.
3. Serve with seasonal vegetables.

Serves: 4
Nutrition Facts (per serving)
Calories       206 
Fat (g)     4
Saturated Fat (g)     0.6
Cholesterol (mg)     54
Sodium (mg)     273
Carbohydrate (g)     7
Fiber (g)     0
Protein (g)     35
Calcium (mg)     -

Feta & Spinach Stuffed Pork Chops

recipe courtesy of HFPN

Ingredients:

Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano 

Preparation:

Preheat broiler.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add 2 garlic cloves; sauté 1 minute.
Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates.
Remove from heat; stir in cheeses and rind.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket.
Stuff about 1/4 cup spinach mixture into each pocket.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork.
Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well.
Brush half of mustard mixture over pork.
Broil 6 minutes; turn pork.
Brush remaining mixture over pork; broil 2 minutes or until done.

Yield: 4 servings (serving size: 1 pork chop)

Nutrition Facts (per serving) 

Calories	232
Fat (g)	8.6
Saturated Fat (g)	3.4
Cholesterol (mg)	73
Sodium (mg)	640
Carbohydrate (g)	7.2
Fiber (g)	2.8
Protein (g)	32.1
Calcium (mg)	186