Pineapple Smoothies

This was a nice cool drink to go with our citrus dinner of Lemon Fried Rice and Lime Pork with Peppers. Play with it until you find your desired consistency and flavor.

Note: This didn't all fit in my blender. Make it half at a time and it leaves room for more ice.
Pineapple Smoothie
serves ~6


1 1/2 c. unsweetened Pineapple juice
1 c. Buttermilk
2 c. Ice Cubes
16 oz. Crushed Pineapple
optional-1/4 c. sugar (I didn't use it)

Combine all in blender. Cover and process until smooth. Pour into glasses and serve immediately.

Nutritional Information:
133 cal
trace fat
1mg chol
50mg sodi
31 carb (less if you don't add sugar)
1g fib
2g pro

Pineapple

Lime Pork with Peppers

This is a really tasty stir-fry found in my ToH Everyday Light Cookbook. Served with Lemon Fried Rice and Pineapple Smoothies, it was a citrus-y well rounded meal. Plenty of meat and sweet, colorful veggies, this dish looks, smells, and tastes delightful.

Lime Pork with Peppers
serves 4 


2 med Limes
1/4 c. reduced-sodium Soy Sauce
1/2 t. Garlic Powder
1 t. dried Oregano
1/2 t. dried Thyme
1/8 t. Chipotle Powder (or Cayenne Pepper)
3 sprigs Fresh Parsley, stems removed
1lb Pork Chops cut into 1 inch cubes
1 Bay Leaf
1 T. Olive Oil
1 t. Brown Sugar
2 medium Onions, cut into 8 wedges
2 Bell Peppers (I used Green and Yellow)
2 medium Tomatoes, halved then cut into 8 wedges (16 pieces)

Finely grate lime peel, reserving 2T. Juice the limes. In a bowl, combine the soy sauce, garlic powder, oregano, thyme, chipotle, parsley, lime juice and reserved lime peel.

Pour 1/2 cup marinate into a gallon Zip-loc bag; add the pork and bay leaf. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining marinade.

Drain Pork and discard marinade and bay leaf. In large non-stick skillet, heat oil over med-high heat. Add sugar, stirring until bubbly. Add meat; cook and stir for 3-4 minutes or until browned.

Reduce heat; add onions, peppers and reserved lime mixture. Cook uncovered for 10-15 minutes or until veggies are tender. Add tomatoes and cook 1 minute longer. Serve.

Nutritional Information:
240 cal
8g fat (2g sat)
63mg chol
540mg sodi
18g carb
3g fib
26g pro

Pork Chop

Lemon Fried Rice

I am immensely enjoying my new ToH Everyday Light Cookbook. Last week I made a tropical/citrus themed dinner. Lemon Fried Rice, Lime Pork with Peppers, and Pineapple Smoothies. BIG. HIT.

Update is after the nutritional info.

Also, this side comes together really quickly, so you can make it up to half an hour ahead of time and cover with foil and it will remain hot.

This calls for pre cooked sushi rice. Cook rice ahead of time and refrigerate.
Sushi Rice
1 part rice and 2 parts water in pot.
Bring to rolling boil. Reduce heat and simmer for 20 minutes.

Lemon Fried Rice
makes 8 - 2/3c. servings


1/2 c. chopped Sweet Onions (or sliced Green Onions)
1/4 c. minced Fresh Parsley
1/4 c. Butter
4 c. cold, cooked Sushi/Sticky Rice
1 - 1 1/2 c. frozen Peas
2-3 T. Reduced-Sodium Soy Sauce
3 t. Fresh Lemon Zest
1/2 t. Salt
1/4 t. Jalapeño Sauce (or other hot sauce)
2 T. fresh squeezed Lemon Juice

In large non-stick skillet or wok, stir-fry onions and parsley in butter for one minute.

Add the remaining ingredients; stir-fry for 4-6 minutes or until peas are tender and rice is heated through.

Nutritional Information
186 cal
6g fat (4g sat)
16mg chol
391mg sodi
28g carb
2g fib
4g pro

Update!!!!: I have made this with Brown Rice now. Add more lemon juice and zest than directed. Add to taste. Brown rice has a stronger taste on it's own, so it takes more lemon juice to bring out the citrus flavor. Taste as you go.