I like pork chops, but I tend to like them boneless, while Tony likes them on the bone.  I was lucky because these were on sale!


  • 4 ounces pork chop
  • 3 ounces potatoes
  • 3 ounces green beans
  • 1 tablespoon blue cheese dressing mixed with 1 teaspoon balsamic vinegar
too chilly to grill, so I pan fried in Pam and a touch of olive oil - mine spice is a rosemary garlic blend - yum!

too chilly to grill, so I pan fried in Pam and a touch of olive oil - mine spice is a rosemary garlic blend - yum!

This morning before I left work, I baked a potato in the microwave and left it in there.  I diced it up and pan fried it in a little oil/pam mixture.  The green beans are from Trader Joe’s – I microwaved them and when the were done, I mixed them in with the potatoes for a quick pan fry.  I thought they might be dry, so I mixed 1 tablespoon blue cheese with 1 teaspoon balsamic vinegar – really turned out good!

And I made the Italian Wedding Soup for my lunches with the remaining ground beef purchase earlier this week.  I used 5 ounces of raw ground beef, 1 ounce of grated parmesan, Italian seasoning and garlic for the meatballs.  Where last nights meatballs were about golf ball size, these are marble size:


Italian Wedding Soup


Course: main meals
PointsPlus™ Value:    8
Servings:  2

Preparation Time:  10 min
Cooking Time:  20 min
Level of Difficulty:  Easy



  3 cup(s) canned chicken broth   
  5 oz cooked ground beef, 10% fat   
  1 Tbsp grated Parmesan cheese   
  3 cup(s) spinach   
  1 tsp minced garlic   
  1 tsp italian seasoning   
  1 cup(s) cooked egg noodles   


Mix together the ground beef, Parmesan cheese, minced garlic and Italian seasoning and salt and pepper to taste. The meatballs should be about the size of a marble.
Add chicken broth to pot, add meatballs, and bring to a boil, reduce and simmer for 15 minutes, or until meatballs are done.
Remove from heat, add pre-cooked egg noodles and baby spinach. Let sit for 5 minutes until noodles are warmed and spinach begins to wilt.

 Right now I have my Christmas Morning Biscotti in the oven, trying to redeem myself from the mishap of forgetting the baking powder earlier this week!

Keep your fingers crossed that the biscotti turns out!  I’ll post it at breakfast if it does!

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  • Erica
    October 30, 2008 at 11:50 am Hey! I love this italian soup recipe! I may steal if for my next blogger week if that is ok! Good luck with the biscotti. If it doesn't work, I will send you a recipe that I tried and had a lot of succcess with :)
  • Lisa
    October 30, 2008 at 1:17 pm I love Italian wedding soup. Everything looks great.
  • Meghann
    October 30, 2008 at 1:39 pm I'm crossing the fingers and toes. :) I like the boneless pork chops as well. The bone gets in the way of all the good stuff
  • Biz
    October 30, 2008 at 1:58 pm Biscotti was a success! Baking powder is my friend! Erica - steal away! It turned out really good.
  • HeatherBakes
    October 30, 2008 at 3:04 pm Your soup looks delicious! I've always wanted to try Italian Wedding Soup but don't eat red meat/pork- maybe it would work with ground turkey meatballs? I'm glad the biscotti turned out! So what goes into Christmas Morning Biscotti?? Love the name.
  • Biz
    October 30, 2008 at 3:18 pm Heather: Turkey meatballs would work great - although I would get ground turkey (both light and dark meat) and not all ground turkey breast, as I think the turkey breast would be too dry. The biscotti was an earlier post, but I never tagged it - I always forget to do that! Here it is: 2 egg whites pinch salt 1/2 cup sugar 1.5 cups white flour 2 tsp. baking powder (DON'T FORGET THIS!!) 1 tablespoon olive oil 4 tablespoons fat free half and half 1/3 cup (1.5 ounces) shelled pistachios 2 ounces dried cranberries 1/2 teaspoon Mexican vanilla extract Preheat oven at 350 degrees. In a large bowl, beat egg whites with a pinch of salt until they just hold stiff peaks. Gradually beat in the sugar while constantly mixing it. Sift the flour and baking powder and add this mixture and whisk. Blend in the olive oil, milk, nuts, cranberries and vanilla and mix well to get a sticky dough. Now at this point, it was a very sticky dough, so I just scooped it out of my bowl onto my baking sheet. I sprayed my hands with Pam and molded the dough into one giant log. Bake for 25 to 30 minutes. Remove and let sit for at least 10 minutes to cool. Now slice into biscotti-sized thick bars and return to the pan, lining them up side by side, but allowing room for them to get crispy, and return to oven for 20 to 25 more minutes at a reduced temperature of 300 degrees. This recipe made 10 generous size biscotti coming in at: 143 calories 2.6 fat 26 carbs 1 fiber 3 protein
  • Christina
    October 30, 2008 at 5:56 pm Soup looks delic!
  • annie
    January 20, 2011 at 11:22 pm ooo that recipe looks so easy and good!
  • Heather
    January 21, 2011 at 1:00 pm I seriously love how creative you are in the kitchen. Can't wait to hear about the biscotti!