Pork Loin with Red Pepper Sauce

This is a great simple recipe from Cooking Light - Fresh Food Fast cookbook.

• 4 (4-ounce) boneless center-cut loin pork chops
• 2 tsp steak seasoning
• Olive oil-flavored cooking spray
• 1 cup bottled roasted red bell peppers, drained
• 1 chipotle chile, canned in adobo sauce (I used 2 - we like spice)
• 2 T. Water
• 1/2 tsp. cumin

1. Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes
2. While pork cooks, place bell peppers and next 3 ingredients in a blender or food processor and process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.
3. Add pepper mixture to the pan; return pan to medium heat. Cook 1 to 2 minutes stirring often. Spoon 2 T. sauce onto each of 4 serving plates. Top each with a pork chop.

Calories 194, Fat 9 g, Protein 23g, Carbs 1.7g

Abby's Kentucky Pecan Pie

Back about 1970 I found this recipe in the paper from "Dear Abby". Are you old enough to remember Abby? I have probably made this recipe about 80 times since then. It is the best Pecan Pie I have ever had. Enjoy. It is very, very easy!

Kentucky Pecan Pie

• 1 C. White Corn Syrup
• 1 C. Dark Brown Sugar
• 1/3 tsp. Salt
• 1/3 C. Melted Butter
• 1 tsp. Vanilla
• 3 Eggs, Slightly Beaten
• 1 Heaping Cup Pecans

Combine syrup, sugar, salt, butter, vanilla and mix well. Add slightly beaten eggs. Pour into a 9 inch unbaked pie shell. Sprinkle pecans over all. Bake in 350 degree oven for approx. 45 minutes.