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Tomorrow begins another new year, but I'm certain you're aware of that. As I look back at what I've accomplished or what I've not accomplished, I decided to make a list of both. I'm not going into either, except that I've gained another year in my life that is good. I bet you thought I was going to say, "I've gained a little weight." I'm not going into that either!

I'm not going to talk about whether or not you ate too many fattening foods over the holidays as there are delayed Christmas celebrations and tonight is party time for many. Y'know, it's hard to not eat what the hostess/host has prepared, but just take a small portion of everything and your plate will be filled. I decided to use middle size plates, like a salad plate and it worked.

Today it's recipes that are more healthy for you, with a brief addition of nutrition facts. Check it through as there are some things you should cut back in...such as sodium content, fats, etc.

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TANGY PORK CHOPS

6 bone-in pork loin chops (about 7 oz. each)

2 t. canola oil

2 celery ribs, minced

1 small onion, minced

1 T. butter or margarine

1/2 c. ketchup

1/4 c. water

2 T. cider vinegar

1 T. each, brown sugar, lemon juice and Worcestershire sauce

1/8 t. each, salt and pepper

1 small onion thinly sliced

1 large green pepper, cut into rings

In a large non-stick skillet coated with cooking spray, brown chops in oil, three at a time. Put in 9x13-inch baking pan coated with cooking spray. In same skillet, saute celery and onion in butter until tender. Stir in rest of ingredients except onion and pepper. Bring to a boil. Lower heat, cover and simmer 15-20 minutes. Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake at 350 degrees for 20-25 minutes.

Makes 6 servings.

Nutrition facts: 275 calories, 4 g. saturated fat, 91 mg cholesterol, 12 g carbs, 410 mg sodium, 1 g fiber per serving.

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GREEN BEAN MEDLEY

2-15 oz. cans cut green beans, drained

1 small sweet red pepper, minced

4 green onions, sliced 1/4 inch thick, using part of green tops

1/2 of 4 oz. can sliced mushrooms

1 T. olive or canola oil

1 garlic clove, minced

1 T. sherry vinegar (can use red wine or apple cider vinegar)

1/2 t. dried basil leaves

1/8 t. salt and pepper

In a large nonstick skillet, saute red peppers 2 minutes; add onions and cook until tender. Add garlic and mushrooms; cook 1 minute longer. Stir beans into veggie mixture. Add vinegar, basil and salt and pepper, heat through.

Makes 5 servings.

Nutrition facts: 3/4 c. equals 59 calories, trace of fat, 0 cholesterol, 115 g sodium, 8 g carbs, 3 g, fiber.

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BEEF AND VEGETABLE SKILLET

3 c. uncooked yolk-free whole wheat medium size noodles (you can use regular yolk free noodles but they're not as good for you)

1 lb. lean ground beef

1 medium green pepper, finely diced

1-16 oz. pkg. frozen mixed veggies, thawed

1-15 oz. can tomato sauce*

1 T. Worcestershire sauce

1-1/2 t. Italian seasoning

2 t. sugar

1/4 t. salt

1/4 c. minced fresh parsley-optional

Cook noodles according to pkg. directions. Meanwhile, in a large skillet over medium heat, cook beef and green pepper until meat is no longer pink; drain. Stir in rest of ingredients except the parsley; heat through. Drain noodles; serve with noodles. Sprinkle with parsley if you wish.

Makes 4 servings.

Nutrition facts: 1-1/4 c. beef mixture with 3/4 c. noodles equals 380 calories, 3 g saturated fat, 56 mg cholesterol, 800 mg sodium*, 49 carbs, 10 g fiber. *I use 2-8 oz. cans no-salt Hunt's tomato sauce and eliminate the salt in the recipe.

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CRUNCHY TOSSED SALAD

6 c. torn mixed greens

1 large apple (braeburn, golden delicious, fuji, gala)

1/2 c. slivered almonds, toasted*

1/2 c. dried cranberries (could use dried blueberries or golden raisins)

1/2 c. fat-free poppy seed dressing

In a large bowl combine first 4 ingredients. Toss to combine. Drizzle with dressing; toss to coat. Serve immediately.

Makes 4 servings. *To toast slivered almonds, spread in a single layer in a large skillet. Cook over medium heat, 4-8 minutes, stirring constantly until lightly brown. Remove from pan immediately. Cool.

Nutrition facts: 2-1/2 c. equal: 210 calories, 1 g saturated fat, 5 mg cholesterol, 109 mg sodium, 36 g carbs, 6 g fiber.

TFD: The easiest way to find time to do all the things you want to do is to shut off the TV or the computer.

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