Pork chops taste delicious with all sorts of fruits. This flavorful peach and jalapeño salsa makes a superb summertime topping. It’s quick and easy to make, and is ready in minutes. All you have to do is grill the meat! Choose peaches that are just beginning to ripen so they retain their shape when chopped. If they’re too soft, your salsa might look more like puree, but it will still taste great! Try the salsa on chicken tacos, with grilled fish, or as a dip.

Ingredients

2 medium ripe peaches, peeled, chopped
¼ medium red onion, chopped
1 medium jalapeño pepper, seeds and veins removed, chopped
¼ tsp. crushed red pepper flakes
2 Tbsp. fresh lime juice
½ tsp. hot pepper sauce (like Tabasco)
2 Tbsp. finely chopped fresh cilantro
4 (4-oz.) center-cut pork chops, lean, boneless
¼ tsp. sea salt
¼ tsp. ground black pepper
1/4 tsp. garlic powder

Directions

1. Combine peaches, onion, jalapeño, red pepper flakes, lime juice, hot pepper sauce, and cilantro; mix well. Set aside.
2. Preheat grill or broiler on high.
3. Season pork chops with salt and pepper.
4. Grill or broil  chops for 4 to 5 minutes on each side, or until desired doneness.
5. Top pork chops evenly with salsa; serve immediately.

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Brenda

Simple Salmon Salad

Here's quick and easy salad recipe that is as delicious as it is healthy. It takes just minutes to prepare and doesn't require a lot of clean up. If you're lucky, you may even find fresh salmon prepared in the deli or prepared foods section of your grocery store.

Simple Salmon Salad (21 Day FIX approved)

This recipe is:

1 GREEN

1 PURPLE

1 RED

1 ORANGE

Course: Main Dish

Categories: Fish
Serving size: 1
Preparation time: 25 mins

Ingredients

Salad:
1 6 oz portion of Salmon
1 C Fresh spinach or mixed greens
1/2 fresh peach sliced
2 T pistachios or other nuts
Juice of 1 lemon
2 thin lemon slices

Dressing:
1 T Balsamic Vinegar
1 T Lemon juice
1 T Extra virgin olive oil
dash of salt and pepper

Directions

Salmon:
Place salmon in a shallow baking pan and place 2 thin lemon slices on top. Pour lemon juice over fish and sprinkle with salt and pepper to taste.

Bake at 375 for 15 min. The turn broiler on and broil salmon for an additional 5 minutes or until it is golden brown on top.

Salad:
While the fish is baking, assemble the salad.
Place greens in a bowl and top with peach slices and pistachios.

Dressing:
Whisk together vinegar, lemon juice, extra virgin olive oil, salt and pepper and set aside.

Top the salad with the broiled fish and dressing.

Brenda

Tropical Sunset Shrimp Salad (Fix approved)

Course: Main Dish

Categories: Fish
Serving size: 1
Preparation time: 15 mins

Ingredients

6-8 shrimp, cooked------------1 Red

1/2 Fresh Mango---------------1/2 Purple
1/2 c Fresh Pineapple---------1/2 Purple
1/4 avocado, sliced------------1/2 Blue
1 TB goat cheese, 

         asiago or feta cheese---1/2 Blue
1 TB Sunflower seeds---------1/2 Orange
1 c mixed greens---------------1 Green

Juice of 1/4 lemon, or more to taste
Extra virgin olive oil
Salt & Pepper to taste

Directions

Layer the first 5 ingredients over a bed of mixed greens and drizzle with lemon juice, extra virgin olive oil and sale & pepper to taste.

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Brenda

Summer Tomato & Cucumber Salad

Perfect last minute picnic recipe!

Course: Side Dish
Categories: Salad
Preparation time: 5 mins

Ingredients

2 medium tomatoes, diced
1 large cucumber, diced
1 green or red bell pepper, diced
1 small red onion, thinly sliced (optional)
grated fresh garlic, to taste (optional)
3 Tb extra virgin olive oil
3 Tb red wine vinegar
salt & pepper to taste

Directions

Combine all ingredients and let sit in refrigerator for 1/2 hour.
Serve and enjoy!

Brenda