Jess's Recipes

Servings: 3 • Serving Size: 1/3rd • Points: 1 ww pt Calories: 48.4 • Fat: 2.4 g • Protein: 0.8 g • Carb: 6.4 g • Fiber: 1.5g 2 large beets, washed and stems cut off 1 cup carrots, peeled and cooked 1 tbsp cilantro, chopped 1 tbsp diced onion 2 tbsp light mayonnaise salt and pepper Boil beets in water until soft, about 50 minutes. Peel and cut into small 1/2" cubes. Cook carrots until tender and cut into bite size cubes. Combine diced onion, carrots, beets, mayonnaise, cilantro, salt and pepper.

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m