Chili chops with cauliflower salad Recipe

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2 votes | 636 views

Mouth-watering meal ideal for all Atkins dieters. Also, a sure-fire winner with kids.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.96 view details


  1. Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for about 2 minutes per side.
  2. Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
  3. Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.
  4. Cauliflower salad:
  5. Cook cauliflower florets in a large pot of salted, boiling water until tender-crisp, 5 to 10 minutes. Drain and rinse under cold water.
  6. Or cook in MWC for 15 minutes.
  7. In a large bowl, combine mayonnaise, lemon juice and tarragon. Add cauliflower, jalapeno, salt and pepper.
  8. Mix well until cauliflower florets are evenly coated with dressing. Chill at least 30 minutes for flavors to blend. (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.)
  9. Sprinkle with parsley just before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 4 servings
Calories 317  
Calories from Fat 209 66%
Total Fat 23.58g 29%
Saturated Fat 6.98g 28%
Trans Fat 0.03g  
Cholesterol 57mg 19%
Sodium 527mg 22%
Potassium 620mg 18%
Total Carbs 7.45g 2%
Dietary Fiber 2.1g 7%
Sugars 3.54g 2%
Protein 20.02g 32%
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