Entree - Grilled Pork Chops

Put oil on a paper towel and wipe grill. Salt and pepper the chops. Grill 3-5 minutes on one side, rotating 90 degrees to make grill marks. Cook 2 - 4 minutes on the other side. Drizzle the lemon juice on top of chops prior to serving.

Shown here with bakes sweet potato and grilled peaches

Each serving has 297 calories, .2g carbs, 25.4g fat, 16.9g protein and 0g fiber. Points Plus 8

Salad - Roasted Corn Relish

Husk corn, roast on grill for 7 -9 minutes until browned but not burnt. Cut corn from cob. Cut tomatoes in half, cut pepper and mango into bite size pieces. Slice onion very thinly. Place all in a bowl. Add oil, lime, cilantro and vinegar. Stir and let marinate for 1/2 hour. Salt and pepper to taste.

Note: To remove corn from cob try using a bundt (tube cake) pan, place the pan right side up on the counter, place ear of corn resting in hole in middle of the pan. Use a sharp knife to cut kernels from cob; the bowl of the bundt pan will catch all the corn.

Note: Buy mangoes and avocados that are not fully ripe, they will be easier to cut. Put limejuice on avocados as soon as possible to avoid them turning brown.

Each serving has 249 calories, 40.3g carbs, 8.1g fat, 3.8g protein and 4.8g fiber

Dessert - Grilled Peaches

Peel and halve peaches. Remove pit. Oil all sides; place on hot grill or grill pan cut side down,and cook 5 -6 minutes, until softened.

Each serving has 129 calories,25.2g carbs, 2.4g total fat, 1.6g protein and 4.5g fiber. Points Plus 2

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