Pork and Pineapple Casserole

1 16-oz. can crushed pineapple, drained but reserve some liquid
6 to 8 pork loin chops
Salt and pepper to taste
2 to 3 potatoes
8 to 10 strips of bacon or slices of Canadian bacon

Line casserole dish with crushed pineapple, Cover with pork chops and season with salt and pepper.

Cover with slices of raw potato, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees.

Check dish a few times while cooking and if the casserole starts to dry out, if so, add some of the reserved pineapple juice.

Use lean pork chops and low fat bacon to cut back on the fat content.

Carrots and Broccoli

1 16-oz. package of fresh baby carrots
1 lb. fresh broccoli, cut into bite sized florets, and peeled, thin slices of stalk
1/3 cup butter
2 tsp. orange zest
1 Tbsp. fresh grated ginger
2 Tbsp. orange juice
Salt and pepper to taste

Place carrots in large pot and bring to a boil.

Cook for a couple of minutes then add broccoli, cover the pot and reduce heat. Cook for about 5 minutes or until broccoli is just crisp tender.

Drain veggies and place in a serving dish.

In a small pan, melt butter over medium heat. Add orange zest, ginger and orange juice and mix well. Pour butter sauce over veggies and toss to coat.

Salt and pepper to taste.

You could use reduced sugar orange juice but there really isn't much in the recipe to begin with.