Lite Mushroom-stuffed Lamb Chops

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 1
• 1 tablespoon green onion, chopped
• 4 medium fresh mushrooms
• 1 fluid ounce fat-free low-sodium chicken broth
• 1/4 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4 ounces raw boneless sirloin lamb chops
• 1 sweet potato, raw
• 1 cup frozen chopped broccoli
• 1 whole wheat roll
• 1 teaspoon trans-fat free canola margarine
• 1 cup fresh raspberries or 1 cup frozen raspberries
• 4 ounces nonfat yogurt, favorite flavor
• 1 tablespoon slivered almonds

Recipe

• 1 wash green onions and mushrooms; thinly slice green onions and chop mushrooms.
• 2 heat 1/2 ounce (1 tablespoon) of the chicken stock in medium skillet over medium heat.
• 3 add green onions and cook for one minute; stir in mushrooms, oregano, salt and pepper.
• 4 cook and stir for an additional 2 to 3 minutes or until mushrooms are tender.
• 5 remove from heat. make a pocket in lamb chop by cutting from fat side almost to, but not through, the opposite side.
• 6 spoon stuffing into pocket in chop. secure with wooden toothpick if necessary.
• 7 grill lamb chop on the rack of grill over medium coals (uncovered) for 12 to 15 minutes or until done and juices run clear, turning once.
• 8 alternatively, lamb chop may be broiled in oven, if desired. remove toothpick before serving.
• 9 while lamb chop is cooking, prepare sweet potato and broccoli.
• 10 pierce sweet potato half several times with a fork and wrap in a paper towel; microwave on high 2 to 3 minutes, or until tender.
• 11 for broccoli, steam in microwave or on stove top in remaining 1/2 ounce (1 tablespoon) of chicken stock and 1 tablespoon of water until crisp-tender.
• 12 serve lamb chop, sweet potato, and broccoli with a whole wheat roll and margarine.
• 13 enjoy fresh (washed) or frozen (thawed) raspberries topped with yogurt and almonds for dessert.