Our first post.  Chili Cheese Pork with Cauliflower Jalapeno Salad.
The hubby and I are going low carb.  Started yesterday.  Need to lose some weight.
Did this a few years back, but for some reason I stopped.  Need to get serious again.
The junk in my trunk is starting to morph into the "BLOB" and I am not happy about it.
Will try to post frequently.  If anyone wants recipes I can do that too.  This one was really good.

Recipes:  Chili Cheese Pork

Ingredients:

• 1 teaspoon vegetable oil
• salt and pepper
• 4 boneless center-cut pork chops (about 1 pound) cut into chunks
• 1/4 cup tomato salsa
• 1/2 can (4.5 ounces) diced green chilies, drained
• 1 teaspoon cumin
• 1/3 cup grated Cheddar cheese
• 2 tablespoons cream cheese

Directions:

1. Heat oil in a nonstick skillet over medium-high heat. Season pork with salt and pepper. Brown pork.
2. Combine salsa, chilies, cream cheese and cumin in a bowl. Pour mixture over pork. Reduce heat to low, simmer mixture 5 minutes.  
3. Top with grated Cheddar.  Cook 1 minute, just until cheese melts.  4 Servings

Ingredients:

• 1 medium head cauliflower, broken into small florets
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried mustard
• 3 scallions, chopped (3 tablespoons)
• 1 jalapeño pepper, very finely chopped (2 tablespoons) or chopped green bell pepper
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon chopped fresh parsley

This salad is also great made with bright green broccoflower, a hybrid of cauliflower and broccoli. For variety, add two sliced hard-boiled eggs.

Directions:

1. Bring a large pot of salted water to boil. Add cauliflower and cook until tender-crisp, 4 to 5 minutes. Drain and rinse under cold water; pat dry.
2. In a large bowl, combine mayonnaise, lemon juice and mustard. Add cauliflower, scallions, jalapeno, salt and black pepper. Mix well until vegetables 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.) Sprinkle with parsley just before serving.   8 servings