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By Larry

*DOOMSDAY COULD HIT CHICAGO THIS SUNDAY, JANUARY 20TH!!!! IF the state legislature doesn't OK a mass transit funding deal, the CTA will cut 81 of its current 154 bus routes, layoff 2,400 CTA employees and increase fares. ACT NOW. Visit www.transitchicago.com to send an email to the state legislature demanding that they fund our mass transit. To learn more about the impending DOOMSDAY SCENARIO, visit my website www.projectyoufitness.com. Go to "Project Library" and then hit "ProjectYouFindings: The Archives". Hit "2006-2007 Archives" and go to the 10/19/07 Project You Finding. Please, this affects us all!!!

Lamb Chops with Lemony Bulgur

Yield: 4 servings (Serving size: 3/4 cup bulgur, 3 chops)

*12 (2-ounce) French-cut lamb rib chops, trimmed
*1/4 cup red wine vinegar
*4 teaspoons extra-virgin olive oil, divided
*1 tablespoon chopped fresh mint
*1 14-ounce can fat-free, reduced-sodium chicken broth
*1 cup uncooked bulgur (a nutty grain)
*1 large carrot, julienne cut
*1/2 teaspoon kosher salt
*1 cup fresh parsley leaves
*3 tablespoons fresh lemon juice
*cooking spray
*2 teaspoons black pepper

1) Place chops in a zip-lock bag. Whisk together vinegar, 2 teaspoons oil and mint. Pour over lamb, seal bag and rub marinade around. Chill 20 minutes.
2) In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot and salt; simmer 7 minutes. Remove from heat and let stand, covered; 10 minutes.
3) Chop parsley and mix with lemon juice and remaining oil. Stir the parsley mixture into the bulgur, fluff with a fork. Set aside.
4) Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2-3 minutes per side. Sprinkle lamb evenly with pepper.

Nutritional Information:
Calories per serving: 330
Carbohydrate: 34 grams
Protein: 22 grams
Fat: 13 grams
Fiber: 8 grams

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