Ingredients
8 fresh asparagus spears (rinsed)
2 medium carrots (rinsed)
1 medium yellow squash (rinsed)
1 medium red bell pepper (rinsed)
1 teaspoon garam masala (spice blend)
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 thin-sliced, boneless pork chops (about 1 lb)
2 teaspoons mango chutney, divided

Steps

1. Preheat oven to 400°F. Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Place in microwave-safe bowl.
2. Peel carrots; remove ends from carrots and squash. Cut both in half (3–4" long); then cut lengthwise into 1/4-inch-thick slices. Stack slices and cut into large, uniform matchsticks (1/4-inch-thick strips). Add to bowl with asparagus. Cover and microwave on HIGH 2–3 minutes or until crisp-tender. Meanwhile, remove seeds and membranes from red bell pepper; cut pepper into 1/4-thick-strips.
3. Combine remaining ingredients (except pepper strips, pork, and chutney) in small bowl until blended; sprinkle evenly over both sides of pork chops. Spread 1/2 teaspoon of the chutney over one side of each pork chop.
4. Arrange one or two strips of each vegetable on top of each pork chop. Fold (or wrap) the pork over the vegetables and secure with wooden picks. Arrange pork wraps on baking sheet. Bake 10–12 minutes or until internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Remove wooden picks, cut wraps into slices, and serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 12g; CHOL 70mg; SODIUM 240mg; CARB 11g; FIBER 4g; PROTEIN 27g; VIT A 140%; VIT C 80%; CALC 8%; IRON 10%

Ingredients

1/2 cup fresh pre-diced red onions
1/2 cup plain fat-free yogurt
1 tablespoon mango chutney
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 seedless cucumber (rinsed)

Steps

1. Combine all ingredients (except cucumber) in medium bowl until blended. Remove ends from cucumber. Cut cucumber in half lengthwise, then cut into thin slices.
2. Stir cucumber into yogurt mixture until blended. Cover and chill until ready to serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 0g; CHOL 0mg; SODIUM 135mg; CARB 10g; FIBER 2g; PROTEIN 3g; VIT A 6%; VIT C 15%; CALC 6%; IRON 0%