Thai Spicy Pork Soup Friday, Feb 8 2013 

Serves 4, Hands-on time: 13 minutes, Total time: 23 minutes

2 tbsp safflower oil, divided
8 oz boneless pork chops, trimmed of visible fat, cut into 1/2-inch cubes
4 oz mushrooms, sliced (1 cup)
1/2 cup finely chopped red onion
1 lb tomatoes (about 4 medium), diced
2 cups low-sodium chicken broth
1 jalapeno pepper, unseeded and finely chopped
1 cup light coconut milk
1/2 packed cup chopped cilantro leaves
1 tbsp fresh grated ginger
3 stevia packets
1/2 tsp sea salt
1 lime, quartered

Heat 1 tbsp oil in a large saucepan on medium-high. Add pork and cook for 2 minutes or until almost opaque in center, stirring frequently; set aside on a plate.

Cook mushrooms in remaining 1 tbsp oil for 2 minutes, then add onion and cook for 2 minutes more or until mushrooms are soft, stirring occasionally. Return pork and any accumulated juices back to pan. Add tomatoes, broth and jalapeno. Bring to a boil over high heat, then reduce heat to a simmer, cover tightly and cook for 10 minutes. Stir in remaining ingredients, except lime, and cook for 5 minutes. Serve soup with lime wedges on the side to squeeze into soup, as desired.

Nutrients per 1 1/4-cup serving Calories 243, Total Fat 13g (Sat Fat 4g, Mono 6g, Poly 2g), Carbs 14g, Fiber 2g, Sugars 5g, Protein 17g, Sodium 344mg, Cholesterol 32mg

Clean Eating FEBRUARY 2011

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Thai Pork and Noodles Friday, Feb 8 2013 

ACTIVE: 35 min, TOTAL: 40 min, SERVES: 4

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeño peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips

Puree the cilantro, lime zest and juice, ginger, garlic, jalapeños, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.

Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Per serving: Calones 553, Fat 24g (Sat 6g), Cholesterol 60 mg, Sodium 1,210 mg, Carbs 61g, Fiber 3g, Protein 22g

Food Network Magazine, April 2011, Page 82

Roast Lamb with Pomegranate Sauce Tuesday, Apr 10 2012 

2 teaspoons olive oil
1 (1-pound) boneless leg of lamb, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups fat-free, lower-sodium chicken broth, divided
1/4 cup pomegranate juice
2 teaspoons sugar
2 teaspoons all-purpose flour

Preheat oven to 375°.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Yield 4 servings (3 ounces of lamb and about 3 Tablepooons sauce)

Calories 317, Fat 18.8g (Sat 7.4g, Mono 8.4g, Poly 1.6g); Protein 22.5g; Carb 9.6g; Fiber 1g; Chol 77mg; Iron 2.4mg; Sodium 574mg; Calc 29mg.

Julianna Grimes, Cooking Light, December 2010, Page 172

Blue Cheese Stuffed Pork Chops with Pears Tuesday, Mar 6 2012 

4 (4-ounce) boneless center-cut loin pork chops, trimmed
1/2 cup (2 ounces) crumbled blue cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter
1 ripe pear, cored and cut into 16 wedges

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Cooking Light, October 2011

Calories: 246, Fat 13g (sat 5.5g, mono 1g, poly 4.8g), Protein 24.4g, Carbs 7.3g, Fiber 1.4g, Chol 81mg, Iron 0.8, Sodium 493,Calc 98mg

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