Rosemary and Garlic Grilled Pork Loin

POINTS® Value: 5Servings: 4Preparation Time: 12 minCooking Time: 25 minLevel of Difficulty: Easy

The intense flavors of garlic and rosemary complement tender pork loin in this recipe. It's easy enough to make last minute, and nice enough for special occasions.
Ingredients
1 pound lean pork tenderloin, use one whole loin
1 Tbsp olive oil
3 medium garlic clove(s), crushed
2 Tbsp rosemary, fresh
1/2 tsp table salt
1 tsp black pepper
4 cup arugula
1/2 cup fat-free red wine vinaigrette

Instructions
Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
Place pork on a large sheet of plastic wrap. In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface. Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).

Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes. Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.)
Remove pork from grill or oven and let rest for 10 minutes before slicing. Toss arugula with vinaigrette and serve with pork. Yields about 3 ounces of pork and 1 cup of arugula per serving.

Spring Asparagus and Lemon Fettucine

Make good use of soon-to-be-everywhere spring asparagus with this light and lemony pasta dish. Serves 4

2t butter
2T grated parmesan cheese
1 large egg
1/4t black pepper
1/2t table salt
2t olive oil
2T lemon juice
1lb asparagus
1/4C parsley
1t cornstarch
1/2lb uncooked fettucine
1C fat free creamer

1. Place butter and olive oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside. (Note: If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each in half lengthwise to ensure they'll be properly cooked.)

2. Meanwhile, whisk egg and creamer together in a small bowl; add mixture to skillet used to cook asparagus. Place skillet over medium heat and add cornstarch mixture, stirring constantly, until thickened. Add remaining ingredients and asparagus back to pot, stir to combine and serve immediately. Yields about 1 1/2 cups per serving.

Green Apple and Butternut Squash Casserole

A delicious and unexpected combination of flavors, this easy to prepare casserole is one of our seasonal favorites. The toasted pecan and breadcrumb topping adds a bit of crunch to the velvety soft texture of baked apples and butternut squash.
Serves 6
2 Granny Smith green apples, peeled and cored
olive oil spray
3 TB organic butter, divided
2 TB extra virgin olive oil
1 small butternut squash, peeled and cut into 1-inch pieces
1 small yellow onion, chopped
1 large stalk celery, chopped
2 cups mushrooms, cleaned and cut into quarters
sea salt to taste
freshly ground black pepper to taste
Fresh thyme to taste, optional
1/2 cup breadcrumbs
1/2 cup toasted chopped pecans, optional
Preheat oven to 400°F. Cut apples into quarters and then each quarter into quarters again. Spray a medium baking dish with olive oil cooking spray and set aside. Melt one tablespoon butter with the olive oil in a large skillet over medium-high heat. Sauté squash, onion, celery and mushrooms with a pinch of sea salt for 10 minutes, stirring often. Cover the pan and cook for 5 to 10 minutes over medium-low, stirring occasionally, until squash is just tender.
Meanwhile, melt the remaining two tablespoons of butter in a saucepan. Add the breadcrumbs, stirring to coat well and set aside. To the pan with the squash, add the apples, thyme, salt and pepper to taste. Continue to sauté for 5 to 10 more minutes, or until apples are just tender. Transfer vegetables and any pan juices to prepared pan. Sprinkle breadcrumbs over the top. Bake for 10 to 15 minutes or until breadcrumbs are golden-brown. For extra crunch, garnish with toasted pecans before serving.

Nutrition Info
Per Serving (181g-wt.): 260 calories (160 from fat), 18g total fat, 5g saturated fat, 4g protein, 23g total carbohydrate (4g dietary fiber, 7g sugar), 15mg cholesterol, 470mg sodium

Fava Beans

Fava beans have long been a staple in Asia, the Middle East, South America, North Africa and Europe. Now, more Americans are discovering their buttery texture and lovely nutty taste.

A break from recipes

Every now and again, we need some help with weight loss. You may have plateaud, you may have cheated on your diet, etc. I was watching some awards show the other day and Reese Witherspoon was on the red carpet and looked amazing. I remember her being on Oprah 6/7 months ago talking about how she's had babies and she'll never be tiny again. Whatever, she looked amazing. So, I've been doing a little research and I came across this weight loss product that looks promising. I posted the link to a YouTube video I found about it.

I'm going to give it a try and I'll let you know how it goes!

Hoodia Diet Pills and Weight Loss

Weight Loss

Matzo, Mushroom, and Onion Kugel

The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.
10 (6-inch) matzo crackers
2 1/2 cups fat-free, less-sodium chicken broth
1 cup hot water
1/4 cup vegetable oil
3 cups diced onion
2/3 cup grated carrot
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 (8-ounce) packages presliced mushrooms
2 tablespoons chopped fresh parsley
4 large egg whites
2 large eggs
Cooking spray
Parsley sprigs (optional)

Preheat oven to 375°.
Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.

Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.

Yield: 12 servings (serving size: 1 wedge)

NUTRITION PER SERVINGCALORIES 216(29% from fat); FAT 7g (sat 1.1g,mono 1.8g,poly 3.6g); PROTEIN 7.6g; CHOLESTEROL 43mg; CALCIUM 28mg; SODIUM 390mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 30.6g

La Bamba Casserole

La Bamba Casserole

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions. Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVINGCALORIES 344(28% from fat); FAT 10.7g (sat 6.3g,mono 2.9g,poly 0.8g); PROTEIN 32.2g; CHOLESTEROL 77mg; CALCIUM 269mg; SODIUM 902mg; FIBER 7.4g; IRON 3.2mg; CARBOHYDRATE 30.7g

Herbed Chicken Piccata

2 tablespoons dry breadcrumbs

1 teaspoon dried basil

1 teaspoon grated lemon rind

1/8 teaspoon pepper

2 garlic cloves, minced

4 (4-ounce) skinned, boned chicken breast halves

Cooking spray

1 teaspoon margarine

8 thin lemon slices

1/4 cup low-salt chicken broth

2 tablespoons chopped fresh parsley

2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

Yield: 4 servings

NUTRITION PER SERVINGCALORIES 160(16% from fat); FAT 2.9g (sat 0.6g,mono 0.8g,poly 0.7g); PROTEIN 27.3g; CHOLESTEROL 66mg; CALCIUM 46mg; SODIUM 115mg; FIBER 0.4g; IRON 1.4mg; CARBOHYDRATE 6.9g

Celestial Chicken, Mint, and Cucumber Skewers with Spring Onion Sauce

Celestial Chicken, Mint, and Cucumber Skewers with Spring Onion Sauce

You can assemble these skewers one day in advance. Cover them with a damp paper towel; then cover them with plastic wrap. Keep refrigerated, and serve chilled. You can also make the onion sauce up to 24 hours in advance.

3/4 cup low-fat mayonnaise

1/3 cup low-fat buttermilk
3 tablespoons chopped green onion tops
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon chopped fresh or 1 teaspoon dried dill
2 teaspoons white wine vinegar
1/2 small cucumber (about 2 ounces)
3 cups water
1/2 pound skinned, boned chicken breast, cut into 24 (3/4-inch) pieces
24 small mint leaves
Cucumber slices (optional)

Place first 6 ingredients in a blender; process until smooth. Cover and chill.

Cut the cucumber lengthwise into 4 pieces; cut each piece crosswise into 6 (1/4-inch) slices. Bring water to a boil in a medium saucepan. Add chicken; cook 4 minutes or until done. Drain well, and cool. Thread 1 chicken piece, 1 cucumber piece, and 1 mint leaf onto each of 24 (6-inch) skewers. Cover and chill. Serve with sauce; garnish with cucumber slices, if desired.

Yield: 8 servings (serving size: 3 skewers and 2 tablespoons sauce)

Nutrient;
NUTRITION PER SERVINGCALORIES 76(25% from fat); FAT 2.1g (sat 0.4g,mono 0.5g,poly 1g); PROTEIN 7.1g; CHOLESTEROL 17mg; CALCIUM 22mg; SODIUM 235mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 7.1g

Pear Salad

Spinach and Pear Salad
View Cooking Light MenuFlat-leaf or baby spinach works best in this salad, but you can also use red-leaf lettuce. object2=" ?>2 tablespoons water object2=" ?>1 1/2 tablespoons red-wine vinegar object2=" ?>1 tablespoon olive oil object2=" ?>1 tablespoon honey object2=" ?>2 teaspoons Dijon mustard object2=" ?>1/4 teaspoon black pepper object2=" ?>1 Bosc or Anjou pear, cut lengthwise into 15 slices object2=" ?>8 cups torn spinach object2=" ?>1/4 cup thinly sliced red onion Combine first 6 ingredients in a small bowl, stirring with a whisk.
Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.

Yield: 5 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVINGCALORIES 72(41% from fat); FAT 3.3g (sat 0.4g,mono 2.1g,poly 0.4g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 89mg; FIBER 2.3g; IRON 1.4mg; CARBOHYDRATE 11g
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Grilled Fish

Break the grills out!

Grilled Fish and Peppers
Recipe Rating: Prep Time: 10 minTotal Time: 36 minMakes: 6 servings

1 cup KRAFT Zesty Italian Dressing
2 tsp. crushed red pepper
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia
2 each red and green peppers, seeded, each cut into 6 pieces
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
2 Tbsp. finely chopped cilantro

MIX dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.

PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.

PLACE peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.


NUTRITION INFORMATION
Nutrition Bonus:Incorporate more fish into your diet with this easy, tasty recipe. The peppers are an excellent source of both vitamin A and C.
Diet Exchange:1 Vegetable,3 Meat (VL),1 Fat
Nutrition (per serving)
Calories
180
Total fat
6g
Saturated fat
1g
Cholesterol
45mg
Sodium
220mg
Carbohydrate
7g
Dietary fiber
2g
Sugars
3g
Protein
24g
Vitamin A
60%DV
Vitamin C
90%DV
Calcium
6%DV
Iron
8%DV

Chicken & Citrus Salad

Recipe Rating: Prep Time: 15 minTotal Time: 15 minMakes: 4 servings

4 cups each baby spinach leaves and mixed salad greens
2 cups sliced strawberries
1 can (15 oz.) mandarin orange segments, drained
8 oz. sugar snap peas, halved
1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts (about 1-1/4 cups)
1/2 cup PLANTERS Pecan Halves, toasted
1/2 cup KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing
TOSS all ingredients in large bowl. Spoon onto 4 serving plates.

KRAFT KITCHENS TIPS
Jazz It Up For a beautiful presentation of this colorful salad, layer ingredients in clear glass bowl or arrange on 4 individual salad plates.

NUTRITION INFORMATION
Nutrition Bonus:Enjoy this refreshing, low calorie, main-dish salad that provides 1 cup of the recommended 2-1/2 cups of vegetables per day and 1/2 cup of the recommended 2 cups of fruit per day. The baby spinach provides vitamin A, and the strawberries are an excellent source of vitamin C.
Diet Exchange:1-1/2 Fruit,1 Vegetable,2 Meat (VL),2-1/2 Fat
Nutrition (per serving)
Calories
310
Total fat
16g
Saturated fat
4g
Cholesterol
30mg
Sodium
690mg
Carbohydrate
28g
Dietary fiber
8g
Sugars
17g
Protein
16g
Vitamin A
50%DV
Vitamin C
180%DV
Calcium
8%DV
Iron
15%DV

RATINGS AND COMMENTS
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happyfamily15308 on 11/17/2006 jmgrant729 on 9/8/2006Very good and easy to make! I left out the chicken and pecans and still it was very tasty!

Artichoke and Fennel Caponata Appetizer

The ingredients in this sweet-and-sour Sicilian side dish are roughly chopped to create a chunky spread. Caponata is typically made with eggplant, but this version features artichoke hearts. Spoon over toasted baguette slices.



1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped fennel bulb
2 garlic cloves, thinly sliced
1/2 cup golden raisins
1/3 cup white wine vinegar
3 tablespoons sugar
2 tablespoons capers
1 1/2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can tomato sauce
1 (9-ounce) package frozen artichoke hearts, thawed and chopped
2 tablespoons chopped fresh flat-leaf parsley

Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, fennel, and garlic; sauté 5 minutes or until tender. Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer; cook over medium-low heat 5 minutes or until liquid almost evaporates. Sprinkle with parsley. Serve chilled or at room temperature. Yield: 14 servings (serving size: 1/4 cup)

NUTRITION PER SERVINGCALORIES 62(17% from fat); FAT 1.2g (sat 0.2g,mono 0.7g,poly 0.2g); PROTEIN 1.4g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 257mg; FIBER 2.2g; IRON 0.7mg; CARBOHYDRATE 13g

Great recipe

GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY

Can be prepared in 45 minutes or less.
1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 pounds red onions, cut crosswise into 1/2-inch-thick slices1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine
Prepare grill.

In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.

In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.

Serve onions warm or at room temperature.Each serving about 73.6 calories and 2.4 grams fat (29% of calories from fat)Serves 6.GourmetMay 1996

Skinny Food

The Rotisserie chicken! Packed with nutrients and so easy to add to low-salt chicken broth or a salad, pick one up today. Warm, ready to go, and effortless.

The Cleanse Recipe

For a minimum of 10 days, you drink only the lemonade mixture, made with organic grade B maple syrup, fresh-squeezed lemon or lime juice, and cayenne pepper added to spring, distilled, or purified (NOT fluoridated) water.

Recipe:
60 oz water per day (or 10 oz per glass)

12 tablespoons Organic Grade B Maple Syrup (or 2 tbsp. per glass)

12 tablespoons freshly squeezed lemon juice (or 2 tbsp. per glass)

a little over half a teaspoon of cayenne pepper (or 1/10 tsp. per glass) or to taste

Salt Water Flush:
This is the um, the questionable part. ONLY do this if you're going to be home for the entire day. . . I only did it once and that was enough.

Chug/drink 32 oz of warm spring water with 2 tsp. of sea salt in the morning. You will proceed to "eliminate" for 2-3 hours, took approximately 30minutes to move through my system. ONLY use sea salt, table or iodized salt does not have the same effect. I did the salt water flush on day 3 and was absolutely repulsed to see what was still hanging out in my lower GI.

The other part of the Cleanse:
You can drink 8oz of senna tea (natural laxative) in the morning and at night, beware, this gives you slight stomach cramps, but works better then any over-the-counter.

Moved on

The whole "cleanse" experience was a positive one. I felt clean, energetic, focused, and aware. I lost approximately 7lbs--which have stayed off--during the cleanse and that was a very welcomed side-effect to my original goal. That goal being to feel less toxic AFTER holidays with my family. Ha! While I can't say whether or not I'll do another cleanse, I'm leaning towards doing an abbreviated version once every other month to stay focused and aware.

The Cleanse

Has anyone or everyone done this? Fast for a few weeks--14days--and you only consume lemon water with cayenne pepper and grade B maple syrup. I did it, for 3.5 days, results coming soon.