A) 1/2 cup tuna in water
B) 1/2 cup diced celery
C) 1/2 cup diced onion
D) 1 TBSP. fat-free sharp/feta cheese
E) Black pepper
F) 2 TBSP. low fat mayonnaise
G) 2 large romaine lettuce leaves
A) In a medium bowl combine the following:
1/2 cup tuna
1/2 cup celery
1/2 cup onion
2 TBSP. mayonnaise
1 TBSP. sharp/feta cheese
Black pepper to taste
B) Mix contents thoroughly.
C) Place 1/2 of mixture in each lettuce leaf.
D) Roll up and chill in refrigerator for 15 minutes.
Calories per serving--160
A) 3/4 c. ruby port
B) 1/2 c. cherry preserves
C) 1 tsp. chopped, fresh thyme
D) 1 tsp. garlic powder
E) 1 1/4 tsps. kosher salt
F) 1/2 tsp. ground black pepper
G) 1 (3-pound) boneless pork loin, trimmed
H) 1 Tbsp. olive oil
I) Cooking spray
J) Thyme sprigs
A) Preheat oven to 425 degrees
B) Bring port to a boil in a small saucepan over medium-high heat;
cook 10 minutes or until reduced to 2 Tbsps. Stir in cherry preserves;
cook 45 seconds. Remove pan from heat; stir in chopped thyme.
C) Combine garlic powder, salt, and pepper in a small bowl. Rub spice
mixture evenly over pork. Heat a large skillet over medium-high heat.
Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown
on both sides.
D) Place pork on a jelly-roll pan coated with cooking spray. Roast at 425
degrees for 20 minutes. Brush pork with half port mixture; roast at 425
for 5 minutes or until a thermometer registers 135 degrees. Remove
pork from oven; brush with remaining half of port mixture. Let stand 10
minutes before cutting into slices. Top with thyme sprigs, if desired.
Serving Size-- 3 ounces pork
Calories per serving--190
Dr. Gerfin blogs about all kinds of medical issues and provides healthy recipes.