1) Ingredients 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 2) Preparation 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. Servings--2 Calories per serving--160
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1) Ingredients 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 2) Procedure 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. Servings--12 Serving Size-- 3 ounces pork Calories per serving--190 |
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