Monday, September 8, 2008
Peachy Pork Medallions
This recipe came from the August 2008 issue of Parenting Magazine. I had some nectarines that needed to be eaten, so I used them instead of peaches and the recipe turned out just fine. In fact, it was quite a hit, especially with Will who rarely eats meat. Oh yeah, and instead of polenta, I just made Jiffy corn muffins. The nectarine sauce over the corn muffin was delicious!
Prep: 8 minutes
Cook: 12 to 16 minutes
Yield: 4 servings
Ingredients:
Cooking spray
1 lb. pork tenderloin, cut into 8 slices, flattened to 1/4 inch thick
1/4 tsp salt
1/4 tsp ground black pepper
8 slices (1/2 inch thick) precooked polenta (I made jiffy corn muffins in the oven)
2 tsp olive oil
2 2/3 cups sliced peaches (I used nectarines)
1/4 cup reduced-sodium, fat-free chicken broth
6 tbsp. seedless raspberry all-fruit spread
1 tbs. balsamic vinegar
1/4 tsp ground ginger
Directions:
1. Coat a large skillet with cooking spray and set on medium-high heat. Sprinkle pork with salt and pepper, and saute 2 minutes on each side, or until fully cooked. Remove from pan and cover with foil to keep warm.
2. Brush polenta slices with oil. Cook in skillet on medium-high heat, 3 to 4 minutes per side or until lightly browned. Remove and set aside. Reduce heat to medium and cook peach slices, stirring frequently, until barely tender.
3. Add broth to peaches and bring to a simmer, stirring regularly. Add preserves, vinegar, and ginger. Stir until preserves melt.
4. Serve pork, drizzled with sauce, with peaches and polenta.
(I forgot to take a picture of the finished product, but trust me, it is aesthetically pleasing) :)Labels: entree, healthy, meat
Posted by kristy ::
6:59 PM ::
0 comments
Post / Read Comments
---------------oOo---------------
Friday, September 5, 2008
Thai Chicken Lettuce Wraps
I picked up this recipe from the produce dept. at Publix and was very pleased with the finished product. Super easy, yummy and pretty healthy; a great combination, right?
Prep Time: 10 minutes
Cook time: 6 minutes
2/3 cup bottled peanut sauce
2 tbsp low-sodium soy sauce
2 tbsp. apple juice
1 lb. chicken tenderloins 3/4 cup matchstick or shredded carrots
1/2 cup sliced sugar snap peas
1/4 cup chopped green onion
6 large iceberg lettuce leaves
Combine peanut sauce, soy sauce and apple juice in small bowl. Reserve 1/2 cup. Pour remainder in resealable plastic bag. Add chicken, seal bag, and toss to coat. Set aside.
Coat grill rack with nonstick cooking spray (I cooked my chicken in a skillet on the stove over med. heat). Preheat grill to medium direct heat. Grill chicken 3 minutes per side or until no longer pink. Remove from grill and shred with fork.
Combine shredded chicken, carrots, sugar snap peas, onion and reserved peanut sauce mixture in large bowl; mix thoroughly.
Place chicken mixture evenly in 6 lettuce leaves and serve.
Serves 6
Labels: chicken, healthy
Posted by kristy ::
3:41 PM ::
1 comments
Post / Read Comments
---------------oOo---------------
