Monday, January 31, 2011

Chili-Lime Pork Tenderloin

This is something I made the a couple of weeks ago that we all enjoyed very much. It is a recipe I modified from the original which is listed in All-You's Eat Well, Save Big recipe book. The original recipe calls for the tenderloin to be baked in the oven, but sometimes meat turn out to dry for me with my picky gastric pouch so I did this in the crock pot to insure tenderness and moistness.

Chili-Lime Pork Tenderloin

1 1/2 pound whole pork tenderloin
1 tsp chili powder
1 tbsp fresh lime juice
1 tsp soy sauce
salt and pepper to taste

I salted and peppered all sides of the whole tenderloin and then placed it in the bottom of a crock pot. I then combined all the other ingredients and poured them over the tenderloin, turning the tenderloin to coat all sides. I covered and then cooked on low for 6 hours, until tender. Slice and serve when done. Makes 6 servings.

Per Serving
Calories: 182
Fat: 9 grams
Carbs: 1 gram
Protein: 24 gram

This has a lovely, slightly spicy flavor that will become a family favorite. Enjoy.

Sunshine

Saturday, January 22, 2011

Mini Turkey Meatloaves

This is sort of my own creation but seem to be a hit with the family. I am making it again tonight and thought I would figure up the stats and share it here. I hope you all enjoy it


Mini Turkey Meatloaves

1 pound ground 93 % lean turkey
1 pound ground turkey sausage
1/2 cup plain breadcrumbs
1 tbsp sage
1 small can tomato sauce
1 small bottle of Ketchup
Salt and Pepper to taste

Preheat oven to 350.  Spray a mini loaf pan with non-stick spray. Combine all ingredients except for the ketchup. Mix well and then spread into mini loaf pan, as evenly as possible. Top all the mini loaves with ketchup and bake at 350 for 30 minutes or until done through. Make 8 servings. (one serving is 4 ounces)

Per Serving:

Calories: 255
Fat: 7
Carbs: 21
Protein: 22

Sunshine

Sunday, January 16, 2011

Apricot Onion Pork Medallions

I'm trying this new recipe for tonight's dinner. It sounds lovely and I will come back and add a review after we have it. I'm going to modify it a bit to suit my need for simplicity. This recipe is modified from the version found in All You's Eat Well Save Big Cook Book

1 lb whole pork tender loin, sliced into one inch slices
1/2 tsp tried thyme
1/2 tsp sea salt
1/2 tsp black pepper
1 onion thinly sliced
1/2 cup low fat chicken broth
2 tbsp apricot jam
2 tbsp Dijon Mustard

Salt and pepper tenderloin on all sides to taste. Place in slow cooker. Arrange the sliced onion around the tenderloin.  Combine remaining ingredients and pour mixture over the tenderloin and onions. Cook on low for 4 to 6 hours, until tender. This recipe serves 4 people

The original recipe called for these to be fried in butter and olive oil but I decided to cut the fat and make these a little more weight loss surgery friendly.

Nutrional Facts per Serving:

Calories: 232
Fat: 6 grams
Carbs: 11 grams
Protein: 33 grams

Enjoy!

Sunshine

Thursday, January 13, 2011

Sunshine's McMuffin

This has become my new favorite low calorie lunch. It has plenty of protein and is very filling. I hope you Nejoy it.

1/2 Whole Wheat English Muffin, toasted
1 whole egg, shell-less and poached until solid
2 thin slices Canadian Bacon
1 Slice 2% American Cheese

Toast the English Muffin half while the egg is poaching. I have a handy little microwave egg poacher that will poach two eggs at a time. One egg generally takes one minute. When the muffin is toasted, add the slice of cheese and the Canadian Bacon. Microwave for about 10 second until the cheese is melted. Top with the poached egg and enjoy! Great for breakfast or any other meal.

Calories: 205
Fat: 9 grams
Carbs:14 grams
Protein: 15 grams

Sunshine