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October 29, 2006
Healthy Dining
How many of you eat out at least once a week? 3 times week? Anyone eat out once a day? For some people eating at restaurants is a regular part of their life. If you eat out often - it's a good idea to be conscious of those potentially hefty meals you may be being served. Research suggests that the more food you have in front of you, the more you will eat. Healthy Dining is a new website that features healthy menu options at select restaurants in your area as well as tips on how to eat our healthier. Afterall, what are the reasons you go out to eat? To celebrate, spend time with friends or family, take a night off from cooking and cleaning up? It's rarely about getting the Fettuccini Alfredo and finishing every last bite, right? So, have fun, relax and keep your health in check by trying some of these healthier options.
Posted by Lisa at 11:30 AM | Comments (0) | TrackBack
October 27, 2006
What’s scarier? Real goblins or candy goblins?
The scariest part of Halloween? Giving in to the endless opportunities to overindulge on treats. But you don’t have to fear. You can still enjoy one of the first of the fall and winter holidays, and stick to your healthy eating plan. That’s what these tips are all about!
BITE-SIZE YOUR TREATS.
With all the miniature and low-calorie candy bars out there, there’s no reason to totally deprive yourself of some sweets now and then. A small dose of chocolate can be a satisfying treat. However, if chocolate candy is a food you consistently overeat, it may be best that you stay away from it. If you feel you can maintain control, then just remember: watch your portions and stay away from those king-sized bars.
TRICK OR TREAT. MOVE YOR FEET.
If you’ve become the designated “candy giver��? every Halloween, not only are you trapping yourself in a room full of tempting candy, you’re also missing out on getting those extra steps in. Whether you have children or not, Halloween is a great time to travel around the neighborhood and get in some extra exercise. Plus you’ll be able to check out all those creative costumes.
WORK AROUND CANDY LEFTOVERS.
Post-Halloween, parents thinking of looming dental bills will often bring their kids’ extra candy stash to work. To prepare yourself for those office chocolate stare-downs, remember to stock your desk with healthy snack alternatives. This will give you somewhere to turn every time you hear the words,“Want some candy?��?
TREAT YOURSELF. THE HOLIDAYS ARE JUST BEGINNING.
Don’t forget to celebrate. Focus on the fun of Halloween: helping the kids dream up costumes, lighting jack-o-lanterns and catching up with friends. If you indulged a little more than you planned, not to worry. Just get back on track, keep going and keep active. The holiday eating season is just beginning, so keep focused, make healthy choices and most importantly, forgive yourself for those small indulgences.
Posted by Lisa at 10:04 AM | Comments (0) | TrackBack
October 26, 2006
Spice It Up
Dozens of herbs and spices can provide variety to your cooking, making an old meal new while earning you points with your family.
Many people confuse the terms "spice" and "herb." Spices grow in tropical areas and come from the bark, buds, fruit, roots, seeds or stems of plants and trees and are usually dried. Herbs grow in temperate climates and are the fragrant leaves of plants.
Cook herbs and spices with the following foods to enhance the flavor of your fall meals, and especially your upcoming holiday masterpieces:
* Allspice: stew, tomatoes, gravy
* Basil: fish, lamb, salads, soups and sauces
* Cayenne pepper: soups, casserole, cheese sauces, baked egg dishes, barbequed turkey and lean meats
* Cinnamon: pork, breads, sweet potatoes, squash
* Cumin: chili, stew and beans
* Curry: meat, chicken and fish dishes, tomatoes, sauces and rice
* Dill: fish, chicken, vegetables, potatoes, salads and pasta
* Fennel: lean pork, squash, beets, sauces and seafood
* Garlic: lean meats, fish, turkey, soups, salads, vegetables, pasta dishes
* Lemon (or lime) juice: fish, turkey, salads, vegetables, sauces
* Mint: salads, potatoes, bulgur, beans
* Nutmeg: potatoes, chicken, fish, cauliflower, broccoli, cabbage dishes
* Rosemary: chicken, fish, sauces, stuffing, potatoes, peas, lima beans
* Sesame: salads, breads, chicken, vegetables
Add small amounts of dried herbs at the beginning of cooking. Add fresh herbs at the end of cooking and use more than you would for dried since fresh herbs aren't as strong.
Posted by Lisa at 9:58 AM | Comments (0) | TrackBack
October 24, 2006
In Season: Broccoli
Broccoli is a plant of the Cabbage family. It's a cool-weather crop that does poorly in hot summer weather. Broccoli is high in vitamin C and soluble fiber. It also contains the compound glucoraphanin, leading to an anticancer compound sulforaphane. Need a new way to eat broccoli? Try this:
Broccoli and Apple Salad
Sweet, crunchy apple and broccoli create a refreshing, light side dish. Prepare this salad up to eight hours in advance for best flavor and texture.
2 1/2 tablespoons sugar
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon canola oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (1 1/4-pound) head of broccoli
1 1/4 cups chopped Braeburn or Fuji apple (about 1/2 pound)
1/4 cup minced Walla Walla or other sweet onion
Combine first 6 ingredients in a large bowl, stirring well with a whisk.
Coarsely chop broccoli into 1 1/2-inch pieces, and place in bowl with vinegar mixture. Add chopped apple and minced onion, tossing to coat.
Yield: 8 servings (serving size: about 3/4 cup)
NUTRITION PER SERVING
CALORIES 72(30% from fat); FAT 2.4g (sat 0.2g,mono 1.2g,poly 0.6g); PROTEIN 2.8g; CHOLESTEROL 0.0mg; CALCIUM 38mg; SODIUM 196mg; FIBER 3g; IRON 0.7mg; CARBOHYDRATE 11.6g
Oriental Pasta Salad
2 cups broccoli florets
1 1/2 cups cooked spaghetti (about 3 ounces uncooked)
3/4 cup thinly sliced red bell pepper
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
Steam broccoli, covered, 5 minutes or until crisp-tender. Rinse under cold water. Combine broccoli and remaining ingredients; toss gently. Cover and chill.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 125(29% from fat); FAT 4g (sat 0.6g,mono 1.4g,poly 1.7g); PROTEIN 4.3g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 255mg; FIBER 2.5g; IRON 1.5mg; CARBOHYDRATE 18.8g
Posted by Lisa at 8:13 PM | Comments (0) | TrackBack
October 22, 2006
Say CHEESE!
Most people do not meet their needs for calcium. On average, women consume about 1/3 of their recommended amount and men do somewhat better, getting in about 3/4 of what's recommended. Milk and milk products are the most calcium-rich foods in our diet. Try to include 3 lowfat dairy foods each day to reach your goal (1000 mg for those age 19-50, 1200 mg for ages 51 and older). Need some help? Here are three different recipes with 3 different types of cheese.
Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella
1/4 teaspoon olive oil
2 (6-inch) corn tortillas
Cooking spray
1/3 cup fresh or frozen, thawed, corn kernels
1 tablespoon chopped red onion
1 1/2 teaspoons sun-dried tomato sprinkles
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shredded smoked mozzarella cheese
Pour oil onto one side of a tortilla. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, stirring occasionally. Place corn in a bowl. Add onion, sun-dried tomato, salt, and pepper to pan; sauté 1 minute. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.
Heat pan over medium-high heat. Place one tortilla, oiled side down, in pan. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp. Cut into 4 wedges.
Yield: 1 serving (serving size: 4 wedges)
NUTRITION PER SERVING
CALORIES 257(32% from fat); FAT 9.2g (sat 4.1g,mono 3.2g,poly 1.2g); PROTEIN 10.4g; CHOLESTEROL 22mg; CALCIUM 242mg; SODIUM 525mg; FIBER 4.6g; IRON 1.3mg; CARBOHYDRATE 36.6g
Roasted Chicken-Artichoke Calzones
1 (14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough
Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
Yield: 6 servings (serving size: 1 calzone)
NUTRITION PER SERVING
CALORIES 347(30% from fat); FAT 11.6g (sat 4.6g,mono 0.9g,poly 0.3g); PROTEIN 21.6g; CHOLESTEROL 44mg; CALCIUM 222mg; SODIUM 940mg; FIBER 4.8g; IRON 3.2mg; CARBOHYDRATE 40.1g
Easy Greek Chicken Casserole
This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.
1 tablespoon olive oil
2 cups chopped onion (about 1 large)
2 tablespoons dried thyme
1 to 2 teaspoons black pepper
10 garlic cloves, minced
6 cups (1/2-inch) cubed red potato (about 2 pounds)
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup water
2 tablespoons anchovy paste or finely chopped olives
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 pound)
1/2 cup (2 ounces) crumbled feta cheese
Preheat oven to 375°.
Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.
Yield: 4 servings (serving size: 2 thighs and 2 cups potato mixture)
NUTRITION PER SERVING
CALORIES 488(23% from fat); FAT 12.6g (sat 4.2g,mono 4.9g,poly 2.1g); PROTEIN 34.5g; CHOLESTEROL 134mg; CALCIUM 250mg; SODIUM 775mg; FIBER 7.3g; IRON 7.8mg; CARBOHYDRATE 62g
Posted by Lisa at 11:26 AM | Comments (0) | TrackBack
October 16, 2006
Sweet Potato Fries
There's nothing better than oven-baked sweet potato fries. Not only are they a good source of Vitamins A and C, folic acid and potassium, but they have a sweet and salty taste too.
Oven Sweet Potato Fries
Making oven fries out of sweet potatoes brings out their inherent sweetness.
1 large sweet potato, peeled and cut into wedges
2 teaspoons canola oil
1/4 teaspoon salt
Pinch of cayenne pepper
Preheat oven to 450°F. Toss sweet potat wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total. Makes 2 servings.
Per serving: 122 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 19 g carbohydrate; 2 g protein; 3 g fiber; 323 mg sodium; 429 mg potassium.
Roasted Sweet Potatoes with Balsamic Drizzle
A dark, tart syrup of reduced balsamic vinegar (an inexpensive brand is fine) is a sexy accent for oven-roasted sweet potato wedges. When making the drizzle, be sure to stand over the pan near the end: it can go from perfectly caramelized to horribly burned in just a few moments.
1 1/2 pounds sweet potatoes (about 3 medium)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup balsamic vinegar
2 tablespoons honey
1 teaspoon butter
1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil.
2. Peel sweet potatoes and cut into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread the wedges in a single layer and bake until tender when pierced with a knife, 25 to 30 minutes. Remove from the oven; season with salt and pepper.
3. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter and remove from heat. Drizzle the warm sauce over the roasted sweet potatoes. Makes 4 servings.
Per serving: 212 calories; 5 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 42 g carbohydrate; 2 g protein; 3 g fiber; 197 mg sodium. Nutrition bonus: Vitamin A (420% daily value), Vitamin C (30% dv).
To make ahead: The balsamic drizzle (Step 3) will keep in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a little water if the syrup has thickened too much, before drizzling over the roasted sweet potatoes.
Posted by Lisa at 1:24 PM | Comments (0) | TrackBack
October 15, 2006
In Season: Jalapeno peppers
My jalapeno plant has been producing peppers for the past few months now and they're starting to pile up in my refrigerator. First it was zucchini every night, now everything we make gets a jalapeno twist. Good thing we like spicy food! I've been hoping to make salsa, but my tomato plant hasn't been as productive. My first garden has definitely been a learning experience. If you too have been overloaded with jalapenos, try these recipes:
Chicken-and-Sweet Pepper Fajitas
2 teaspoons vegetable oil, divided
2 cups vertically sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1/4 cup thinly sliced seeded jalapeno pepper (about 2 peppers)
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
12 ounces skinned, boned chicken breast, cut into 2 x 1/4-inch strips
4 (8-inch) flour tortillas
2 tablespoons light cream cheese with garlic and spices
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.
Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.
Heat tortillas according to package directions. Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.
Yield: 4 fajitas (serving size: 1 fajita)
CALORIES 334(25% from fat); FAT 9.4g (sat 2.8g,mono 2.3g,poly 2.9g); PROTEIN 25.8g; CHOLESTEROL 57mg; CALCIUM 98mg; SODIUM 480mg; FIBER 4.1g; IRON 3.7mg; CARBOHYDRATE 36.6g
Firecracker Vegetable Roast
Indian flavors meld with Italian herbs to season vegetables. Unless you prefer milder food, leave the seeds in the jalapeño so the dish befits its name.
1 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
2 tablespoons olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon dried Italian seasoning
1 teaspoon curry powder
1/2 teaspoon salt
3 garlic cloves, halved
1 jalapeno pepper, halved
2 cups cauliflower florets
2 cups broccoli florets
1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)
1 cup red bell pepper strips
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
Cooking spray
1 medium tomato, cut into 12 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
6 cups hot cooked basmati rice
Preheat oven to 450°.
Place first 9 ingredients in a food processor; process until smooth.
Combine basil mixture, cauliflower, and next 5 ingredients (cauliflower through onion), tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray.
Bake at 450° for 15 minutes or until lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve over rice.
Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 cup rice)
CALORIES 343(17% from fat); FAT 6.4g (sat 0.8g,mono 3.9g,poly 1.3g); PROTEIN 9.1g; CHOLESTEROL 0.0mg; CALCIUM 92mg; SODIUM 430mg; FIBER 6.5g; IRON 4mg; CARBOHYDRATE 63.2g
Posted by Lisa at 12:15 PM | Comments (0) | TrackBack
October 10, 2006
Fruit of the Month: Pears, pears and more pears
My Fruit of the Month shipment arrived today. 5 pounds of pears! That's 5 Comice Pears and 4 Beurre Bosc Pears. The problem with this fruit of the month club is that they all turn ripe at the same time and it's hard to eat them all before they rot! Looks like I'll need to find some more pear recipes. Anyone have any favorites?
Posted by Lisa at 9:11 PM | Comments (0) | TrackBack
October 6, 2006
'Pear' Your Nutrition With Fruit Flavor
Pears are in season from late July to early spring, so now is the perfect time to pick up some of these delicious and healthful fall favorites.
Unlike most fruit, pears improve in both texture and flavor after they are picked. They range in shape from round to bell-shaped and in color from green to golden yellow to orangey red.
Ripe pears are juicy and can range in flavor from sweet to even a bit spicy. Enjoy pears in a variety of ways:
* Add sliced pears to a spinach salad.
* Grill pears and add to a low-fat grilled cheese sandwich.
* Complement pork or fish with a homemade pear relish made with chopped pears, onions, bell peppers, vinegar and other spices.
Choose pears that are fragrant and blemish-free. Store at room temperature until ripe and then refrigerate. Pears are not only a delicious snack but they contain potassium, nutrients and fiber.
Posted by Lisa at 9:35 AM | Comments (0) | TrackBack
October 5, 2006
Pumpkins: More Than Just For Carving
A trip to the pumpkin patch is a fall tradition for many families, followed by a fun-filled afternoon of carving jack-o-lanterns. Pumpkins are great for more than just fall décor.
The pumpkin is a member of the gourd family, which also includes the watermelon and squash. Its orange flesh has a mild, sweet flavor and the roasted seeds taste delicately nutty. Fresh pumpkins are available in the fall and winter. While some weigh in at more than 100 pounds, in general, the flesh from smaller pumpkins will be more tender and juicy.
Pumpkin may be prepared in almost any way you would winter squash and is a good source of vitamin A:
* Blend a pumpkin smoothie. Whirl pumpkin, fat-free milk, frozen vanilla yogurt, a dash of pumpkin pie spice or cinnamon in a blender.
* Add fresh cooked or canned pumpkin to your favorite pancake batter.
* Cook mashed pumpkin with chicken broth, fat-free half-and-half, nutmeg, onion and other spices for pumpkin soup. Serve in a cleaned out pumpkin for a seasonal touch.
Choose pumpkins that do not have blemishes. Store whole pumpkins at room temperature up to a month or refrigerate up to three months.
Posted by Lisa at 12:43 PM | Comments (0) | TrackBack
October 4, 2006
Step Outside
Albert Einstein once said that the definition of insanity is doing the same thing over and over again and expecting different results. In other words, if you do what you always did, you get what you always got. When you're trying to make a lifestyle change - whether it's weight loss, getting in shape, stop smoking, meeting new friends - it's crucial to step outside of your normal routine and try something new. Otherwise you'll get the same old, same old results.
Go a different direction. Try a new path. Be brave. Have confidence. Make it fun. Surround yourself with supportive, positive people. Ever been around a negative person who complains about everything? What a downer! Lighten up! Enjoy the good things in life. Write down three good things that happened to you today, or this week. Think positive. Smiling is contagious :)
Posted by Lisa at 3:53 PM | Comments (0) | TrackBack
October 2, 2006
In Season: Pears
Nothing says fall flavors like pears. Pair pears with bitter greens and sweet raspberries in this full of flavor salad. Also try adding chopped pears to pancake batter and save a few for the top too.
FALL SALAD WITH RASPBERRY VINAIGRETTE
2 heads romaine lettuce, rinsed, dried, torn in bite-size pieces
2 medium heads endive, washed, dried, chopped
2 pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
1 cup raspberry vinaigrette salad dressing
Additional toasted walnuts, if desired
Core and cut 1 pear in julienne strips. Core and dice the other.
In large bowl, combine romaine, endive, diced pear, 1/2 cup walnuts and Gorgonzola. Toss with enough raspberry vinaigrette to coat ingredients.
Divide among salad plates. Garnish with julienne pear. Top with more walnuts.
Makes 8 servings.
Buttermilk-Pear Pancakes
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups low-fat buttermilk
2 tablespoons maple syrup
1 tablespoon vegetable oil
1 large egg, lightly beaten
3/4 cup finely chopped peeled ripe Bartlett or Anjou pear
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine buttermilk, syrup, oil, and egg; add to flour mixture, stirring until smooth. Fold in pear.
Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
Yield: 4 servings (serving size: 3 pancakes)
CALORIES 277(21% from fat); FAT 6.6g (sat 1.9g,mono 1.9g,poly 2.1g); PROTEIN 8.8g; CHOLESTEROL 55mg; CALCIUM 177mg; SODIUM 377mg; FIBER 1.6g; IRON 2.4mg; CARBOHYDRATE 45.7g
Posted by Lisa at 7:36 PM | Comments (0) | TrackBack
October 1, 2006
Dinner MY Way #2
The next Dinner My Way-inspired recipe we tried was an apple stuffed pork roast. The filling, a mixture of apples, mushrooms and onions, is a delicious compliment of the pork. Easy to make and impressive to look at! We added a side of vegetable rice pilaf and a green salad. With a meal like this, it's easy to get your 5-9 fruits and veggies each day!
Apple-Filled Pork Roast
Cooking spray
1/3 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1 cup diced peeled Rome apple (about 1/2 pound)
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 (2-pound) lean, boned pork loin roast
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/4 cup apple juice
Rosemary sprigs (optional)
Preheat oven to 325°.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; sauté 3 minutes. Add apple and next 4 ingredients (apple through pepper); sauté 2 minutes or until apple is crisp-tender. Set aside.
Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.
Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325° for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired.
Yield: 6 servings
CALORIES 266(44% from fat); FAT 13g (sat 4.3g,mono 5.6g,poly 1.6g); PROTEIN 24.6g; CHOLESTEROL 81mg; CALCIUM 23mg; SODIUM 166mg; FIBER 1.1g; IRON 1.8mg; CARBOHYDRATE 11.8g
Posted by Lisa at 10:12 AM | Comments (0) | TrackBack