Last weekend we were pleased to have old friends visit. Judy and Ab have recently moved to another city and we miss them. Typical of Judy, she has met lots of new people, including one who introduced her to smoothies and the Magic Bullet. I love gadgets but had never heard about this one, then suddenly I’m seeing recipes everywhere for smoothies. Here’s one that I found in the latest issue on Cooking Light. Called the Green Machine, it’s made with spinach, greek yogurt, and honeydew melon. YUM!!
Pork Tenderloin with Mango Salsa
Recipe type: Side dish
Adapte from Weight Watchers Take Out Tonight
- 1 can black beans, rinsed and drained
- 1 mango, peeled, pitted and diced
- 1 red bell pepper, finely diced
- ½ red onion chopped
- 3 tablespoons chopped cilantro
- 1 jalapeno pepper, seeded and diced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- ⅛ teaspoon salt
- PORK TENDERLOIN:
- ¾ pound pork tenderloin
- 2 tablespoons white wine vinegar
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon olive oil
- Combine the beans, mango, bell pepper, onion, cilantro, and jalapeno in a medium bowl.
- Whisk together the lime juice, honey, mustard, and salt in a small bowl.
- Pour the dressing over the bean mixture and toss to coat.
- Cover and refrigerate until ready to serve.
- May be made ahead.
- Place pork in quart plastic bag and add vinegar, oregano, chili powder, cumin, and oil.
- Turn pork in bag to coat well with seasoning mixture.
- Marinate for 1 hour or overnight.
- Heat grill pan over moderately high heat. Brush with olive oil.
- Brown tenderloin on all sides.
- Place in 375° oven for approximately 25 minutes or until the tenderloin reaches an internal temperature of 145°.
WW Points = 5
Recipe type: Chicken, Entree
This is a fast and easy recipe that is good enough for company
- 4 chicken cutlets
- 2 tablespoons olive oil
- ¼ cup dry white wine
- 1 teaspoon garlic, minced
- ½ cup chicken broth, low-sodium
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons butter
- Fresh lemon slices
- Fresh parsley
- Place chicken breast between two sheets of plastic wrap.
- Using mallet, pound chicken to ⅓ inch thickness.
- Season with salt and pepper and dust with flour, shaking off the excess.
- Heat olive oil in saute pan over medium high heat.
- Place cutlets in pan and brown on each side for 3-4 minutes.
- Transfer browned cutlets to a warm plate and pour off excess oil.
- Deglaze pan with wine.
- Add minced garlic and cook until fragrant (about 20 seconds).
- Add broth, lemon juice, and capers.
- Return cutlets to pan and cook on each side several minutes.
- Transfer cutlets to warmed plate.
- Finish sauce with butter and lemon slices.
- After butter has melted, pour sauce over cutlets.
- Garnish with chopped fresh parsley.
WW Points= 4 per serving
Recipe type: Main Dish
- 4 small Chicken breasts, skinless & boneless
- ½ teaspoon Kosher salt
- 1 tablespoon Olive oil
- 3 tablespoons Fresh oregano
- ¼ teaspoon Crushed red pepper
- 6 Garlic cloves
- ½ cup Chicken Broth
- 2 tablespoons Lemon juice
- Combine garlic cloves, red pepper, fresh oregano, and ¼ teaspoon salt in a food processor.
- Process until ground. Set aside while browning chicken breasts.
- Heat oil in a large skillet over medium high heat. Add chicken breasts to pan and brown about 4 minutes on each side. Remove chicken breasts from pan and keep warm.
- Add garlic oregano mixture to pan and cook until fragrant, about 1 minute. Add lemon juice and chicken broth, scraping up browned bits in bottom of pan. Reduce heat to low and return chicken breasts to pan. Cook until chicken juices run clear and liquid is reduced to glaze (about 2 tablespoons).
Serve with tzatziki sauce.