Friday, July 31, 2009
Tuesday, July 28, 2009
Sunday, July 26, 2009
Saturday, July 25, 2009
Friday, July 24, 2009
Wednesday, July 22, 2009
Sunday, July 19, 2009
4 ounces medium egg noodles
1/4 cup reduced-fat sour cream
4 teaspoons canola oil, divided
6 cups shredded cabbage
1 cup thinly sliced onion
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/3 cup fat-free, less-sodium chicken broth
1 (1-pound) pork tenderloin, trimmed
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
3/4 cup dry breadcrumbs
Lemon wedges (optional)
Chopped fresh parsley (optional)
Cook noodles according to package directions, omitting salt and fat. Drain. Combine noodles
and sour cream in a large bowl, tossing well to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar,
1/2 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 6 minutes or until cabbage is wilted,
stirring occasionally. Add broth; cook 6 minutes or until cabbage is lightly browned. Stir
cabbage mixture into noodle mixture. Wipe pan clean with a paper towel.
Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-
duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper.
Place flour in a shallow dish. Place egg whites in a shallow dish. Place breadcrumbs in a
shallow dish. Dredge 1 pork cutlet in flour. Dip in egg whites; dredge in breadcrumbs. Repeat
with remaining pork, flour, egg whites, and breadcrumbs.
Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add
4 pieces pork to pan. Cook 3 minutes on each side or until pork is lightly browned and done.
Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork. Serve
with cabbage mixture, lemon wedges, and parsley, if desired.
Yield: 4 servings (serving size: 3 pork cutlets and 1 cup cabbage mixture)
CALORIES 475 (25% from fat); FAT 13g (sat 3.5g,mono 5.6g,poly 2.8g); IRON 4.6mg;
CHOLESTEROL 105mg; CALCIUM 137mg; CARBOHYDRATE 51.9g; SODIUM 909mg; PROTEIN
36.8g; FIBER 4.9g
Thursday, July 16, 2009
Wednesday, July 15, 2009
Monday, July 13, 2009
Sunday, July 12, 2009
The Miso Glazed Cod was a hit. And I highly recommend it.
And for a special treat, I found Mochi Red Bean Ice Cream at the Super G-Mart. It's not quite as good as the real thing in Japan but as good as it's going to get.