Ingredients
1/4 cup mayonnaise
1 (1-ounce) packet onion soup mix
3 cloves fresh garlic
2 pork tenderloins (about 2 lbs)
8 ounces pre-sliced baby portabella mushrooms (rinsed)
1 tablespoon quick-mixing flour
1/2 cup milk

Steps

1. Combine mayonnaise and dry soup mix in large bowl. Crush garlic, using garlic press, into bowl. Mix well. Slice tenderloins diagonally into about twelve 1/2-inch-thick slices.
2. Preheat large sauté pan on medium-high 2-3 minutes. Stir pork slices and mushrooms into soup mixture. Place pork slices in pan; add soup mixture (wash hands). Cook 4-6 minutes, turning occasionally, until browned.
3. Stir in flour and cook 1-2 more minutes. Stir in milk; reduce heat to low. Cook 4-6 minutes until sauce thickens and internal temperature of pork reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/6 recipe) 290kcal; FAT 13g; CHOL 105mg; SODIUM 580mg; CARB 7g; FIBER 0g; PROTEIN 34g; VIT A 0%; VIT C 4%; CALC 4%; IRON 10%

Ingredients

3 cloves fresh garlic
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese (drained)
1 1/2 cups pre-diced fresh tomatoes
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 Bakery baguette
4–6 fresh basil leaves (rinsed)

Steps

1. Place oven rack 6 inches from heat source; then preheat on broil. Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Stir in vinegar and olive oil.
2. Cut cheese into small, bite-size pieces and stir into garlic mixture with tomatoes, seasoned salt, and pepper.
3. Slice bread into 1/2-inch-thick slices; place on baking sheet. Broil 1 minute on each side until lightly toasted. (Watch closely to prevent over-browning.) Top bread with tomato mixture. Slice basil into thin strips; sprinkle over top. Serve.

CALORIES (per 1/6 recipe) 270kcal; FAT 13g; CHOL 25mg; SODIUM 620mg; CARB 23g; FIBER 1g; PROTEIN 10g; VIT A 15%; VIT C 10%; CALC 15%; IRON 8%

Ingredients

1 cup peanut butter
1 cup sugar
1 egg (or 1/4 cup egg substitute)
1 teaspoon vanilla extract

Steps

1. 1. Preheat oven to 325°F. Combine all ingredients in medium bowl.
2. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheet. Flatten with fork in a crisscross design.
3. Bake 8-10 minutes or until lightly browned and slightly puffed. Cool 1 minute; then remove to wire rack. Serve. (Makes 24 cookies.)

CALORIES (per 1/24 recipe) 100kcal; FAT 6g; CHOL 10mg; SODIUM 50mg; CARB 10g; FIBER 1g; PROTEIN 3g; VIT A 0%; VIT C 0%; CALC 0%; IRON 2%