Ingredients
2 pork tenderloins (about 2 lb)
1/4 cup mayonnaise
1 (1-oz) packet onion soup mix
2 teaspoons minced garlic
8 oz pre-sliced baby portabellas
1 tablespoon quick-mixing flour
1/2 cup milk

Prep

• Slice tenderloins diagonally into about twelve 1/2-inch-thick slices (wash hands).

Steps

1. Combine mayonnaise, dry soup mix, and garlic in large bowl.
2. Preheat large sauté pan on medium-high 2–3 minutes. Stir pork slices and mushrooms into soup mixture. Place pork slices in pan and add soup mixture; cook 2–3 minutes on each side or until browned.
3. Stir in flour; cook 1–2 more minutes. Stir in milk and reduce heat to low; cook 4–6 minutes or until sauce thickens and pork is 160°F (for medium). Serve.

CALORIES (per 1/6 recipe) 320kcal; FAT 14g; CHOL 115mg; SODIUM 580mg; CARB 6g; FIBER 1g; PROTEIN 41g; VIT A 0%; VIT C 2%; CALC 4%; IRON 15%

Ingredients
1 Bakery baguette
8 oz fresh mozzarella cheese
4–6 fresh basil leaves
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 1/2 cups pre-diced fresh tomatoes
1 teaspoon seasoned salt
1/4 teaspoon pepper

Prep

• Place oven rack 6 inches from heat source; then preheat on broil.
• Slice bread into 1/2-inch-thick slices; place on baking sheet.
• Cut cheese into small, bite-size pieces.
• Slice basil into thin strips.

Steps

1. Combine in medium bowl, garlic, vinegar, and olive oil. Stir in cheese, tomatoes, seasoned salt, and pepper.
2. Broil bread 1 minute on each side until lightly toasted. (Watch closely to prevent over-browning.) Top with tomato mixture; sprinkle with basil and serve.

CALORIES (per 1/6 recipe) 260kcal; FAT 13g; CHOL 25mg; SODIUM 620mg; CARB 23g; FIBER 1g; PROTEIN 9g; VIT A 15%; VIT C 10%; CALC 15%; IRON 8%