Zesty Chicken with Corn Salsa

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Progresso®

Reduced Sodium Chicken Noodle Soup

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Pile on the Pork

Pork tenderloin is a lean source of protein. Protein supplies amino acids that give structure to the body in skin, cell membranes and muscles

Source

Stop Dieting and Lose Weight from Prevention® (2003) p. 178

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Pork and Pepper Stir-Fry

Looking for can’t-fail Asian flavor? Try this stir-fry that features colorful bell peppers and a spicy gourmet glaze. From Prevention Healthy Cooking.

Prep Time:20 min

Start to Finish:1 hr

makes:4 servings

2	tablespoons apricot all-fruit spread
1	tablespoon reduced-sodium soy sauce
1/4	teaspoon crushed red pepper flakes
3/4	lb pork tenderloin, cut into 1/2-inch strips
2	teaspoons canola oil
1/2	cup chicken or vegetable broth
1	tablespoon cornstarch
2	teaspoons canola oil
6	cloves garlic, thinly sliced
1	tablespoon finely chopped gingerroot
1/4	teaspoon crushed red pepper flakes
2	large red bell peppers, cut into thin strips
2	large green bell peppers, cut into thin strips
1	large onion, cut into wedges
1	tablespoon reduced-sodium soy sauce

1.	In medium bowl, combine the spread, 1 tablespoon soy sauce and the 1/4 teaspoon red pepper flakes. Add pork; toss to coat well. Cover and refrigerate 20 minutes.
2.	In large nonstick skillet, heat 2 teaspoons oil over high heat. Add pork mixture; cook, stirring frequently, 3 minutes or until pork is slightly pink in center. Place in bowl and keep warm. Wipe skillet with a paper towel.
3.	In a cup, whisk together the broth and cornstarch; set aside.
4.	Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add garlic, gingerroot and remaining 1/4 teaspoon red pepper flakes. Cook, stirring constantly, 2 minutes or until garlic is golden.
5.	Add bell peppers, onion and the remaining 1 tablespoon soy sauce. Cook and stir 6 minutes or until vegetables are tender.
6.	Add pork and any accumulated juices to pepper mixture. Stir cornstarch mixture and add to skillet. Cook and stir 1 minute or until thickened.

Nutritional Information

1 Serving: Calories 260 (Calories from Fat 80); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 440mg; Total Carbohydrate 23g (Dietary Fiber 5g, Sugars 12g); Protein 22g % Daily Value*: Vitamin A 60%; Vitamin C 150%; Calcium 4%; Iron 10% Exchanges: 1 Other Carbohydrate; 2 Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 1/2 c Vegetables

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