Skip to content
Sweet Orange Salmon
- 2 Tbs brown sugar
- 1 tsp chili powder
- 1/2 tsp grated orange rind
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground coriander
- 1/8 tsp black pepper
- 4 salmon fillets ((6-ounce))
- Cooking spray
- Preheat broiler.
- Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.
Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash
- 1 pound
- small red potatoes
- 1/3 cup
- 2 % reduced-fat milk
- 1 1/2 tablespoons butter
- 3/4 teaspoon kosher salt — divided
- 3/4 teaspoon freshly ground black pepper — divided
- 2 teaspoons olive oil — divided
- 1 teaspoon chopped fresh thyme
- 1 small garlic clove — grated
- 1 pound pork tenderloin — trimmed
- Cooking spray
- 2 tablespoons grape jelly
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallots
- Preheat oven to 500°.
- Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.
Tortellini, White Bean, and Spinach Soup
- 1 tsp olive oil
- 2 cups chopped onion
- 1/2 cup chopped red bell pepper
- 1 tsp dried Italian seasoning
- 3 garlic cloves (minced)
- 2 cups coarsely chopped spinach
- 2/3 cup water
- 1 can navy beans ((16-ounce) drained)
- 2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce can vegetable broth)
- 1 can no-salt-added whole tomatoes ((14.5-ounce) undrained and chopped)
- 1 can quartered artichoke hearts ((14-ounce) drained)
- 1 package uncooked fresh cheese tortellini ((9-ounce))
- 1/4 cup grated fresh Parmesan cheese ((1 ounce))
- Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.
Teriyaki Pork and Vegetables with Noodles
- 8 oz uncooked spaghetti
- 4 green onions
- 1 Tbs dark sesame oil
- 1 cup thinly sliced red bell pepper
- 3 boneless center-cut loin pork chops (about 1/2 inch thick, (4-ounce) cut into 1/4-inch strips)
- 1 package shiitake mushrooms ((3 1/2-ounce) sliced)
- 1/3 cup low-sodium teriyaki sauce
- 4 tsp chili garlic sauce (such as Lee Kum Kee)
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.
- Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.
