Okay, I took 2 days off while we had company, but I'm back.
Today's post will be kinda long because I'm going to include what I fixed yesterday. I was gone all day Saturday so I didn't cook. ;-)
Parmesan Pork Tenderloin
1 lb pork tenderloin
3 T seasoned bread crumbs
1 T grated Parmesan cheese
1 t salt
1/8 t pepper
1 small onion, chopped
1 clove garlic, minced
Cut tenderloin crosswise into 8 slices, about 1 inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat large non-stick skillet coated with Pam over medium heat. Add pork, onion and garlic and saute 8-10 minutes, turning pork once and stirring vegetables occasionally.
Yield: 4 servings (2 pieces of pork) at 4 PointsPlus.
Green Beans with Bacon
3 c fresh or frozen cut green beans
2 bacon strips, diced
1/4 c chopped onion
1/4 c chopped green pepper
1 1/2 t all-purpose flour
1/2 c skim milk
1/4 t salt
Dash white pepper
Dash ground nutmeg
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, 8-10 minutes or until tender. Meanwhil, in a nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 t drippings. In the drippings, saute onion and green pepper until tender.
Drain beans; set aside. In a small bowl, combine flour and milk until smooth; stir into onion mixture. Add salt, pepper and nutmeg. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans; heat through.
Yield: 4 servings (about 3/4 each) at 2 PointsPlus.
5 pounds medium potatoes, peeled and quartered
2 T butter, melted
8 oz fat-free cream cheese
8 oz reduced-fat sour cream
2 t salt
2 t minced chives
1/4 c Parmesan cheese
1 t paprika
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender.
Drain potatoes and place in a large bowl; mash with butter. In a small mixing bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives.
Transfer to 9x13 pan coated with Pam. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 for 20-25 minutes.
Yield: 12 servings (1 cup each) at 6 PointsPlus.
Tonight we are having:
Bacon Chicken Alfredo
16 oz whole wheat fettuccine
8 bacon strips, chopped
1 lb boneless, skinless chicken breasts, cubed
1/2 t salt, divided
1/4 t pepper
2 garlic cloves, minced
1 T butter
3 T cornstarch
3 c skim milk
1 c half and half
16 oz frozen chopped spinach, thawed and squeezed dry
1 c grated Parmesan cheese, divided
1/2 t Italian seasoning
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Sprinkle chicken with 1/4 t salt and pepper. Cook chicken and garlic in butter over medium heat 4-6 minutes or until meat is no longer pink; remove and keep warm.
Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Brin to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 c cheese, Italian seasoning and half of bacon; cook and stir until cheese is melted.
Drain the fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.
Yield: 8 servings (1 cup each) at 12 PointsPlus. Yes, a bit higher than most dinners that I eat, but VERY worth it. I plan for this meal by eating lighter breakfast and lunch on this day.
I'll also have a salad on the side (3 PointsPlus for fat-free cheese, bacon bits and fat-free salad dressing).