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Pork Tenderloin with Smashed Caesar Potatoes
READY IN 10 min. SERVES 4
ASSEMBLY
STEP 1 Preheat oven to 400°F. Thinly slice 1 pork tenderloin and wrap in foil. Bake 10 min., until warm.
STEP 2 Meanwhile, in a microwave-safe bowl, combine 4 cups roasted potatoes and 2 tbsp sliced butter. Microwave 3–4 min., until hot. Finely chop 2 sprigs parsley. With potato masher, smash potatoes until mostly smooth. Fold in ½ cup Caesar dressing.
STEP 3 In another microwave-safe bowl, combine 3 cups blanched broccoli florets, ½ cup caramelized onions, and ½ tbsp chopped fresh thyme. Microwave 2–3 min., until hot. Season with salt and pepper. Serve pork with broccoli and smashed potatoes. Garnish with parsley.
Per serving:
428 calories, 20g fat, 5g saturated fat, 116mg cholesterol, 295mg sodium, 30g carbohydrate, 8g fiber, 5g sugar, 36g protein
All nutritional data is estimated.
Pork Tacos with Chipotle Sour Cream
READY IN 10 min. SERVES 4
ASSEMBLY
STEP 1 Finely chop 1 chipotle from a can of chipotle in adobo and place in a small bowl. Stir in ¼ cup low-fat sour cream and 3 tbsp Caesar dressing.
STEP 2 Thinly slice 1 heart romaine lettuce and finely chop 3 plum tomatoes.
STEP 3 Chop 1 pork tenderloin into bite-size chunks. In a microwave-safe bowl, combine pork and ½ cup caramelized onions. Cover and microwave 2–3 min., until hot.
STEP 4 Wrap 12 (6-inch) small fajita flour tortillas in 2 damp paper towels. Microwave 1–2 min., until hot. Serve with pork, lettuce, tomatoes, chipotle sour cream, and hot sauce.
Per serving:
593 calories, 25g fat, 6g saturated fat, 112mg cholesterol, 834mg sodium, 56g carbohydrate, 4g fiber, 8g sugar, 37g protein
All nutritional data is estimated.
Lemon-Alfredo Tortellini with Shrimp
READY IN 15 min. SERVES 6
ASSEMBLY
STEP 1 Cook 1 (20 oz) pkg fresh cheese tortellini according to package directions. Add 1 (16 oz) pkg raw peeled, deveined shrimp 3 min. before pasta is done cooking. Drain and reserve.
STEP 2 Meanwhile, in a 12-inch skillet, heat 1 tbsp olive oil on medium-high. Add 2 cups blanched broccoli florets and 1 cup frozen peas. Cook 2–3 min. until warm, stirring often.
STEP 3 To same skillet, add ½ cup Caesar dressing, ½ cup low-fat milk, and 2 tbsp grated Parmesan. Heat to simmering on high and cook 1 min., stirring. Remove from heat. Into sauce, grate all the zest from 1 lemon and juice from half the fruit. Toss with shrimp and tortellini. Thinly slice ¼ cup basil and sprinkle over pasta.
Per serving:
663 calories, 20g fat, 7g saturated fat, 238mg cholesterol, 1558mg sodium, 82g carbohydrate, 4g fiber, 4g sugar, 41g protein
All nutritional data is estimated.
Potato-Gruyère Tart
READY IN 20 min. SERVES 4
ASSEMBLY
STEP 1 Preheat oven to 450°F. On a lightly floured surface, unfold 1 sheet thawed puff pastry (from 17.6-oz box). With a rolling pin, roll pastry into thin rectangle.
STEP 2 Transfer pastry to a parchment-lined baking sheet. WIth a fork, prick pastry all over. Bake 8 min. STEP 3 Meanwhile, coarsely chop 1½ cups roasted potatoes and 1½ cups blanched broccoli florets. Arrange ¼ cup caramelized onions on partially baked pastry. Top with potatoes and broccoli. Season with salt and pepper and sprinkle 1 cup shredded Gruyère cheese on top. Bake 6–8 min., until pastry is golden and cheese is melted.
Per serving:
626 calories, 42g fat, 15g saturated fat, 49mg cholesterol, 330mg sodium, 43g carbohydrate, 3g fiber, 2g sugar, 21g protein
All nutritional data is estimated.
