RECIPE OF THE DAY! PEANUT SAUCE WITH PORK

THOSE OF YOU THAT HAVE A PEANUT ALLERGY STAY AWAY FROM THIS RECIPE PLEASE!!!

This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of peanuts. Even the kids loved it. This flavorful Thai dish makes a high protein meal, but also makes a great healthy holiday appetizer recipe! Just use smaller pieces of meat and serve on a platter with dipping sauce ... ENJOY!

Makes 4 servings

Active Time: 4 minutes
Total Time: 12 minutes

Ingredients

1 tablespoon bottled seasoned stir-fry oil

12 ounces thin-sliced pork cutlets, cut in 1/2-inch-wide strips

1/3 cup bottled Thai peanut sauce

1 bag (16 ounces) refrigerated coleslaw mix (shredded cabbage and carrots)

1/4 cup chopped cilantro

Preparation

1. Heat stir-fry oil in a large nonstick skillet over medium-high heat. Add pork in 2 batches and stir-fry 30 to 45 seconds until barely pink. Remove to a bowl with a slotted spoon. Stir in peanut sauce.

2. Put coleslaw mix and 1/4 cup water in skillet. Cook, stirring, 3 to 4 minutes until vegetables are crisp-tender.

3. Add pork mixture and stir 1 minute until hot. Sprinkle with cilantro.

205 Calories Per Serving

RECIPE OF THE DAY! CHUNKY SAUCE WITH SPAGHETTI SQUASH

This recipe is deliciously deceiving: Instead of starchy strands of pasta, it’s made with piles of healthy spaghetti squash, which is easily made in the microwave while you sauté turkey sausage, zucchini and onion, and chiffonade basil to layer on top. ENJOY!


Makes 6 servings

Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 spaghetti squash (4 1/2 lb)

1 pkg (1 1/4 lb) Italian turkey sausages, removed from casings

2 medium zucchini, quartered lengthwise, cut crosswise in 3/4-in.-thick slices

1 small onion, chopped

1 tsp chopped garlic

1 can (28 oz) diced tomatoes

1/4 cup basil leaves, thinly sliced

1/2 cup shredded Parmesan cheese

Preparation

1. Prick squash in a few places. Microwave on high 10 minutes; turn over; microwave 5 to 10 minutes more until tender when pierced.

2. Meanwhile, coat a nonstick skillet with nonstick spray. Heat over medium-high heat. Add sausage and cook, breaking up clumps, 5 minutes or until no longer pink.

3. Add zucchini, onion and garlic; sauté 4 minutes. Add tomatoes, reduce heat and simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in basil.

4. Cut squash in half. Discard seeds and loosen strands with a fork. Scrape strands into a large bowl; top with the sauce. Top servings with cheese.

161 Calories Per Serving