Thursday, June 26, 2008

Rosemary Roasted Pork Tenderloin

**Susan's note: Yum. I cooked this longer than it said - maybe 55 min.? I served it with green beans and rice pilaf.

Rosemary Roasted Pork Tenderloin

Original recipe yield: 9 servings


* 1/2 cup apple juice concentrate
* 1/4 cup Dijon mustard
* 1/4 cup chopped fresh rosemary
* 8 cloves garlic, minced
* 3/4 teaspoon coarsely ground pepper
* 3 (1 pound) pork tenderloin


1. In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

2. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Nutritional Analysis: One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Tuesday, June 3, 2008

Baked Ziti - Everyday Food

**Susan's note: This is a good, easy, make-ahead-if-you-want-to, double, or quadruple recipe. I recommend using a simple sauce (I used Tomato Basil), not a heavier "three cheese" variety. I used high protein pasta with no problems. Yummy!!

Baked Ziti

The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.

Prep: 20 minutes
Total: 40 minutes

Serves 4

* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)


1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.