Enjoy some delicious recipes!

Program #623

Berry Blue Salad

2 cups blueberries, frozen
1/2 cup pecans, chopped
2 apples, diced
1 can low-sugar crushed pineapple, drained
1/2 cup low-fat mayo
or
1/2 cup non-dairy whipped topping

Mix ingredients together. Serve on lettuce leaf, if desired.

Pork Tenderloin Diane

1 lb. pork tenderloin
2 tsp lemon pepper
2 tbsp canola oil
2 tbsp lemon juice
1 tbsp worcestershire sauce
1 tsp Dijon mustard
parsley or chives

Slice pork tenderloin into about 8 medallions and pound thin. Sprinkle pounded medallions with lemon pepper. Heat oil in skillet and cook medallions 3-4 minutes per side. Remove pork to serving platter, covered to keep warm. Add lemon juice, Worcestershire sauce, and mustard. Cook, stirring with pan juices, until hot and steaming. Pour sauce over pork medallions and garnish with parsley or chives to serve.

Zucchini Rounds

1/3 cup biscuit mix
1/4 cup grated Parmesan cheese
1/8 tsp black pepper
2 eggs, beaten
2 cups grated unpeeled zucchini
2 tbsp margarine

Combine biscuit mix, cheese, and pepper. Stir in eggs until moistened. Fold in zucchini. Melt margarine in skillet over medium heat. Using 2 tbsp of mixture for each round, cook a few rounds at a time 2-3 minutes per side until brown.

Skinny Peanut Butter Pie

3 oz fat-free cream cheese
1/3 cup low fat peanut butter
1/2 cup confectioners sugar
1/4 cup skim milk
1 carton (8 oz. or more) frozen whipped topping
1 chocolate crumb crust

Beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk to thin to desired consistency. Gently fold in whipped topping. Spoon into crust. Refrigerate overnight.

Anonymous

Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.