I usually come up with my recipes all on my own. If I use a recipe, I will give credit to the original person. This is one of those recipes! I stole it right off Skinny Taste’s website. It looked so good, though. I couldn’t help it.
The Zucchini is my own recipe, if you want to call it a recipe. The pictures are also mine, but I copied her plating.
Stuffed Pork Tenderloin
Recipe from Skinny Taste
Makes 4 Servings
- 3 cloves garlic, crushed
- 2 tbsp lemon juice, freshly squeezed
- 2 tsp Dijon mustard
- 1 tsp olive oil
- 1/4 tsp fresh ground black pepper
- 1 (1 lb) pork tenderloin
- 1 1/2 oz reduced fat mozzarella cheese (Polly-o)
- 2 cups fresh baby spinach
- 2 tbsp chopped sun dried tomatoes
- 1 oz thin sliced prosciutto
- salt and fresh cracked pepper, to taste
Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well. Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet. Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork.Layer the cheese, spinach, and proscuitto on top, press down gently. Roll up, jelly-roll style. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing.
If you haven’t been to Skinny Taste, go check it out! She has some amazing recipes on her website. And all of them are low calorie/fat/healthy!
Adapted From Skinny Taste
Make 4 Servings. 3/4 Cup per Serving
- 1 Head Cauliflower or 1 Package Frozen
- 2 Cloves Garlic
- 1/4 Cup Cream or Milk
- 1/4 Cup Parmesan Cheese
- 2 Tbsp Butter
- Salt and Pepper to Taste
Add Cauliflower and garlic to a pot and cover with water. Boil until tender. Drain very well. Add mixture to bowl and combine with other ingredients. Using a regular blinder or hand binder, puree until smooth. Add more milk if needed. Season with salt and pepper
Sautéed Zucchini and Mushrooms
Make 2 Servings. 1/2 Cup per Serving
- 1 Large Zucchini- Chopped
- 1 Cup Mushrooms- Chopped
- 1 Clove Garlic- Chopped
- 2 Tbsp Italian Dress
- Salt and Pepper to Taste
Heat pan over medium heat. Add all ingredients to pan. Cook until zucchini becomes tender.
The mashed cauliflower was so good. It made a great alternative to mashed potatoes.Now, I’m off to a Cookie Swap. I’ll be back tomorrow with a recipe for my Cashew Cookies with Beer Caramel Sauce (Did you really think it wouldn’t have alcohol in it?)