This recipe is from Diabetic Living. It has a great carb to protein ratio with carb grams and protein grams almost equal.
12-oz boneless pork sirloin chops, cut into bite-size strips
1/2 cup low-fat Asian salad dressing
4-oz dried multigrain spaghetti
1 tbsp olive oil
6 cups packaged shredded broccoli slaw mix
1/4 cup chopped cashews or sliced almonds, toasted
In a bowl combine pork and 1/4 cup of the Asian dressing. Cover and chill 1 hour.
Cook pasta according to package directions; drain. Return to pot. Add the remaining 1/4 cup dressing; toss to coat.
In a 12-inch skillet heat 1 1/2 teaspoon of the olive oil over medium-high. Add half the pork mixture; cook and stir 3 to 4 minutes or until browned and slightly pink in center. Transfer pork to pot with pasta. Repeat with remaining 1 1/2 teaspoon of olive oil and remaining pork. Toss pork and pasta to combine.
Add broccoli slaw mix to hot skillet. Cook and stir about 3 minutes or until just starting to wilt. Transfer to pasta mixture, tossing to combine. Top pasta mixture with cashews.
Yield: 4 servings
Per serving: 359 calories, 12 g (2 sat) fat, 54 mg cholesterol, 418 mg sodium, 36 g (5 g fiber, 10 g sugar) carbs, 30 grams protein
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