Hoisin Pork and Snow Pea Stir-Fry

Yield

4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)

Ingredients

• 4 ounces uncooked rice noodles or rice
• 2 tablespoons low-sodium soy sauce, divided
• 1 (1-pound) pork tenderloin, trimmed and thinly sliced
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon honey
• 4 teaspoons dark sesame oil, divided
• 3 cups snow peas, trimmed (about 1/2 pound)
• 1/2 cup sliced red bell pepper
• 1 tablespoon bottled ground fresh ginger
• 1 teaspoon bottled minced garlic
• 1/2 cup chopped green onions

Preparation

Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.

Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Nutritional Information

Calories:

395 (22% from fat)

Tomato-Basil Lasagna

Ingredients

• 5 garlic cloves
• 1 (16-ounce) carton 1% low-fat cottage cheese
• 1/2 cup (4 ounces) block-style fat-free cream cheese
• 1/4 cup (1 ounce) grated fresh Romano cheese, divided
• 2 1/2 teaspoons dried basil
• 1/2 teaspoon crushed red pepper
• 1 large egg
• 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
• Cooking spray
• 12 cooked lasagna noodles
• 1 cup (4 ounces) chopped prosciutto or ham
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

Nutritional Information

Calories:

272 (19% from fat)