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Grilled Pork with Avocado Salsa

Yes, it's been a while! We had this for dinner tonight and it was so good I wanted to pass it on to a couple people and thought I'd just post it for anyone to enjoy! I'm not a fan of spicy stuff so I didn't include the jalapeno stuff. It's pretty easy to half the recipe if you don't have too many mouths to feed.
1/2 c chopped sweet onion
1/2 c lime juice
1/4 c chopped seeded jalapeno peppers
2 T olive oil
4 t ground cumin
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
SALSA:
2 medium ripe avocados, peeled and chopped
2 plum tomatoes, seeded and chopped
1 small cucumber, seeded and chopped
2 green onions, chopped
2 T minced fresh cilantro
1 T honey
1/4 t salt
1/4 t pepper
3 T jalapeno pepper jelly

In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for up to 2 hours. Reserve 1/3 cup of the remaining marinade. Place the rest of the marinade in a large bowl; add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until serving.
In a small saucepan, combine the jelly and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from pork. Grill, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear, brushing occasionally with jelly mixture. Serve with avocado salsa.

Yields 6 servings
1 serving (3 oz cooked pork with 1/2 c salsa) = 326 cal, 18 g fat, 19 g carbs, 4 g fiber, 25 g protein

Strawberry Spinach Salad

Yum!! This one is pretty easy and you can save the dressing for a couple days if you make it just for yourself.

3 c fresh baby spinach
1 c sliced fresh strawberries
1 celery rib, chopped
2 Tbsp olive oil
1 tsp sugar
1 tsp cider vinegar
1/2 tsp sesame seeds
1/2 tsp poppy seeds
2 Tbsp slivered almonds, toasted (I don't usually take the time to toast them)

Divide the spinach, strawberries and celery between two salad plates. In a small bowl, whisk the oil, sugar, vinegar, sesame seeds and poppy seeds. Drizzle over salads. Sprinkle with almonds. Serve immediately. Makes 2 servings.

1 serving = 212 cal, 18g fat, 12g carbs, 4g fiber, 4g protein

Caramel Crunchcake

Okay, another Hungry Girl one....there are just so many good recipes!! (And I still think you all should buy the book!)

2 full-sized caramel corn rice cakes
1/4 c Cool Whip Free

Cover the top half of one rice cake evenly with the Cool Whip. Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy. (If making several at a time I found that you should put it on a plate, uncovered, until it sets before putting in a bag or foil so it doesn't smear all over the place!)

1 "sandwich" = 130 cal, .5g fat, 28g carbs, 0g fiber, 2g protein

Fajita Steak Salad

I got this one straight out of the Hungry Girl cookbook. It's really good! So far all the recipes we've tried are good - I highly recommend buying it!

3 c chopped romaine lettuce
3 oz raw boneless lean top sirloin steak, sliced
4 oz Diet Coke
1/2 small onion, sliced
1/2 medium yellow bell pepper, sliced
1/2 medium red bell pepper, sliced
4 baked tortilla chips, crushed
1/4 c salsa
2 Tbsp fat-free sour cream

In a small bowl, soak steak strips in Diet Coke. Refrigerate for 30 mins.
Spray a pan with nonstick cooking spray and set heat to medium-high heat. Once pan is hot, add steak strips and all of the cola marinade to the pan.
Cook for 1 to 2 mins, or until outside surface of steak is no longer pink (do not overcook). Remove meat, leaving excess marinade in the pan, and set aside.
Turn heat down to medium. Add onion to the pan with the remaining marinade. Cook about 2 mins and then add the peppers. Cook for 1 min, return steak strips to pan and cook for 1 additional minute.
Place lettuce in a large bowl and top with the steak/veggie mixture. Finish off by adding crushed chips, salsa and sour cream.

Makes 1 serving
Entire recipe = 253 cal, 5 g fat, 30 g carbs, 6.5 g fiber, 25 g protein

BBQ Steak Wrap

Here's a simple recipe with a lot of good-for-you stuff that's very tasty. One wrap is very filling if you use whole wheat tortillas so you won't need to eat several to feel full.

4 8-in whole wheat or fat-free tortillas
2 c baby spinach
1 c frozen corn, thawed
1 c black beans, rinsed and drained
1/2 c reduced-fat cheddar cheese
2 c thinly sliced cooked steak OR cooked boneless, skinless chicken breast
4 Tbsp BBQ sauce (we recommend Sweet Baby Rays!)

Preheat oven to 400 degrees. Top each tortilla with spinach, corn, beans, cheese and meat. Drizzle BBQ sauce over and wrap up. Use a toothpick to hold in place if necessary. Heat through in a baking dish lightly coated with nonstick cooking spray until lightly browned, about 10 mins.

Yields 4 servings.
1 wrap = 340 cal, 8 g fat, 47 g carbs, 10 g fiber, 23 g protein

Chicken Provolone

I made this for dinner last night for the first time and it was very easy to make and very tasty!

4 boneless, skinless chicken breast halves (4 oz each)
1/4 tsp pepper
butter-flavored cooking spray
8 fresh basil leaves (I sprinkled on dried basil instead)
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Sprinkle chicken with pepper. In a large nonstick skillet coated with butter-flavored cooking spray, cook chicken over medium heat for 4-5 mins on each side or until juices run clear.
Transfer to an ungreased baking sheet; top with basil, prosciutto and cheese. Broil 6-8 inches from the heat for 1-2 mins or until cheese is melted.

Yields 4 servings.
1 chicken breast half = 236 cal, 11 g fat, 1 g carbs, trace fiber, 33 g protein.