For many, the New Year brings with it a litany of resolutions, chief among them—-weight loss. If you are looking to shed a few pounds in 2010 by revamping your eating habits, then make room on your table for the following dishes. They are low fat and simple to make, but more importantly, they are so incredibly delicious you’ll have a hard time believing that they’re good for you.
MUSTARD CRUSTED PORK
Ingredients:
3 tablespoons dry Coleman’s English Mustard
2 tablespoons soy sauce
1 tablespoon garlic salt
3/4 teaspoon ground black pepper
3 pounds pork loin roast
1 large onion, cut into wedges
1 cup chicken broth
Directions:
Preheat oven to 375 degrees.
In small bowl, mix together mustard, soy sauce, garlic salt, and pepper. Let sit 5 minutes to form soft paste.
Score a diamond pattern on top of pork loin roast with a sharp knife. Spread mustard paste all over roast and place on rack in roasting pan. Arrange onion wedges around roast.
Roast for 1 hour or until meat thermometer registers 160 degrees. Remove from oven and let rest for 10 minutes.
Remove rack from pan. Add 1/2 cup of chicken broth to drippings in pan and loosen browned bits; pour drippings and broth into saucepan. Add remaining 1/2 cup chicken broth and bring to boil. Reduce heat and simmer, uncovered, until mixture is reduced and syrupy. Skim off excess oil.
Slice pork into thin slices; serve with onion wedges and sauce.
SEAFOOD STEW
Ingredients:
2 pounds of shrimp
2 pounds of clams
2 pounds of scallops
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano leaves
3 tablespoons olive oil
1-1/2 cups long grain rice
1 can (14-1/2 ounces) chicken broth
1 cup water
1/2 cup chopped onions
1 clove garlic, minced
1/2 teaspoon saffron
1 package (10 ounces) frozen peas
3 pimientos, cut into strips
Directions:
Shell and clean shrimp. Wash clams. Season scallops with salt, pepper and oregano.
In large skillet, heat olive oil; brown scallops.
In bowl, combine rice, chicken broth, water, onions, garlic and saffron. Pour mixture around scallops, being sure all rice is submerged in liquid. Cover, bring to boil, lower heat and simmer 30 minutes.
Add shrimp, clams, peas and pimiento. Cover and cook for 10-15 more minutes.
Serves 6.
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