Thursday, May 22, 2008
1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing
1/3 cup light mayonnaise
1 1/2 tsp. dijon mustard
1 hard-cooked egg, chopped
4 green onions, sliced
Cook potatoes in boiling water 15 minutes or until tender. Rinse potatoes with cold water until cooled; drain again.
Mix dressings and mustard in large bowl. Add potatoes, egg and onions, mix lightly. Cover.
Refrigerate at least 30 minutes.
Makes 4 servings, 3/4 cups each. 1 servings = 4 WW Points
1/2 cup soy sauce
2 oranges, juiced
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tbsp. chopped scallions
1 pork tenderloin (about 1 pound in 2 strips)
Combine marinade ingredients in measuring cup and stir to combine. Cut all visible fat off the tenderloin and place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
Preheat oven to 350 degrees. Remove pork tenderloin from marinade and put in a baking dish. Reserve marinade. Roast tenderloin for 35-45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
While meat is cooking, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.4 oz. porkloin = 2 WW Points