Pork Tenderloin with Mustard Sauce

So I made this last night. Very easy and very good. The pork was able to be cut with a fork once it was done. The sauce didn't thicken like it should have, but I may have not waited long enough. The mustard sauce was very apparent, but not wine-y at all.

We had it with roasted asparagus with balsamic-browned butter.

Pork Tenderloin with Mustard Sauce

2 cups uncooked medium egg noodles
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup dry white wine
3 tablespoons whole-grain Dijon mustard
2 tablespoons water
2 teaspoons cornstarch

Cook noodles according to package directions, omitting salt and fat; drain.

While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.

Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.

Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

Yield: 4 servings (serving size: 3 pork slices, about 3 tablespoons sauce, and about 1/2 cup noodles)

CALORIES 242 (30% from fat); FAT 8g (sat 1.9g,mono 4.4g,poly 0.9g); PROTEIN 26.5g; CHOLESTEROL 89mg; CALCIUM 22mg; SODIUM 298mg; FIBER 1.3g; IRON 2mg; CARBOHYDRATE 14g

Cooking Light, OCTOBER 2001

Pasta Carbonara Florentine

I made this because I decided since I got home an hour earlier than D yesterday, it would be the right thing to do...and it looked easy. It was pretty easy. I got confused on the egg white vs. egg yolk, and wasted an egg, but other than that, I think I did ok.

The taste...again, it needed garlic. I liked the Spinach Fettuccine better. So did D. We had with Caesar Salad.

Pasta Carbonara Florentine
Whisked eggs and Parmesan cheese are stirred into a skillet of just-cooked pasta to form a rich, creamy sauce that coats the noodles (I must have missed this sauce...mine was a big glob that I had to keep stirring until we were ready to eat) . The spinach isn't traditional but adds color and a subtly earthy flavor twist.

Cooking spray
1/2 teaspoon salt, divided
1 (6-ounce) package bagged prewashed baby spinach
6 slices center-cut bacon, chopped
1 cup finely chopped onion
2 tablespoons dry white wine
8 ounces uncooked spaghetti
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons chopped fresh parsley

Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 2 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Remove from heat; keep warm.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove spinach from pan; place in a bowl.

Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 tablespoon cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Add spinach and bacon; stir well to combine. Place skillet over low heat.

Combine remaining 1/4 teaspoon salt, cheese, pepper, egg, and egg white, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.

Yield: 4 servings (serving size: 1 cup)

CALORIES 387 (26% from fat); FAT 11.3g (sat 5g,mono 4.3g,poly 1.2g); IRON 4.2mg; CHOLESTEROL 74mg; CALCIUM 231mg; CARBOHYDRATE 52.2g; SODIUM 822mg; PROTEIN 19.5g; FIBER 4.5g

Cooking Light, APRIL 2007

Sesame Chicken and Noodles

This wasn't horrible, but it wasn't great. A bit plain, in both of our opinions. It needed garlic and cilantro in my opinion. Both of us ended up putting chili garlic sauce on it. D said it was really easy to make.

Sesame Chicken and Noodles


This simple, Asian-inspired pasta toss contains less fat and sodium than similar take-out fare without sacrificing its flavor. For added taste, toast the sesame seeds first.


8 ounces uncooked spaghetti
1/2 cup fat-free, less-sodium chicken broth
1/4 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
2 tablespoons sesame seeds, divided
1 tablespoon brown sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
2 teaspoons canola oil
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/4 teaspoon salt
2 cups matchstick-cut carrots, chopped (about 4 ounces)
1 1/2 cups thinly sliced green onions (about 1 bunch)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid.
Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next 5 ingredients (through hot pepper sauce).

Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan; sauté 3 minutes. Add carrots and onions; sauté 2 minutes or until chicken is done. Stir in broth mixture.

Add reserved cooking liquid and pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds; serve immediately.

Yield: 4 servings (serving size: 2 cups)

CALORIES 480 (23% from fat); FAT 12g (sat 1.7g,mono 6.2g,poly 3g); IRON 3.4mg; CHOLESTEROL 50mg; CALCIUM 58mg; CARBOHYDRATE 57.6g; SODIUM 538mg; PROTEIN 33.5g; FIBER 5.3g

Cooking Light, JANUARY 2007

Chicken in Wine Cream Sauce

I made this. I didn't have milk. So it will have to be a do-over. However the spice rub was really good. And I subbed water and sourcream for the milk. I'm not sure about that.

And I made the rice...correctly. So it bums me out we didn't have milk. I was well on my way.


Chicken in Wine Cream Sauce

2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
4 teaspoons olive oil, divided
Cooking spray
8 chicken thighs, skinned (about 2 1/4 pounds)
1/3 cup all-purpose flour
2 1/4 cups 1% low-fat milk
1 cup dry white wine
2 cups sliced mushrooms
1/4 cup tub-style light cream cheese
2 cups hot cooked wild rice
Oregano sprigs and cranberries (optional)

Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.
Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Add mushrooms; cover and simmer 5 minutes. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.

Yield: 4 servings

CALORIES 444 (29% from fat); FAT 14.5g (sat 4.4g,mono 6.2g,poly 2.2g); PROTEIN 39.1g; CHOLESTEROL 128mg; CALCIUM 246mg; SODIUM 568mg; FIBER 2.5g; IRON 4mg; CARBOHYDRATE 39g

Cooking Light, NOVEMBER 1997

Pollo con Mojo de Ajo

We had this last night. It was really good, light and crisp which was good on a sweltering night. We had it with basmati rice and spinach. D made it. He said it was easy.

Pollo con Mojo de Ajo

The name of this recipe, translated from Spanish, is "Chicken with Garlic Sauce." A squeeze of lime juice brightens its flavor.

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
4 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons fresh lime juice
1 tablespoon minced fresh cilantro
4 lime wedges

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Melt butter in pan over medium-low heat. Add garlic; cook 1 minute (do not brown). Add broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in lime juice. Serve sauce over chicken; sprinkle with cilantro. Serve with lime wedges.

Yield: 4 servings (serving size: 1 chicken breast half, about 2 tablespoons sauce, 1 1/2 teaspoons cilantro, and 1 lime wedge)

CALORIES 253 (30% from fat); FAT 8.5g (sat 2.6g,mono 3.3g,poly 1.6g); IRON 1.3mg; CHOLESTEROL 106mg; CALCIUM 26mg; CARBOHYDRATE 1.6g; SODIUM 361mg; PROTEIN 40.1g; FIBER 0.1g

Cooking Light, JANUARY 2005

Beef-Broccoli Lo Mein

We had "real" lo mein on Saturday night. This was an acceptable substitute although when I want greasy lo mein, I'll find a Chinese Restaurant.
D said it was really easy. Flank steak was like $15, so we used some cheap cut.
We had it with frozen spring rolls.

Beef-Broccoli Lo Mein


Serve this quick-and-easy noodle dish with store-bought egg rolls and fortune cookies.


4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 327 (26% from fat); FAT 9.3g (sat 3g,mono 3.6g,poly 1.6g); PROTEIN 21.7g; CHOLESTEROL 36mg; CALCIUM 47mg; SODIUM 382mg; FIBER 2.9g; IRON 3.6mg; CARBOHYDRATE 39.1g

Cooking Light, OCTOBER 2003