Healthy Dinner Recipes: Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries1 cup water1 teaspoon vegetable oil1 pound pork medallionssalt and pepper to taste2 tablespoons minced shallots1/2 cup tawny port wine1/4 cup distilled white vinegar1 cup chicken broth1/2 teaspoon dried thyme1 teaspoon cornstarch1 tablespoon waterPlace cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve. Amount Per Serving  Calories: 245 | Total Fat: 5.2g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork Medallions with Port and Dried Cranberry Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 245

Total Fat: 5.2gCholesterol: 74mgSodium: 62mgTotal Carbs: 17.9g    Dietary Fiber: 0.9gProtein: 23.6g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Tomato and Garlic Pasta

1 (8 ounce) package angel hair pasta2 pounds tomatoes4 cloves crushed garlic1 tablespoon olive oil1 tablespoon chopped fresh basil1 tablespoon tomato pastesalt to tasteground black pepper to taste1/4 cup grated Parmesan cheesePlace tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato. Amount Per Serving  Calories: 260 | Total Fat: 6.8g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 260

Total Fat: 6.8gCholesterol: 4mgSodium: 236mgTotal Carbs: 41.9g    Dietary Fiber: 5gProtein: 10.3g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Asparagus, Chicken and Penne Pasta

1 (16 ounce) package dry penne pasta2 tablespoons olive oil, divided3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces4 cloves garlic, minced12 ounces asparagus, trimmed and cut into 1 inch pieces1 teaspoon crushed red pepper flakessalt and pepper to taste1/2 cup grated Parmesan cheeseBring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese. Amount Per Serving  Calories: 311 | Total Fat: 6.8g | Cholesterol: 29mg Powered by ESHA Nutrient Database

Asparagus, Chicken and Penne Pasta

Servings Per Recipe: 8

Amount Per Serving

Calories: 311

Total Fat: 6.8gCholesterol: 29mgSodium: 113mgTotal Carbs: 43.2g    Dietary Fiber: 2.8gProtein: 20.3g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Sweet Sausage Marsala | Submitted By: Jennifer Russell

1 (16 ounce) package farfalle (bow tie) pasta1 pound mild Italian sausage links1/3 cup water1 clove garlic, minced1/2 large onion, sliced1 medium green bell pepper, sliced1 medium red bell pepper, sliced1 tablespoon Marsala wine1 (14.5 ounce) can Italian-style diced tomatoes, undrained1 pinch dried oregano1 pinch black pepperBring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice. Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta. Amount Per Serving  Calories: 509 | Total Fat: 16.1g | Cholesterol: 30mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 509

Total Fat: 16.1gCholesterol: 30mgSodium: 741mgTotal Carbs: 66.1g    Dietary Fiber: 5gProtein: 21.9g VIEW DETAILED NUTRITION
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