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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Chicken Pasta Salad with Cashews and Dried Cranberries

3 cups bow tie (farfalle) pasta 1 (16 ounce) bottle bottled cole slaw dressing 1/2 cup mayonnaise 1/2 cup creamy salad dressing (such as Miracle Whip™)4 cups cubed cooked chicken 1 1/2 cups seedless green grapes, halved 1 1/2 cups seedless red grapes, halved 2 (5 ounce) cans water chestnuts, drained and quartered 2 cups thinly sliced celery 1/2 cup thinly sliced green onions 2 cups cashew halves 2 cups dried cranberries Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold. Amount Per Serving  Calories: 929 | Total Fat: 50.3g | Cholesterol: 85mg Powered by ESHA Nutrient Database

Chicken Pasta Salad with Cashews and Dried Cranberries

Servings Per Recipe: 6

Amount Per Serving

Calories: 929

Total Fat: 50.3gCholesterol: 85mgSodium: 695mgTotal Carbs: 87.9g    Dietary Fiber: 6.8gProtein: 36.6g

Healthy Side Dish Recipes: Bulgur Wheat with Dried Cranberries | Submitted By: GRAYJETMAN

1 cup water1/2 cup dry bulgur wheat1 1/2 tablespoons chicken bouillon granules1 teaspoon butter1/4 cup dried cranberriesBring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries. Amount Per Serving  Calories: 137 | Total Fat: 2.8g | Cholesterol: 6mg

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