Luncheon

So our first luncheon went well I think and we tried some good recipes.  Here is a copy of them for those of you who couldn't make it.  We should try to set a goal to do this monthly so that we can keep passing ideas and checking up on each other in person.

Honey Glazed Pork Tenderloin

2 teaspoon paprika

½ teaspoon salt

1 teaspoon pepper

¼ teaspoon onion powder

1/8 teaspoon cayenne

1/8 teaspoon chili powder

1 ¼ lbs trimmed pork tenderloin

1 teaspoon extra virgin olive oil

1 Tablespoon plus 1 teaspoon honey

1 Tablespoon minced fresh garlic

Olive oil spray

Preheat oven to 350 degrees.  Use a fork to mix the paprika, salt, pepper, onion powder, chili powder, and cayenne in a small bowl.  Rub the tenderloin evenly with the olive oil.  Then rub the spice mixture evenly over it until the tenderloin is thoroughly coated.  Cover loosely with plastic wrap and let stand for 15 minutes.  Meanwhile, whisk the honey and garlic in a small bowl.

Place a large nonstick skillet over medium-high heat.  When the skillet is hot, lightly mist it with spray.  Cook the tenderloin for 1 to 2 minutes per side, or until just browned on all sides.  Place the tenderloin in a roasting pan or ovenproof skillet. If one end is much thinner than the other, tuck it under to create a similar thickness throughout.  Use a pastry or basting brush to evenly coat the tenderloin with the honey mixture.  Roast, uncovered, for 16 to 18 minutes, or until it is just barely pink inside or a meat thermometer inserted in the center reaches 155 degrees.  The temperature will rise another 5 degrees while standing.

Remove from the oven, loosely cover just the tenderloin with foil, and let stand for 10 minutes.  Transfer the tenderloin to a cutting board.  Holding your knife at a 45 degree angle, slice the tenderloin into thins slices.  Serve immediately.

I use this recipe with a pork sirloin tip roast.  Follow the directions but bake for longer. 1 hour to 1 ½ hours till it reaches the desired temp.  I always cook my pork to 170 degrees, probably out of paranoia.  You just don’t want to dry it out.

Makes 4 servings (4 ½ ounces each) 210 calories From the most Decadent Diet Ever by Devin Alexander

Green Beans with Roasted Red Bell Peppers

1 pound green beans, trimmed

1 teaspoon extra virgin olive oil

1 teaspoon freshly minced garlic

½ cup thinly sliced, drained jarred roasted red bell pepper strips

Sea salt and pepper to taste

Stovetop: place a steamer insert in a large pot and add enough water to reach just below the insert.  Place the pot over high heat, cover with a lid, and bring the water to a boil.  Add the green beans and re-cover the pot, leaving the lid slightly ajar.  Steam the beans for 3 to 5 minutes or until they are crisp-tender. Drain them well.  When the beans are almost done, place a large nonstick skillet over medium-high heat.  Add the olive oil and garlic and cook for 1 minute, or until the garlic begins to soften.  Add the bell peppers, followed by the green beans.  Toss the mixture 1 to 2 minutes, or until it is warmed through.  Season with salt and pepper.  Serve immediately.

Microwave: Follow the direction above, except instead of cooking the beans in a steamer, add 2 tablespoons water and the green beans to a medium microwave-safe bowl or dish.  Cover the dish with a microwave-safe plate.  Microwave on high for 3 to 4 minutes, or until the beans are crisp tender.  Drain them well.

                Makes 4 servings (1 cup each) 52 calories.  From I Can't Believe It's Not Fattening by Devin Alexander

Parmesan-Roasted Cauliflower

1 ½ cups (6 ounces) cauliflower florets

2 teaspoons grated reduced-fat parmesan cheese (I use Parmigiano Reggiano cheese)

1 teaspoon chopped fresh parsley leaves

¼ teaspoon garlic powder

Salt and Pepper to taste

1 teaspoon extra-virgin olive oil

Preheat oven to 425 degrees.  In a medium bowl, combine everything but oil.  Toss to mix.  Drizzle on the oil and toss again.  Transfer the mixture to a small nonstick baking dish.  Bake for 15 to 17 minutes, tossing once, or until lightly browned and crisp-tender.  Serve immediately.

Makes 1 serving or 2 portions.  Each serving is 104 calories.  Biggest Loser Recipe

Chocolate Not-Only-In-Your-Dreams Cake

Butter flavored cooking spray ( I use olive oil)

¼ cup unsweetened applesauce

1 teaspoon vanilla extract

4 large egg whites

1 cup dark or light brown sugar, not packed

¾ cup unsweetened cocoa powder

½ teaspoon salt

½ teaspoon powdered sugar

4 raspberries, optional

Four 3 ½ inch diameter ramekins

Preheat the oven to 350 degrees.  Generously mist four 3 ½ inch diameter ramekins with spray.  Place them side by side in an 8x8 inch baking pan.  Add water to the pan until it reaches halfway to the top of the ramekins.  Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and brown sugar in a large mixing bowl until well combined.  Add the cocoa powder and salt.  Stir until just combined and no lumps remain.  Divide evenly among the ramekins; they will be about 2/3 full.  Bake for 21 to 24 minutes, until the tops look silky and puff slightly and a toothpick inserted in the center comes out a bit wet.  Remove from the oven and carefully transfer the ramekins from the water bath to a cooling rack.  Cool for 5 to 10 minutes.  Then invert each ramekin onto a dessert plate. Let stand for 1 minute, and then slowly lift off the ramekin.  The cakes should come out on their own, but if they don’t run a knife around the edge of the cakes to loosen them.  Cool for another 5 to 10 minutes.  Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar.  Place one raspberry on the center of each cake, if using.  Serve immediately.  Each cake has 203 calories.  From The Most Decadent Diet Ever by Devin Alexander