Taste of the Season

Fall is my absolute favorite season. I love the weather, colors, activities and of course the FOOD! Here is a yummy fall recipe that also happens to be figure friendly! Enjoy!

Crusty Pork Tenderloin with Sweet Potato and Apple 

1 lb. pork tenderloin
1 Tb. chopped fresh parsley
1 tsp. grated lemon zest
1 garlic clove, minced
1 tsp. extra virgin olive oil
½ tsp. salt
½ tsp. coarsely ground pepper
1 large sweet potato, peeled and cut crosswise in 8 slices
1 Tb. water
1 apple cut into 6 wedges
1 tsp. packed dark brown sugar
1/8 tsp. cinnamon

1. Preheat oven to 450 degrees. Spray a 9x13 inch baking dish with non-stick spray. 
2. Mix the parsley, lemon zest, garlic, oil and ¼ teaspoon salt and pepper in a small bowl. Rub onto pork loin and place in dish. Let stand 5-10 minutes. 
3. Meanwhile, place the sweet potato slices and water in a small microwaveable casserole dish. Cover and microwave on high until par cooked, about three minutes, and drain. 
4. Place sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with nonstick spray then sprinkle the sugar, cinnamon and remaining ¼ teaspoon salt. Roast until internal temperature of pork is 160 degrees and potatoes and apples are tender, about 30 minutes. 
5. For best results let pork rest for five minutes before slicing. 

From: Dining for Two, Weight Watchers, 2004

Michelle Heriford

The Beauty of the Seasons

I thank God every year for fall and winter. I believe it’s His way of slowing me down from the hustle and bustle of life. I appreciate the beauty of the leaves changing color, curling up in my favorite chair with a soft blanket and a mug of Hot Cocoa or the very first snowfall that is so enchanting. Darkness falls earlier and the colder air finds me seeking the warmth of my home more often. It is during those moments of stillness and rest that I hear my Father speak the most clearly.

As soon as I see the very first signs of fall this is what I bake:

Orange Pumpkin Bread
2/3 C. shortening
2 2/3 C. sugar
4 eggs
3 1/3 C. flour
2 tsp. baking soda
½ tsp. baking powder
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 (16oz.) can pumpkin
2/3 C. water
¼ C. orange juice
2 tsp. orange zest

Cream shortening; gradually add sugar. Beat on medium speed. Add eggs, one at a time, beating well after each addition. Add orange zest, juice, and water. Combine flour and next five ingredients. Add to creamed mixture, alternating dry ingredients with pumpkin. Beginning and ending with flour mixture. Spoon batter into two greased and floured 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until toothpick comes out clean.

Nichole Richardson

Turkey and Quinoa Salad

One of my favorites for a healthy and yummy summer dinner or lunch.

½ cup raw quinoa (an alternative grain, can get at the health food store)
1 cup water
½ lb. cooked turkey, cubed
2 green onions, chopped
1/3 cup olive oil
¼ cup lemon juice
Curry powder to taste
Coarsely chopped fresh basil to taste
½ cup chopped pecans
Lettuce

Rinse quinoa; drain. Place quinoa and water in a 2-quart saucepan; bring to a boil, then simmer uncovered for 10 minutes or until all of the water is absorbed; cool. Place quinoa and all other ingredients, except the lettuce leaves, in a large bowl; mix. Refrigerate one to two hours to allow flavors to blend. Spoon mixture onto lettuce leaves.

Sally Hall

Food for Your Tummy!

Ok ladies, feels like I have been doing some serious posts! So today instead of feeding your soul, I want to feed your belly! I think this is a great spring soup. It is so colorful and light. I served it with some garlic bread and Italian salad to my husband and father-in-law and they gobbled it up. It is delicious! Oh, and please don’t be afraid of the crushed red pepper. It gives a little kick and makes people wonder what that special ingredient is. Give it a shot!

Chicken, Spinich and Whole Wheat Tortellini Soup
Serves: 4 servings Prep time: 10 minutes Total time: 25 minutes

1 tablespoon olive oil
½ cup chopped onion
½ cup sliced celery
2 cups cooked, shredded chicken (I used chicken from a store-bought rotisserie)
¼ teaspoon crushed red pepper flakes
4 cups reduced-sodium chicken broth
2 cups water
9 ounces fresh or frozen 100% whole wheat cheese tortellini (look in the dairy area of the grocery store)
1 (14.5 oz) can no-salt-added diced tomatoes, with their liquid
8 ounces frozen chopped spinach, thawed and squeezed dry
1 egg
¼ cup grated Parmesan cheese
Salt and pepper to taste

In a large pot, heat the oil over medium heat. Add the onion and celery and sauté three minutes. Add the shredded chicken, crushed red pepper flakes, if using, broth and water; bring to a boil. Add the tortellini and cook halfway, about five minutes for frozen, less for fresh.

Add the tomatoes along with their liquid and reduce the heat to a simmer and cook just until the pasta is tender, about four minutes.

Stir in the spinach and heat through, about one minute. Meanwhile, whisk together the egg and Parmesan cheese and drizzle into the soup and cook, stirring, about three minutes more. Season with pepper and salt, if desired. Remove from heat and serve.

Nutritional info: 407 calories, 15g fat, 5g saturated fat, 38g carbs, 32 g protein, 561 mg sodium, 122 mg cholesterol, 7 g fiber.
Source: I think this came from a Cooking Light magazine.

Enjoy, Ladies!

Michelle Heriford