recipes

Remove pork to a heated plate and cover loosely. With a potato masher, mash vegetable mixture. Add in the walnuts and butter. Divide the sweet potato mash among 4 warm dinner plates.

Add the remaining 1/3 cup cider to the pan and deglaze. Add mustard to the pan and mix thoroughly. Add in the chives.

On each plate, place 2 pork medallions partway on top of the sweet potatoes and drizzle with mustard sauce. Serve immediately.

Nutrition information per serving:

Calories 376 Fat 18 g Sodium 440 mg

Carbohydrates 30 g Saturated fat 4 g Calcium 60 mg

Protein 26 g Cholesterol 56 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 3 lean meat, 2 fat.

 

CHIPOTLE CHICKEN SOUP √

Serves 6.

Note: From Meredith Deeds.

• 4 (6-in.) corn tortillas, cut into strips

• 1 tbsp. vegetable oil

• 1/4 tsp. salt

• 1 (14 oz.) can whole tomatoes

• 1 to 2 canned chipotle chiles in adobo sauce (to taste)

• 4 c. low-sodium chicken stock