Baked Apples - Saladmaster L20210SA Manual De Instrucciones

Healthy Cooking Guide
Yield: 4 servings
1 ⁄ pounds pork tenderloin, sliced
1
4
⁄ teaspoon salt substitute, or to taste
1
4
⁄ teaspoon pepper
1
8
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
Preheat covered skillet to 325°F
Pat dry pork medallions. Brown pork about 1 to 2 minutes per side;
remove to bowl and keep warm. Stir lemon juice and parsley into drippings in
skillet, scraping up any browned bits with wooden spoon. Turn off heat. Return
pork to skillet, spooning lemon-parsley mixture on top each piece. Cover; let
stand 2 minutes until heated through. Serve at once.
1 serving contains:
Cal Prot
293 40.6 g
Yield: 6 servings
⁄ cup packed brown sugar
1
2
5 tablespoons fresh lemon juice
1 teaspoon minced fresh ginger, or
optional
6 to 7 tart medium apples, unpeeled, ends trimmed flat, halved
horizontally, cored
Preheat covered skillet to 250°F
ginger; blend well and spread over surface. Arrange apple halves in single
layer in brown sugar mixture. Cover; cook 8 minutes. Reduce heat to 225°F
(105°C)
. Carefully turn each apple half; cover and cook 5 to 8 minutes until
apples are crisp tender. Serve warm with frozen fat-free yogurt or fat-free
whipped topping for dessert; or, as a side-dish with pork, chicken or venison.
1 serving (without topping) contains:
Cal Prot
144 0.36 g
⁄ -inch thick, pounded thin
1
4
(165°C)
.
Fat Carb
13 g 0.97 g
⁄
1
(120°C)
. Add brown sugar, lemon juice and
Fat Carb
0.6 g 37.5 g
Pork Piccata
Fiber Chol
0.18 g 112 mg

Baked Apples

teaspoon ground cinnamon,
2
Fiber Chol
3.23 g 0 mg
28
Sodium
74.9 mg
Sodium
4.89 mg