food
everyday easy
Id Mag »ft
1
m r
ь
Tomato-Apricot Chicken
£ T
A ft T T u FINISH 25 minut es
BUDGET
$2
,61 per serving
Ginger Pork Rolls
s t a r t
t o
f in is h
30 minutes
b u d g e t
?2,17 per serving
4
boneless, skinless chicken breasts
1
Tbsp, olive oil
1
clove garlic, sliced
1
28
-
02
. can undrained diced tomatoes
Vz
cup snipped dried apricots
Vi
cup golden raisins
1,
Season chicken with
salt
and pepper. Cook
chicken in a very large skillet in hot olive oil,
A
minutes per side or until browned. Add garlic;
cook and stir
1
minute more.
2* Add tomatoes, apricots, and raisins; bring to
boiling. Reduce heat and simmer, covered, 3 to
5
minutes or until chicken is cooked through
(no pink remains). Uncover and cook to desired
consistency. Season to taste with
salt
and
pepper.
Makes 4 servings.
each
serving
314 cal7
5 gfat, 82 mgchol, 636 mg
sodium, 34 g carbo, 6 g fiber, 36 gpro.
SERVE WITH: Steamed broccoliui and lemon
wedges (as shown) or cooked rice*
3
Tbsp. reduced-sodium soy sauce
2
tsp* ground ginger
2A
cup gold e n ra i s in s
Vz
cup coarsely chopped red onion
1
lb. pork loin, thinly sliced
5
mini hamburger buns or dinner rolls, split
1
small cucumber, thinly sliced
1* In large skillet combine I cup
water,
the soy
sauce, ginger, raisins, and onion. Cover and bring to
a simmer over medium-high heat; simmer
5
to
6
m inutes
or until raisins arc plump and onions are
tender.
Remove raisins and onions with a slotted
spoon. Transfer raisin mixture to small bowl; stir in
lA
tsp*
black pepper,
Set aside.
2
t Add sliced pork to cooking liquid in pan. Simmer,
uncovered, 7 to
8
minutes or until pork is cooked
through (just a trace of pink remains), turning
once. Remove with a slotted spoon.
3, Serve pork in buns with cucumber slices and
raisin mixture. Makes 4 servings,
e a c h
s e r v in g
438 cal, 9 gfat, 74 mg chol, 797 mg
Soditim, 57g carbo, 3 gfiber, 34 g pro.
ADDITIONAL TOPPERS: Sliced jalapeno chile
peppers or cilantro leaves*
2 2 8
BETTE It HOMES ANI) CAHDKNS |
OCTOBER
2 0 1 0
BHG.COM
