WEEKNIGHT MOO SHU PORK
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 6
¼ cup hoisin sauce, plus more to serve 2 tbsp reduced- sodium soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 3 cloves garlic, minced 4 thin-sliced boneless pork chops
2 tbsp vegetable oil, divided 1 (16 oz) pkg sliced white mushrooms 1 (12 oz) bag vegetable slaw 2 large eggs 4 green onions, chopped Warmed 6-inch flour tortillas, to serve
STEP 1 In a small bowl, combine the hoisin sauce, soy sauce, vinegar, sesame oil, garlic, and 1 tbsp water. Set sauce aside. Pat the pork dry with paper towels. Slice pork into ½-inch-thick strips. Season with salt and pepper. STEP 2 In a 12-inch nonstick skillet, heat 1 tbsp vegetable oil on high. Add the pork and cook 3–4 min., until tender and cooked through, stirring occasionally. Transfer pork to a plate. STEP 3 In same skillet, heat remaining 1 tbsp vegetable oil on medium-high. Add the mushrooms and cook 3–4 min. Stir in the vegetable slaw and cook 5–6 min., until vegetables begin to soften. Meanwhile, in a small bowl, whisk the eggs. Season with salt and pepper. Push vegetables to the edges of skillet to create a well in the center. Pour eggs into well. Cook 1–2 min., until eggs are just set, stirring occasionally to scramble. STEP 4 Stir in cooked pork, sauce, and the green onions. Season with salt and pepper. Serve moo shu pork in the tortillas with additional hoisin sauce, if desired.
PER SERVING: 312 CALORIES, 11G FAT, 3G SATURATED FAT, 112MG CHOLESTEROL, 610MG SODIUM, 29G CARBOHYDRATE, 3G FIBER, 10G SUGAR, 24G PROTEIN
MOJO PORK CHOPS WITH BLACK BEANS AND RICE
PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR + MARINATING TIME – SERVINGS 4
¼ cup plus 1 tbsp olive oil, divided 1 small yellow onion, roughly chopped ¼ cup fresh cilantro, plus more to garnish 6 cloves garlic 1 tsp dried oregano ½ tsp cumin 1 cup orange juice
2 limes, juiced 4 thin-sliced boneless pork chops 1½ cups water 1 cup long-grain brown rice 1 (15.5 oz) can low-sodium black beans, drained and rinsed
STEP 1 In a food processor or blender, pulse ¼ cup oil, onion, cilantro, garlic, oregano, and cumin until finely chopped. Season with salt and pepper. Add the orange juice and lime juice and pulse a few times to combine. Reserve ¾ cup marinade. Add remaining marinade to a resealable plastic bag. Pat the pork dry and add to bag. Seal bag and massage pork to coat. Refrigerate 1 hour or up to overnight. STEP 2 In a medium pot, bring the water and ½ cup reserved marinade to a boil on high. Add the rice and beans. Season with salt and pepper. Cover and reduce heat to low. Simmer 45 min. Remove from heat and let stand, covered, 5 min. Fluff rice with a fork. STEP 3 When rice is almost done, remove pork from marinade and pat dry. Season with salt and pepper. In a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high. Add pork and cook 4 min. per side, until cooked through. Serve pork with rice and beans. Drizzle with remaining ¼ cup marinade and garnish with more cilantro, if desired.
PER SERVING: 573 CALORIES, 21G FAT, 4G SATURATED FAT, 64MG CHOLESTEROL, 172MG SODIUM, 62G CARBOHYDRATE, 6G FIBER, 7G SUGAR, 33G PROTEIN
GREEK CHICKEN BREASTS AND POTATOES
PREP TIME 10 MIN. – COOK TIME 1 HOUR 15 MIN. READY IN 1 HOUR 25 MIN. – SERVINGS 6
4 large russet potatoes (about 2 lbs), peeled 1 red onion ½ cup fresh lemon juice (from about 4 lemons) ½ cup low-sodium chicken broth ¼ cup plus 1 tbsp olive oil, divided
4 cloves garlic, minced 2 tsp dried oregano, divided 2½ lbs boneless, skinless chicken breasts (about 3 pieces) Fresh parsley, to garnish (optional)
STEP 1 Preheat oven to 400°F. Halve each potato and the onion crosswise. Cut each half into 6–8 wedges. In a medium microwave-safe bowl, place potatoes and onion. Cover with vented plastic and microwave on high 3 min. Transfer to a 9x13-inch baking dish. Season with salt and pepper. STEP 2 In a small bowl, whisk the lemon juice, broth, ¼ cup oil, garlic, and 1 tsp oregano. Season with salt and pepper. Pour evenly over potatoes and onion. Cover tightly with foil and bake 45 min. STEP 3 Pat the chicken dry with paper towels. Remove baking dish from oven and remove foil. Place chicken on top of potato mixture and drizzle with remaining 1 tbsp oil. Season chicken with remaining 1 tsp oregano, salt, and pepper. Bake 30–35 min., until the internal temperature of chicken reaches 165°F and potatoes are fully cooked. If desired, transfer baking dish to broiler and broil 2–3 min., until lightly browned. Garnish with the parsley, if desired. Slice chicken before serving.
PER SERVING: 461 CALORIES, 16G FAT, 3G SATURATED FAT, 138MG CHOLESTEROL, 106MG SODIUM, 31G CARBOHYDRATE, 3G FIBER, 2G SUGAR, 46G PROTEIN
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