Stuffed Roast Pork, Scalloped Potatoes and Green Beans

STUFFED ROAST PORK

Yield: 16 servings

NI. 319 calories, 14.6 g fat, 1.8 g fiber

7 pts per serving

Stuffing

3 eggs beaten

1 clove garlic, finely chopped

1 lb spinach, cooked and chopped

12 oz mild Italian sausage, casings removed

1c slivered almonds, toasted

1/2c dry bread crumbs

1 tbsp chopped fresh parsley

1 tbsp dried French onion soup mix

1/2 tsp dried thyme

Pinch freshly ground black pepper

3 1/2 to 4 lb boneless pork loin roast

1/2 clove garlic, chopped

1 tsp vegetable oil

1/2 tsp dried thyme

1c red currant jelly, melted

Additional red current jelly

1. Prepare the stuffing; In a large bowl, combine eggs, garlic, spinach, sausage, almonds, bread crumbs, parsley, onion soup mix, thyme and pepper. Set aside.

2. Place pork loin roast fat side down and, starting at the thickest edge, slice horizontally through the meat, stopping 1 inch form the other side of the roast, so that it will open like a book. Lightly pound the butterflied roast. Remove any fat thicker than 1/4 inch form outside of roast.

3. Spread stuffing mixture evenly on cut side of roast. Starting at the long side, roll up jell-roll style and tie securely with string. Place seam side down on rack in roasting pan. Combine garlic, oil and thyme and rub on roast.

4. Roast in preheated oven for 20 minutes. Reduce heat to 350 degrees F and roast for 70 minutes. Baste pork with red currant jelly and roast for about 20 minutes or until juices run clear when pork is pierced and it has reached an internal temperature of 160 degrees F. Remove from oven and let rest, tented with foil, for 10-15 minutes before carving. (This allows the juices to redistribute and provides a much moister roast.)

5. Slice roast and serve with additional red currant jelly.

Scalloped Potatoes

NI: Yield 6 servings. 283.7 cal, 5.8g fat, 5.3g fiber (4 max for WW)

6 medium uncooked potato(es)

2 Tbsp reduced-calorie margarine

3 Tbsp all-purpose flour

1/2 tsp table salt

1/4 tsp black pepper

1 cup fat-free skim milk

1c low fat chicken/vegetable broth.

1 medium onion ,diced

1/2 cup low-fat Swiss or Cheddar cheese

1 tbsp dijon mustard.

Wash potatoes, leave skins on whenever possible or pare thinly and remove eyes. Leave whole or cut into large pieces. Cut into enough thin slices to measure about 4 cups.

Heat 2 tbsp margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk ,broth and mustard. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each of the first two layers with /2 of the onion and 1/3 of the white sauce. Top wit remaining potatoes and sauce. Dot with 1 tbsp margarine. Cover and cook in 325F oven 40 mints or in 350f oven 30 minutes. Uncover and cook until potatoes are tender, 60-70 minutes longer. Let stand 5-10 mints before serving. 6 servings.

Green Beans

dice, spice and steam in microwave for 7 minutes.