Fajita Pork and Pasta! Quick! Easy! Tasty!

Weight Watchers Best Eats Cookbook!

Fajita Pork and Pasta!

prep time 15 min cook 20 minutes
Serves 4

NI: 403 calories, 3g fat, 4g fiber

Ingredients:

1 1/2 cups whole-wheat penne
6 tbsp lime juice
2 tbsp olive oil
1 tsp bround cumin
1 tsp chili powder
1/2 tsp garlic powder
1 (1 pound) pork tenderloin, trimmed and thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, cut into thin wedges
1 small carrot, shreded
1 (4oz) can green chiles, drained and chopped
1 medium zucchini, cut in half lengthewise and sliced

Directions:

Cook the penne according to package directions, omitting the salt, if desired. Drain and cover to keep warm.

Meanwhile, combine 2 tbsp of the lime juice, 1 tbsp of the oil, the cumin, chili powder, and garlic powder in a medium bowl. Add the pork and tiss to coat. Heat the remaining 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring occasionally, until the pork is browned, 2-3 minutes.

Add the bell peppers, onion, carrot, and chiles; cook, stirring constantly, until the vegetables are crisp-tender, about 2-3 minutes. Stir in the zucchini and remaining 4 tbsp lime juice; cover and cook untl the zucchini is crisp-tender, about 2 minutes longer. Add the penne and stir to coat.

Fresh Cream of Tomato Soup with Basil, Served with Grilled Pimiento Cheese Sandwiches!!

Delightful lunch without guilt!!! Easy to prepare!

Fresh Cream of Tomato Soup with Basil

20 minutes to prepare and 30 minutes to cook!
Serves 6

NI: 1 1/2c = 125 calories, 0g fat , 3g fiber

Ingredients:

2 leeks, cleaned and thinly sliced (white and light green parts only)
4c vegetable broth
3 pounds beefsteak tomatoes, cored and chopped
1 tsp dried thyme
1 bay leaf
1 (12oz) can evaporated fat-free milk
2 tsp chopped fresh basil
1/8 tsp salt
1/8 tsp black pepper
1 tbsp fresh thyme leaves, for garnish

Directions:

Spray a large saucepan with nonstick spray and place over medium heat. Add the leeks and cook, stirring frequently, untl softened, about 5 minutes. Add the broth, tomatoes, thyme and bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the tomatoes are very soft, about 15 minutes. Uncover and let the mixture cool about 5 minutes (do not boil). Stir in the basil , salt and pepper. Serve at once, garnsh with the thyme!!

Grilled Pimiento Cheese Sandwiches
8 servings

YUM!
NI: 291 calories, 12.6g fat, 4g fiber

Ingredients:

1 (8oz) tub light cream cheese, softened
2c (8oz) shredded reduced-fat sharp cheddar cheese
3 tbsp dill pickle juice
1/4 tsp ground red pepper (I used 1/8)can get pretty hot!
1 94oz0 jar diced pimiento, drained
Butter flavored cooking spray( I just used regular pam)

Directions:

Place cream cheese in a medium bowl, beat at medium speed of a mixer until smooth. Stir in cheddar cheese and next 4 ingredients. Cover and chill at least 1 hour.

Spread about 1/4 c cheese mixture over each of 8 slices of bread, top with remaining bread slices. Coat both sides of each sandwich with cooking spray.

Place a large nonstick skillet over medium heat until hot. Add 2 sandwiches; cook 5 minutes on each side or until bread is toasted and cheese melts. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining sandwiches.
16 91oz) slices whole wheat bread