Panko = a japanese breadcrumb that gives you nice crispyness in the oven, without having to deep fry.
Greek Yogurt = a specific style of yogurt that is thicker and creamier than other yogurts...sort of rich and creamy and dense. Very good!
Agave nectar = a sweetener made from the agave plant (yes, the same one used for making tequila!) It has a lower glycemic index than most other natural sweeteners, so some people like to use it instead of sugar.
Location: I live in far west Texas - and I love that good ol' southern hospitality and good ol' southern food!
Posts: 33
S/C/G: 255/227.4/150
Height: 5'7"
Thanks, Mandalinn! I'll have to look for those items when I get back to a large supermarket. I love small town living, but it does have its disadvantages. I'm particularly intrigued by the Panko. Thanks for sharing your knowledge!
Today's Menu:
Pork tenderloin stuffed with laughing cow cheese and roasted red bell pepper
Parmesan polenta
Steamed broccoli
OMG that sounds so good! i love laughing cow cheese. and polenta. def going to make this.
my dinner tonight is going to be boring, but good:
Greek salad w/ lettuce, red onion, cherry tomatos, shredded carrots (b/c i have them), kalamata olives, sprouts, 1oz of feta. then i'm going to do 30min cardio and 1hr yoga, and probably have a grapefruit when i get back around 830pm
Just butterfly a 1 lb. pork tenderloin, pound it into a flat rectangle, and spread with a mixture of 2 tsp dijon mustard and 3 laughing cow wedges (I like the garlic and herb variety). Drain a small jar of roasted red bell peppers and lay them in a single layer over half of the butterflied tenderloin. Sometimes if I have it I'll layer some spinach on top of that...gives it that pretty italian look. Roll it up tightly, tie with butcher's twine, and roast for about half an hour, or until cooked through, at 375. Slice it into thin slices and it is so pretty!
Just butterfly a 1 lb. pork tenderloin, pound it into a flat rectangle, and spread with a mixture of 2 tsp dijon mustard and 3 laughing cow wedges (I like the garlic and herb variety). Drain a small jar of roasted red bell peppers and lay them in a single layer over half of the butterflied tenderloin. Sometimes if I have it I'll layer some spinach on top of that...gives it that pretty italian look. Roll it up tightly, tie with butcher's twine, and roast for about half an hour, or until cooked through, at 375. Slice it into thin slices and it is so pretty!
thanks!! i'll def try it out this weekend. sounds great b/c it will allow for leftovers for lunches
I had a nice big Egg Beaters omelet, stuffed with loads of sauteed onion, mushrooms, and baby spinach, 2 slices of crumbled 40-calorie bacon, and 1/4 c lowfat colby jack cheese. It was huge and filling. I also had one slice of 40-calorie wheat toast with light canola butter, and a glass of iced pomegranate raspberry green tea.
