Meal Total (per plate): 372 cal., 11 g total fat (2 g sat. fat), 72 mg chol., 511 mg sodium, 40 g carb. (5 g fiber, 14 g sugars), 31 g pro. Exchanges: 1 vegetable, 1.5 starch, 0.5 carb., 3.5 lean meat, 1.5 fat.

Curry-Glazed Pork Tenderloin Kabobs

Carb. per serving 2 g

Servings 4 (1 kabob each)

Prep 15 minutes   Marinate 4 hours   Bake 12 minutes

• 1 pound pork tenderloin, cut into 1½-inch pieces
• 3 tablespoons orange juice
• 2 tablespoons yellow curry paste

1. Place pork pieces in a large resealable plastic bag. In a small bowl stir together orange juice and curry paste until smooth. Add to pork in bag. Seal bag and turn to coat pork evenly. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

2. Preheat oven to 425°F. Drain pork, discarding marinade. Thread pork pieces onto four 8- to 10-inch skewers,* leaving ¼-inch spaces between pieces. Place kabobs on a lightly greased baking sheet.

3. Bake pork kabobs for 12 to 15 minutes or until pork pieces are slightly pink in the centers, turning once halfway through baking. Place one kabob on each of four serving plates.

*Test Kitchen Tip: If using wooden skewers, soak skewers in enough water to cover for 30 minutes before using.

Per serving: 128 cal., 2 g total fat (1 g sat. fat), 72 mg chol., 368 mg sodium, 2 g carb. (0 g fiber, 1 g sugars), 23 g pro. Exchanges: 3.5 lean meat.

Peanut Fettuccine with Roasted Cauliflower

Carb. per serving 38 g

Servings 4 (1½ cups each)

Prep 20 minutes   Roast 20 minutes

• 6 cups bite-size cauliflower florets
• 1 tablespoon olive oil
• ⅛ teaspoon black pepper
• 4 ounces whole grain fettuccine
• 1 cup packaged fresh jullienned carrots
• ½ cup thinly sliced green onions (4)
• 2 tablespoons coarse-ground mustard
• 2 tablespoons honey
• ¼ cup snipped fresh cilantro
• ¼ cup chopped unsalted peanuts

1. Preheat oven to 425°F. Place cauliflower in a shallow baking pan; drizzle with olive oil and sprinkle with pepper. Toss to coat. Roast, uncovered, for 20 to 30 minutes or until cauliflower is just tender and lightly browned, stirring twice.

2. Meanwhile, cook fettuccine according to package directions, adding carrots for the last 2 minutes of cooking. Before draining, remove ½ cup of the pasta cooking liquid and set aside. Drain pasta mixture and transfer to a large bowl. Add green onions and cauliflower; toss to combine.

3. In a small bowl combine reserved pasta water, the mustard, and honey. Add to pasta mixture and toss to coat. Divide among plates and sprinkle with cilantro and peanuts.

Per serving: 244 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 143 mg sodium, 38 g carb. (5 g fiber, 13 g sugars), 8 g pro. Exchanges: 1 vegetable, 1.5 starch, 0.5 carb., 1.5 fat.