Delicata Squash with Pork Medallions

19g CARB

Serves 4

Total 30 min.

• 12 oz. pork tenderloin, cut into ½-inch slices
• ¼ tsp. salt
• ½ tsp. black pepper
• 1 Tbsp. olive oil
• 3 slices lower-sodium, less-fat bacon
• 1 lb. delicata squash, seeds removed and cut into 1-inch pieces
• ¾ cup unsweetened apple juice
• ¼ cup water
• 2 shallots, thinly sliced
• 3 Tbsp. cider vinegar
• 1 tsp. snipped fresh thyme or ¼ tsp. dried thyme, crushed
• 6 cups fresh baby spinach

1. Sprinkle pork with salt and ¼ tsp. of the pepper. In a 10-inch nonstick skillet cook pork in hot oil over medium-high about 5 minutes or until browned but still slightly pink in center, turning once. Remove from skillet; keep warm.

2. In the same skillet cook bacon over medium until crisp. Drain bacon on paper towels; crumble bacon. Wipe out skillet. Add the next four ingredients (through shallots) to skillet. Bring to boiling; reduce heat. Cook, covered, 6 to 8 minutes or until squash is just tender.

3. Add vinegar, thyme, and the remaining ¼ tsp. pepper to skillet. Return pork and any accumulated juices to skillet; heat. Serve over spinach. Sprinkle with bacon.

PER SERVING (1 cup pork mixture + 1½ cups spinach each) cal 226, fat 6 g (1 g sat. fat), chol 58 mg, sodium 315 mg, carb 19 g (4 g fiber, 5 g sugars), pro 22 g

Asparagus-Egg Sandwich

34g CARB

Serves 2

Total 10 min.

• 4 slices whole wheat bread, toasted
• 1 tsp. Dijon-style mustard
• 1 avocado, seeded, peeled, and mashed
• 8 to 12 asparagus spears, steamed
• 1 hard-cooked egg, sliced
• ⅛ tsp. coarse sea salt
• ⅛ tsp. cracked black pepper

1. Spread two toast slices with mustard. Spread remaining two toast slices with mashed avocado. Top with asparagus and egg slices. Sprinkle with salt and pepper. Top with mustard-coated toast slices.

PER SERVING (1 sandwich each) cal 317, fat 15 g (3 g sat. fat), chol 93 mg, sodium 518 mg, carb 34 g (10 g fiber, 5 g sugars), pro 14 g

Asparagus-Egg Sandwich