Pork, 400 or fewer calories Recetas
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Roast Pork Rib EndThis is such a nice Sunday dinner. Enjoy with Love, Catherine xo |
Catherine Pappas
Abril de 2013 Intermedio |
1 voto
9497 views
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Ham & Cabbage HashThis is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep… |
Salad Foodie
Enero de 2013 Profesional |
3 votos
10144 views
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Banana Glazed Butterflied Pork TenderloinThis is a recipe adapted from Cheryl & Bill Jamison's book "Born To Grill." The original used pork chops but I… |
Bob Vincent
Abril de 2012 Intermedio |
3 votos
8146 views
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Maple Mustard Pork Tenderloin & Pear with Mashed Sweet PotatoesThe flavors of pear, maple and sweet potato make a wonderful cool-weather marriage with pork. Choose pears that… |
Robyn Savoie
Octubre de 2013 Avanzado |
1 voto
5824 views
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Pork Scaloppine With Mushroom SauceMake these chops to star in your family's next dinnertime production. Serve with sautéed mixed vegetables and… |
Robyn Savoie
Junio de 2013 Avanzado |
1 voto
3838 views
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Peanut-Crusted Pork Chops With Warm Cranberry SauceInteresting combination of peanuts and cranberry that is sure to surprise you. If you have a recipe for… |
Robyn Savoie
Agosto de 2013 Avanzado |
1 voto
4084 views
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Meat “pockets” with cheese in red sauceSucculent meat "pockets" filled with cheese in flavorful tomato sauce. |
Easy Cook - Laka kuharica
Enero de 2011 Intermedio |
2 votos
1670 views
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Korean-Style Country Fried Steak w Sauteed Kimchi
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mykoreaneats
Febrero de 2015 Avanzado |
1 voto
4551 views
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Meatballs,basil,red pepper sauceThis healthy recipe is low in fat, gluten and dairy free, and can be enjoyed with pasta, quinoa or simply on… |
Monika
Julio de 2016 Avanzado |
1 voto
2259 views
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Mustard Pork with Orange Bulgar Wheat Saladhttp://hungryjenny.blogspot.com/2010/08/three-ways-with-pork-chops.html |
Hungry Jenny
Agosto de 2010 Intermedio |
1 voto
1582 views
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Mu Shu PorkThis is a great leftover recipe. The recipe calls for cubed...but sometimes I like to shred mine. It all depends on what I have left over... |
Chef Smith
Mayo de 2011 Profesional |
1 voto
1404 views
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