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Add a photoSemi Adapted from: Weight Watchers Easy Weeknight Favorites.
This is so good and so much better than take out!
Enjoy with Love,
Catherine
Ingredientes
- Marinade for Veggies:
- 2 inches fresh ginger grated
- 3 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vinegar
- 2 tsp sesame oil
- 1 tsp olive oil
- Veggies:
- 1 quart of mushrooms
- 1 cup of peas
- ½ cup of baby carrots â sliced
- 15 oz. can of baby corn
- 5 oz. can of water chestnuts
- 1 small onion â sliced
- Glaze for meat:
- ½ tsp garlic pepper
- ½ cup Apricot Jam
- 1 tablespoon mustard
- 2 tablespoons low-sodium soy sauce
Direcciones
- For veggies and marinade:
- Combine all of the sliced veggies in a bowl with the marinade and let sit in the refrig while the meat cooks.
- Preheat oven 350 degrees:
- Place pork in baking dish and rub pork with apricot glaze all over, stuffing it into the creases.
- Place a cup of water in the pan and baste the pork every so often.
- Bake 35-40 minutes.
- Prepare the noodles or your favorite spaghetti and set aside while heating veggies.
- Slice the pork thinly and set aside. Heat a large frying pan with a little drizzle of olive oil and toss the veggies for about 3-4 minutes. When the veggies are heated add the pork and toss.
- Remove from heat and add the noodles and toss well and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 5 servings | |
| Calories 278 | |
| Calories from Fat 37 | 13% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 943mg | 39% |
| Potassium 528mg | 15% |
| Total Carbs 56.73g | 15% |
| Dietary Fiber 4.0g | 13% |
| Sugars 23.39g | 16% |
| Protein 6.33g | 10% |
