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Recipe of the Day
White Bean Butternut Squash Ragout with Polenta Squares
A satisfying and nutritious meal from the Whole Foods Diet Cookbook that takes 25 minutes to prepare.
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Recipes
Yield: serves 4. 1.50 cups per serving
Recipes
Rosemary Pork & Potato Stew
| Nutrition Information | |
| Calories: | 230 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 330mg |
| Carbohydrates: | 41g |
| Dietary Fiber: | 7g |
| Sugars: | 5g |
| Protein: | 14g |
| Vitamin A: | 200iu (4%) |
| Vitamin C: | 10mg (16%) |
| Calcium: | 60mg (6%) |
| Iron: | 4.5mg (25%) |
This easy and tasty stove-top stew is ready in 22 minutes and takes advantage of new red potatoes which are now available in your supermarket.
1 onion, chopped
8-ounces cubed pork tenderloin
1 pound small red new potatoes, sliced
4 carrots, peeled and sliced
1-15-1/4 ounce can stewed, diced tomatoes, undrained
1 cup lowfat chicken broth
1 tsp each: garlic powder, dried rosemary leaves
Lightly spray a large shallow dutch oven with vegetable cooking oil spray and heat over medium high. Saute onion and pork until golden brown, about 2 minutes. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and cook uncovered until potatoes and pork are tender, about 20 minutes. Stir occasionally. Serving idea: this dish goes well with steamed florets of broccoli.
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