Wednesday, October 12, 2011

About Low Fat Cooking: A Change from Chicken

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From Fiona Haynes, your Guide to Low Fat Cooking
We eat a lot of chicken at our house, but it's nice to depart from the norm once in a while and enjoy the so-called "other white meat" instead. Pork is quick and easy to cook, and pork tenderloin in particular is very lean. Also this week, a couple of fall-themed salads, and some Halloween sugar cookies.

Glazed Pork Medallions
These lean pork medallions are tender and delicious, with a slightly sweet and tangy flavor. The great thing about pork tenderloin, from which these medallions are cut, is that it's almost as lean as white-meat chicken.

Butternut Squash Salad
Salads are just for summer. Enjoy this nutritious and delicious, not to mention colorful, fall salad of butternut squash, broccoli, whole-grain rice, lentils and dried cranberries.

Spinach and Pear Salad
Here's another salad that's perfect for fall. This one makes use of fragrant, ripe (but not overripe) fall pears.

Halloween Sugar Cookies
These cute little sugar cookies make use of butter, but less than traditional sugar-cookie recipes. Decorate them with sprinkles or a glaze rather than a buttery frosting, and you'll satisfy your sweet tooth while saving on fat calories.

 


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This newsletter is written by:
Fiona Haynes
Low Fat Cooking Guide
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