Spinach & Ham Crepes
Dottie's Crepes (use 4)
Filling:
1 Tbsp butter
1/4 cup onion, chopped
1/2 pkg fresh spinach
1/2 cup cheddar, shredded
1/2 tbsp Dijon mustard
dash salt & nutmeg
Sauté onion in butter until soft. Add spinach and cook until moisture evaporated. Stir in remaining and heat. Fill crepes and roll up.
Pork with Lemon Dijon Cream Sauce
3/4 lb pork tenderloin
LEMON DIJON CREAM SAUCE:
2 t butter
1 T lemon juice
1 T Dijon
1/2 c heavy cream (may need more)
Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Sauté the pork in oil for a few minutes until done. Remove from pan, make sauce in same pan. Return pork slices to pan to reheat and cover with sauce.
SAUCE: Melt butter. Add lemon juice and Dijon and mix. Stir in heavy cream, 1/4 cup at a time, until right consistency.
Serves 2 @ 3 carb
Pork in Sweet & Sour Sauce
Ingredients:
1 lb pork tenderloin
SWEET & SOUR SAUCE
3/4 cup water
1/3 cup ketchup (unsweetened)
1/3 cup vinegar
1 T soy sauce
3/4 cup Splenda
xanthan gum (about 1 t)
Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Sauté pork in oil few minutes until done. Remove from pan. Top with Sweet & Sour sauce and serve (over Faux Rice).
SAUCE: Combine water, ketchup, vinegar and soy. Heat until boiling. Add guar gum to thicken. Take off heat and stir in Equal. Pour over meat.
Serves 2 (1/2 the pork and 1/4 cup S&S Sauce each) @ 7.5 carbs
TOTAL S&S SAUCE(1 cup): 30 carb
Pineapple Pork Stir Fry
Ingredients:
1 lb pork tenderloin
1 T olive oil
1 red pepper, cut in strips
1/2 cup white wine
1 tsp ginger
1 tbsp green chiles
1/8 tsp cinnamon
1 tbsp chopped fresh cilantro (used dried)
8 oz bamboo shoots
1/2 cup pineapple syrup*
Slice tenderloin and pound each slice flat. Sauté in oil few minutes until done and remove from pan. Sauté red pepper in little oil until crisp-tender. Reduce heat; add in rest of ingredients. Simmer until warm and serve sauce over pork.
Serves 3 @ carb 5, (NET carbs 3).
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