Finally the Right Recipe!

For those of you who know, I love horseradish and steak! So this is one of my favorites. Prep: 4 minutes Cook: 9 minutes 1 lb boneless sirloin steak, trimmed 3 garlic cloves, divided Cooking spray 1/2 tsp salt, divided 1/8 tsp coarsely ground black pepper 1/3 cup fat-free sour cream 1 1/2 Tbls light mayo 1 Tbls prepared horseradish 1/4 tsp coarsely ground black pepper 1. Cut steak into 4 equal pieces. Cut 2 garlic cloves in half, and rub both sides of each steak with cut sides of garlic. Discard halved garlic cloves. 2. Coat a large nonstick skillet or grill pan with cooking spray; place over high heat until hot. Add steaks; cook 4 minutes. Turn steaks; cook 3 minutes. Reduce heat to medium; sprinkle steaks with 1/4 tsp salt and 1/8 tsp pepper. Cook 2 minutes or until desired degree of doneness. 3. Mince remaining garlic clove. Combine garlic, remaining 1/4 tsp salt, sour cream, and next 3 ingredients in a bowl; stir well. Serve steaks with sauce. Yield: 4 servings (S

Prep: 5 minutes 1 (5-oz) package gourmet salad greens (about 6 cups) 1 red pear, thinly sliced 1/4 cup (1 oz) crumbled blue cheese 3 TBLS fat-free raspberry vinaigrette 2 TBLS chopped walnuts 1. Combine first 3 ingredients in a large bowl. 2. Add vinaigrette and walnuts; toss gently. Yield: 4 servings (serving size: 1 1/2 cups)

From reading about pork and how it is supposed to be cooked, I found the right way to cook a pork tenderloin and have it be juicy and delicious every time with very little seasonings. 2 Pork Tenderloins (usually come in a package together) Kosher Salt Heat a large skillet on high heat. (In the meantime, heat up your outdoor grill) Sprinkle kosher salt evenly over skillet to cover bottom. Place tenderloin on skillet and seer the entire outside. This keeps the moistness in the meat. After seering, taking outside to the grill and place on medium heat. Cook for approx. 20 minutes. Turn a few times to keep even. (If you have a meat thermometer cook to 155 deg. - pork will continue to cook after you take it off the grill, but if you are worried about it being done you can cook it to 160 deg...anymore and it will dry out) When finished, cover in foil to keep warm till you sit down to eat or eat immediately. Tastes good all by itself or with sweet chili sauce for dipping.

Start to Finish: 35 minutes 6 oz angel hair spaghetti or vermicelli 1/4 cup soy sauce 1/4 cup chicken or vegetable broth 2 TBLS peanut butter 1 TBLS fresh lime juice 2 cloves garlic, minced 1 tsp grated fresh ginger or 1/2 tsp ground ginger 1/2 tsp crushed red pepper (my kids would have liked it more if I had left this out) 1 1/2 cups shredded or chopped rotisserie chicken 1 red sweet pepper, cut into thin bite-size pieces 3 green onions, bias-sliced into 1/2 inch pieces Lime wedges 2 TBLS finely chopped peanuts (optional) 1. Cook pasta according to the package directions; drain. 2. Meanwhile, in a saucepan, combine soy sauce, broth, peanut butter, lime juice, garlic, ginger, and crushed red pepper. Cook and stir over low heat until peanut butter melts. Add cooked pasta, tossing to coat. 3. Add chicken, sweet pepper, and green onions; mix well. Serve warm or let stand at room temperature for, up to 30 minutes. Serve with lime wedges. If desired, garnish with peanuts