The tangy marmalade sauce over pork tenderloin is the perfect combination for this quick and easy weeknight dinner.
Traditional porchetta is slow-roasted pork flavoured with herbs under a crunchy layer of crackling. Here, prosciutto makes the perfect lower-fat alternative to the crackling without sacrificing flavour. Leftovers make a great sandwich filling. For best results, refrigerate the raw herbed roast overnight.
Mac and cheese for under 350 calories? You bet! The sauce may seem a little thin at first, but it absorbs into the pasta quickly. Cooking the pasta with the squash saves time and keeps dishes to a minimum; keep in mind that the pasta will need less time to cook, so add it after the squash, following cooking directions on package.
Brining is a super-easy make-ahead solution that adds flavour and prevents meat from drying out, so it's great for pork. We've used boneless pork loin chops for easier slicing.
Flavoured with chestnuts, gingerroot, and shiitake mushrooms, this recipe gives an Asian flair to the humble beef patty.
A double dose of fennel - seeds and vegetable - add a pleasant licorice-like taste to this pot roast with Mediterrean flair. For nice, even slices when serving the roast, separate it into the natural sections and then slice across the grain. The slices will be smallish, but they'll hold their shape. Serve over pasta for a fun (and stress-free) take on Sunday roast.
Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
Chili pepper and fresh ginger give this hearty main a spicy kick. Serve the stew with a slice of crusty bread for dipping.
