links for 2010-04-02
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I love, Roger Ebert. The last paragraph is the best. 🙂
1. Cook the capellini according to package directions omitting the salt, if desired; drain.
2. Heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring
frequently, until softened, 2 – 3 minutes. Add the capellini, parsley, lemon juice, and salt; toss to coat. Serve, sprinkled with pepper.
Makes 4 servings
Wwight Watchers Points – 4
Recipe adapted from Weight Watchers Stir it Up Cookbook
Mix together the cheese and the garlic powder. Put the egg whites in another bowl. Spray a skillet with cooking spray and heat over med-high. Then take the tilapia and dip in egg whites and then the cheese mixture. Press to coat. Pan fry on first side until brown and then flip. Cook until flaky, about 5-6 minutes total.
Weight Watchers points – 4
I figured out my IE 7 display issues finally. Sorry for the delay – normally I don’t let problems like that linger, but I was having trouble finding a free hour to troubleshoot. Thanks to Wil for helping me pinpoint the problems.
Make the rub by combining all the spices in a large ziplock bag. Add the pork and rub the spices on it while in the bag. Leave in the bag in the refrigerator for 1-24 hours.
On the Grill:
Place the pork on the grill preheated grill rack. Turn occasionally until center reads 160 degrees for medium. 18-22 minutes.
In the oven:
Heat oven to 425 degrees F. Place tenderloin in shallow pan and roast for 20-27 minutes, until internal temperature reads 145F.
Transfer the pork to a platter and cover loosely with foil. Let stand about 10 minutes. Cut into 12 slices.
Serving size – about 3 slices
208 calories
7 grams of fat
663 mg sodium
1 gram fiber
32 grams of protein
Weight Watchers Points value-5 From the Savoring Summer cookbook