October 19 2017
October is National Pasta Month–so why not give this low-maintenance, one-pot pasta recipe a try?
Need a quick but healthy weeknight dinner? Try this pork taco recipe – sure to satisfy your tastebuds without sabotaging your waistline!
1 Tbsp. olive oil
1 lb. pork tenderloin, thinly sliced
1 (14 oz.) can black beans, drained and rinsed
1 mango, diced
1 avocado, diced
1 small red bell pepper, diced
3/4 cup low-fat yogurt
1/4 cup cilantro, finely chopped
2 tsp. honey
2 tsp. lime zest
Juice of 2 limes
1/4 tsp. cayenne
1/4 tsp. salt
8 to 12 large winter green leaves, tough ends trimmed
Heat oil in a large skillet over medium heat. Place pork in pan and cook until browned on the outside and slightly pink on the inside, about 4 minutes.
In a large bowl, stir together beans, mango, avocado and red bell pepper. In a small bowl, whisk together yogurt, cilantro, honey, lime zest, lime juice, cayenne and salt.
To serve, place an equal amount of the pork and bean mixture on the greens and, top with yogurt sauce. To eat, fold or roll the greens around the meat and enjoy.
NUTRITIONAL INFO PER SERVING: 299 CALORIES, 29G PROTEIN, 11G FAT, 27G CARBS, 254MG SODIUM