Mexican Chicken Stew

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

The holidays are in full swing and I am busier than ever. I have two doctor's appointments for Mom, a Daisy meeting, volunteering twice and an evening out. Thank goodness for good old Pick N Save. They have chicken on sale for $1.59/lb. (normally $4.79/lb.) and it's a good thing because...

Amongst all this, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Dave Lieberman. I am making his Mexican Chicken Stew. Check out the recipebelow!

Here is everything that I am serving this week:

Monday: Mexican Chicken Stew (Doctor Appointment)(Come back on Wednesday for a picture and a review.)

Tuesday: Leftovers (Daisy Meeting)

Wednesday: Meatloaf

Thursday: Leftovers (Volunteering Twice @ School/Doctor Appointment)

Friday: Eat Out (Going out with Hubby)

Mexican Chicken Stew
Ingredients:
4 Tbs olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 Tbs dried oregano
1 tsp dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Directions:
1. Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

2. Bring to a simmer and cook 20 minutes.

3. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

4. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

5. Ladle into bowls and garnish with sour cream and cilantro.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (11.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 376.1
Calories From Fat (28%) 104.24
% Daily Value
Total Fat 11.75g 18%
Saturated Fat 1.9g 10%
Cholesterol 65.77mg 22%
Sodium 471.4mg 20%
Potassium 787.87mg 23%
Total Carbohydrates 34.23g 11%
Fiber 2.57g 10%
Sugar 2.43g
Protein 34.17g 68%

Recipe Type: Chicken, Main Course, Mexican

Source
Author: Dave Lieberman
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/dave-lieberman/mexican-chicken-stew-recipe/index.html

Recipe Cost: $12.26 ($6.86 on sale)
Serving Cost: $2.62 ($1.14 on sale)

Friday Foto Fun with Leftovers

It's time for Carrie's Friday Foto Fun! What are you doing with your Thanksgiving leftovers? I think I am going to do this:

Thanks for the recipe Martha!

For more great leftover recipes, check out Friday Favorites over at Hoosier Homemade.

Happy Thanksgiving

I hope your Thanksgiving was as yummy as ours:-)

Soon We Will Enjoy...

...this!

Check out more Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on SevEn cLoWn CirCus:-).

Tackling a Thanksgiving Table

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled our Thanksgiving table. I started with a great centerpiece from Pick N Save:

$9.99?? Can't beat that!


I chose golds and oranges this year:

Do you recognize these cookies?

And last but not least, candlelight:

Beautiful, right?

Chicken and Pasta

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Thank goodness things are calming down for the week! I have been burning the candles at both ends for a while. Other than Parent/Teacher Conference and Thanksgiving, I don't have anything going on. Also, my youngest has off and I have to come up with something for her to do:-) So...

Good old Pick N Save has chicken on sale for $1.88/lb. (normally $4.79/lb.). Which is good because, I am on my own. The Food Network Chefs Cooking Challenge (FNCCC) on I Blame My Mother is off this week:-) I have Chicken and Pasta on my menu often but, I don't believe I have ever posted the recipe. So, I am posting it today:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Parent/Teacher Conferences)

Tuesday: Chicken and Pasta (see recipe below)

Wednesday: Sweet and Sour Pork

Thursday: Happy Thanksgiving:-)

Friday: Leftovers

Chicken and Pasta
Ingredients:
1/2 lb penne
1 Tbs Olive Oil
4 Tbs Butter
2 Cloves Garlic
1 lb Chicken, diced
1 cup Milk
1 packet Alfredo Sauce

Directions:
1. Prepare the pasta per package instructions.

2. Add oil and one tablespoon of butter to the pan. Saute garlic for one minute and then add chicken. Cook until chicken is done, about 4 to 5 minutes.

3. Meanwhile, make the sauce. Melt the remaining butter in a small saucepan. Add milk and sauce mix and whisk until combined. Bring to a boil.

4. Add the sauce and the pasta to the chicken and toss. Simmer for a couple minutes to heat through. Serve.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (6.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 465.09
Calories From Fat (35%) 160.96
% Daily Value
Total Fat 17.89g 28%
Saturated Fat 8.15g 41%
Cholesterol 76.79mg 26%
Sodium 504.26mg 21%
Potassium 432.07mg 12%
Total Carbohydrates 46.68g 16%
Fiber 2.38g 10%
Sugar 3.3g
Protein 28.28g 57%

Recipe Type: Chicken, Italian, Main Course, Simple Supper

Source
Author: Susan Ewing

Recipe Cost: $7.22 ($4.42 on sale)
Serving Cost: $1.20 ($0.74 on sale)

Friday Foto Fun with Thanksgiving Decorations

It's time for Carrie's Friday Foto Fun! And, it is also time for Thanksgiving decorations. This is how we roll:

Gifts of Good Taste

I am going to take a break from gardening for a few weeks to play along with Simply Sugar and Gluten Free for her Holiday Food Fest.

Her host Cents to Get Debt Free is featuring Gifts of Good Taste and I thought it would be great to show you how I am packing my cookies for gift giving this holiday season. Here is what they look like:

And here is how you do it:

(These instructions are for 3 inch cookies)

Step 1: Get a piece of cellaphane that is 6 inches squared.

Step 2: Fold both sides 1 inch towards the center:

Step 3: Fold the bottom half way up to the center and secure with tape on both sides:

Step 4: Place the cookie face-down in the little baggie you just made for it:

Step 5: Bring the top flap down and secure it with a pretty sticker of some sort:

Step 6: Flip it over and viola! It is ready for gift giving by itself or put it with others in an attractive basket:

FNCCC: Week 12

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-).

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Danny Boome. I am doing his Mummy Boome's Traditional Shepherds Pie . I posted the recipe on Monday and here is what it looked like:

Isn't she pretty?

The Verdict: It was delicious! A crowd pleaser! Everyone loved it. The only critique we would have would be less potatoes. We could have done without half. That would lower the cost and the fat.

Tackling Extreme Chocolate Cupcakes

It's time for Tackle It Tuesday with 5 Minutes for Mom . I had another Iron Cupcake: Milwaukee Challenge. This month we competed for the best Extreme Chocolate cupcake. My entry was Not Your Mama's Sundae Cupcake. Here is what they looked like:

This ia an ode to Bi-Rite Creamery's Sam's Sundae in San Franscio. It hosts a white chocolate "bowl" with chocolate cake "ice cream scoops", chocolate mousse "topping", olive oil "sauce" and coarse salt " jimmies". Yummo!!

Traditional Shepherds Pie

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Another busy week ahead of me. I have my Iron Cupcake Challenge, a PTO meeting, volunteering twice, a stress test and an evening at a comedy club. Thank goodness for good old Pick N Save. They have ground chuck on sale for $1.88/lb. (normally $2.93/lb.) and it's a good thing because...

Amongst all this, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Danny Boome. I am making his Mummy Boome's Traditional Shepherds Pie . Check out the recipebelow!

Here is everything that I am serving this week:

Monday: Chicken and Pasta (ICM tonight)

Tuesday: Mummy Boome's Traditional Shepherds Pie (PTO)(Come back on Wednesday for a picture and a review.)

Wednesday: Sweet and Sour Pork (Hair Cut)

Thursday: Leftovers (Volunteering and Stress Test)

Friday: Eat Out (Volunteering at School and Comedy Club)

Mummy Boome's Traditional Shepherds Pie
Ingredients:
1 Tbs butter
1 Tbs olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 Tbs tomato paste
2 lbs lean ground beef or lamb
2 Tbs Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas
4 lbs Yukon gold potatoes, peeled, quartered
4 Tbs butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper

Directions:
1. Preheat oven at 400 degrees F.

2. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

3. Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (16.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 769.21
Calories From Fat (47%) 363.17
% Daily Value
Total Fat 40.08g 62%
Saturated Fat 18.96g 95%
Cholesterol 129.15mg 43%
Sodium 323.68mg 13%
Potassium 2212.53mg 63%
Total Carbohydrates 71.12g 24%
Fiber 6.37g 25%
Sugar 3.8g
Protein 33.22g 66%

Source
Author: Danny Boome
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/danny-boome/mummy-boomes-traditional-shepherds-pie-recipe/index.html

Recipe Cost: $12.93 ($10.83 on sale)
Serving Cost: $2.62 ($1.35 on sale)

Friday Foto Fun with The Nature Center

It's time for Carrie's Friday Foto Fun! This week, my daughter's class went to The Nature Center for a field trip. They saw animals, they went on a nature hike and they made name tags out of bark. They had a GREAT time and I had a great time seeing their faces with wonder:-)

Thanksgiving Fall Dishes

I am going to take a break from gardening for a few weeks to play along with Simply Sugar and Gluten Free for her Holiday Food Fest.

Her host Tasty Eats at Home is featuring Thanksgiving and Fall Dishes and I thought it was a perfect way to plan my Thanksgiving menu this year:

Thanksgiving Menu

Herb Roasted Turkey
Apple Cranberry Pecan Dressing
Mashed Potatoes
Cauliflower
Green Bean Casserole
Cranberry sauce
Honey Molasses Dinner Rolls

Servings: 12

Nutrition
Serving size: 1/12 of a menu.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from menu items.

Amount Per Serving
Calories 1890.65
Calories From Fat (33%) 618.44
% Daily Value
Total Fat 69.7g 107%
Saturated Fat 29.39g 147%
Cholesterol 462.48mg 154%
Sodium 1261.76mg 53%
Potassium 4554.82mg 130%
Total Carbohydrates 208.69g 70%
Fiber 14.98g 60%
Sugar 89.22g
Protein 113.56g 227%

Menu Type
Thanksgiving

Source
Author: Susan Ewing

I can't do anything about the the nutrition however, I can do something about the price. Here are the original costs:

Menu Cost: $50.80
Menu Serving Cost: $4.23

Now, take away the price of the turkey and potatoes that I got for free and viola:

Menu Cost: $31.35 (on sale)
Menu Serving Cost: $2.61 (on sale)

You can even get it down to $25 with coupons (which are everywhere this time of year) for the greens beans, soup, stuffing and cranberry sauce. That's right...$25 for Thanksgiving for 12. You can't beat that with a stick!

FNCCC: Week 11

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-).

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Daisy Martinez. I am doing her Chicken in Garlic Sauce . I posted the recipe on Monday and here is what it looked like:


The verdict: We really liked the flavors of this dish. The garlic gets sweet and the thyme is a perfect compliment to that. The only thing we didn't like is that is wasn't really a sauce and the chicken was dry.

Tackling Fall Leaves

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, we tackled the massive amount of leaves that have fallen in our yard:-)


If you look really closely, you will see a little mouse in that giant pile...


...a sassy little mouse...


...a cute little mouse:-)

Chicken in Garlic Sauce

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Oh my gosh!! I am swamped this week!! I have a state funding panel discussion, a girl scout service meeting, voluteering twice, doctor appointment and a field trip. I am not going to have a moment to rest let alone cook. And, I still have Thanksgiving to plan!

Thank goodness for Pick N Save!! They have the best meal deal ever!! If you buy a ham (@ $1.99/lb.!) you get, a 10 lb turkey for FREE!! AND, they are even springing for breakfast. You also get a dozen eggs and a 12 oz. package of breakfast sausage!! Not to mention, that potatoes are on sale (buy one 5lb., get one free). So, half of my Thanksgiving shopping is done!! Awesome!!

Amongst all this, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Daisy Martinez. I am making her . Chicken in Garlic Sauce. Come back on Wednesday when I post a picture and our review. Check out the recipebelow!

Here is everything that I am serving this week:

Monday: Semi-Homemade Spaghetti

Tuesday: Chicken in Garlic Sauce (State Funding and Girl Scout Meeting)

Wednesday: Pork Chops and Potatoes (Volunteering and Doctor Appointment)

Thursday: Leftovers (Field Trip)

Friday: Eat Out (Volunteering at School)

Chicken in Garlic Sauce - Pollo al Ajillo
Ingredients:
2 Chicken Breast
Fine sea or kosher salt
Freshly ground black pepper
1/8 cup canola oil
5 cloves garlic, sliced
1 tsp chopped fresh thyme leaves
1/4 cup dry sherry
1/4 cup chicken broth, homemade or canned

Directions:
1. Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.

2. Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.

3. Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.

4. Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (9.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 519.96
Calories From Fat (18%) 91.83
% Daily Value
Total Fat 10.36g 16%
Saturated Fat 1.38g 7%
Cholesterol 131.54mg 44%
Sodium 217.45mg 9%
Potassium 1108.46mg 32%
Total Carbohydrates 42.79g 14%
Fiber 2.75g 11%
Sugar 1.26g
Protein 60.69g 121%

Recipe Type: Chicken, Main Course

Source
Author: Daisy Martinez
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/daisy-martinez/chicken-in-garlic-sauce--pollo-al-ajillo-recipe/index.html

Recipe Cost: $10.48 ($4.88 using chicken that was bought on sale)
Serving Cost: $2.62 ($1.22 on sale)

Oilless Turkey Fryer

Has anyone ever heard of an oilless turkey fryer??? (Can you still call it a fryer if the food isn't submerged in oil?)

Apparently, the oilless turkey fryer uses infrared technology to cook without oil?? Now, it still uses propane so, you aren't saving fuel but, I can see where this would save TONS of fat!

Why not just use an oven?? Well, the claim is that you can cook a 12 lb. turkey in an hour and fifty minutes without preheating?? So, you save time and oven space on a busy holiday afternoon? Sign me up:-)

Has anyone had experience with this oilless turkey fryer??? I would love to hear about it.

Friday Foto Fun with Baby Teeth

It's time for Carrie's Friday Foto Fun! My daughter lost her very first tooth today!!!

Isn't she the cutest?

Growing Daisies

My gardening today consists of sowing some Daisies...Girl Scout Daisies:-)

We had our most recent meeting on Tuesday. We were working on the Spring Green patch about consideration and caring. As a part of the lesson, we had a tea party. Check out the table:


I even folded the napkins like flowers:

How does this all fold into being considerate and caring? Well, setting a beautiful table is showing your guests that you care. Table manners is considerate and so is saying thank-you. That is why we did daisy thank-you notes for a craft. Each parent received a lovely note created by their child at the end of the meeting.

In addition to the party and the craft, we had the girls dress up in princess costumes. The girls loved it. I even got 129 thumbs up:-) How awesome is that?

FNCCC: Week 10

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-).

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Claire Robinson. I am doing her Rosemary Pork Tenderloin . I posted the recipe on Monday and here is what it looked like:



The verdict: It was terrible!!! There was waaaaaaay too much pepper. I thought that 2 tablespoons sounded like a lot but, I went with it. And, it took twice as long as the recipe called for. Don't bother with this one:-(

Tackling the Gift Closet

It's time for Tackle It Tuesday with 5 Minutes for Mom . With the holidays fast approaching (I heard Christmas music for the first time this year on Sunday!!!), I needed to get a grip on my gift closet. Here is the before:

And the after: Success, yes?

Rosemary Pork Tenderloin

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners . Speaking of $5 Dinners...Erin was sweet enough to feature my Garlic Chicken Risotto today!! So, be sure to check that out too:-)

Things are picking up again this week! I have got a Daisy Meeting to lead and a PTO meeting to attend. Not to mention, my youngest is going to be home early again this week. You know I love Pick N Save! They have pork tenderloin on sale for $3.99/lb. (normally $5.49/lb.). I picked up a bunch because...

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Claire Robinson. I am making her Rosemary Pork Tenderloin. It was a little pricy but perfect for Sunday night supper:-) Come back on Wednesday when I post a picture and our review. Check out the recipe below!

Here is everything that I am serving this week:

Sunday: Rosemary Pork Tenderloin (Look for a picture and my review on Wednesday:-)

Monday: Semi-Homemade Spaghetti

Tuesday: Leftovers (Daisy Meeting)

Wednesday: Sweet and Sour Chicken

Thursday: Fish and French Fries (PTO Meeting)

Friday: Eat Out (Early Release from School)

Rosemary Pork Tenderloin
Ingredients:
1/3 cup Dijon mustard
2 Tbs freshly ground black pepper
1 Tbs freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Directions:
1. In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

2. Preheat oven to 375 degrees F.

3. Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

4. Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (6.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 437.07
Calories From Fat (36%) 157.95
% Daily Value
Total Fat 17.64g 27%
Saturated Fat 5.7g 29%
Cholesterol 115.51mg 39%
Sodium 468.67mg 20%
Potassium 984.44mg 28%
Total Carbohydrates 29.95g 10%
Fiber 2.67g 11%
Sugar 0.85g
Protein 40.83g 82%

Recipe Type: Main Course, Pork

Source
Author: Claire Robinson
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/claire-robinson/rosemary-pork-tenderloin-recipe/index.html

Recipe Cost: $14.08 ($11.08 on sale)
Serving Cost: $2.35 ($1.85 on sale)