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Hungry Girl Today: 12.01.11
WEEKLY WEIGH-IN



We know it's only the first day of December, but some people like to plan ahead. (Among those people? Us.) Check out these recipes -- you'll wanna make them more than once this holiday season!


Crazy Glazy Roast Pork Tenderloin

PER SERVING (1/4th of recipe, about 3.25 oz. cooked pork with 2 tbsp. glaze): 217 calories, 4g fat, 560mg sodium, 18g carbs, <0.5g fiber, 14g sugars, 24g protein -- PointsPlus® value 5*

Since the centerpiece of a big dinner is frequently a roasted meat dish, we decided to put our own spin on a decadent meaty entrée. This is one fruity, savory showstopper!

Ingredients:
Marinade
2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger

Pork
One 1-lb. raw pork tenderloin, trimmed of excess fat

Glaze
1/4 cup jellied cranberry sauce
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar

Directions:
In a small bowl, combine marinade ingredients; stir until sugar has mostly dissolved. Place pork and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for 1 hour.

Preheat oven to 425 degrees. In a medium microwave-safe bowl, combine glaze ingredients. Whisk well and set aside.

Bring an oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 5 minutes total.

Place skillet in the oven and bake for 10 minutes.

Spoon 1/3rd of the glaze (about 1/4 cup) over the meat. Return skillet to the oven and bake until pork center reaches 145 degrees, 5 - 10 minutes.

Remove pork from the skillet and let rest for 10 minutes. Warm remaining glaze in the microwave, about 30 seconds.

Slice pork and serve with remaining glaze, about 2 tbsp. per serving. YUM!

MAKES 4 SERVINGS

HG Tip: If you're not sure if the skillet handle is oven-safe, wrap it in aluminum foil first.



Peppermint Bark Fudge

PER SERVING (1/36th of recipe, 1 piece): 67 calories, 1g fat, 50mg sodium, 14g carbs, 0.5g fiber, 9.5g sugars, 0.5g protein -- PointsPlus® value 2*

Peppermint bark is awesome. Fudge rules. Put them together (and remove loads of fat and calories) and you get this guilt-free treat that awesomely rules.

Ingredients:
2 cups canned pure pumpkin (Libby's is best!)
One 18.3-oz. box Betty Crocker Fudge Brownies mix
3 tbsp. white chocolate chips, roughly chopped
1 standard-size candy cane or 5 mini candy canes, lightly crushed

Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray and set aside.

In a large bowl, combine pumpkin with brownie mix; stir until smooth. (Don't add anything else!) Transfer mixture to the pan.

Bake until edges are slightly firm and top center is dry to the touch, about 35 minutes. (Batter may look undercooked; this is okay.)

Immediately sprinkle with chopped chocolate chips and crushed candy cane(s). Allow fudge to cool.

Cover with aluminum foil and refrigerate until completely chilled, at least 2 hours. (This fudge tastes best when chilled overnight.) Cut into 36 squares and serve!

MAKES 36 SERVINGS



For links in this email, please go to:


http://www.hungry-girl.com/weighin/show/2156
--
CHEW ON THIS:
Here's a food holiday we can get behind -- December 1st is Eat a Red Apple Day. Grab a Fuji and CRUNCH!



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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.

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