ApRIl mENU WhAT’S FoR DINNER?

under 400 CAlorieS Sweet and smoky pork tenderloin with pineapple and peppers

active 20 min F total 35 min F serves 4

2 red peppers, each cut into 8 pieces 2 small red onions, cut into ½-in.-thick wedges ½ pineapple, cored and cut into 1-in. chunks 3 Tbsp olive oil ¼ cup ketchup

1 Tbsp honey ¼ tsp chipotle chili powder 2 small pork tenderloins (about ¾ lb each) Kosher salt and pepper 1 Tbsp fresh lime juice (from ½ lime) ½ cup cilantro 1 Heat oven to 425°F. On a rimmed baking sheet, toss the peppers, onions and pineapple with 2 Tbsp oil. Transfer half of the vegetable mixture to a second rimmed baking sheet and roast for 10 minutes. 2 meanwhile, in a small bowl, combine the ketchup, honey and chili powder; set aside. Heat the remaining Tbsp oil in a large skillet over medium-high heat. Season the pork with ¼ tsp each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total. 3 nestle the pork among the vegetables. Spoon half the ketchup mixture (about 1 Tbsp) over the pork and roast until an instantread thermometer registers 145°F, 15 to 18 minutes. Transfer the pork to a cutting board and spoon the remaining ketchup mixture over the top. Let rest at least 5 minutes before slicing. 4 Toss the vegetables with the lime juice and cilantro and serve with the pork.

Per serving 380 caL, 13 g FaT (2 g SaT FaT), 89 mg cHOL, 357 mg SOd, 33 g prO, 31 g car, 2 g Fiber

FFFFFFF Ideas for LefToVers

Make fried rice! Cut the vegetables and pork into smaller pieces and stir-fry until heated through. Add 1½ cups cooked rice, then scramble a couple of eggs into the mixture. Sprinkle with sliced scallions.

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cos t per serving $2.25

cos t per serving $1.90

VeGeTAriAn Broccoli and Cheddar rollups

active 15 min F total 35 min F serves 4

6 oz broccoli crowns, thinly 6 oz extra-sharp Cheddar, sliced (about 2¼ cups) coarsely grated ½ medium onion, Flour, for the work surface thinly sliced 1 lb pizza dough, thawed ¼ cup fresh flat-leaf parsley if frozen 2 Tbsp olive oil 2 Tbsp dijon mustard Kosher salt and pepper Green salad, for serving 1 Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper. 2 in a large bowl, combine the broccoli, onion, parsley, 1 Tbsp oil and ¼ tsp each salt and pepper. Fold in the cheese. 3 On a lightly foured work surface, shape the pizza dough into a 14-in. circle, spread with the mustard and cut into 8 triangles. divide the broccoli mixture among the triangles (about ⅔ cup per triangle). Starting at the wide end, roll dough around the flling. 4 Transfer rollups to the prepared baking sheet, brush with the remaining Tbsp oil and bake until golden brown, 20 to 22 minutes. Serve with a salad, if desired.

Per serving 534 caL, 19 g FaT (7 g SaT FaT), 45 mg cHOL, 1,033 mg SOd, 16 g prO, 54 g car, 3 g Fiber

FFFFFFF MaKe aHead

let the rollups cool, wrap in foil and freeze in a resealable plastic bag for up to 1 month. Cook from frozen at 425°F until heated through, 15 minutes.

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