2 T Soy sauce

1 t Seseme oil

1 Fresh garlic finely chopped

4 T Sugar

1/2 t Salt & pepper

—lb pork roast boneless—
Slice pork into strips approximately 1 1/2 in.
thick, 5-6 in.
long, and 1/2 in.
wide. Combine all the

ingredients for the sauce and mix well.
Marinate pork strips in sauce for a minimum of 2 hours.
Bake in pre-heated oven 375 deg for 25 minutes.
Turn meat over and bake for an additional 25 minutes.

- uncooked 14 1/2 oz Low-sodium chicken broth

1 c Skim milk

1 t Salt

1/4 c Cornstarch

2 c Chopped cooked turkey

14 oz Canned artichoke hearts

– drained and quartered 7 1/2 oz Jar roasted red peppers

– drained and sliced 9 Kalamata olives

– pitted and sliced 1/2 c Grated mozzarella cheese

– (part-skim) 1/2 c White wine

1 t Fresh lemon juice

1/2 ts Black pepper

Vegetable oil cooking spray 2 tb Grated Parmesan cheese

Prepare noodles according to package directions; drain.
Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper.
Heat oven to 350 degrees F.
Spray a 3-quart baking dish with cooking spray.
Spoon noodle mixture into dish.
Sprinkle with Parmesan cheese.
Bake until bubbling around the edges, about 35 minutes.
Let stand 5 minutes before serving.

Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol;

1074 mg Sodium.
Calories from Fat: 15%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Per Serving: 74 cals, 4.5gm protein, 1.8gm total fat, 9gm carbo, 0mg chol, 1.7gm fiber, 320mg sodium, 34mg calcium.
Exchanges per serving: 3/4 meat — 1.5 vegetable

beef stock: In an 8-quart stock pot combine all the ingredients and simmer for 1 1/2 hours, uncovered.
Strain through a colander.

YIELD:Makes about 2.5 qts.
Per Serving: 16 cals, 3.6gm protein, 0gm total fat, 0gm carbo, 0mg chol, 0gm fiber, 65mg sodium, 0.3mg calcium Exchanges: 1/3 meat