With Simple Ingredients from Gourmet Market...YOU can be the Chef at Home!

Healthy & Fast Recipes:
 

Healthy Pork Tenderloin
Ingredients

• 3 mild frying peppers, such as Hungarian or banana, halved and seeded
• 1 small jalapeno pepper, halved (remove seeds for less heat)
• 2 medium Japanese eggplants (about 14 ounces total)
• 1 bunch scallions
• 6 cloves garlic, unpeeled
• 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 4 pieces
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon paprika, plus more for garnish
• 2 tablespoons chopped fresh parsley

Directions

Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.

Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.

Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.

Per serving: Calories 297; Fat 10 g (Saturated 3 g); Cholesterol 95 mg; Sodium 317 mg; Carbohydrate 16 g; Fiber 6 g; Protein 37 g

Green Beans with Pine Nuts
Directions

Saute 1 sliced red onion in a skillet with olive oil, 5 minutes. Add 1 tablespoon olive oil and 1 pound green beans; cook 5 minutes. Add 1/4 cup water and salt and pepper to taste; cook until the beans are tender, 7 minutes. Stir in 3 tablespoons toasted pine nuts; season with salt and pepper.

 

Cut the FAT NOT the FLAVOR!
Fettuccine Alfredo
Creamy, cheesy alfredo sauce lightened up? Can it be true? With a few twists, satisfying lower-fat alfredo is possible. Here's how we slim it down.

The Bad News: Fat and Calorie Overload
A typical portion of this decadent dish has 1200 calories, 75 grams of fat, 47 grams of saturated fat and gives you more than half a day's worth of sodium. Yikes! Looking at a recipe, it’s not hard to figure out why. The star ingredients are buckets of heavy cream, butter, cheese and mountains of pasta.

The Good News: Lightening It All Up
When it comes to these creamy, indulgent dishes, it's better to not try to replace ALL of the high-fat ingredients completely. Instead, to keep flavor, you simply use less (much less). A little butter, cream and Parmesan cheese can go a long way.

Simmering a large amount of heavy cream and butter creates a thick and creamy sauce. But since a single cup of cream has more than 800 calories, only use a 1/4 cup of cream and then add in a secret ingredient — light cream cheese! This swap makes the sauce just as silky and only adds a fraction of the fat and calories. Other options are milk thickened with cornstarch, yogurt, part-skim ricotta cheese or chicken stock.

As for the cheese, you’re in luck. Parmesan cheese is naturally lower in fat than many other cheeses and it has a strong flavor, so you only need a little. A half to 2/3 cup of grated cheese is plenty for a recipe that serves four people (it'll be cheaper, too.)

Perfecting Portions
Gigantic servings are where many pasta dishes go wrong. Instead of piles of pasta, serve your fettuccine in single-cup servings along with a lean protein (chicken or shrimp) and some vegetables.

Low Fat Cheesecake!
Ingredients

• 9 whole low-fat cinnimon graham crackers, broken in half
• 2 tablespoons unsalted butter, melted
• Cooking spray
• 2 8-ounce packages cream cheese, softened
• 2 8-ounce packages fat-free cream cheese, softened
• 1 1/2 cups sugar
• 1 cup reduced-fat sour cream
• 2 large eggs plus 3 egg whites
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract 
• 1 teaspoon finely grated lemon zest
• Assorted toppings

Directions

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch pan with foil to prevent leaks. Coat the inside of the pan with cooking sprayand press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.