Weekly Recipe: Appetizer, Entree, Dessert

Try this healthy combination for a night of dining without all the calories at your next dinner party!

First CourseStuffed Portobello Mushrooms
Yield: 4 Stuffed Mushrooms
Ingredients:
1tsp olive oil
1 zucchini, chopped
½ yellow onion, chopped
1T freshly minced garlic
1T balsamic vinegar
1 medium tomato, chopped
2 roasted red peppers, chopped
Handful fresh basil leaves
½ c Seasoned bread crumbs
½ c Parmesan or Romano cheese
Sea salt
Black pepper


Method of Preparation:
1. Preheat oven to 375 degrees F.
2. Remove mushroom stems and set aside. Clean out mushroom tops.
3. Heat oil in a medium sauté pan. Chop mushroom stems and add to zucchini, onion, garlic, and vinegar. Saute until onion and zucchini soften. Add tomato and roasted red pepper, heat through.
4. Transfer mixture to bowl and stir in basil, breadcrumbs, and cheese. Season with salt and pepper.
5. Fill mushroom tops with mixture and bake for about 15min. until mushrooms soften slightly and cheese melts.

Calories per mushroom: 165



Main CourseEntrée
Sweet and Salty Pork Stir Fry
Yield: 4 servings
Ingredients:
3/4c uncooked long grain brown basmati rice
8oz sugar snap peas or snow peas, tips snapped off
1tsp extra virgin olive oil
1lb pork tenderloin, cut into ½ in. thick medallions
2 carrots, peeled and cut into 1in. long matchsticks
3 cloves garlic, sliced into thin rounds
2tsp ground ginger
2T Low sodium soy sauce
1T Rice wine vinegar
Juice of 1 orange
8oz bean sprouts, rinsed

Method of Preparation:
1. Prepare rice according to directions.
2. Bring a medium pot filled halfway with water to a boil. Add peas, reduce heat to a simmer and cook for 5 minutes, drain and set aside.
3. Heat oil in large sauté pan over medium heat. Add pork and cook for 3 minutes. Turn over medallions, add carrots, garlic, ginger, and continue cooking for 3 minutes. Swirl in soy sauce and vinegar, scraping bottom of pan to deglaze it.
4. Cut open a medallion to make sure pork is cooked through. Remove pan from heat. Stir in orange juice, sprouts and peas. Toss pork mixture with rice and serve.

Calories per 4oz pork and 1c rice and vegetable mixture: 328



Finale!Dessert
Chai Crème Brulee
Yield: 6 servings
Ingredients:
1c 1% milk
3 Chai tea bags (or preferred flavor)
3 whole cloves
1 cinnamon stick, broken into pieces
2 cardamom pods
8oz firm tofu, drained of water
1 egg
2 egg whites
1/2c Agave sweetener
2T Sugar

Method of Preparation:
1. Preheat oven to 325 degrees F.
2. In a small saucepan, heat milk to a simmer over medium heat. Remove from heat and add tea bags, cloves, cinnamon, and cardamom. Cover let stand for 6-10 minutes.
3. In a food processor fitted with metal blade, combine tofu, egg, egg whites and ½ cup agave; process until very smooth.
4. Remove tea bags and spices from milk. With food processor running, slowly pour milk through feed tube until combined.
5. Divide mixture equally among 6 ramekins. Place ramekins in a baking dish and fill dish with hot water until it reaches halfway up the sides of the ramekins.
6. Bake in oven for 18 to 22 minutes, until set. Remove from oven and chill until serving. To serve, top each crème with 1tsp sugar and place under preheated broiler until crystals melt and become browned.

Calories per Crème Brulee: 130

Enjoy! To book your fitness retreat, go to http://www.bvretreat.com/!