Recipes: Skillet Suppers

The Next Great Name in Insulin Pumps Is ...

the recipes

september 2001

Skillet Suppers

Country Pork Casserole

(makes 4 servings)

	olive oil cooking spray
1	pound (480 g) boneless pork chops
2	cloves garlic, minced
1	medium yellow onion, thinly sliced
1	14 1/2-ounce (435 g) can no-salt added crushed tomatoes
1	teaspoon crushed dried thyme
1	10-ounce (300 g) package frozen corn
6	scallions, chopped, including some green
1/2	cup (56 g) shredded low-fat mozzarella cheese

Lightly spray a large nonstick skillet with cooking spray. Trim all fat off pork chops and cut crosswise into 1/4-inch wide strips. Add to skillet along with the garlic and onion. Sauté, stirring occasionally, for 5 minutes.
Stir in tomatoes and thyme, reduce heat to simmer, cover, and simmer for 10 minutes. Stir in corn and cover again. Continue to cook for another 5 minutes.
Turn off heat and stir in the scallions and cheese. Serve at once.

Per serving:	292 calories (24% calories from fat), 33 g protein, 8 g total fat (3.3 g saturated fat), 25 g carbohydrates, 4 g dietary fiber, 79 mg cholesterol, 184 mg sodium, 917 mg potassium
Diabetic exchanges:	3 low-fat protein, 1 1/2 carbohydrate (1 bread/starch, 2 vegetable)

Roasted Plums

(makes 4 servings)

8	small Italian (prune) plums, stems removed
1	tablespoon margarine
1	teaspoon sugar
	pinch ground allspice
	pinch ground cinnamon
	pinch ground nutmeg
2	tablespoons fresh lemon juice

Preheat oven to 450°F (230°C, Gas Mark 8 ). Arrange the plums, stem side down, in a shallow roasting pan. Place the pan on a large baking sheet.
In a small skillet, melt margarine over medium heat. Remove from stove and add sugar, allspice, cinnamon, nutmeg, and lemon juice. Pour some of the mixture over each plum, letting it run down the sides and onto the pan. Roast for 15 minutes. Using a pastry brush, brush the sides of the plums with the syrup mixture than forms in the bottom of the pan. Roast for another 5 minutes.
Remove from oven and let cool for 5 to 10 minutes before transferring to small dessert dishes. Serve warm.

Per serving:	86 calories (33% calories from fat), 1 g protein, 4 g total fat (0.5 g saturated fat), 15 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 33 mg sodium, 181 mg potassium
Diabetic exchange:	1 carbohydrate (fruit), 1 fat

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