Tzatziki Sauce

I love that making sauces affords me the opportunity to stuff in more veggies, and control the freshness of the ingredients. With some of the cucumbers I got from my MIL, I was craving some gyros.

Tzatziki Sauce
1/2 cup greek yogurt (I used my own home-made plain nonfat yogurt, strained to 1/2 cup)
2 small or 1 medium cucumbers
1 clove garlic, pressed
2 tsp fresh or 1/2 tsp dried dill weed
1 Tbsp EVOO
1 Tbsp lemon juice
salt and pepper to taste

Finely shred cucumbers, and drain or let sit on paper towels for at least 30 minutes to remove excess liquid.

In a small bowl, combine all ingredients. Refrigerate at least an hour or overnight to allow flavors to blend.

Pork Medallions with Summer Veggie Pasta

Ingredients

• 8 oz. Barilla Mini Fusili
• 4 cloves Garlic
• 1/4 c. EVOO, divided
• 1 lb. pork tenderloin (trimmed), cut into 1/2 inch medallions
• 2 ears corn, cut off cob
• 1 Zucchini
• 1 bunch fresh Broccoli, cut into florets
• 1/4 c. Italian style Bread Crumbs
• 2 oz. Parmesan Cheese

Cook pasta as directed to al dente. Reserve 1/2 cup cooking water, drain pasta.

In a small saucepan, heat 2 Tbsp. oil over med-low heat. Press 2 cloves of garlic into oil and cook until fragrant. Stir in bread crumbs and remove from heat. Set aside.

Meanwhile, heat 2 Tbsp. oil in 12" nonstick skillet. Salt and pepper both sides of pork medallions. Sear on each side 2-3 minutes or until browned. Set aside on a plate and cover to keep warm. Allow pan to cool slightly, then press 2 cloves of garlic into pan. Stir so garlic doesn't burn, 30 seconds, then add zucchini and broccoli. Saute 5 minutes or until veggies are tender-crisp. Add in corn, reserved pasta water, grate 1.5 oz of the Parmesan cheese, and pasta. Stir Add pork back into skillet, toss gently. Top with bread crumbs.

Serves 6. Per serving: 482 cals, Fat: 19 g, Carbs: 44g, Fiber: 7g, Protein: 35g

WW Pts: 10

Paprika Mixup

1 c. brown rice

1 Tbsp vegetable oil

1 medium chicken breast, sliced into thin strips

1 italian sausage link, sliced on bias into thin pieces

1 small onion, finely diced

1 clove garlic, pressed

1 c. cut fresh green beans

3 large carrots, julienned

1/2 tsp smoked paprika

dash cumin

dash chili powder

Prepare rice as directed.

When rice has about 15 minutes remaining, continue. Pour oil into a large nonstick skillet over medium heat. Once heated, add chicken and brown on all sides. Add sausage and onions. Cook 3-4 minutes or until onion begins to soften. Add garlic, paprika, cumin, chili powder and salt to taste. Add 1/4 cup warm water. Add in green beans and stir to combine. Cook 2-3 minutes, then stir in carrot. When rice is done, combine it in the pan with the rest of the ingredients, stir to allow the rice to absorb some of the flavors, and serve!