MEIJER CHICKEN SAUSAGE RECIPES

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FIG BALSAMIC ROASTED PORK TENDERLOIN - SKINNYTASTE



Fig Balsamic Roasted Pork Tenderloin - Skinnytaste image

This is a great, quick and easy pork tenderloin recipe topped with a sweet & tangy glaze. It's super simple to make with just a few ingredients which is perfect for weeknight cooking.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 6

20 oz pork tenderloins
kosher salt (to taste)
1/4 tsp garlic powder
1 1/2 tbsp balsamic vinegar
2 tbsp fig butter
optional chopped parsley for garnish

Steps:

  • Preheat the oven to 375°F.
  • Season the pork with salt and garlic powder and place on a baking pan.
  • Combine the vinegar and fig butter and generously brush it all over the pork.
  • Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
  • Let it rest for 10 to 15 minutes before slicing into 8 pieces.
  • Top with parsley if desired.

Nutrition Facts : ServingSize 2 slices, Calories 196 kcal, CarbohydrateContent 6 g, ProteinContent 30 g, FatContent 5 g, CholesterolContent 90 mg, SodiumContent 72 mg, FiberContent 0.5 g, SugarContent 5 g

SPINACH RICOTTA QUICHE - SKINNYTASTE



Spinach Ricotta Quiche - Skinnytaste image

This easy vegetarian quiche recipe is made with spinach, ricotta cheese, eggs, tomatoes and basil. Perfect for breakfast, lunch or brunch or serve it with a salad for a light dinner.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 80 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 10

refrigerated Dough for 1 (9-inch, deep dish pie crust)
7 large eggs (beaten)
2 cups chopped fresh baby spinach (1 1/2 ounces)
2/3 cup skim milk
6 tablespoons grated parmesan
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/2 cup part skim ricotta
1/3 cup part skim shredded mozzarella
3/4 cups halved grape or cherry tomatoes

Steps:

  • Preheat oven to 350 degrees Farenheit.
  • Roll the dough out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter.
  • Transfer it to a 9-inch metal or glass pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
  • Prick the bottom of the pie crust with the tines of a fork. Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked.
  • Meanwhile in a large mixing bowl combine eggs with spinach, milk, 2 tablespoons parmesan cheese, basil and salt; mix well.
  • Pour mixture into the par-baked pie crust.
  • In a small bowl combine ricotta with mozzarella and remaining parmesan.
  • Dollop the ricotta all around and top and place tomatoes around the cheese.
  • Place foil on the edges of the crust to prevent them from burning.
  • Place quiche on cookie sheet and bake on the middle oven rack for 50 to 55 minutes, or until top is browned and a knife inserted in center comes out clean.
  • Let cool before serving.

Nutrition Facts : ServingSize 1 slice, Calories 225 kcal, CarbohydrateContent 15.5 g, ProteinContent 12 g, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 178 mg, SodiumContent 366.5 mg, FiberContent 0.5 g, SugarContent 1 g

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FIG BALSAMIC ROASTED PORK TENDERLOIN - SKINNYTASTE
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