**Allergens: Dairy, Wheat, Eggs, Tree Nuts
Thyme and Dijon Crusted Pork Tenderloin
1 lb. pork chops 3 cloves minced garlic
1 TBSP Dijon mustard 1 TBSP dried thyme
1 TBSP olive oil
Preheat oven to 350˚.
Sear pork chops. Mix mustard, oil, garlic, and thyme in a small bowl. Brush on top of pork. Bake covered for 15-20 minutes or until a meat thermometer stuck into the middle of the chop reads 145˚F.
Parmesan Cornmeal Mash
1 cup dry cornmeal
1- 14.5 oz. can low sodium chicken broth
½ cup parmesan cheese
1 cup water
Salt & pepper to taste
2 TBSP olive oil
Heat chicken broth and water over medium-high heat until boiling. Stir in polenta and turn off heat.
Cook until the cornmeal has thickened and absorbed all the liquid. Stir in parmesan cheese, salt, pepper and olive oil. Top with fresh parsley.
2 large zucchini (plus any leftover from zucchini bread), sliced
2 TBSP olive oil
Salt and pepper to taste
Preheat oil in skillet on medium-high heat. Add zucchini and sauté until cooked through (about 3-5 minutes). Sprinkle with salt and pepper to taste.
Zucchini Walnut Bread
3/4 cup whole-wheat flour 1 large egg
3/4 cup all-purpose flour ¼ cup brown sugar
1 ripe banana 1/4 tsp ground nutmeg
1 tsp baking powder 1/2 cup unsweetened applesauce
1/4 tsp baking soda 2 TBSP canola oil
1/4 tsp salt 1 cup grated zucchini, lightly packed
1 tsp ground cinnamon ¼ cup chopped walnuts
Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Whisk egg whites, sugar, applesauce, oil and in a medium bowl. Stir in zucchini.
Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not over mix. Transfer the batter to the prepared pans.
Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.