Apple and Pork Stir-fry with Ginger

Ingredients:

2 Tbsp. peach jam, preferably fruit sweetened

2 Tbsp. reduced sodium soy sauce

2 Tbsp. water

1/2 tsp. cornstarch

1 1/2 tsp. dark toasted sesame oil

1 Tbsp. finely minced fresh ginger root

1/2 pound (8 ounces) pork tenderloin, cut into thin strips

1 1/2 tsp. canola oil

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper

1 can (8 ounces) sliced water chestnuts, drained

2 firm apples, such a Fuji or Gala, cut into one-inch pieces

1/2 cup scallions, thinly sliced

Freshly ground black pepper, to taste

2 cups steamed brown rice or whole wheat angel hair pasta

Directions:

In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large, non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, with water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Serve over brown rice or whole wheat pasta.

Makes 4 servings. Per serving: 355 calories, 8 g. total fat, (2 g. saturated fat), 55 g. carbohydrates, 17 g. protein, 10 g. dietary fiber, 345 mg. sodium.

–From the American Institute for Cancer Research

Santa Fe Sunset Dip

Ingredients:

3 oz. sun-dried tomatoes (not packed in oil)

2 (7 oz.) jars roasted red peppers, drained

2 garlic cloves, finely chopped

1 tsp. ground cumin, or to taste

1tsp. fresh lemon juice, or to taste

1/4 cup fresh cilantro, chopped

1/4 cup scallion, chopped

4 oz. reduced-fat Neufchatel cream cheese, softened

Freshly ground black pepper, to taste

Dash of Tabasco or hot chili pepper sauce (optional)

Directions:

Soak sun-dried tomatoes in hot water (enough to cover) for about 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.

In a food processor, puree red peppers, drained sun-dried tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth.

Add the cream cheese and puree again, adding enough of the reserved liquid to thin the dip to the desired consistency. Blend until smooth. Add the black pepper and hot sauce, if using, to taste.

Transfer the dip to a covered container and refrigerate up to 24 hours before serving. Serve with assorted cut vegetables or whole-wheat pita bread.

Makes 8 servings (2 Tbsp. each) Per serving: 80 calories, 3 g. total fat (1.5 g. saturated fat), 10 g. carbohydrates, 4 g. protein, 2 g. dietary fiber and 380 mg. sodium.

From the American Institute for Cancer Research