INGREDIENTS

INSTRUCTIONS

Whisk together the olive oil, soy sauce, wine, garlic, rosemary, and black
pepper in a small non-plastic bowl. Cut the pork into strips approximately
1/4 inch thick and place them in the marinade. Cover and refrigerate for at
least 8 hours, stirring once.
Spray a medium skillet with nonstick cooking spray. Drain the meat and
place the strips in the skillet. Cook over medium-high heat for 1 minute,
turning constantly, then add the sliced onion and bell pepper.
Reduce the heat to medium and cook for about 3 minutes. Season with
additional pepper as desired. Continue cooking until the meat is cooked
through and the onions and peppers are just tender, but still slightly
crisp.
Exchanges: Lean Meat Exchange -- 4 Vegetable Exchange -- 1 Calories -- 240
Calories from Fat -- 96 Total Fat -- 11g Saturated Fat -- 4g Cholesterol --
78mg Sodium -- 466mg Carbohydrate -- 5g Dietary Fiber -- 1g Sugars -- 3g
Protein -- 29g
Recipe for Thursday, 4/23/98
Use 2 small pork chops or a 4-oz lean pork loin for this dish.
All recipes this week are from the cookbook Quick & Easy Diabetic Recipes
for One, featuring appetizing single-serving dishes along with helpful meal
planning, shopping, and food preparation tips for eating healthy on your
own.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC formatted using MC Buster 2.0d & SNT on 4/26/98
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 26, 1998

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