Pork Medallions with Prosciutto, Spinach and Tomatoes
Serving Size : 4 Preparation Time :0:00

2 T olive oil
5 oz thinly sliced prosciutto -- finely chopped
2 garlic cloves -- minced
1-1/2 lb pork tenderloin -- sliced crosswise, 1" thick
Salt and pepper -- to taste
2 Tablespoons chicken stock
2 T balsamic vinegar
1 lb baby spinach
1 lb cherry or grape tomatoes -- halved

In a large skillet heat oil. Add prosciutto and garlic and cook over moderate heat, stirring until the garlic is golden, about 4 minutes. Transfer to plate
Season the pork slices with salt and pepper and add them to the skillet. Cook over high heat until well browned on the outside, 3 to 4 min/side. Transfer to a serving platter.
Add the balsamic vinegar to the skillet and cook, scraping up any browned bits, until nearly evaporated. Add the spinach and toss until wilted, about 2 minutes. Add the tomatoes and prosciutto and cook over high heat for 2 minutes, stirring occasionally; season. Spoon mixture over the medallions and serve.

Source: "Based on a recipe found at Epicurious.com"

Per Serving (excluding unknown items): 976 Calories; 108g Fat (96.6% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 21 1/2 Fat.

Malaysian Chicken and Sweet Potato Stew
Serving Size : 4 Preparation Time :0:00

1 teaspoon olive oil
4 chicken breasts -- no skin, no bone -- 1" cubes
2 tablespoons ginger root -- minced
2 cloves garlic -- minced
1 cup red onions -- chopped
1 whole red pepper -- chopped
1 teaspoon ground coriander
1 teaspoon curry powder
1 Tablespoon ground cumin
1 1/2 cups low-sodium chicken broth
3 cups sweet potatoes -- peeled
1 cup couscous
1 can coconut milk
2 tablespoons parsley -- chopped

Heat olive oil in a large non-stick saucepan over medium heat. Add chicken, ginger, and garlic. Cook and stir until chicken is no longer pink. Add onions, red pepper and cook for 3 more minutes. Stir in coriander, curry powder, cumin and cinnamon. Cook for 1 more minute. Add broth and sweet potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 12 minutes, or until tender.

Prepare couscous. In a medium bowl, combine couscous and orange juice concentrate. Pour one cup of boiling water over couscous and mix well. Cover and set aside until liquid is absorbed, about 5 minutes.

Combine coconut milk and cornstarch until smooth. Add to chicken and vegetables, along with cilantro. Increase heat to medium-high and cook until stew is bubbly and has thickened.

Fluff couscous with a fork. For presentation, make a nest of couscous in each bowl and top with a ladle of stew. Serve immediately.

Source: "Crazy Plates"

Per Serving (excluding unknown items): 378 Calories; 5g Fat (11.9% calories from fat); 13g Protein; 75g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 49mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat.

Blue Cheese Stuffed Brie with Walnuts
Serving Size : 8 Preparation Time :0:00

1/2 cup blue cheese, crumbled
1 whole brie wheel
1/4 cup chopped walnuts
1 baguette -- sliced

Preheat oven to 350.

Slice the brie wheel in half lengthwise. Crumble blue cheese onto bottom half and then sprinke some of the walnuts on top. Cover with top half of brie wheel and sprinkle remaining walnut pieces on top.

Bake for about 15-20 minutes or until cheese is beginning to ooze.

Serve with fresh baguette or cracker of your choice.

Description: "This recipe could not be simpler and is always a crowd pleaser. Even non-blue cheese people like this!"

Per Serving (excluding unknown items): 209 Calories; 6g Fat (27.4% calories from fat); 8g Protein; 30g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 463mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat.