1/2 cup Croutons
1/4 cup Finely chopped peeled apples
4 tsp. vegetable oil (or other)
3/4 tsp. crumbled dried sage
1 Pork Tenderloin
1/4 tsp. each salt and pepper
1 large sweet potato (about 1 lb./500 g) peeled and sliced 1/2 inch thick
1 1/2 cups sodium reduced chicken stock (better yet, homemade)
8 cloves garlic
1 tsp. each organic cornstarch and chopped fresh parsley

~Coarsely chop croutons; place in a bowl. Add apples and half each of the oil and sage. Insert handle of wooden spoon lengthwise through centre of pork almost but not all the way through to make pocket. Fill with crouton mixture, using handle to push evenly into pocket. Sprinkle with half each of the salt and pepper.

~In a large skillet, heat remaining oil over medium-high heat;brown pork. Reduce heat to medium. Add potato, 1/2 cup of the stock, garlic and remaining salt, pepper and sage; cover and simmer, turning once, until potato is tender and juices run clear when pork is pierced and just a hint of pink remains inside, 18 minutes. Transfer potato to plate and pork to cutting board; cover and keep warm before slicing pork.

~Whisk remaining stock with cornstarch and parsley. Add to pan and bring to boil, stirring and scraping up brown bits from bottom of pan; boil until thickened, about 2 minutes. Serve with pork.

Makes 4 servings. Per serving: about 296 cal., 24 g. pro, 8 g. fat, 32 g. carb, 2 g. fibre, 51 mg chol, 488 mg sodium



3 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tbsp. curry powder
1 tsp. ground cinnamon
1 tsp. paprika
1 bay leaf
1/2 tsp. grated fresh ginger root
1/2 tsp. sugar and salt to taste
2 skinless/boneless chicken breast-
cut into bite size pieces
1 tbsp. tomato paste
1 cup plain yogurt (works without it in case you don’t have any)
3/4 cup coconut milk
1/2 cup lemon, juiced
1/2 tsp. cayenne pepper (optional)

~Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt and coconut milk. Bring to a boil, reduce heat and simmer for 20-25 minutes.

~Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.