I explained my amazing weekend in detail on my other blog, but the short sweet story is... Chef Hubby surprised me with dinner, an overnight stay at a nice hotel, and then breakfast, this weekend. Man, it was yummy!! But definitely NOT the way to lose the last 25 pounds!!
So back to today... I found a basic recipe on Weight Watchers again, but as usual, I had to make it my own. That basically means that I removed the onion, added some extra veggies, a little extra garlic and mmm mmm mmm, it was good!!
Pork Lo Mein
8oz uncooked whole wheat spaghetti
3 cloves of garlic, minced
1/2 Tbsp ground ginger
1 1/2 pounds of pork tenderloin, cut into 1-inch cubes
1/2 cup shredded carrots
1 cup baby corn, cut in half
1 cup snap peas, cut in half
1 cup fat-free chicken broth
2 Tbsp low sodium soy sauce
Cook the pasta as directed, drain, rinse, and set aside. Also, bring a quart of water and 1 Tbsp salt to a boil. Add the baby corns and snap peas. Cook until tender. Remove from heat, drain, and set aside.
In a sprayed large non-stick skillet, on medium-high heat, cook garlic and ground ginger for about 1 min. Add the cubed pork and cook until all sides are golden brown. Add the carrots, baby corns, and snap peas. Allow to cook for 1-2 minutes to allow the flavors to absorb. Add the broth and soy sauce. Bring back to a boil and be sure that all of the pork is cooked through. Now add the pasta and toss to mix evenly. Allow to simmer for 1-2 mins.
Let the eating begin!! I did realize while I was eating it, that edamame would have been a perfect addition to this dish as well. Oh well, maybe next time! It was a meal in itself and it was a hit with the whole family. How can you beat that?!