Lovin' los libros

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

 

Ingredients:

 

Pork cutlets:

 

-4 (5oz.) thin sliced lean pork sirloin cutlets

-seasoned salt (adobo)

-2 large egg whites, beaten

-1/2 tsp. sazon (homemade or packaged) (See note below)

-1/2 cup seasoned breadcrumbs

-1 and 1/2 tbsp. olive oil

-lime wedges for serving

 

Beans:

 

-1/2 small onion

-1/2 banana pepper

-3 cloves, garlic

-1/4 cup chopped cilantro

-1 tsp. olive oil

-15.5 oz. can of beans (I used reduced sodium pinto; original recipe called for red or pink kidney beans)

-1 medium potato, peeled and diced 1/4 inch thick

-1/2 cup canned tomato sauce

-1 bay leaf

-1/8 tsp oregano

-1 and 1/2 tbsp. sazon

-brown rice

 

Directions:

 

Pork cutlets:

 

1. Season cutlets with 3/4 tsp. seasoned salt. Place bread crumbs in a medium bowl. In another bowl, beat egg whites with sazon. Dip pork cutlets in egg whites, then breadcrumb mixture, shaking off excess.

 

2. Heat a large nonstick skillet on medium heat. Add the olive oil and pork cutlets, cook about 6-7 minutes on each side, until golden brown and no longer pink in the center. Serve with lime wedges.

 

 

Beans:

 

1. Chop onion, garlic, pepper, and cilantro. Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft, about 2 minutes.

 

2. Add the beans (not drained) to the saucepan along with 3/4 cup water. Add tomato sauce, potato, sazon, bay leaf, oregano, and a pinch of black pepper. Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft. Discard bay leaf and serve over rice. Makes about 3 cups.

 

3. Make rice as you normally would.

 

Notes:

 

Trying to find sazon in a normal grocery store proved to be a challenge for me. Goya makes it but it has MSG, so I stayed away. Gina from Skinny Taste uses Badia tropical, but I couldn't find it. She does have a homemade recipe that consists of: ground coriander, ground cumin, ground annatto seeds (achiote) or turmeric, garlic powder, salt, oregano, black pepper. (Also in 1 tsp. servings)

 

Cook Times:

 

14 minutes pork cutlets, 20 minutes beans

 

Serves: 4

 

Serving Size: 1 cutlet, 3/4 cup bean mixture with rice

 

WW+: 3 (beans) 7 (pork)

 

My Rating: 3.5 stars! I did really like this one, but didn't like how difficult it was to find sazon. I used Morton's seasoned salt and it totally ruined the beans for me because it was NOT the same. LOL.

 

Recipe taken from www.skinnytaste.com