Marinade: 1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped parsley
3 cloves garlic — crushed in press
3/4 teaspoon salt
3/4 teaspoon pepper
Cucumber Salad: 2 tablespoons plain nonfat yogurt
1 cucumber — peeled/thin sliced
Greek Vegetable salad: 2 medium toamtoes — cored/in chunks
1 green bell pepper — seeded/chunked
1/2 cup pitted ripe olives
1/3 cup thinly sliced red onoin
8 ounce pkg. feta cheese
Herbed Pork Cutlets 1 1/2 pounds boneless pork loin — in 12 slices
Courscous: 14 1/2 ounce can chicken broth
10 ounce box instant couscous
Herbed Pork Cutlets, Greek Vegetable Salad w/Couscous Cucumber Salad 1. Mix ingredients for marinade. Stir 2 tsp. of marinade into
yogurt; add cucumber. Toss tomatoes, bell pepper, olives, and red onion with 1/4 cup of the marinade. Marinate pork in remaining marinade for 15 minutes.
2. Meanwhile, preheat broiler or grill and bring chicken broth to a
boil. Stir in couscous, remove from heat, cover, and let stand 10 minutes. Crumble feta cheese and toss into Greek salad.
3. Cook pork 3 to 4 minutes per side until just cooked through.
Serve Greek salad over couscous.
Per serving of meal: 1,110 cals. (57% from fat); 70 g fat. ? 1996 by The Hearst Corporation; all rights reserved MC formatting by bobbi744@acd.net ICQ# 12099532