Tricks to Make It

Almost everyone needs to indulge once in a while, even people on a diet.

Here are some ways to limit the damage:

Keep it occasional

Eat the real stuff

Add healthy foods

Mix salt with fat (healthy fat - peanut butter, avocado or hummus are some)

Drink wisely

Be smart about munchies

Spicy Korean Pork Barbecue

Serves 4

1  pound pork tenderloin, trimmed

2  tablespoons granulated Splenda

2 tablespoons low-sodium soy sauce

2 tablespoons red chili pepper

1 teaspoon peeled and minced fresh ginger

1 teaspoon dark sesame oil

3 garlic cloves, minced

cooking spray (olive or canola oil preferred)

 

1.       Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into very thin slices, approximately 1/8 inch or as thin as you can make them.

2.   Combine pork and next 6 ingredients (Splenda through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

3.       Preheat grill to 400°F.

4.   Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 8 minutes or until at desired degree of doneness, turning frequently.

 

NUTRITION PER SERVING

CALORIES 175      FAT 6.6 g      PROTEIN 26.5 g      SODIUM 201 mg       FIBER .3 g       CARBOHYDRATE 2.9 g