Pork Tenderloin Chili & Garlicky Crescents

Pork Tenderloin Chili

8oz pork tenderloin, baked/slow cooked, cut into small chunks
1 small can diced tomato with green chilies
1 small can petite diced tomatoes
1 cup frozen yellow corn
…2 cups fresh spinach
2 cups sliced mushrooms
1/4 c non MSG beef broth
1 tbsp Franks hot sauce
1/2 red bell pepper, diced
1 cup chopped carrots
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 garlic clove, chopped
Fresh ground black pepper
1 tsp sea salt

Combine all ingredients except corn & spinach, bring to a boil then add corn & spinach. Cook 10 minutes, serve.

225 cals per (HUGE) serving
28 carbs
2g fat
21g protein

Serve with a garlic crescent roll or two for a perfect meal!

Garlicky Crescents
1 pkg reduced fat crescent rolls
1 1/2 tbsp Smart Balance Olive Oil Light Spread
1 tsp garlic powder

Combine softened spread & garlic, spread on crescent triangles. Roll and bake.

99 cals per roll, 12 carbs, 6g fat, 2g protein per roll


One response to “Pork Tenderloin Chili & Garlicky Crescents

  1. Pingback: Green & Fit BEFORE New Year’s Day »

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