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Reviews
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Date of last review
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1
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Thu March 24, 2005
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Recommended By
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Average Price
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Average Rating
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100% of reviewers
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None indicated
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None indicated
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Description:
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Ingredients:
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2 lb. lean boneless pork or chicken, cut into
serving size pieces (use any protein source
you like, including shrimp)
salt and pepper
1 Tb. olive oil
1 Tb. unsalted butter
1 medium red bell pepper, julienned (about 150 g)
3/4 - 1 tsp. pineapple extract/flavoring (must adjust for differences in taste and between brands)
1/2 cup white wine
1 tsp. ground ginger
1 Tb. Fiberfit
1-2 Tb. fresh or canned jalapeno, habanera or chili pepper, minced (optional)
1/8 tsp. ground cinnamon
3 Tb. unsweetened commercial salsa
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How To Prepare:
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Season each piece of meat lightly with salt and pepper. Heat the oil in a large skillet over medium heat. Add meat; turn and cook until tender and cooked through. Set aside; keep warm.
Add butter and red bell pepper to same skillet; cook just until pepper is crisp-tender. Reduce heat to medium-low. Stir in pineapple extract, wine, ginger, pepper, Fiberfit, and cinnamon; add cooked meat pieces back to the pan and simmer, uncovered, until liquid is reduced and thickened as desired.
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Number of Servings:
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4
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Carbs per serving - include all nutritional information if known:
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4 generous servings. Per serving: 552 calories, 25g fat (9g sat.), 4g carbohydrates (1g fiber), 68g protein.
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Preparation Time:
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15 minutes
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Effort (Easy, Average, Difficult):
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Easy
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