Photo: Randy Mayor; Styling: Leigh Ann Ross

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Pork with Pomegranate Pan Sauce


Sour cream mashed potatoes
Prepare 1 (20-ounce) package refrigerated mashed potatoes according to package directions. Stir in 2 tablespoons reduced-fat sour cream. Top each serving with 1 teaspoon butter and 1/2 teaspoon minced fresh chives.

Garlic green beans
Cook 3/4 pound trimmed green beans in boiling water 5 minutes or until crisp-tender. Drain and plunge into ice water; drain. Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon butter in pan. Add 3 thinly sliced garlic cloves; sauté 2 minutes or until golden brown. Add beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 2 minutes or until heated.

March 31, 2010

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