Yield: 1 Servings
|1 \N||Aubergine sliced|
|2 \N||Peppers cut into chunks|
|2 \N||Carrots or zuccini sliced|
|4 \N||Pork loin steaks of about 100 grammes; (approx 4 oz) each|
|4 tablespoons||Fresh bread crumbs|
|2 \N||Cloves garlic crushed|
|1 tablespoon||Fresh sage|
|1 tablespoon||Fresh basil|
|\N \N||Salt and pepper|
|1 tablespoon||Tomato puree.|
I saw this recipe in the January Weight Watchers magazine. I've adapted it slightly to take account of the vegetables etc. which I had available, but it's enjoyable and fairly simple to make.
Chop the vegetables and lay in the bottom of a roasting tin along with the tinned tomatoes and juice.
Mix bread crumbs, basil, sage, salt pepper, garlic and tomato puree together. Cover one side of the pork steaks with this mixture and lay them on the vegetables breadcrumb side uppermost.
Roast for 30 minutes or until cooked at 190 degrees centegrade gas mark 5 or 375 degrees Farenheit.
123 Success points per serving is 6½. Incidentally, the recipe serves 4.
Posted to EAT-LF Digest by Donna Slater <donna@...> on Feb 24, 1998