Part of my plan is to limit my carbohydrate intake. (Meaning - where I used to eat homemade bread with Nutella three times a day, I will now replace some of those meals with loads of veggies and some lean protein. See? I'm an adult!)
Tonight's recipe was inspired by this one, at Sandy's Kitchen. I thought the results were really tasty (and so did the baby! The cheeky little beggar wouldn't leave my side and begged bite after bite of my "noodles").
Faux "Lo Mein" with Mushrooms and Pork
(Medifast Green & Lean Friendly)
1 cup shredded cooked spaghetti squash
1/2 cup diced fresh mushrooms
1 clove garlic, sliced
2 tsp. soy sauce
5 oz. pork loin, fat trimmed, and sliced
1 tsp. oil
Salt & Pepper to taste
In a non-stick, heat your oil over medium-high heat until hot, then add your garlic. Stirfry for just a moment, then throw in your spaghetti squash and mushrooms. Continue to cook and stir constantly until the mushrooms are starting to get soft and the squash is heated through, about 5 minutes. Add your soy sauce and stir to combine.
Remove your veggie mixture to a bowl, then cook your pork loin, sprinkled with salt and pepper, until cooked through.
Top your veggie mixture with your cooked pork loin, and enjoy!