Maple-Glazed Baby Carrots

INGREDIENTS :

2 lb. baby carrots

1/4 cup KRAFT Light CATALINA Dressing

1/4 cup maple-flavored or pancake syrup

1 Tbsp. butter

1/2 cup PLANTERS Pecan Pieces, toasted

COOKING DIRECTIONS :

COOK carrots in saucepan in boiling water to cover, 12 to 14 min or until tender. Drain; set aside.

MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.

ADD butter; stir until melted. Stir in the pecans.

MORE :

Shortcut

Baby carrots do not need to be peeled before using, so you save time!

NUTRITION INFO :

Calories

110

Total fat

6 g

Saturated fat

1 g

Cholesterol

5 mg

Sodium

170 mg

Carbohydrate

16 g

Dietary fiber

2 g

Sugars

12 g

Protein

1 g

Vitamin A

250 %DV

Vitamin C

6 %DV

Calcium

4 %DV

Iron

6 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1/2 Starch + 1 Vegetable + 1 Fat

Nutrition Bonus

Looking to add more vegetables to your diet? This tasty dish provides one 1/2 cup of the recommended 2-1/2 cups vegetables per day. As an added bonus, the carrots are rich in vitamin A.

Maple-Glazed Stuffed Roast Pork

INGREDIENTS :

2 tsp. butter or margarine

1/2 cup finely chopped apples

1 cup STOVE TOP Stuffing Mix for Chicken in the Canister

2 lb. pork loin, butterflied

1 large onion, coarsely chopped

2 Tbsp. maple-flavored or pancake syrup

2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

1 tsp. chopped fresh rosemary

COOKING DIRECTIONS :

PREHEAT oven to 350°F. Melt butter in large nonstick skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Remove from heat; set aside. Prepare stuffing as directed on package. Add to apples; mix lightly.

SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one of the short ends. Tie closed with six or seven pieces of cotton butchers' twine. Spread onions onto bottom of small roasting pan sprayed with cooking spray; top with meat. Mix syrup, mustard and rosemary; spread over meat.

BAKE 1-1/2 hours or until meat is cooked through (160°F). Let stand 15 min. before slicing to serve.

MORE :

Creative Leftovers

Cover and refrigerate any leftovers, then use to make sandwiches.

Substitute

Substitute 1/2 cup finely chopped fresh pears for the apples.

Make it Easy

Have a butcher butterfly the pork loin for you.

NUTRITION INFO :

Calories

230

Total fat

7 g

Saturated fat

2 g

Cholesterol

70 mg

Sodium

370 mg

Carbohydrate

16 g

Dietary fiber

1 g

Sugars

7 g

Protein

26 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

10 %DV

Healthy Living Information