• 4 baking potatoes, scrubbed
• 2 tsp. unsalted butter
• 3/4 lb. pork tenderloins, cut into 1x1 inch thin strips
• 1 large green or red bell pepper, seeded and cut into strips
• 1 small onion, cut into thin wedges
• 1 tsp. dried basil leaves, crushed
• 1 cup lowfat cream of chicken soup
• 1/4 cup water

Preheat oven to 400°F. Place potatoes in oven and bake 1 hour, or until tender. Melt butter in a heavy nonstick skillet over medium high heat. Sauté pork, in batches if necessary, until browned, stirring often. Transfer pork to platter and set aside. Add pepper, onion and basil to same skillet and sauté 3-4 minutes, stirring often, until vegetables are almost tender. Stir in soup and water. Bring to a boil. Return pork to skillet. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally or until pork is cooked throughout. Split potatoes open and spoon pork mixture over.

Per serving: calories 314, fat 6.5g, 19% calories from fat, cholesterol 61mg, protein 23.3g, carbohydrates 40.6g, fiber 4.2g, sugar 5.6g, sodium 287mg, diet points 6.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 1.8, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 2.7

  view detailed nutritional information

The recommended wines are: Chablis, Zinfandel, or Pinot Noir.