Mushroom Pork Ragout

Savory slow-cooked pork is luscious served in a tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie Mcdowell, Greenwood, DE

Prep: 20 min. • Cook: 3 hours Makes: 2 servings

1 pork tenderloin (3/4 lb.) 1/8 tsp. salt 1/8 tsp. pepper

1 Tbsp. cornstarch 3/4 cup canned crushed tomatoes, divided

1 Tbsp. chopped sun-dried tomatoes (not packed in oil) 11/4 tsp. dried savory

11/2 cups sliced fresh mushrooms 1/3 cup sliced onion

11/2 cups hot cooked egg noodles

1. Rub the pork with salt and pepper; cut in half. In a 11/2-qt. slow cooker, combine cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over the pork. Cover and cook on low 3-4 hours or until meat is tender. 2. Remove meat and cut into slices. Stir the cooking juices until smooth; serve with pork and noodles.

1 SERVING 360 cal., 7g fat (2g sat. fat), 122mg chol., 309mg sod., 32g carb. (3g sugars, 3g fiber), 40g pro. DIABETIC EXCHANGES 5 lean meat, 2 vegetable, 1 starch. 1 large egg

1/4 cup buttermilk

1 tsp. garlic salt

1/2 tsp. pepper

1 cup slivered almonds,

finely chopped

2 boneless skinless chicken breast halves (6 oz. each) Honey mustard, optional

1. Preheat the air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help the coating adhere.

2. Place the chicken on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer reads 165°, 15-18 minutes. If desired, serve with mustard.

1 CHICKEN BREAST 353 cal., 18g fat (2g sat. fat), 123mg chol., 230mg sod., 6g carb. (2g sugars, 3g fiber), 41g pro. TEST KITCHEN TIP: Chicken can be baked in a 350° oven until thermometer reads 165°, 18-20 minutes.