Roasted Veggies, Pulled Pork Sandwich and Muffins made HEALTHIER

http://www.goodhousekeeping.com/food-recipes/healthy/a35802/herbed-roasted-veggie-salad/

http://www.goodhousekeeping.com/food-recipes/healthy/a14156/pulled-pork-sandwich-recipe-ghk0512/

http://www.goodhousekeeping.com/food-recipes/healthy/a15685/basic-healthy-muffins-recipe-wdy0214/



Herbed Roasted Veggie Salad

This satisfying salad is packed with meaty vegetables like Brussels sprouts, broccoli, and carrots.
TOTAL TIME: 0:35
PREP: 0:15
LEVEL: Easy
SERVES: 8
Ingredients
· 1 lb. broccoli florets
· 1 lb. carrots, cut into 1-inch wedges
· 1/2 c. olive oil
· 1 lb. Brussels sprouts, trimmed and halved
· 3 medium shallots, sliced
· 1 c. fresh cilantro, finely chopped
· 1/2 c. fresh mint, finely chopped
· 3 tbsp. fresh lemon juice
Directions
1. Preheat oven to 450 degrees F. Toss broccoli, carrots, 1/4 cup oil and 1/4 teaspoon salt; arrange in single layer on largerimmed baking sheet and roast 10 minutes. Toss Brussels sprouts, shallots, remaining, 1/4 cup oil and 1/4 teaspoon salt. Arrange in single layer on another large rimmed baking sheet; add to oven with other vegetables. Roast 20 minutes or until all vegetables are tender and golden brown, stirring once
1. halfway through. (Vegetables can be roasted up to 1 day ahead. Cool slightly; cover and refrigerate.)
2. Meanwhile, stir together cilantro, mint, lemon juice, and 1/8 teaspoon salt.
3. Toss vegetables with herb dressing. Serve warm or at room temperature.
About 190 cals, 4 g protein, 15 g carbs, 14 g fat ( 2 g sat), 6 g fiber, 250 mg sodium.


Basic Healthy Muffins
TOTAL TIME: 0:35
PREP: 0:10
LEVEL: Easy
YIELD: 10 muffins (cost per muffin of $0.14)
Ingredients
· 1 c. wheat bran
· 1 c. whole-wheat flour
· ½ c. granulated sugar
· 1 tsp. baking powder
· ½ tsp. baking soda
· ½ tsp. ground cinnamon
· 1 pinch Kosher salt
· ½ c. unsweetened applesauce
· ½ c. lowfat buttermilk
· ¼ c. olive oil
· 1 large egg
Directions
1. Heat oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners (leave 2 holes empty).
2. In a medium bowl, combine the dry ingredients: wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.
3. In a large bowl, combine the wet ingredients: applesauce, buttermilk, oil, and egg.
4. Add the dry ingredients to the wet ingredients and mix just until combined.
5. Divide the batter among the lined muffin cups and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for 5 minutes, then transfer to awire rack to cool completely.


Healthy Makeover: Pulled Pork Sandwich
TOTAL TIME: 0:30
PREP: 0:15
LEVEL: Moderate
SERVES: 4
Ingredients
· 1 tbsp. water
· 1½ tsp. salt-free chili powder
· 1 tsp. smoked paprika
· 1 tsp. dry mustard powder
· salt
· pepper
· 1 lb. pork tenderloin
· 3 c. shredded cabbage mix for coleslaw
· 2 tbsp. apple cider vinegar
· 1 tsp. apple cider vinegar
· 2 tbsp. snipped fresh chives
· 1 tbsp. spicy brown mustard
· 2 tsp. spicy brown mustard
· ⅓ c. barbecue sauce
· 4 soft whole wheat hamburger buns
Directions
1. Fill 6-quart saucepot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium.
2. In small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub spices all over pork. Place pork in steamer; cover and steam 18 to 20 minutes
1. or until pork is 145 degrees F in center, turning over once.
2. Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside.
3. Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces.
4. Return pork to saucepot. Stir in barbecue sauce, 1 tablespoon water, and remaining 2 teaspoons mustard and 1 teaspoon vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw among buns.