Black-Eyed Pea Stew with Collard Greens and Potatoes (from Clean Eating)

You will need:

• 4 cups low-sodium vegetable broth
• 8 oz collard greens, chopped (about 8 cups) * I used 4 cups... 8 seemed like a lot
• 1 14.5-oz can no-salt-added diced tomatoes * I used the garlic and onion flavored
• 12 oz red potatoes, cut into ½-inch dice (about 2 cups)
• 1 15.5-oz can black-eyed peas, rinsed and drained
• Ground black pepper, to taste

Directions:

1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.

Nutrients per 2¼-cup serving: Calories: 180, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 37 g, Fiber: 8 g, Sugars: 5 g, Protein: 10 g, Sodium: 710 mg, Cholesterol: 0 mg

I really liked this soup, but it would be even better with more broth.  Maybe next time I would use more vegetable broth.

Boneless BBQ Pork Strips (from Clean Eating)

You will need:

• 1 1/4 lb boneless pork tenderloin, trimmed of visible fat
• Sea salt and ground black pepper, to taste
• Garlic powder, to taste
• 1/4 cup plus 8 tsp natural barbecue sauce (no more than 7 to 10 g carbs and 1 g fat per 2-tbsp serving), divided  (I could not find natural, but I did use reduced fat)
• Olive oil spray

Directions:

1. Slice tenderloin in half crosswise. Slice each half lengthwise into quarters, leaving you with 8 strips. Season strips evenly on both sides with salt, pepper and garlic powder. Place pork in a medium resealable plastic container. Spoon 1/4 cup sauce over top and toss to coat. Cover and refrigerate overnight or for at least 6 hours.
2. Preheat broiler. Line a medium baking sheet with nonstick aluminum foil and lightly mist with cooking spray.
3. Remove pork strips from sauce, allowing any excess sauce to drip off. Place strips on baking sheet in a single layer so they do not touch.
4. Broil 2 to 3 minutes. Flip and continue broiling until just barely pink inside, about 2 to 3 minutes more. Serve immediately with remaining sauce for dipping.

Nutrients per 2 pork strips and 3 tbsp sauce: Calories: 230, Fat: 7 g, Sat. Fat: 2.5 g, Carbs: 4 g, Sugars: 3 g, Protein: 35 g, Sodium: 250 mg, Cholesterol: 105 mg