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Salt and pepper the pork. Heat the olive oil in a skillet over medium-high heat. Add the pork and brown 2 minutes on each side; add the garlic during the last minute. Add the broth; sprinkle with salt and pepper. Reduce heat to medium; cover and simmer for 20 minutes. Re- move the pork and keep warm. Increase heat to medium high and bring the pan juices to a boil. Add the sliced mushrooms and the wine or sherry; cook until slightly thickened. Serve over the pork Serves 6 Nutritional facts per serving Protein: 28 grams Carbohydrates: 5 grams Protein-Rich Entrees 3 pounds lean fresh pork 1 medium-size can or jar of sauerkraut 4 to 6 garlic cloves, minced 1 cup water Trim any fat from the pork and cut into bite-size cubes. Drain the sauer- kraut and rinse with water. Melt the fat trimmed from the fresh pork in a skillet and sauti the pork cubes until lighdy browned. Add the minced gar- lic, sauerkraut, and water. Cover and bring to a boil. Simmer for 2 hours or until the meat is tender, stirring occasionally. Serves 4 Nutritional facts per serving Protein: 42 grams Carbohydrates: 5 grams Peppers Stuffed with Pork 1 pound ground pork Vi teaspoon salt 3 tablespoons light soy sauce 1 tablespoon sherry 1 slice ginger, chopped fine i scallion, chopped fine X cup water 1V2 teaspoons cornstarch, dissolved in i tablespoon water Xcup oil 8 small green peppers 1 cup chicken stock V2 teaspoon Splenda Combine the pork with the salt, 1 tablespoon of the soy sauce, the sherry, ginger, scallion, and water, and the cornstarch-water mixture. Mix well. Remove stems from the peppers. Cut holes at the top and remove the seeds. Wash the peppers thoroughly and dry them. Fill the peppers with the pork mixture. Heat the oil to 350° in a wok. Stir-fry the peppers 1 minute. Add 2 tablespoons of the soy sauce, the chicken stock, and the Splenda. Bring to a boil. Turn heat down and simmer 20 minutes. Serves 4 Nutritional facts per serving Protein: 28 grams Carbohydrates: 4 grams 2 tablespoons dry sherry 1 tablespoon soy sauce Four 3-ounce skinless, boneless chicken breasts Vi cup chicken broth 2 tablespoons fresh lemon juice 2 teaspoons cornstarch 2 teaspoons sesame oil l tablespoon peeled and chopped fresh ginger In a medium bowl, combine the sherry and soy sauce; add the chicken, tossing to coat thoroughly. Let stand 10 minutes. In a small bowl, combine the broth, lemon juice, and cornstarch, stirring until cornstarch is dis- solved; set aside. In a large nonstick saucepan, heat the oil. Add the ginger and cook, stirring constantly, for 2 minutes. Add the chicken and cook 2 minutes on each side, until golden brown. Stir the broth mixture and bring the liquid to a boil. Cook, stirring frequendy, for 1 minute, until the liquid thickens slightly.