(and for the record, I've lost 40 pounds on the Beach)
Pork Loin Stir Fry with Sesame Peanut Butter Noodles
1/4 cup peanut butter, creamy or chunky
2 packets Splenda
Juice of 1/2 lime
1 1/2 Tbsp light soy sauce
2 tsp dark sesame oil
pinch of red pepper flakes
1/2 cup chicken broth
8 oz. whole wheat spaghetti
Combine above ingredients (except spaghetti) in microwave-safe bowl and heat until peanut butter just starts to melt, 30 seconds or so. Stir to combine. Set aside.
Boil spaghetti according to package directions, drain and return to pan. Add above sauce and stir to combine.
1 pound pork loin, cooked and cubed (I used leftovers... boneless, skinless chicken breasts would also work here)
2 Tbsp vegetable oil, divided, for stir frying
4 cups fresh broccoli
1 bell pepper, seeded and cut into 3/4 inch pieces (I used part red and part yellow)
1/4 cup sliced green onion
8 oz. sugar snap peas
1 clove garlic, crushed
Heat one tablespoon oil in wok or large deep skillet and saute pork to heat and crisp up a bit. Remove from pan and drain on paper towel. Add other tablespoon of oil to pan and heat to medium, almost high heat. Toss in all vegetables and stir fry until tender crisp, just a few minutes. Remove from heat and add to pasta, tossing to combine vegetables and sauce. Sprinkle with more green onions and toasted sesame seeds, if desired.