Colorful Stir Fry Veggies and Dill Sauce

We had a delicious stir fry tonight, along with half a baked potato and a grilled pork chop.  The pork chop was lean and the stir fry was colorful, just the way Dr. Oz says we are supposed to eat. The only thing that would have been better would be to have a sweet potato instead of a baked potato. Don had a little dill sauce on his potato, but I topped mine with Smart Balance.


Dill sauce is not just for fish; it's delicious on potatoes, too.

Dill Sauce
Serves 4

1/2 cup fat-free sour cream
1 tablespoon dill weed
1/4 teaspoon garlic powder

Mix all the ingredients together and serve immediately.

colorful vegetables

For best health, eat colorful foods.

Colorful Stir Fry Veggies
Serves 4

1 cup fresh snow pea pods
1 cup sliced red cabbage
1 carrot, peeled and cut in rounds
1 onion, cut in chunks
2 tablespoons olive oil
1 tablespoon walnut oil
1/4 cup toasted pine nuts

Heat the olive oil in a large frying pan or wok. Add the onions and cook for a minute or two. Add the pea pods and cabbage. Toss in the sliced carrot. Cook on medium heat for about 5-10 minutes until the vegetables are heated through and still crisp. Add the walnut oil and pine nuts and stir. Serve immediately.


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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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