[PoisedWoman]

Sounds delish! You cook, I'll enjoy. I haven't purchased cheese for years. (Told you I'm kitchen-impaired.) However, I do grind my own burgers from zero fat beef in one of those wonderful VitaMix machines that would grind up a Volkswagon.

[carlo3b]

 
Mediterranean Pork Medallions
 
Forget the Frogs, I call this is the Italian-Greek version...Hahahahaha

• 1/2  whole pork tenderloin (approx. 2 lbs.) cut into 1/2" thick rounds
• 2 Tbls. butter or pure olive oil
• 1/4 cup sliced shallots, or scallions
• 4 Tbls. heavy whipping cream
• 1/4 cup chicken broth
• 3 Tbls. Chianti wine (optional, I put it in just to call it Italian..HA!)
• 3 Tbls. capers, drained
• 2 Tbls. coarse grained mustard (you could use Dijon, but don't tell anyone)

1) Use a mallet or rolling pin, to flatten pork rounds slightly to scant 1/2" thickness. Sprinkle w/salt & pepper.
2) Sauté in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a plate.
3) Add shallots to skillet and stir 1 minute.
4) Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3-5 minutes. 5) Mix in capers and mustard. Return pork to sauce. Simmer to heat through.
Makes 4 servings - 4 carbs per serving.