Round 2, 2013

PREPARED EXCLUSIVELY FOR

Female Weight Loss Regular Plan

Heather Carver

Cajun Pork with Coleslaw & Sweetcorn

Serves: 2 | Prep time: 15 min | Cooking time: 15 min | 292 Cal per serve Pork and coleslaw are a marriage made in heaven. Top if off with creamy yoghurt dressing and yummy sweet corn!

Ingredients
1 1/2 Cups White Cabbage (120g) 1 Cups Red Cabbage (80g) 1 Medium Carrot (61g) 1 Medium Corn Cob (125g) 1/4 Cups Low Fat Natural Yoghurt (65g) 2 Teaspoons Dijon Mustard (10g) 1g Olive Oil Spray 1 Teaspoons Cajun Spice (1g) 2 X 150g Pork Medallion, Raw (300g) Nutritional Information (per serve*)

Preparation Tips
Shred cabbage Grate carrot Remove husks and silks from corn

Calories
Protein Fat Total Fat Saturated Carbohydrates Sugars Sodium Dietary Fibre

292 Cal
46.4g 6.6g 1.6g 53.2g 7.4g 221.5mg 8.9g * This recipe has 2 serves.

Method
1. Combine cabbage and carrot in a bowl. 2. Combine yoghurt, mustard and 2 tsp water in a small bowl. Season with freshly ground black pepper and set aside. 3. Cut corn into 4 pieces. Cook in a saucepan of boiling water for 10 minutes or until tender. Drain. 4. Spray a non-stick frying pan with olive oil spray and heat over medium heat. Sprinkle cajun on both sides of pork. Add pork to pan and cook for 3 minutes each side or until cooked to your liking. Thickly slice pork. 5. Divide pork and coleslaw between plates. Drizzle with yoghurt dressing and serve with corn.

Mish Tips
For convenience, use frozen corn cobs that are already cut.

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