2 pork tenderloins about 1 pound each
2 cups fresh apples, cored and diced
1 carrots, shredded
1 small onion, finely chopped
1/3 cup pecan, chopped
Salt and Pepper to taste
1/4 cup apricot preserves

Cut each pork tenderloin lengthwise about two-thirds of the way through. Flatten out with a meat mallet to about 1/4 inch thick. Combine apples, carrot, onion, pecans and salt and pepper together and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375 degrees for about 30 minutes. Spread apricot preserve on top of each tenderloin and bake an additional 10 - 15 minutes or until pork is fully cooked. Slice and serve.

The Skinny: Use low sugar apricot preserves. Pork tenderloin is some of the leanest meat you can eat so you are already ahead of the game with this recipe.

Green Bean, Hazelnut and Goat Cheese Salad

2 pounds fresh green beans, washed and trimmed
6 oz. goat cheese, crumbled
2/3 cup chopped hazelnuts
1/4 cup red onion, sliced
2/3 cup extra virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste

Steam green beans until crisp-tender. Remove from heat and allow to cool. Combine beans, cheese, hazelnuts, and onion together in a large bowl. In a cruet, combine olive oil, vinegar, garlic and salt and pepper and shake well. Pour over green bean mixture and toss. Chill until ready to serve. This salad presents very well and is also very tasty. With the onions, slice them very thin and then soak them in cold water for about 25 minutes before adding them to the salad. This will help tone down the onion flavor.

The Skinny: Goat cheese is already lower in fat than other cheeses but you may also be able to find low fat goat cheese.