Getting in shape, one step at a time

Happy Monday! I started my walking today and did 25 minutes at lunch. I'm so proud of myself! I know it's not much, but at least it's a start. Tomorrow I'll do my pilates dvd (thanks for the tip, Paula!) and walk again on Wednesday.

Here's a recipe for ya'll. I made this last night with only a few changes. I used whole wheat pasta and regular fresh mushrooms (I couldn't find shitakes at the store). I also doubled the recipe so we would have leftovers to take to work. Enjoy!

Teriyaki Pork and Vegetables with Noodles


Ingredients
8 ounces uncooked spaghetti
4 green onions
1 tablespoon dark sesame oil
1 cup thinly sliced red bell pepper
3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips 1 (3 1/2-ounce) package shiitake mushrooms, sliced
1/3 cup low-sodium teriyaki sauce
4 teaspoons chili garlic sauce (such as Lee Kum Kee)

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.

Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.


Yield
4 servings (serving size: about 1 3/4 cups)
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Nutritional Information
CALORIES 444(27% from fat); FAT 13.5g (sat 4.1g,mono 4.6g,poly 2.7g); PROTEIN 26.3g; CHOLESTEROL 55mg; CALCIUM 40mg; SODIUM 633mg; FIBER 3.1g; IRON 3.4mg; CARBOHYDRATE 51.9g