Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   soy sauce
     1/4  teaspoon      grated lime peel
   2      tablespoons   fresh lime juice -- divided
   1      tablespoon    chopped fresh ginger
   1      tablespoon    chopped garlic
   1      pound         pork tenderloin -- cut into strips
   1      teaspoon      vegetable oil
   1      cup           fat-free chicken broth
     1/2  pound         shiitake mushrooms -- sliced
   3      medium        carrots -- sliced diagonally
   1      teaspoon      chopped jalapeño chile
   4      ounces        snow peas -- trimmed
   1      teaspoon      cornstarch -- stirred into
   1      tablespoon    water
     1/4  cup           thinly sliced fresh basil
   2      cups          cooked brown rice

Preparation:

1. Combine soy sauce, peel, 1 tablespoon juice, ginger and garlic in dish. Toss in pork; let stand 15 minutes. 2. Heat oil in 12-inch nonstick skillet over medium-high heat. Add half the pork with slotted spoon and cook, turning once, 4 to 5 minutes, until browned. Remove and keep warm. Repeat process with remaining pork, reserving marinade. 3. Add reserved marinade, broth, mushrooms, carrots and jalapeño to skillet. Bring to boil; cover and cook 5 minutes. Stir in peas; cover and cook 2 minutes. Stir in cornstarch mixture; boil 1 minute. Add basil; return pork and cook until heated through. Serve with rice. Notes: Forget the days when dieting meant filling up on protein and skimping on carbohydrates. Today's advice makes more sense—eat smaller portions of lean protein along with low-fat carbs like rice and vegetables. Prep time: 20 minutes plus standing Cooking time: 16 to 18 minut

Nutritional Information:

Daily Goal Calories 350 2,000 (F), 2,500 (M) Total Fat 8.5 g 60 g or less (F), 70 g or less (M) Saturated Fat 2.5 g 20 g or less (F), 23 g or less (M) Cholesterol 75 mg 300 mg or less Sodium 994 mg 2,400 mg or less Carbohydrates 38 g 250 g or more Protein 30 g 55 g to 90 g Calcium 60 mg 1,000 mg