Just before dinner tonight I was pulled into the girls room to watch Lily's play...The Three Little Pigs, meet Little Red Riding Hood.
She got things ready, as I took my seat.
A close up of the scene...a picture she drew. There is a straw house, a stick house and a brick house. She also has three My Little Pony toys wrapped in pink to play the pigs. The wolf, played by her doggy friend Raspberry, is dressed in a blue dress LOL.
I was directed to sit next to the other people in the audience. I found all this to be pretty great for a 5 1/2 year old to have put together entirely by herself.
And action!
The wolf is huffing and puffing and blowing houses down...sounds effects and all. I think we may need to stop throwing her in sports and see about a drama club LOL.
One house down.
Second one down...she took small books to block off the houses that had been blown down. She really tried to think of everything LOL.
Great job Lily Bug...I thoroughly enjoyed the show!
While I was there I had to take a photo of how they store their baby doll clothes. They hang them in their makeshift closet, pretty funny.
The girls moved on to their Princess dresses, and makeup. Nice lip gloss job Bug...maybe use a mirror next time Hehehe.
Dinner tonight, another Skinny masterpiece, Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin.
Jason had to pound the pound of pork flat. We don't own a mallet, for whatever reason LOL, so he covered the pork in a couple layers of plastic wrap and beat it with a hammer. It worked. Funny, when Jason came in from the garage with the hammer Hayden asked him if he was going to hammer Xander, or the pig. I knw Xan was being a bit of a pain today...but no, we won't be hammering your brother :)
Ingredients:
3 cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
2 tsp Dijon mustard
1 tsp olive oil
1/4 tsp fresh ground black pepper
1 (1 lb) pork tenderloin
1 1/2 oz reduced fat mozzarella cheese
2 cups fresh baby spinach
2 tbsp chopped sun dried tomatoes
1 oz thin sliced prosciutto
salt and fresh cracked pepper, to taste
Directions:
Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.
Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork.Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.
Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.
Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.
Fresh out of kitchen string...even though it was on the list, thin rolled up strips of foil worked in a pinch...we really are the make it work family LOL.
This was fabulous...and only 208 calories and 8 1/2 grams of fat for 2 slices. We had it with the Skinny garlic mashed potatoes and a salad. Jason is already wondering what else would be good stuffed in the next time.
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