Traditional Sunday Dinners

Growing up, mouthwatering, belly busting Sunday dinners were a tradition. Sunday dinners were always a time of laughter and fellowship. Sometimes, it was just our family, but many times our family entertained others as well. My husband and I have kept the tradition of big Sunday dinners. More times than not, Sunday dinner is our most formal meal of the week. The big and delicious Sunday dinners are great for family bonding but not so kind on the wasteline. It can be a bit of a challenge to transform a meal that is typically "a big spread" to an adequate but healthy dinner.

This Sunday I made Apricot Mustard Glazed Pork Roast. I served herb roasted red potatoes, steamed yellow squash, and a salad on the side. For dessert, I made Oven Roasted Peaches.

Apricot Mustard Glazed Pork

3 garlic cloves, minced

1 teaspoon crushed dried rosemary

3/4 tsp salt

1/4 tsp pepper

1 (1 1/4 pound) boneless center cut pork loin roast, trimmed

2 tablespoons apricot jam

2 tablespoons Dijon mustard

1. Preheat the oven to 400 degrees. Lightly spray a roasting pan with nonstick spray.

2. Stir together the garlic, rosemary, salt, and pepper in a small bowl. Rub the mixture over the pork. Place the pork in the prepared pan and roast for 30 minutes.

3. Stir together the jam and mustard in a small bowl and brush all over the pork. Continue to roast the pork for about 10 more minutes. Transfer to a cutting board and let stand 10 minutes. Cut roast into 12 slices.

Nutritional Information: 237 calories, 10 grams fat, 3 grams saturated fat, 0 grams trans fat, 79 mg cholesterol, 696 mg sodium, 8 grams carbohydrates, 0 grams fiber, 28 grams protein, 46 mg calcium (6 WW Points). Serves 4.

Oven Roasted Peaches with Raspberries and Sorbet

4 ripe peaches halved and pitted

1 1/2 tablespoons sugar

1 pint lemon sorbet

1 (6 oz) container raspberries

1. Preheat oven to 425 degrees.

2. Arrange the peaches on a baking sheet, cut side up, and sprinkle evenly with the sugar. Roast the fruit until softened, about 20 minutes. Set aside until just warm.

3. Place 2 peach halves on each of 4 plates. Place a 1/4 cup scoop of the sorbet in each peach half. Scatter the raspberries around the peaches.

Nutritional Information: 229 calories, 1 gram fat, 59 grams carb, 6 grams fiber, 2 grams protein (WW Points: 4) Serves 4.