Serves: 6
Total Calories: 1,040

1 tablespoon oil
1 1/2 pounds boneless pork loin cut into 3/4-inch cubes
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 cup water
1 medium onion, cut into wedges
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper
10 to 12 small red potatoes, quartered
1 1/2 cups sliced carrots
1 cup frozen sweet peas
1/2 cup half and half
1/4 cup all-purpose flour

1. Heat oil in 4-quart saucepan or Dutch oven over medium-high heat until hot. Add pork cubes cook 3 to 5 minutes or until browned, stirring occasionally. Add broth, water, onion, salt, marjoram and pepper. Bring to a boil. Reduce heat to low cover and simmer 20 minutes.

2. Add potatoes, carrots and peas. Return to a boil. Reduce heat to low cover and simmer an additional 15 to 20 minutes or until vegetables are tender.

3. In small bowl, combine half-and-half and flour blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.

Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 350 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 70 mg 23% * Sodium: 500 mg 21% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 4 g 16% * Sugars: 5 g * Protein: 28 g * Vitamin A: 180% * Vitamin C: 25% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 2 Starch, 3 Lean Meat, 1/2 Fat or 2 Carbohydrate, 3 Lean Meat, 1/2 Fat

Nutritional Facts:

Serves: 6
Total Calories: 1,040
Calories from Fat: 131

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