Meal Details
1. Slow cooker Jamaican pork
236cal, 21p, 5c, 14f (per meal)
1 lbs (454g)
1 tsp, leaves (1g)
5 tsp (27g)
1/2 tbsp (3g)
1/4 tbsp (2g)
1/4 tbsp (1g)
1/3 cup(s) (mL)
1 medium (61g)
2/3 leek (59g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Season the pork with salt and pepper and place it in the bottom of a slow cooker.
2
In a small bowl, mix together the tomato paste and spices. Rub the spice paste evenly over the pork.
3
Add the broth, leeks, and carrots to the slow cooker.
4
Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is very tender and easily shreds.
5
Shred the pork directly in the slow cooker using two forks, stir to combine with the sauce and vegetables, season to taste with additional salt and pepper, and serve.
2. Roasted rosemary sweet potatoes
105cal, 1p, 12c, 5f (per meal)
4 tsp (20mL)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
2 tsp (2g)
1 1/3 sweetpotato, 5" long (280g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.