Meal Details
1. Slow cooker Jamaican pork
472cal, 41p, 9c, 29f (per meal)
2 lbs (907g)
2 tsp, leaves (2g)
1/4 cup (53g)
1 tbsp (7g)
1/2 tbsp (3g)
1/2 tbsp (2g)
2/3 cup(s) (mL)
2 medium (122g)
1 1/3 leek (119g)
Recipe has been scaled from original by 0.67x. 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. Spinach cauliflower mince
142cal, 6p, 2c, 9f (per meal)
8 cup, frozen (848g)
2 2/3 tbsp (40mL)
4 cup(s) (120g)
8 clove(s) (24g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, oil, garlic and some salt and pepper. Mix well.
4
Serve.