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. Bacon zucchini noodles
163cal, 11p, 2c, 12f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Cook the bacon in a skillet over medium heat.
3
Once the bacon is finished, remove it and chop it up. Add the zucchini noodles and saute them in the bacon grease, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the bacon bits.
4
Remove from heat and serve.