Meal Details
1. Slow cooker Jamaican pork
707cal, 62p, 14c, 43f (per meal)
3 lbs (1361g)
1 tbsp, leaves (3g)
5 tbsp (80g)
1 1/2 tbsp (10g)
2 tsp (5g)
2 tsp (4g)
1 cup(s) (mL)
3 medium (183g)
2 leek (178g)
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. Baked cinnamon sweet potato with ghee
158cal, 2p, 21c, 6f (per meal)
2 sweetpotato, 5" long (420g)
1/4 tbsp (2g)
2 tbsp (28g)
1 tbsp (13g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
OVEN:
2
Preheat oven to 400°F.
3
Bake sweet potatoes for 45 to 75 minutes (bigger ones take longer to cook).
4
When they are done, the outside will have darkened and the inside will be soft.
5
MICROWAVE:
6
Pierce the sweet potato skins 5-6 times.
7
Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. The potato is ready when the skin puffs to a crisp finish and the inside is soft. Cooking time will be longer if microwaving multiple potatoes at once.
8
Mix the coconut sugar and cinnamon together and set aside.
9
To serve, slice a potato down the center.
10
Add one Tbs of ghee, then sprinkle some cinnamon/coconut sugar over the top.