Tuesday, January 27, 2009

Crockpot Pork Roast with Giardiniera



So, I've lost a total of 10 lbs. in three weeks and a day. Not bad at all. Losing the carbs is really working and it has not been a bad journey at all. My initial goal was to lose ten pounds by Feb. 20, so I am way ahead of schedule. The weekend of February 7 will be a rough one because we are having a little Mardi Gras get-together and I plan on eating King Cake and whatever other New Orleans food I decide to cook. So I'm trying to be really good this week and next. Soon I'll start introducting whole grain items and a little more fruit.
A couple of quick notes about canned tomatoes. I buy a lot of canned tomatoes - some diced, some with garlic and onion, some with Mexican flavors. When I went to use one brand last week, I noticed high fructose corn syrup as an ingredient. So when I went to the store I searched around and found others with sugar, some with just tomatoes. Even in the same brand, some had sugar and some didn't. So shop around - who needs extra sugar? or high fructose corn syrup?


Here's what was on the menu for today:


Breakfast: Turkey

Snack: Pecans and Cheese

Lunch: Turkey and Greek Salad (cucumber, tomato, olives, feta)
Snack: Spinach and Artichoke dip with green peppers.

Dinner: Crockpot Pork Roast


CROCKPOT PORK ROAST WITH MUFFELETTA GIARDINIERA


1 bottle of Muffeletta Olive Salad or Giardiniera
1 can Hunts Fire Roasted Tomatoes
1 Pork Roast (1-2 lbs.)

Put all ingredients in crock pot on low for 6 - 8 hours. Serve port in slices and top with giardiniera or shred the pork, mix with olive salad and serve on a bun.





3 comments:

The Duo Dishes said...

Congrats on the weight loss! Sounds and looks like you've been eating well.

Kristin said...

Thanks so much! I'm really trying!

Ida said...

I bet this pork roast is delicious. I can't wait to try it.

 
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