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.