Two More Honey Marinades

I'm still working my way through the honey we received from a friend the other day.

Here are two more marinades I created:

HONEY LEMON ROSEMARY
1/4 cup honey
Juice of three lemons
Zest of one lemon
2 Tbls. olive oil
1 Tbls. chopped fresh rosemary
Salt and Pepper to taste

HONEY TERIYAKI
1/4 cup honey
1/4 cup soy sauce (I used low-sodium)
1/4 cup pineapple juice
1 Tbls chopped fresh ginger
2 Tbls. olive oil
1 tsp. garlic powder
1 tsp. onion powder
8 chunks dried pineapple (Weird, I know, but we had a box of these lying around. I'm sure fresh pineapple would work just as well.)

The honey lemon marinade I used on bone-in chicken breasts. I put the honey teriyaki over pork tenderloin. I marinated it over night and then put the pork and the marinade in a crock pot for about 6 hours.

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.