Slow Cooker Pork Loin
| 3 lbs pork loin | 1 can tomato sauce (12 oz) |
| 2+ cups sliced zucchini | 4 cups chopped cauliflower florets |
| 1-2 TB basil |
Add all of the ingredients to a large Crock-Pot. Cook on low for 6-7 hours, then enjoy.
Stir-Fry Beef Salad
| 2 tsp olive oil | 3/4 cup sliced onion |
| 1 lb beef tip steak, sliced into thin strips | 1 TB wheat-free tamari soy sauce |
| 1-2 cups sliced bell peppers | 1 bag of mixed greens |
| balsamic vinegar |
Add olive oil to a skillet. Heat over medium. Add sliced onions, saute until soft. Add the beed and the tamari, tossing often. Add the bell peppers when the beef has browned. Add the mixed greens to your plate, then top with the stir fry meat. Add balsamic vinegar and more olive oil to taste.
Sausage Stir-Fry Breakfast
| 1-2 tsp olive oil | 1/2 cup diced onions |
| 1/2 lb sausages, sliced (no nitrates) | 4 cups of spinach or other greens |
Add olive oil to a skillet. Heat over medium. Add diced onions, saute until soft. Add the sausage, cook until browned, tossing occasionally. Add the greens, reduce the heat to medium-low and cover. Serve when the greens are wilted and soft.
Other options: top with 1-2 eggs over easy, or serve with salsa.
Easy Ceviche
| 10 oz tail-off, precooked shrimp | 2 cups low-sugar marinara sauce |
| 2 TB oilive oil | 2 TB lemon juice |
| 1 tsp basil |
Rinse the shrimp, divide between two bowls. Pour half of the marinara sauce over each bowl of shrimp, then drizzle each with 1 TB of both olive oil and lemon juice. Sprinkle with the basil. Enjoy!
****Chicken Apple Hash****
| 2 tsp olive oil | 6 oz leftover chicken |
| 1 apple | 2 tsp either cinnamon or allspice (choose your favorite) |
Heat the olive oil in a saucepan over medium heat. Shred and add the chicken. Grate the apple, then add to the pot with your spice of choice. Cover and cook on medium-low, stirring frequently. Once the apple has cooked down and become soft, it is ready to serve.
****=our favorite so far
