It has been a while since I’ve posted a favorite recipe from Cooking Light! During the 30 days the grain-free plan, I stuck to easy-to-fix vegetables and stir fries, many of which came from Cooking Light. Unfortunately, I did not get near as many pictures and I just don’t think I can post a recipe without a picture. It just feels…empty!
Especially with my movement to a more Paleo or grain-free type of eating, Cooking Light is a welcome source of recipes. It is so easy to get stuck in a “meat, broccoli, sweet potato” rut. Can you tell I’m already halfway there? As I was looking through some recent recipes, I found a perfect recipe to use my leftover pork loin from earlier this week.
Note: The original recipe calls for beans and because I have not added those back to my diet, I’m putting those ingredients and steps in italics. My picture is my bowl, without beans.
- 2 bacon slices
- 2 cups chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes, drained
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
- 1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
- 8 teaspoons finely shredded fresh Parmesan cheese
- 8 teaspoons chopped fresh flat-leaf parsley
1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.