carrots | My Meals are on Wheels

Soup Special of the Day!……..Chicken and Wild Rice Soup

September 24, 2017 at 5:23 AM | Posted in soup, Soup Special of the Day | Leave a comment
Tags: carrots, Chicken, Chicken and Wild Rice Soup, Cooking, Food, Mushrooms, Onions, recipes, Soup, Soup Special of the Day, Spices, Wild Rice

This week’s Soup Special of the Day is – Chicken and Wild Rice Soup. Thank you to Franks for passing this recipe along. Enjoy and Eat Healthy!

Chicken and Wild Rice Soup
Recipe Ingredients:

1 (6-ounce) box long-grain and wild rice mix, prepared according to package directions
1 tablespoon extra light olive oil
2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
1 cup thinly sliced carrot
2 cups (8 ounces) sliced fresh mushrooms
1 1/4 cups (1 medium) chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth, (two 14.5-ounce cans)
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1 teaspoon dried parsley flakes
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 (12-ounce) can Nestle Carnation Evaporated Milk
2 tablespoons cornstarch
2 tablespoons dry white wine
Green onions

Cooking Directions:

1 – Heat oil in large saucepan. Add chicken, carrots, mushrooms, onion and garlic; cook, stirring occasionally, until vegetables are tender and chicken is no longer pink.
2 – Add rice, broth, tarragon, thyme, parsley flakes; bring to a boil over medium-high heat.
3 – Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, until soup is thickened.
4 – Garnish with Green Onions
Makes 6 servings.

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/..

September 6, 2017 at 4:55 PM | Posted in carrots, pork roast, potatoes, Swift Premium | 2 Comments
Tags: carrots, Cooking, Crock Pots, Food, Jack Daniel's Honey Smokehouse BBQ Sauce, Pork, recipes, Roasting, Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast, the Little Potato Company – Savory Herb

Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots

To start the morning off I fried up some Queen City Sausage Goetta Patties. They come fresh packaged and 12 Patties to the package. I had never had these before so I thought I would give them a try. Goetta is tough to keep in a patty form if you’re making them from fresh. But these come already cut into Patties, much easier to fry up. They fried up perfect and seasoned just right. I froze up the unused Patties. To go with the Goetta Patties I Scrambled a couple of Eggs and toasted a couple slices of Aunt Millie’s Light Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning paper and it was 47 degrees. It was mostly sunny and a high of 67 degrees, clouds moved in late. Cool weather for this time of year around here. Got the cart out of the shed and caught up on some yard work most of the day. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots.

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger the other day and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as like I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender. And as always a special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier! Cover and cook on high for 4 hours.

Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. This is a Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days.

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

Then I also heated up a can of Del Monte Sliced Carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

http://www.swiftfreshpork.com/

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx

Soup Special of the Day……..Turkey Sausage and Rice Soup

September 3, 2017 at 5:43 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
Tags: Bell Peppers, carrots, Cooking, Food, Fresh Thyme, JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage, Leeks, recipes, Soup, Soup Special of the Day, Switch, Turkey Sausage and Rice Soup, white rice

This week’s Soup Special of the Day is Turkey Sausage and Rice Soup. Made with JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage along with leeks, carrots, bell peppers, fresh thyme, and white rice. You can find this recipe at the Jennie – O Turkey website. While there check all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Sausage and Rice Soup
Simmer smoked turkey sausage, leeks and carrots together with bell peppers, fresh thyme and white rice in this colorful, delicious soup. Ready in under 30 minutes.

INGREDIENTS

2 tablespoons butter
1 large or 2 medium sliced leeks, white and light green parts
2 carrots, thinly sliced
1 (14-ounce) package JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage
2 cups diced mixed bell peppers, preferably red and yellow
3 (13¾-ounce) cans reduced-sodium chicken broth
¾ cup uncooked quick cooking brown rice
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
chives, if desired

DIRECTIONS

1) In a large saucepan, melt butter over medium heat. Add leeks and carrots; cook 5 minutes, stirring occasionally.
2) Cut sausage into ½-inch slices. Add sausage to saucepan; cook 5 minutes, stirring occasionally.
3) Add bell peppers, chicken broth, rice and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until rice is tender.
4) Stir in fresh thyme. Ladle into bowls. Top with chives, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories260
Protein14g
Carbohydrates26g
Fiber3g
Sugars4g
Fat11g
Cholesterol45mg
Sodium950mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/145-turkey-sausage-and-rice-soup

Fully Cooked Hardwood Smoked Turkey Sausage
JENNIE-O® Fully Cooked Hardwood Smoked Turkey Sausage is easy to slice and add to your favorite recipes such as pasta, pizzas, soup or snacks! Because the sausage is hardwood smoked, it has a great taste and texture with less fat – 65% less fat than smoked beef sausage*. Comes fully cooked so prep time is minimal whether you’re cooking on a grill, in the microwave or simmering in a pot of water. Gluten free.

*This matches the Jennie-O package claim and has been approved by the USDA.

* HARDWOOD SMOKED
* GLUTEN FREE
https://www.jennieo.com/products/78-fully-cooked-hardwood-smoked-turkey-sausage

Soup Special of the Day!……CHICKEN AND SKINNY RICE SOUP

August 27, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
Tags: carrots, Celery, Chicken, CHICKEN AND SKINNY RICE SOUP, Cooking, Diabetic Gourmet Magazine, Food, Kale, Onions, recipes, Rice, Soup, Soup Special of the Day

This week’s soup Special of the Day is CHICKEN AND SKINNY RICE SOUP. Made with either Chicken or Turkey Breast along with Onions, Carrots, Celery, Kale, and Rice. It’s only 98 calories and 8 net carbs per serving! The recipe is off the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes plus a lot of great info Diabetic News, so check it out today. Enjoy and eat Healthy! https://diabeticgourmet.com/

CHICKEN AND SKINNY RICE SOUPIngredients

8 Cup low-sodium chicken broth, divided
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 Cup water
2 8 oz. packages Skinny “Rice” Shirataki
1 small chicken breast, cut into 1/2-inch cubes (or turkey breast)
1 cup kale*, thick stems removed and leaves chopped
*Substitute baby spinach leaves if desired

Directions

1 – In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.
2 – Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.
3 – Add remaining 7-1/2 cups broth, water, Skinny Rice, and chicken.
4 – Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until chicken is cooked through.
5 – Stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.
NOTES:
* Also perfect made with leftover turkey!

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 98
Fat: 4 grams
Fiber: 1 grams
Cholesterol: 14 miligrams
Protein: 10 grams
Carbohydrates: 9 grams

https://diabeticgourmet.com/diabetic-recipes/chicken-and-skinny-rice-soup

Kitchen Hint of the Day!

August 11, 2017 at 4:56 AM | Posted in Kitchen Hints | Leave a comment
Tags: Baking, carrots, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Mushrooms, recipes, Tomato soup, Vegetables, Zucchini

Sneaking in the vegetables……

Looking for a way to sneak more vegetables into your children’s diets, try this one! Make your own Tomato Soup or Tomato Sauce. Then take some carrots, mushrooms, scallions, or zucchini and put them into a food processor. Chop them or puree them all together then add it to the Soup or Sauce as its cooking.

Diabetic Dish of the Week – Chicken in a Pot

August 8, 2017 at 5:21 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: carrots, Celery, Chicken, Chicken in a Pot, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, Herbs, Onions, recipes

This week’s Diabetic Dish of the Week is Chicken in a Pot. Carrots, Onions, Celery, Chicken are some of the ingredients in this week’s recipe. It’s from one my favorite recipe sites, Diabetic Gourmet Magazine. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Chicken in a Pot
Yield: 6 servings

Ingredients
2 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, cut in 1-inch pieces
1 cup sliced mushrooms (optional)
3 pounds chicken, whole or cut up, skin removed
3/4 teaspoon salt
1/2 teaspoon dried coarse black pepper
1 teaspoon dried basil or fresh basil to taste
1 teaspoon dried parsley or fresh flat-leaf parsley to taste
1/4 teaspoon dried rosemary
1/2 cup water, chicken broth, or white cooking wine

Directions
1 – Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.
2 – Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).
3 – This is a great foundation for soups – chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.

Nutritional Information (Per Serving)
Calories: 172
Protein: 22g
Sodium: 381 mg
Cholesterol: 65 mg
Fat: 5g
Dietary Fiber: 2g
Sugars: 4g
Carbohydrates: 8g
http://diabeticgourmet.com/recipes/html/774.shtml

Soup Special of the Day………Black Bean Vegetable Soup

August 6, 2017 at 5:25 AM | Posted in soup, Soup Special of the Day | Leave a comment
Tags: Black Bean Vegetable Soup, Black Beans, carrots, Cooking, Food, Potatoes, recipes, Soup, Soup Special of the Day, Spices, Vegetables

This week’s Soup Special of the Day is Black Bean Vegetable Soup. Loaded with vegetables and spices. Thank you to Nicky L. for sharing this recipe. Enjoy and Eat Healthy!

Black Bean Vegetable Soup

Ingredients
1 tablespoon extra light olive oil
4 gourmet Yukon potatoes, quartered and parboiled for 7 minutes
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground roasted cumin
4 cups reduced sodium vegetable stock
2 (15 ounce) cans low sodium black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions
1 – In large saucepan, heat oil over medium heat; cook potatoes, onion, garlic, and carrots, stirring occasionally, for 7 minutes or until potatoes and onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2 – Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 15 to 20 minutes or until carrots are tender.

Soup Special of the Day!……Rustic Turkey Stew

July 16, 2017 at 5:40 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
Tags: carrots, Cooking, Food, Jennie - O Premium Basted Bone-In Young Turkey Breast, Jennie O Turkey Bacon, Potatoes, recipes, Rustic Turkey Stew, Soup, Soup Special of the Day, Stew

This week’s Soup Special of the Day is Rustic Turkey Stew. It’s not a soup this week but a stew, Rustic Turkey Stew. Made with JENNIE-O® Premium Basted Bone-In Young Turkey Breast and JENNIE-O® Turkey Bacon along with red Potatoes, Carrots, Onions, Celery, Spices, and more! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch. https://www.jennieo.com/

Rustic Turkey Stew
INGREDIENTS

3 tablespoons flour
½ teaspoon salt, if desired
½ teaspoon freshly ground black pepper
2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
2 teaspoons minced garlic
2 (14-ounce) cans chicken broth
⅓ cup red wine, if desired
2 teaspoons dried thyme leaves
1¼ pounds small red potatoes, halved
2 cups baby carrots
1 cup sliced celery
1 cup small boiling onions, peeled
2 cups cremini or button mushrooms, halved

DIRECTIONS

1) Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper. Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
2) Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender. Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein18g
Carbohydrates28g
Fiber4g
Sugars6g
Fat4.5g
Cholesterol30mg
Sodium720mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/148-rustic-turkey-stew

Soup Special of the Day!…….Mexican Chicken Soup

July 9, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
Tags: Avocados, carrots, Chicken, Cooking, Diabetes, Diabetic Gourmet, Food, Garlic, Mexican Chicken Soup, Peas, recipes, Soup, Soup Special of the Day, Spices, Zucchini

This week’s Soup Special of the Day is Mexican Chicken Soup. Chicken combined with Zucchini, Peas, Carrots, Avocados, Garlic, and Spices. It’s from the Diabetic Gourmet Magazine website which is loaded with delicious and Diabetic Friendly recipes like this one. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Mexican Chicken Soup

Yield: 10 servings.
Serving Size: 1-1/2 cups.

Ingredients

1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 can (19 oz) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced

Directions

1 – In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
2 – Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
3 – Add chicken, zucchini and peas.
4 – Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information (Per Serving)
Calories: 250
Protein: 33g
Sodium: 280 mg
Cholesterol: 75 mg
Fat: 6g
Saturated Fat: 1.5g
Dietary Fiber: 5g
Carbohydrates: 14g

http://diabeticgourmet.com/recipes/html/1206.shtml

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/..

July 5, 2017 at 4:54 PM | Posted in BBQ, carrots, potatoes, Swift Premium | Leave a comment
Tags: Aunt Millie's Reduced Calorie Hamburger Buns, carrots, Cooking, Dinner, Food, Jack Daniel's Honey Smokehouse BBQ Sauce, Pork, Potatoes, recipes, Slow Cookers, Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Slow Cooked Yukon Gold Potatoes and Carrots

For Breakfast I had the Smithfield Anytime Favorites Sliced Ham again. This made such a delicious Breakfast Sandwich yesterday I couldn’t wait to have it again! To prepare it just heat up the Ham for 1 minute in a skillet and it’s ready! I then toasted a Healthy Life Whole Grain English Muffin. I topped the Ham with a slice of Sargento Reduced Calorie Swiss Cheese and served it on the Muffin. Made a delicious Breakfast sandwich. I also had a cup of Bigelow Decaf Green Tea. Hot and muggy with a passing shower outside today, as it was yesterday. After Breakfast I went to Meijer for a few items I needed and back home. After Lunch I got the leaf blower out of the shed and cleaned off the deck and driveway areas. Then got the clippers out and trimmed back the vines along the driveway. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Slow Cooked Yukon Gold Potatoes and Carrots.

I got the Crock Pot out and lined it with a Plastic Liner and then sprayed that with Pam Cooking Spray. Added 3/4 cup of Water to the Pot and turned it on high to warm up. I began by slicing up my Yukon Gold Gourmet Potatoes and Whole Carrots. Put them into a large bowl and seasoned them with Extra Light Olive Oil, McCormick Grinder Italian Herb Seasoning, and McCormick Grinder. Tossed them in the bowl making sure they were well seasoned on all sides. I then added them to a large Pot of boiling Water and cooked them for about 12 minutes. I then added them to the Crock Pot and closed the lid. Potatoes and Carrots both take a while to get tender so that’s why I first boiled them for 12 minutes.

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger the other day and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I removed the Shoulder Roast from the package and place in slow cooker on top of the Potatoes and Carrots. Put the lid on and cook on high for 4 hours or until everything was fork tender. A special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier!

Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. Love this Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days. The added Potatoes and Carrots worked great, giving it added flavor. Both came out fork tender and delicious! Later tonight I’ll have a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

http://www.swiftfreshpork.com/

Cooking Directions:
Slow Cooker (preferred method):