2 lbs boneless pork sirloin cutlets
1.5 tsp salt
1.5 tsp black pepper
6 cloves garlic, minced
.25 cup olive oil
.25 tsp splenda
.5 cup water
1 lemon cut in half and juiced.
Mix everything together in a large ziplock bag (including lemon halves). Add pork cutlets and let marinate in the fridge overnight.
In the morning, pour everything into a slow cooker, and cook on low for 8 hours. Before serving remove lemon halves and stir.
This goes beautifully with some fresh steamed broccoli with lemon butter.
520 cals, 54g protein.
PS; I made this once, and I think you could easily drop the olive oil qty down to a tablespoon or two with no loss in taste.
(3/5/08)
1 Tbsp. Olive Oil
1/2 Onion, minced
1/2 c. prepared pesto sauce (your own or store bought)
Fresh ground black pepper.
2 lbs round steak cut into 6 pieces
2 pints grape tomatoes (about 4.5 cups)
1 lb fresh mozzarella, drained, sliced and brought to room temp.
Grease your slow cooker crock with the olive oil. And the onion, pesto and pepper to the crock; stir and combine.
Add the steak to the crock and turn the pieces with tongs to coat with the pesto mixture; add tomatoes on top of the meat.
Cover and cook on Low for 6 hours. To serve, use clean tongs to place steak in individual bowls. Top each serving with a couple of slices of the fresh mozzarella, and some of the tomato mixture (use a slotted spoon to get the tomatoes out of the slow cooker).
(2/17/08)