Sunday Pork Simmer 

I love this time of year!  I get to start wearing layers of clothes, boots and long jeans. The colors are changing every day. Where we live in Southern Oregon, the days are still warm but the night cool off -Alot!  44 degrees last night !  

I also love to be inside cooking and baking. Because I love to experiment with pre made recipes I was on the hunt for something healthy and yes low calorie. I picked up the current issue of Fast and Healthy magazine a special interest publication from Cover says it is on display until Dec 21 if it lasts that long. There are so many great looking recipes in this little 120 page magazine.  

So today I am sharing my first of many from this magazine. I hope you enjoy it. And by all means make it yours by adding or subtraction ingredients. That’s the joy of cooking !    

 I am calling this a simmer because to call it a stew would imply long cooking times in a watery bath. Not appetizing at all to me. No wonder I have never cared for the term. 

This dish is fast, easy and hearty for an early afternoon supper or late lunch. I jazzed it up a bit because the original recipe was a little bland for my taste. You can use prepackaged beef instead, if you prefer. 

 Also grill a piece of Udi’s bread or half hamburger bun for a tasty side. Those can be found in the frozen section of some grocery stores. 

Sunday Pork Simmer 

1 lb small red potatoes ( I used about 5 medium red potatoes and quartered them).                                                        4 organic finger sized carrots cut in about 2 inch lengths and then cut in half so they would cook evenly.          1 15oz package refrigerated cooked pork roast in au jus                                1 1/4 cup water.                                      1/4 cup GF green taco sauce.       Powdered onion and garlic to taste.  1 cup fresh green leaf Kale cut up 

1. Cut potatoes and carrots so they are uniform in size. Place potatoes in a microwave safe bowl add 1/4 cup of the water. Cover and cook for about 3 minutes, using 100% power. Add carrots and cook additional 3-5 minutes until both are tender but not over cooked. (cooking time will depend on size of the vegetable pieces. Be careful when uncovering the dish because of hot steam.)

2.In a medium size soup pot or Dutch oven combine cooked potatoes and carrots including cooking water, pork roast and au jus, remaining water, taco sauce and powdered seasonings. cook over medium heat until bubbly around the edges. Add fresh kale, cover and cook for 5 minutes until heated thru and kale is wilted and beautiful green. Ladle into bowls add salt and pepper to taste.       Makes 4 servings. 

Original recipe I used as inspiration is called Sunday Dinner Stew it can be found fast and healthy magazine by Better Homes and Garden Fall 2015 issue 

Watch for more inspirations      Happy Falling 🍁🍃🍂

Wheatfreetravelers.                         Pam and Bill

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