Sometimes entering into recipe swaps scares me. Mostly because I like to be in charge (if I’m being honest). And it’s not that I’m power-hungry, I just like to rule the roost in the kitchen. Menu planning is pretty much the one “chore” I look forward to. So handing over that duty to others (bloggers, husbands…anyone…) can be difficult.
But see, I’m not picky. And I haven’t been dealt a bad recipe to try yet. I mean, why would someone recommend something they didn’t actually enjoy? Exactly.
This was made, this was enjoyed, and then I calculated the nutrition facts. And the cost per serving. And pretty much, it’s an all around great meal, and top-notch bang-for-your-buck calorie-wise and dollar-wise. Plus, it reheats well as leftovers and you throw everything into the crock pot. No preparation or pre-cooking…very, very simple.
It doesn’t seem like you add a ton of flavoring (if you’re like me and lean towards bold flavors, don’t fret), but the vegetables are very flavorful, especially slow-cooking in broth and the sage and rosemary compliment both the pork loin and the veggies beautifully.
Pork and Butternut Squash Stew adapted from All Recipes, as seen on So Tasty, So Yummy
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups low-sodium chicken broth
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/2 tsp rubbed sage
1 bay leaf
2 cups butternut squash, peeled and cubed
1 large potato, peeled and cubed
2 cups carrots (about 3 whole), peeled and diced
Add all ingredients to the slow cooker. Cook on high for 1 hour, then reduce heat to low and simmer 4 hours, or until tender. Yield: 5 servings.
Nutrition Information (per serving): 275 calories; 7.2 g. fat; 102 mg. cholesterol; 716 mg. sodium (assuming all broth consumed); 19.4 g. carbohydrate; 3.6 g. fiber; 31.8 g. protein
Result: This was beyond simple, very flavorful, and perfect for fall…oh, and healthy to boot! This meal was under 300 calories for a VERY generous portion and was packed with fiber and antioxidant-rich veggies. The combination of the squash, onion, potato, and carrot worked great with the pork loin. For those wanting to cook this all day, I don’t see why a low setting for 8-9 hours wouldn’t work. The butternut squash seemed to get most tender, so I would simply put it on the top. Enjoy!
Money Matters: Pork loin is relatively inexpensive when it comes to meat. I bought an organic, grain fed 3lb loin on sale for $3.99/lb. Since I used 1 1/2 lbs, the cost of the meat was $5.99. Onions are $1.28/lb at my local Kroger and I get roughly 2 per pound — $0.64. I used 1 potato out of a 5lb bag (containing 11 potatoes) that was on sale for $2.99/bag – $0.27 for the potato. A bag of carrots is usually $0.88 at my Kroger and I used 3 of the 6 carrots — $0.44. Butternut squash is typically $0.79/lb and 2 cups was roughly 3/4 lb — $0.59. I used nearly 2 cans of low-sodium chicken broth which were $0.60 each. The remaining ingredients add up to about $0.30, bringing the cost for the recipe to $9.43. Therefore, the cost per servings ends up being $1.89.
This week went by soooo fast. Of course, the one-day weekend will, too. I am very much so, more than ever (I think), looking forward to FOUR consecutive days off next week. Think I could talk Mr. Prevention into my splurging on a massage to make me the happiest girl in the world? …Yeah, probably not.