I have been beyond busy the past couple of weeks. This month I turned the big 22.. and I know what popped in your head, TAYLOR SWIFT. Even though that song is not one of my favorites from her I admit to blasting it all day on my birthday. I am wrapping up my last semester of college and I feel like these four years have flown by… if I could start it over, I would. Christmas time is almost here and I could not be more excited. Who doesn’t love hot chocolate, christmas lights, music and family? The holidays always get me when it comes to dieting.. I can’t turn down pie or food in general. I will be posting healthy alternatives to our holiday favorites to help you on and me stay on track!
This recipe came about when I was wondering what in the world to make for dinner.. ever have those days? I had this campbell’s crock pot sauce that I had bought a while back but never got around to using. I thought it would be an easy dinner to serve with cauliflower mash and veggies. I loved it… and it made plenty of leftovers that I can throw on a salad or have again for dinner.
Ingredients for pulled pork
-2.5 lbs of plain pork tenderloin
-1 packet of campbells crock pot sauce “Apple Bourbon BBQ”
Place pork tenderloin in the crock pot and cover with sauce, cook on low for 7 hours or on high for 3-4. Take the pulled pork out and hour before serving (6 hours) and shred the pork and place back in sauce. Serve on a bun or by itself.
Cauliflower mash (If you have not tried this…. do it)
-1 head of cauliflower
-1/3 cup of buttermilk or half and half
-1 Tbs of butter
– 2 cloves of garlic
-Salt and pepper
Steam the cauliflower florets in a veggie basket or in the microwave. Place the steamed cauliflower into a food processor or blender and add the butter, half and half, salt and pepper and garlic. Blend until it is the consistency of mashed potatoes.
*I will be honest and say it does not ever get smooth like potatoes but you do not it chunky. Some say it has the consistency of grits.
I served my Pork and Mash with roasted carrots (a bag of baby carrots at 450 degrees for 20 min) and roasted asparagus (450 degrees for 15 min)
Nutritional Information Serves 6
3/4 cup of cauliflower mash – 60 calories (Fat- 2.4 Carbs- 8.6 Protein- 3.7)
Pulled pork- 168 calories ( Fat- 3.3 Carbs- 15g Protein- 19.2)