Italian Pork and Potato Cauliflower Casserole

Since we won't be raising our own meat anymore and good meat protein** is expensive I am looking for ways to create meals that are; low carb, low sugar (moving to no processed sugar), gluten and dairy free.  Our 'meat' servings in this country are way more than a person needs.  We choose to lower the 'meat' serving size and add more vegetables.  Last nights supper was so filling!   I converted these recipes some from the original recipes noted.

**Good meat protein, for us, is Pasture/Grass Fed, Organic, Locally Raised

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2.	NOTE: To make meal prep simpler I combined the onions and bacon from both recipes and cooked them together then divided for the individual recipes and continued each recipe. Instead of simmering the Pork I put it in a casserole and put it in the 350 degree oven for 20 minutes.

Italian Pork

2 tablespoons olive oil
2 tablespoons chopped bacon (we had some shoulder bacon)
2 teaspoons dried chopped sage (or 1 tablespoon fresh)
2 teaspoons dried chopped parsley (or 1 tablespoon fresh)
1 tablespoon chopped dried tomatoes
2 tablespoons chopped onion
1/2 pound sliced pork (I used pork chops)
1/4 cup chicken broth
1/4 cup coconut milk (I used organic canned)
1/8 teaspoon salt
1/4 teaspoon ground black pepper

Heat the oil in a skillet over medium-high heat. Saute the bacon, sage, parsley, dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.

2.

Stir the broth and coconut milk  into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened. Converted from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=71555&origin=detail&servings=2&metric=false Potato Cauliflower Casserole 1 1/2  cup chopped potato 1 1/2 cup chopped cauliflower (I used roughly the same volume potatoes as cauliflower) 1 teaspoon Olive Oil 1 ounces bacon, chopped 1/2 med onion, chopped 1/2 cup cheese (I used non-dairy for Gabby) 1/4 cup Coconut milk Directions1. Preheat the oven to 350°F. 2. Bring a large saucepan of water to a boil over medium-high heat. Add the potatoes and boil for 15 minutes, or until fork-tender. Remove to a casserole dish; do not drain the water from the pot. Add the cauliflower to the pot and boil for 5 minutes, or until fork-tender. Place casserole with the potatoes. 3. Heat the oil in a small skillet over medium-high heat. Add the onion and bacon and cook, stirring, for 5 minutes, or until soft. 4. Add the bacon and onion to the casserole dish along with the shredded cheese and coconut milk and stir to mix. 5. Bake for 10-15 minutes, or until heated through and the cheese has melted. Converted from: http://www.organicgardening.com/cook/potato-cauliflower-casserole picture also from that source. SERVED WITH BROCCOLI AND CARROT COINS ALSO COOKED IN THE POTATO WATER.