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