Look at the second photo much more than the first. I was having camera trouble at the time but didn't want to put off posting this recipe. It was so good. Gene went back for seconds...and then thirds. Maybe that's not the way to run a diet but, I swear, I only had one serving! And then get any for lunch the next day because it was gone. Just kidding. No worries. I'll make it again in a couple of weeks.
Pork Teriyaki (Slow Cooker, Oven, or Stove Top)
Recipe by Glenna Anderson Muse
16 oz boneless country pork ribs, sliced into 1 or 2 bite pieces against the grain
1 large onion, cut into crescents
1 cup carrots, diced
1 large red or green bell pepper, cut into strips
1 cup celery, diced
8 oz can pineapple chunks
1/3 cup brown sugar
1/3 cup soy sauce
1 tsp red pepper flakes
1 tsp ground ginger
1 tsp minced garlic
3 Tbsp cornstarch
Cooked Brown Rice or Ramen Noodles (drain water before adding spice packet).
1) Combine all ingredients into Freezer container or bag. Freeze for up to 2 months
1) Combine all ingredients in slow cooker/Crockpot. Cook on low for 6-8 hours until meat is cooked through and tender.
1) (Thaw if frozen). Bring to a bubble over medium heat in a large skillet or dutch oven. Turn to very low and simmer slowly for 30-40 minutes or until meat is tender and sauce has thickened.
Serve over cooked brown rice or ramen noodles.
Nutrition for 1/4th recipe (not including rice or noodles) Calories: 347; Protein: 34; Carbs: 32; Fat: 9; Fiber: 2.