Serves:4-6 easily,7

CarbsPerServing:Per entire recipe: 1453 Calories (kcal); 54g
Total Fat; (32% calories from fat); 174g Protein; 75g
Carbohydrate; 31g fiber; 496mg Cholesterol; 3857mg Sodium
Prep Time:varies
Effort:Easy

Ingredients:

3 pounds lean pork shoulder — cut into bite-sized pieces
1 large head of cabbage — cut into chunks 1 large onion — cut into 1" pieces
1 teaspoon salt 1/2 teaspoon black pepper
3 each whole cloves 1/8 teaspoon nutmeg
6 ounces diet rite or other diet cola 1 teaspoon caraway seeds
6 ounces beef broth

How to Prepare:

Preheat oven to 300f.
In an oven proof pan with a tight fitting lid, saute onion in bacon
grease until slightly translucent. Add pork cubes and saute for 5-6
minutes or until they change colors. Then add the cabbage and
remaining ingredients. Bring to a simmer, cover tightly with lid.
Place in oven and let cook for 3-4 hours.
You can strain the juices out and reduce them and serve with the
dish or just use a slotted spoon and serve as-is.
Serve in a bowl with a dollup of sour cream on top.

Serves:3 portions,9
CarbsPerServing:about 6.2
Prep Time:about 20 min.
Effort:Easy

Ingredients:

Brussel Sprouts 12 each
Olive Oil 1 Tsp
Bacon, chopped 4 slices
Shallots, chopped 1 TbspGarlic, minced 2 cloves
Butter 1 Tbsp
Salt and Pepper to taste

How to Prepare:

1. Fill a medium-sized pot with water and salt and bring to a boil
over high heat.
2. While water comes to a boil, put bacon and olive oil in a medium
saute pan and slowly render until slightly crisp.
3. Meanwhile, remove any loose leaves from sprouts, trim ends, and
score an X on the bottoms. Blanch in boiling water for 2-4 minutes
(depending on size) until they can be pierced with a knife without
much resistance.
5. Prepare a bowl with ice and cold water. Remove blanched sprouts
from boiling water and put in ice bath to stop cooking (1-2 min.).
Drain and cut into quarters. Set aside.
6. Add shallots and garlic to bacon. Continue cooking over low heat
until softened, 4-5 min.
7. Raise the heat to medium and add brussel sprouts and stir well.
Cook for about 5 minutes. Be careful not to overcook.
8. Season with salt & pepper and serve.

Serves:2 portions
CarbsPerServing:about 3
Prep Time:about 10 min.
Effort:Easy

Ingredients:

Turnip, cubed 1 each
Olive Oil 1 tsp
Salt & Pepper to tasteButter 1 Tbsp
Devon Cream (optional) 1 Tsp
Boursin (garlic spread) 1 Tbsp

How to Prepare:

1. Bring water, olive oil, and salt to a boil. Add turnips and boil
until they can be pierced by a knife.
2. Drain off as much water as possible, put turnips back in pot over
medium heat, and carefully cook to evaporate water.
3. Add butter, cream, and boursin and mash well. You will notice the
turnip is watery, but if you evaporated it well, it shouldn’t be too
much so that it makes the mashed turnips watery.
4. Season with as much salt and pepper as you like and serve. The
better it is seasoned, the better it tastes, so don’t skimp.

Serves:6

CarbsPerServing:Per Serving: 288 Calories; 26g Fat (79.0%
calories from fat); 9g Protein; 7g Carbohydrate; 3g Dietary
Fiber; 90mg Cholesterol; 934mg Sodium.
Prep Time:30 minutes

Effort:Easy

Ingredients:

1 large cauliflower, head
1 cup heavy cream
3 ounces cream cheese — diced small
1 cup shredded cheddar cheese
2 teaspoons dijon mustard
1 each salt and pepper — to taste

How to Prepare:

Clean cauliflower and chop into small pieces. Boil in salted water
for 5 minutes or until it starts to soften. Drain very well without
mashing.

Heat cream in a small non-stick saucepan. Once the cream starts to
simmer slightly, whisk in mustard and small diced cream cheese.
Whisk until cheese melts, then whisk in the cheddar, salt and pepper.

Once it’s melted and thickened, toss with the cauliflower, spoon
into a microwave safe casserole and microwave on high, uncovered,
for 3-4 minutes until bubbly and the cauliflower is tender. Serve
immediately.