Well, I can't believe the stuff that is not I Can't Believe It's Not Butter is not I Can't Believe It's Not Butter, and I can't believe that both I Can't Believe It's Not Butter and the stuff that I can't believe is not I Can't Believe It's Not Butter are both, in fact, not butter. - Alice
A Crock Pot recipe that was lo-cal enough for Weight Watchers
January 3 2011, 8:35 PM
Here it is: (see comments at end)
GINGERED PORK & PINEAPPLE
2 lbs. boneless pork shoulder
2 tablespoons cooking oil
1/4 cup chicken broth
3 tablespoons quick-cooking tapioca (I used Minute)
3 tablespoons soy sauce
3 tablespoons oyster sauce (optional--and I didn't have any so didn't use)
1 teaspoon grated fresh ginger
1 15-1/4 ounce can pineapple chunks (juice pack)
1 large onion, cut in 1 inch pieces
4 medium carrots, cut into 1/2 inch pieces (2 cups)
One 8 ounce can sliced water chestnuts, drained
1-1/2 cups fresh or frozen snow pea pods (I used sugar snap peas)
3 cups hot cooked rice
Trim fat from pork and cut into 1 inch pieces. Brown the pork in hot oil and drain off fat. (I omitted this step, as well as the oil).
In a 3 to 4 quart Crock Pot, combine broth, tapioca, soy sauce, oyster sauce (if desired), and ginger. Drain pineapple, reserving juice. Stir juice into sauce mixture. Add carrots, onion and water chestnuts to cooker, then add pork on top.
Refrigerate pineapple chunks until 10-15 minutes before serving.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours. (I cooked it about 3 hours on High).
Stir in pineapple chunks and peas. Cover and cook 10-15 minutes longer on High, until heated through and peas are crisp-tender. Serve over rice. 6 to 8 servings.
Notes from Max: I cut the recipe in half and it made 3 large servings. I used two large pork chops which, after removing the bones and all of the fat, weighed in at 12 ounces of uncooked meat. Using this amount, and omitting the oil, I calculate this recipe to be no more than 7 WW points per serving. DH said it was "missing something." We added a little salt and it improved things. I think what it was missing was the oyster sauce. Since the calories are negligible, I'll try that next time...and if it is still missing something, I'll add a bit more soy sauce.
I cooked brown rice instead of white. This was the first time I'd used my rice cooker for brown rice, and it was PERFECT--the first time I've ever, in my life, cooked perfect brown rice. I AM NOW A CONVERT. It took less time than on the stove, too. I used 2X as much water as brown rice instead of the markings on the cooker. 1/2 cup cooked brown rice = 2 points, so my dinner was 9 points per serving. (I should have had a salad, too, but I didn't).
This tastes a lot like an Americanized version of Chinese food. It's not extremely sweet and has no "sour." It reminded me of a lot of Lean Cuisine entrees. Hope this helps other dieters--though this is not actually a "diet" recipe.
This message has been edited by MaxineS on Jan 3, 2011 8:44 PM