Cuban-Style Pork and Sweet Potato Slow Cooker Stew

	1 pound(s) uncooked sweet potato(es), peeled and cut into 1/2-inch pieces
	1 pound(s) uncooked lean only pork loin, cut into 1-inch pieces
	14 1/2 oz canned diced tomatoes, with green chiles
	1 clove(s) (medium) garlic clove(s), minced
	1/4 cup(s) unsweetened orange juice
	2 medium uncooked scallion(s), chopped (green parts only)
	1/2 tsp table salt
	1/4 tsp ground cumin
	1/4 tsp black pepper
	1 1/2 Tbsp fresh lime juice
	2 Tbsp cilantro, fresh, chopped

1. Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.

2. Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid)

 

Weight Watchers Points Plus = 5 Points
Serving Size 1.5 Cups

 

Kale and Avacado Salad

• 1 Head of Kale, stems removed and chopped into small pieces
• 2 Hass Avacados
• 1 Lemon
• Salt
• Pepper
• Sliced Almonds

1. Chop kale and wash. let dry
2. Peel Avacados and chop into smaller pieces
3. Smash pieces of Avocado into Kale Piecs and mix well.
4. Sprinkle juice of 1 lemon onto Kale/Avacado mix.
5. Sprinkle with salt and pepper
6. Add almonds and mix well.

*Note - The natural oils in the avacado combine with the acidity of the lemon, creating a light dressing.