Pork Tenderloin in a Mushroom Cream Sauce

Ingredients:

1- pork tenderloin (size of your choosing)

2 -small pints of mushrooms (I did 1 white cap and 1 baby portobello) sliced

2 - small cans reduced fat/sodium Cream of Mushroom soup

1/2-can skim milk (I measured with a soup can)

1 - med-lg potato, cubed (completely optional, I used it for the starch and to help thicken)

salt, pepper, onion and garlic powder to taste

*optional* 2 pinches of red pepper flakes

Directions:

In a slow cooker pour a little of the cream of mushroom soup to cover the bottom, place tenderloin, salt, pepper, and onion and garlic powder both sides. Add sliced mushrooms and potato. Pour remaining soup and milk on top, making sure the tenderloin is well coated. "Stir" in more salt, pepper, onion powder, garlic powder and red pepper flakes if desired.

Cook on low for 6-8 hours or on high for 3-4 hours, or until pork is pull apart ready!

I served it with parmesan crusted asparagus and broccoli.

Enjoy!

Broccoli Pot Pie

Ingredients:

2 (1 box) - premade pie crust (or home made - top and bottom)

1 lbs - turkey sausage (or plain ground turkey or chicken)

1-2 bags - frozen broccoli cauliflower mix (depending how full you want your pie)

for cheese sauce:

1 cup - any flavor cheese (I did a blend of cheddar and monterey jack)

1/4 cup - skim milk

1/4-1/2 cup - chicken broth

1-2 cloves - garlic minced

salt, peppep, and onion powder to taste

egg + water for egg wash for top crust

Directions:

Preheat oven to 400 degrees.

Line 9in pie pan with 1 crust.

In a large skillet brown sausage, once cooked through add frozen broccoli mix and heat slightly. Pour mixture into prepared pie dish leaving some of the grease in the skillet for the cheese sauce.

For the cheese sauce, in the same skillet saute garlic, pour in milk and slowly add cheese, stirring in a little at a time until it is completely melted, alternate between cheese and chicken broth until all cheese has been added and is melted. Add chicken broth until it is to the consistency you like, I like mine thick so I didn't add all the chicken broth.

Pour cheese sauce over broccoli sausage mix, cover with other pie crust, pinching the ends to seal. Prick air holes in top of pie crust, then brush with egg wash.

Bake 30-45 minutes, or until crust is golden brown.

*For a little fun I added a pinch of red pepper flakes to the cheese sauce for a little extra spice!