We had Bobby-Q Pork Multiply Meals tonight. I was anticipating company, and didn't want to do the prep work for three casseroles. This works great--I just cooked the pork in the crockpot all day, then divided it up into three entree portions.
Today, I decided to try a new idea for coleslaw--yes I do still have some cabbages from St. Patty's day. Here is what we dined on tonight. It has a different flavor than most coleslaws; no celery seed. Give it a try for an interesting change. The contrast between the sweet mustard dressing and the salty bacon flavoring is delicious.
Bacon Mustard Coleslaw
approximately 1 pound of shredded cabbage
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup mustard
2 teaspoons apple cider vinegar
1/2 cup splenda or equivalent sweetener
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon Bacon Salt
Shred the cabbage finely, or use a bag of coleslaw mix.
Mix the mayonnaise, sour cream, mustard, vinegar, sweetener and spice powders. Combine this with the cabbage, stirring well. Refrigerate for an hour. Sprinkle the Bacon salt over the coleslaw for the prettiest appearance, or stir it in for the best taste.
About 200 calories and 4 net carbs
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