Recipe: Zucchini Squash with Pulled Pork

Place pork tenderloin (1lb)  in crock pot or slow cooker and season lightly with fajita seasoning.

Cover pork with 2/3 jar HEB Green Chile Tomatillo Salsa (you can find this on the marinade isle)
and add 1/2 cup water

Cover and cook over low heat 6 hours.

During the last hour of cooking time, wash and cut ends off of 4 small zucchini squash.  Slice down the middle (long way) to make a "boat".  Put into an oven safe dish and lightly spray with Pam.  Bake at 350 degrees for 1 hour or until soft.

Grate 1 cup cheese.  (For the family, I used cheddar cheese but for me I used 1- 2% lowfat string cheese stick grated)

Last 15 minutes of cooking time, add 1 can Old El Paso Mild Green Enchilada Sauce to the pork tenderloin and shred the pork using two forks.  Mix well.

Place two zucchini "boats" on the bottom of a plate. Cover with pulled pork and green chile sauce. Top with grated cheese.  (For the family, I chopped up the squash and added to rice I had cooked with sauteed onions.  Then i rolled the rice, cheese, pork and sauce in a whole wheat tortilla) 

Makes 6 servings
Calories 319 (with 2% cheese and without rice or tortilla)
Fat        11.60 grams
Carb     12 grams
Protein  41.20 grams