These last two weeks have been a doozy. I’m tired. A class then a week long exercise. I used a lot of meals this week. Time to get more in the freezer. I’m glad I’m not travelling until May. I don’t think I will be home much that month.

Travelling by plane is also getting frustrating. I want to do a carry on only trip, but TSA changed their bag size. I had to buy another bag. Nothing I have fits their specifications. I wish they would stop making it so hard to pack. I’m so tired of all the changes.

This week I am starting with a recipe for Squash and Lentil Lamb Stew from Taste of Home. I really liked the combination of flavors. And, it’s a slow cooker meal so I don’t have to do much. I know I’m going to get rid of the lamb. Too expensive. I’ll swap it out for pork as I think it will be just as flavorful. The rest will stay mostly as is.

Here are the original stats:

Here’s what I changed:

• I replaced the full fat coconut milk with light coconut milk to reduce the calories.
• I replaced the peanut butter with peanut butter powder to reduce the calories.
• I deleted the added salt because there were salty ingredients already in the recipe.
• I replaced the lamb with pork because the lamb was too expensive.
• I added red bell pepper to increase the vitamin C.
• I added a carrot to increase the vitamin A.
• I increased the servings from 8 to 10 to lower the calories.

Here are the final stats:

Here is the final recipe:

Squash, Pork and Lentil Stew

Serves 10

• 1 can (13.66 ounces) light coconut milk
• 1/2 cup peanut butter powder
• 1/2 cup water
• 2 tablespoons red curry paste
• 1 tablespoon hoisin sauce
• 1/2 teaspoon pepper
• 2 cups low sodium chicken broth
• 3 teaspoons olive oil, divided
• 1 pound pork butt cut into 1 1/2 inch pieces
• 2 small onions, chopped
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 6 cups cubed peeled butternut squash (about 1 pound)
• 3 large red bell peppers, chopped
• 2 cups chopped fresh spinach
• 1/4 cup minced fresh cilantro
• 1/4 cup lime juice

1. In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown pork in batches. Add to slow cooker.
2. In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils, squash and bell pepper.
3. Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.