Days 11 and 12--Bourbon Pork Tenderloin and Palesagna

Day 11

Breakfast--banana and peanut butter
Mid-morning snack--nothing 
Lunch--leftover chicken from Monday night and Cheese-Itz..another item I may not be able to give up :)
Afternoon snack--peanut butter
Dinner--Bourbon Pork Tenderloin with dill yellow squash, onion and zucchini (recipe below)

Bedtime snack--Nature Valley Granola Thins

Workout--25 min elliptical

Bourbon Pork Tenderloin
1/2 cup orange juice (I used the juice from 1 orange)
1/3 cup Dijon mustard
1/4 cup bourbon
1/4 cup soy sauce
2 T olive oil
1 T chopped garlic

Mix all ingredients and pour over a pork tenderloin in a gallon ziplock bag. Marinate overnight in the fridge. Cook in crockpot on high for 6 hours or low for 8 hours. 

$$ Money Saving Alert $$

Along with the bourbon pork, I cooked up some dill yellow squash, zucchini and onion. Kroger has precut, packaged veggies in all different varieties, and every other week or so, they always have a bunch marked way down. I stock up and freeze them, then dethaw for dinner. Saving money and eating my veggies!! :)

Day 12

Breakfast--banana and peanut butter
Mid-morning snack--nothing 
Lunch--turkey pastrami and colby cheese
Afternoon snack--Cheese Itz
Dinner--Paleasagna (a paleo diet version of lasagna) and bread-machine whole wheat bread...the paleasagna was way better than I was expecting! It actually tasted like real lasagna!

Bedtime snack--Nature Valley Granola Thins

Workout--Insanity Cardio Power

Paleasagna
from whatrunslori

1 white onion, diced
1 pound of extra lean turkey, or ground sirloin (I used ground round)
1 15oz can diced tomatoes, low sodium
3 tbsp tomato paste
3 tbsp Italian spice blend
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini and/or yellow squash, cut into medallion rounds (I cut them into long slivers)
1/2 cup raw goat cheese, shredded (I used good old-fashioned mozzarella)
2 cups Greek yogurt
1 egg

1. In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
2. In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
3. Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
4. Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.
5. Top the entire dish with more shredded goat cheese, if desired.
6. Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.