Country Ribs and Roasted Vegetables.....

and plenty of time to get in a workout! This recipe uses boneless pork--- country ribs, pork shoulder, tenderloin, it really doesn't matter. You could also use chicken if you don't like the thought of eating pig. A whole chicken or even bone-in breasts would work great! The veggies are just yummy and timeless with any meal. Roasted vegetables are so good because the roasting brings out maximum sweetness and flavor.

Ingredients:

Pork or Chicken-- I like the leanest boneless country ribs I can find
3 T Orange Marmalade- regular, low sugar, all natural, sugar free, doesn't matter
1/2 C Ketchup
2-3 cloves Garlic

1 Eggplant
2 C baby Carrots
1 Pkg fresh asparagus
1 Red Pepper, cut into thick strips (optional)
salt
pepper
Olive Oil

Place the meat in a crockpot in the morning with 1/2 C water. Salt and Pepper as desired (or I like to use Everglade's Seasoning which you can get at Publix). Combine the ketchup, orange marmalade and the garlic and dump it in on top of the meat. Cover and cook on high for 4-5 hours or low if it will be closer to 8-9 hours.

Feel free to hit the gym or get in a run after work because dinner will be ready within 20 min of getting home!

To cook the veggies, preheat the oven to 350* (I like to set my time bake for the oven to come on right before I get home so it is hot and ready when I get there). Cut the eggplant into thick strips about 1/2 in x 1/2 in and however long you want. Rinse the asparagus and carrots. Toss all the veggies in a bowl, drizzle with Olive oil, salt and pepper. Toss them onto a cookie sheet trying not to get them in a bunch of layers. Spread them out. Set the timer for 20 min and go play ball with the dog or kids.

Dinner is ready. Just like that!