Brussels Sprouts in Browned Butter

(from 500 More Low-Carb Recipes by Dana Carpenter)

1 lb fresh Brussels sprouts, cleaned and trimmed
8 T (1 stick/quarter lb) butter
zest of 1/2 a lemon
juice of 1/2 a lemon
salt and pepper

Run the Brussels sprouts through the slicing blade of a food processor, or slice them with a mandoline cutter.
Melt the butter in a big, heavy skillet and let it brown.  (I used a wok.)
Add the brussels sprouts and saute until crisp/tender.
Add the zest and juice during cooking.  Add salt and pepper to taste.
Serve.

We thought this was delicious, but a little too much butter.  Next time, I will use either more Brussels sprouts (1 1/2 lb), or less butter (5-6 T?).
The book said this was 4-6 side-dish servings.  The two of us ate it up!  (My husband does love Brussels sprouts.)

Chicken with Lemon, Capers, and Mushrooms

(adapted from Dr. Atkins' Quick and Easy New Diet Cookbook by Robert and Veronica Atkins)

2 T olive oil
1 1/2 lb chicken breasts, cut into about 1/2" slices
12 oz mushrooms, cut into halves or quarters (depending on their size)
5 oz white cooking wine  (original recipe called for 2/3 c, but I only had 5 oz left, and it was fine)
zest from half a lemon
juice from half a lemon
2 T capers (drained)
salt and pepper to taste
3 T butter

1.  Heat the oil in a large, heavy skillet or dutch oven over medium (to medium-high) heat until hot but not smoking.  Add the chicken and cook, turning once, for 3-4 minutes on each side, or until browned.  (I had to do this in two batches, since my dutch oven is big, but not huge, and the original recipe might have expected the pieces to be thicker.)  Transfer chicken to a plate and keep warm.  (I put a piece of foil over it.)
2.  Add the mushrooms, wine, lemon zest, lemon juice, and capers to the pan.  Stir it around so the mushrooms are coated, and bring the liquid to a boil, scraping up any browned bits from the bottom of the pan.  Simmer for another 2 minutes or so.  Add some salt and pepper.  Add the butter and cook over low heat for 1 minute.  Return the chicken to the pan to heat through.

The book says this is 4 servings.  The two of us ate about 2/3 of this for lunch, along with Brussels sprouts.

Slow-Cooker "Mexican" Pulled Pork

This makes a LOT.

2 bone-in pork shoulder roasts (3.5-3.75 lb each)
olive oil (probably 2 T or a bit more)
2 t salt
2 t ground cumin
1 T dried oregano
1 t ground coriander seed
1/2 t ground cinnamon
1 onion, chopped
8 cloves of garlic, minced
1 jalapeno, most of the seeds removed and chopped
4 bay leaves
about 2 cups home-made smoked turkey stock

Combine the salt spices.
Rub olive oil over all sides of the meat.
Rub the spice mixture on all sides of the meat.
Put the meat into a slow cooker.
Spread the onion, garlic, jalapeno and bay leaves over and around the meat.
Pour the stock into the slow cooker, trying to not rinse off the spices.
Cook on low for 10 hours.  Turn it over at some point in the middle of cooking.
Let the meat cool enough to handle.  Pull the meat into shreds using two forks, a fork and a hand, or your hands.
Keep some of the liquid, and add it to the shredded meat so it doesn't get too dry.