Alright friends, it is time for one of my favorite fall/winter recipes!

I have NO idea where this recipe was found on the internet, if I did, I would give credit where credit is due but a friend found it & shared it with me last year...it quickly became one of our favorites! So kudos to whoever came up with this amazing concoction.

It is so filling, even using the portion control container system...I actually think if I ate more than what I am allowed in my containers, I would be so full, it would be miserable!

What you need:
2 T chili powder
2 tsp cumin
1 tsp salt
1 tsp garlic powder
5-6 small unpeeled red potatoes, quartered
2 sweet potatoes, peeled and quartered
1 med onion cut into 3/4 inch wedges
1-2 lb pork tenderloin (I use roughly 2 lbs & it makes about 6 servings)
2 T olive oil
1 8oz can tomato sauce (NO SUGAR ADDED!)
1 14.5oz can diced tomatoes, undrained (I use no salt added & organic)
Chipotle peppers in adobo sauce, use 2 peppers finely chopped (I bag the rest & freeze & use the next time)

Prep:
1) In large bowl mix chili powder, cumin, salt & garlic powder. Add red potatoes, sweet potatoes & onions & toss until coated. Place veggies in slow cooker, leaving the rest of spice mixture in bowl.
2) Rub oil all over pork, roll in spices to cover & place on top of veggies. Pour tomato sauce & diced tomatoes over pork & veggies, sprinkle the chopped chipotle pepper on top.
3) Cover & cook on low for 6 hours.

For my Fix family, I can't guarantee this is accurate because I am not one of our amazing in house nutritionist, but when I eat this, this is how I count my containers:
1/2 green (no sugar added tomato sauce is key for it to be a green, not a purple), 1 red, 1 yellow & 1 tsp

I serve it with a side of veggies, broccoli is good with it! Really anything you want!

I hope you try this and love it as much as we do!