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cooking spray skinless bone pork loin olive oil onion carrot celery green bell pepper garlic tomatoes packaged angel thyme salt black pepper ground red pepper vegetable soup chicken broth beef broth vegetable juice parsley
Viewed: 24 - Published at: 2 years agoIngredients
- Cooking spray
- 2 (6-ounce) skinless bone-in chicken breast halves
- 3/4 pound boneless pork loin roast trimmed
- 1 teaspoon olive oil
- 2 cups chopped onion (about 1 large)
- 1 3/4 cups sliced carrot
- 1 1/2 cups chopped celery
- 1 cup chopped green bell pepper
- 3 garlic cloves, minced
- 2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano
- 1 1/2 cups packaged angel hair coleslaw
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 1 (16-ounce) package frozen vegetable soup mix with tomatoes (such as McKenzie's)
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 1 (14 1/2-ounce) can beef broth
- 2 (5.5-ounce) cans spicy-hot vegetable juice (such as V-8)
- 1/3 cup chopped fresh parsley
Method
- Preheat oven to 375°.
- Arrange chicken and pork roast on a jelly-roll pan coated with cooking spray. Bake at 375° for 35 minutes or until done. Remove chicken and pork roast from pan; cool. Shred meat with 2 forks.
- Heat oil over medium-high heat in a large Dutch oven coated with cooking spray. Add onion and next 4 ingredients; saute 8 minutes or until tender. Stir in shredded meat, tomato, and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer, 45 minutes. Stir in parsley.
