Carb Smart Pork and Mushroom Stew

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer pork to a large bowl, reserving fat in the pot.

Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl), mirepoix, mushrooms, thyme and half the garlic to the same pot. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add pork and any juices from the bowl. Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and pork, 1 min.

Add broth concentrates, soy sauce, squash and 2 1/2 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and squash is tender, 10-12 min. (TIP: Use 2 cups water (dbl for 4 ppl) if you prefer a heartier soup/stew!)

Meanwhile, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on the toasties so they don't burn!)