Pork, White Bean & Kale Soup {Smithfield Marinated Pork}

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Smithfield®, but all my opinions are my own. #pmedia #PutPorkontheMenu http://my-disclosur.es/OBsstV

Pork White Bean Kale Soup with Smithfield Marinated Pork | MoneywiseMoms

When you want to put an easy, home-cooked meal on the table for your family, wholesome shortcuts can be a big help. Instead of remembering to defrost a roast and planning to marinate for hours, just pick up Smithfield Marinated Pork. All seven varieties–like Mesquite Pork Loin, Portobello Mushroom Flavor Filet, and Peppercorn & Garlic Tenderloin–are so easy. You can WOW your family (or guests) and just grilling or baking via the directions on the package. It’s ready to go, as a timesaver and with no stress!

Pork White Bean Kale Soup with Smithfield Marinated Pork | MoneywiseMoms

I picked up the Garlic & Herb Pork Loin Filet at Walmart. Since each package is about 3 lbs., I cut the roast in half and will cook the rest another night (easy dinner!).

With the pork already marinated, I wanted to try this Pork, White Bean and Kale Soup recipe, adapted from Eating Well. Confession time! With all my healthy and “real food” eating, I have never tried kale, and I have never given it to the family. I’d heard that kale could be bitter, so I figured it would be great to introduce it to the family soaked in a delicious broth (and I was right!).

Pork White Bean Kale Soup with Smithfield Marinated Pork | MoneywiseMoms

The combination of textures in this soup is fantastic! The beans are smooth, soaking up the fragrant broth. The kale is lightly crunchy, which everyone enjoyed. The pork and onions have a little chew to them; I just love soups with lots of layers like this. As an added bonus, my house smelled amazing while this was cooking. Yum!

The cooking time is short on this soup–so be sure and prep all your ingredients ahead of time. I had them lined up next to me at the stove, so I could keep stirring and just add them as needed.

Pork White Bean Kale Soup with Smithfield Marinated Pork | MoneywiseMoms

Whether you try this Pork, White Bean and Kale Soup or just want an easy pork roast dinner, print yourself a coupon for .75 off one Smithfield Marinated Pork product, while supplies last. You can also find more easy recipes and inspiration at the Smithfield website.

Pork, White Bean and Kale Soup

 
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound Smithfield Garlic & Herb Pork Loin (half of package)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper
  • 1 cup white wine
  • 4 plum tomatoes, chopped
  • 4 cups reduced-sodium chicken broth
  • 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
  • 1 15-ounce can white beans, rinsed
Instructions
  1. Heat oil in a large stock pot over medium-high heat. Add pork and cook until no longer pink on the outside, about 3-4 minutes. Transfer to a plate with tongs, leaving juices in the pot.
  2. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper and cook, stirring constantly, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  3. Add kale and stir just until it wilts. Reduce heat to maintain a strong simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in the beans and the reserved pork with its juices. Simmer until the beans and pork are heated through, about 2 minutes.

See what other fabulous recipes you can make with Smithfield Marinated Pork. Look for #PutPorkonthe Menu on Twitter and Facebook.

 

Recipe linked up to The SITS GirlsWeekend Bloggy Reading at Serenity Now, Whatever Goes Wednesday at seven thirty three, Tasty Tuesdays at Creative K Kids and Real Food Recipe Roundup at Jo Lynne Shane.

7 Easy Casserole Recipes

I think the casserole has a bad rap. For years, it’s been “uncool.” I get it. Over history, casseroles have been comfort food, often fat-laden and filled with cream-of-whatever soups. But we’re in a new era, baby! Now there are plenty of healthified casseroles out there made with whole foods, veggies and quality ingredients. These Easy Casserole Recipes have been culled from all the great stuff out there (I have a whole Captivating Casseroles Pinterest Board if 7 isn’t enough for you).

Easy Casserole Recipes | MoneywiseMoms
Casseroles may never be cool, but they sure are handy. I love them because:

  • Casseroles can be made ahead of time and frozen, making a dinner down to the road oh-so-easy.
  • Serving a casserole gets dinner on the table–healthier and less expensive than fast food, a restaurant meal or takeout.
  • Casseroles are great to feed a big family or to have leftovers for lunches, which is another way to save money!

Take a look at these amazing casseroles, then let us know in the Comments what your favorite easy casserole recipes are:

Chicken Parmesan Casserole from MB's Kitchen | Easy Casserole Recipes | MoneywiseMoms
Chicken Parmesan Casserole
This reinvention of time-consuming Chicken Parm is easy prep with layers of pre-cooked chicken, sauce and crunchy croutons. Either cook some extra chicken on a previous night, or use a rotisserie chicken. Check out the Chicken Parmesan Casserole recipe at MB’s Kitchen.

Chicken Alfredo Baked Ziti from My Turn for Us | Easy Casserole Recipes | MoneywiseMoms
Chicken Alfredo Baked Ziti
Baked Ziti is a favorite with families everywhere, so it’s great to have an alternative that’s just as easy. This Chicken Alfredo Baked Ziti from My Turn for Us has a homemade Alfredo sauce that you prepare while the ziti is boiling.

Easy Breakfast Casserole from The Wholesome Dish | Easy Casserole Recipes | MoneywiseMoms
Easy Breakfast Casserole
I love having an Easy Breakfast Casserole baking on mornings when we are hosting company or a holiday morning when I’d rather be hanging with the family than in the kitchen prepping to feed a crowd. This recipe from The Wholesome Dish is so easy to pull together with frozen hashbrowns and cubed ham.

Zucchini Bacon Rice Casserole from Roxana's Home Baking | Easy Casserole Recipes | MoneywiseMoms
Zucchini, Bacon & Rice Casserole
This amazing meld of flavors from Roxana’s Home Baking has the addition of protein from cottage cheese. If you don’t have summer zucchini from the garden (say, it’s winter), a frozen bag of zucchini would do in a pinch. Try Zucchini, Bacon & Rice Casserole.

Rotisserie Chicken Enchilada Casserole at One Good Thing by Jillee | Easy Casserole Recipes | MoneywiseMoms
Rotisserie Chicken Enchilada Casserole
This fabulous Rotisserie Chicken Enchilada Casserole at One Good Thing by Jillee has all the goodness of enchiladas but with no rolling (and tortillas falling apart!). Just layer in the ingredients, and bake!

Spinach Artichoke Chicken Casserole from The 36th Avenue | Easy Casserole Recipes
Spinach Artichoke Chicken
Now that it’s football season, you want Spinach Artichoke dip, right? Add some chicken, and now you have dinner. POW. This Spinach Artichoke Chicken recipe from The 36th Avenue is easy to pull together tastes amazing. My kids asked if we could have it again the very next night!

Mac and Cheese Casserole from MoneywiseMoms | Easy Casserole Recipes
Mac & Cheese Casserole
Next time you’re craving comfort food, this Mac & Cheese Casserole with protein from cottage cheese along with the tang of sour cream and sharp cheddar, will feed your craving. I wrote this up as a gluten-free recipe (just use GF pasta and skip the breadcrumb topping), but if you can have gluten, just substitute regular elbow pasta.

 

What are some of your favorite easy casserole recipes?

Menu Plan Monday – Fall 2014

Menu Plan Monday Fall 2014 | MoneywiseMoms
It’s been ages since I posted a Menu Plan Monday, but I’ve had a lot of questions about what we’re eating, so it seems like a good time!

This time last year, I shared my 30 Easy Meals for the Fall, which was basically a month-long list of meals that we like to eat (and are easy to make) so that every Sunday I could just pick 7 off the list and shop for those ingredients. I’m using that list again this year but trying new recipes when I can squeeze them in. We’re also sticking to a pretty regular Taco Tuesday schedule (it’s just so easy and works great because we have Tae Kwon Do those evenings). I’m always on the lookout for new soup recipes, too, like this Tuscan Chicken Soup that was so flavorful and easy that it made it into our regular rotation.

Slow Cooker Tuscan Chicken Soup
It’s very cool and fall-like this week, which means the slow cooker is cooking (makes the house smell good!) and soup is on the menu:

Meatless Monday–Corn & Potato Chowder and salad
Taco Tuesday–Slow Cooker Pork Tacos (pork loin + jar of salsa verde in the slow cooker), wheat tortillas, black beans, fixings
Wednesday–Turkey Spinach Burgers on wheat buns, sweet potato fries and salad
Thursday–Slow Cooker Tuscan Chicken Soup and 30-Minute Dinner Rolls
Friday–Green Chile Chicken Casserole (using the leftover pork from Tuesday night)
Saturday–
One Pot Wonder Chicken Lo Mein (if you haven’t tried this amazingly-easy recipe, do it!)
Sunday–
Chicken Alfredo Baked Ziti (I just pinned this recipe and I love that it’s real food instead of cream-of soup. Can’t wait to try it!)

What’s your family eating this week?

 

Linked up to Menu Plan Monday at OrgJunkie, where you’ll find tons of other meal inspiration, recipes, and resources.

Pumpkin Cream Cheese Swirl Pie

It’s pumpkin season, and after you’ve baked Pumpkin Chocolate Chip Muffins and Pumpkin Pancakes and all the other yummy things out there, it’s time for pumpkin pie. But why stick with traditional pumpkin pie? This Pumpkin Cream Cheese Swirl Pie adds a delicious swirl of flavor and takes your pie from traditional to WOW.

Pumpkin Cream Cheese Swirl Pie | MoneywiseMoms
 
5.0 from 2 reviews
Pumpkin Cream Cheese Swirl Pie
 
Ingredients
  • 1 refrigerated pie crust
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin puree
  • 1 Tbsp milk
Instructions
  1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  2. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
  4. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  5. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

 

If you don’t have the individual spices, just substitute 1 3/4 tsp pumpkin pie spice. This pie has become our family’s Thanksgiving pumpkin pie, just a little more “fancy” than the regular one with hardly any extra work. My kind of recipe!

Find more easy desserts on my Sweets & Treats Pinterest board.

 

Pumpkin Cream Cheese Swirl Pie is linked up to Weekend Bloggy Reading at Serenity Now, Whimsy Wednesday at Smart School House, Wow Me Wednesday at Ginger Snap Crafts, Tasty Tuesdays at Creative K Kids, Take-A-Look Tuesday at Sugar Bee Crafts, Fluster’s Creative Muster Party at Fluster Buster, Inspiration Monday Party at Twelve O Eight, Real Food Recipe Roundup  at Musings of a Housewife, Marvelous Monday at Smart Party Planning, Monday Funday at Uncommon Designs, Manic Monday Linky Party at Serendipity and Spice, and Made by You Monday at Skip to my Lou. 

Tuscan Chicken Soup {Slow Cooker}

I’m so glad we’re heading into fall. While I use my slow cooker all year round, I do avoid soups and stews during most of the year. With some cooler temps, it’s a great time to try some new soup recipes. This Slow Cooker Tuscan Chicken Soup has become a new favorite at my house–filled with my family’s favorite vegetables like red peppers, mushrooms and spinach. It’s a very easy recipe that makes a great healthy dinner!

Slow Cooker Tuscan Chicken Soup

5.0 from 2 reviews
Slow Cooker Tuscan Chicken Soup
Serves: 6 servings
 
Ingredients
  • 1 lb. boneless skinless chicken, cubed
  • 2 cups chicken broth
  • 2 cups sliced mushrooms
  • 1 yellow onion, chopped
  • 1 7oz jar roasted red peppers, chopped
  • 2 Tbsp tomato paste
  • 2 tsp minced garlic
  • 1 Tbsp Italian seasoning
  • salt and pepper to taste
  • 8 oz fresh baby spinach, chopped
Instructions
  1. Add all ingredients except spinach to the slow cooker. Stir to combine.
  2. Cover and cook on low for 5-6 hours.
  3. Add spinach, stir, and cover. Cook for 10 more minutes or until spinach is wilted.

I usually serve soups with carbs on the side (like one of these 10 Sensations Sides for Soups & Stews). That way, the kids can carb-load while the adults take it easily. Alternately, you could add cubed potatoes for a more stew-like broth, or serve this soup with cooked rice or pasta.

Looking for more easy Slow Cooker Meals? Follow my Slow Cooker & Crockpot Pinterest Board.

Linked up to Weekend Bloggy Reading at Serenity Now, Wow Me Wednesday at Ginger Snap Crafts, Whimsy Wednesday at Smart School House, Fluster’s Creative Muster Party at Fluster Buster, Too Cute Tuesday at Funky Polkadot Giraffe, Pinterest Foodie at Real: The Kitchen and Beyond, Real Food Recipes Roundup at Musings of a Housewife and Made by You Mondays at Skip to My Lou.

Tortellini Chickpea Pasta Salad {Cookbook Giveaway}

Tortellini Chickpea Pasta Salad
 

Easy, healthy meals on a budget–it’s a goal for many of us. I’m excited to share a great new cookbook with you–GoodCheapEats by Jessica Fisher–to help you meet this goal around your busy family. You may already be familiar with Jessica Fisher from the blogs Good Cheap Eats and Life As Mom. She’s all about making the most of what you have, whether that’s time with family, money in the bank, or food on hand. She has six kids and is passionate about budget-friendly meals that taste good. I received a copy of GoodCheapEats for review and have been working my way through the recipes, to my family’s delight.

Good Cheap Eats - budget friendly meals |MoneywiseMoms
GoodCheapEats is filled with strategies and tips alongside the great recipes, all focusing on how to shop smart and eat well on a budget. My family just loved this Tortellini Chickpea Pasta Salad, found on page 268 (or print it below). It’s the kind of pasta salad that’s tasty either warm or chilled. It will store in the fridge for up to four days.

 

4.4 from 5 reviews
Tortellini-Chickpea Pasta Salad
Author: 
Serves: 4 servings
 
Ingredients
  • 12oz. cheese tortellini (fresh, dried or frozen)
  • 1/2 cup red wine vinegar
  • Juice of 1/2 lemon
  • 1/2 tsp minced garlic
  • 1/2 tsp dried oregano
  • Salt and pepper
  • 1/3 cup extra-virgin olive oil
  • 2 cups cooked or canned chickpeas (rinsed & drained if canned)
  • 2 cups chopped fresh spinach
  • 1 (10oz) package grape tomatoes
  • 1/4 cup chopped peeled carrots
Instructions
  1. Bring a large pot of salted water to a boil over high heat and cook the tortellini according tot he package directions. Drain and let cool slightly.
  2. In a small jar or bowl, combine the vinegar, lemon juice, garlic, oregano, and salt and pepper to taste. Place the lid on the jar and shake well or whisk until smooth. Add the olive oil and shake or whisk again to emulsify.
  3. In a large bowl, combine the tortellini, chickpeas, spinach, tomatoes, and carrots. Pour the dressing over the salad and toss gently to combine. Adjust the seasonings as desired. Serve chilled or at room temperature.

The GoodCheapEats Cookbook is out right now! Find it at Amazon, and purchase a copy in paperback or for Kindle.

Win the GoodCheapEats Cookbook
One lucky MoneywiseMoms reader will get a copy of the brand new GoodCheapEats cookbook. For a chance to win, just check out this preview PDF of the book, and pick one of the recipes you’l like to try:

To enter, take a look at GoodCheapEats’ Table of Contents and tell me one recipe you’d like to try.

If you’re reading this in an email subscription, you’ll need to click over to the blog to enter. One entry per person, please. This giveaway ends Wednesday, September 17th, at midnight EST. Good luck!

 

Linked up to Thrifty Thursday at Living Well Spending Less, Thrifty Thursday at The Thrifty Couple, Show & Tell at Gingerly Made, Inspire Me Wednesday at seventhirtythree, the Real Food Recipe Roundup at Sassy Moms in the City and Pinterest Foodie at Real: The Kitchen and Beyond.

Disclosure: I received this book from the publisher for review. The publisher is providing the prize for this giveaway. I’ve also used an affiliate link to Amazon; thanks for supporting MoneywiseMoms at no additional cost to you!

RSVP for #NewFromHormel Twitter Party 9/10

CB-Twitter-Party-Post-Disclosure-June2014-TM

#NewFromHormel-Twitter-Party-9-10-14

Photo Credit: YoursAndMineAreOurs

Do you love a good Twitter Party?  You know I do, and I’m excited to co-host a party to chat about the exciting new Hormel Everyday Scratch and Hormel Hot Sandwich Meats!  On Wednesday, September 10, 2014 at 3:00pm EST, please join us for the #NewFromHormel Twitter Party where we’ll be discussing all the new meal-helper products from Hormel (currently available in select stores in greater Columbus and Cincinnati and surrounding areas) and giving you a chance to win prizes!

As much as we may want to do made from scratch cooking each night for dinner, it’s just not possible with a busy family and all that comes with it. Finding help with high quality ingredients saves time and still lets you meet the goal of feeding the family at home. Let Hormel Everyday Scratch or Hot Sandwich Meats give you a head start to your favorite recipes. We’ll share lots of great ideas at the #NewFromHormel Twitter Party to help you save time while sitting down to eat together with your family.

Join me and RSVP for the #NewFromHormel Twitter Party on SoFabChats!

 

DATE:  Wednesday, September 10, 2014

TIME:  3:00 to 4:00 pm ET

EARLY BIRD PRIZE:  1 – $50 Visa Gift Card

PRIZES:  5 – $100 Visa Gift Cards

HOSTS:  @ruralmoms, @dawnchats@MsMissy62, @MoneywiseMoms@tsue1136

RULES:  #NewFromHormel Twitter Party Official Rules

RSVP & PARTY GRID:  #NewFromHormel Twitter Party Page

PLEASE RETWEET:

How To Participate In A Twitter Party on SoFabChats!

TIP:  How to join a Twitter Party – sign in! Before party starts, click on the green “Sign In On Twitter” bar at the top of the page!

TIP: Who to follow at a Twitter Party? Follow the Party Team by clicking on the Twitter handle links on the RSVP page!

TIP: Want to win Twitter Party prizes? RSVP by clicking on RSVP button before you join the party, follow everyone on the Party Team, and tweet with the party hashtag during the party to be eligible!

TIP: How to win the Early Bird prize? Watch for chance to share a tweet when you RSVP for chance to win!

TIP: Special deals and brand coupons? Keep that options checked when you RSVP for the party!

TIP: New to Twitter parties? Watch your column and Party Team tweet columns – they are slower paced and easier to follow!

TIP: Where to find Twitter Parties? Check out the SoFabChats Twitter Party Calendar to find more fun parties to attend!

Find more helpful Twitter Party Tips on SoFabChats!

7 Homemade Muffin Recipes – Lunchbox & Afterschool Snacks

Homemade Muffin Recipes | Easy #realfood #recipes for lunchboxes and afterschool snacks | MoneywiseMoms
Thinking about all the snacks and treats your kids will go through this school year? Rather than spend a lot on pre-packaged snacks, consider these homemade muffin recipes. We take a little time on the weekend to bake up a batch of muffins, then put some aside for lunchboxes and afterschool snacks. The rest go in the freezer to use another week. Each of these recipes uses real foods and include fruit and fiber, so they’re healthier than what you’re seeing advertised right now for back to school season. Plus, by making them at home, you’re saving a lot of money.

For our lunchboxes, I like to use a standard mini muffin pan, since the smaller muffins fit nicely. As a rule of thumb, if a recipe doesn’t have directions for mini muffins, cut the time to 2/3 of the regular-sized, then check it for doneness with a toothpick.

Whole Wheat Cinnamon Muffin Recipe | Easy #realfood #recipes for lunchboxes and afterschool snacks | MoneywiseMoms
These Whole Wheat Cinnamon Muffins have a crispy, sweet edge and a wonderful flavor.

Whole Wheat Blueberry Muffin Recipe | Easy #realfood #recipes for lunchboxes and afterschool snacks | MoneywiseMoms
Whole Wheat Blueberry Muffins are easily made with either fresh blueberries (still in season now!) or a bag of frozen ones (the rest of the year).

Chocolate Banana Muffin Recipe | Easy #realfood #recipes for lunchboxes and afterschool snacks | MoneywiseMoms
These Chocolate Banana Muffins look rich and indulgent, but they’re still made with whole wheat.

Pumpkin Chocolate Chip Muffin Recipe | Easy #realfood #recipe for lunchboxes and afterschool snacks | MoneywiseMoms
My kids love these Whole Wheat Pumpkin Chocolate Chip Muffins. They’re a fall favorite!

Banana Blueberry Breakfast Muffin Recipe | Easy #realfood #recipes for lunchboxes and afterschool snacks | MoneywiseMoms
These Banana Blueberry Breakfast Muffins have the protein of Greek yogurt and fiber from oatmeal and whole wheat flour. They make a great on-the-go breakfast if you make them full-sized.

Brown Sugar Maple Muffin Recipe | Easy #realfood #recipes for lunchboxes and afterschool snacks | MoneywiseMoms
Brown Sugar & Maple Muffins are delicate and just the right amount of sweet.

Whole Wheat Banana Muffin Recipe | Easy #realfood #recipes for lunchboxes and afterschool snacks | MoneywiseMoms
This Whole Wheat Banana Muffins recipe is so simple, it’s a great way to get started with making your own.

What are your favorite homemade muffins recipes?

 

 Linked up to Real Food Recipe Roundup at Sassy Moms in the City, Whatever Goes Wednesday at Someday Crafts, and Inspire Me Wednesday at Seven Thirty-Three.

Freezer Cooking for Back To School

Freezer Cooking for Back to School | MoneywiseMoms

Oh, back to school season. It’s a transition for me as well as the kids. We’re back to the rush of packing lunches, packing backpacks, finding shoes, a new school (for 2 of the 3), homework…

Afterschool to dinnertime is a busy time, even on nights with no extra-curriculars. We have our routine–the kids do their homework, then their chores, and I spend time with them at the table. Most days, dinner needs to be ready or already cooking (love my crockpot meals!).

So what can I do to make it easier? I’m doing freezer cooking to get through the back to school transition.

Freezer Cooking Casseroles for Back to School | MoneywiseMoms

Double Up
I had time last week to make Spinach Stuffed Shells for dinner, so I just boiled the whole box of shells (the recipe only calls for half) and doubled up the filling. I laid the second set out on a cookie sheet in the freezer until hard, then put them in a zipper bag. Next time we want shells, I can just layer them in a baking dish with sauce and mozzarella and bake. No work needs to be done!

This double-up concept works great for any type of casserole or meal with lots of prep–take the time now so you can save it later. My family’s favorites are:

Costco Pork Loin | Freezer Cooking for Back to School | MoneywiseMoms

Freezer to Crockpot
I use a four-pack of pork loin roasts ($1.99/lb at Costco, which is my price point for meat), and put each in a zipper freezer bag with sauce. Each of these can go straight into the crockpot right from the freezer. My favorite four freezer-to-crockpot recipes (you could substitute chicken thighs if you prefer) are:

Teriyaki Pork: Chop an onion and add to the pork in the bag along with 1/2 cup low-sodium soy sauce, 1/2 cup brown sugar, 1 tsp minced garlic and 1 tsp ginger. Cook on low 8-10 hours. Serve on rice with a veggie like broccoli or green beans.

BBQ Pork Sandwiches: Chop an onion and add to the pork in the bag along with a bottle of barbeque sauce (or make your own). Cook on low 6-8 hours. Shred and serve on whole wheat hamburger buns with a side salad and corn.

Shredded Pork Tacos: Chop an onion (see a pattern here?) and add to the pork in the bag along with a jar of salsa (red or green) or a can of diced tomatoes with green chiles. Cook on low 8-10 hours. Shred and serve with tortillas and taco fixings, or as a “taco bowl” with rice and beans.

Honey Parmesan Pork: To freezer bag, add 1/2 cup honey, 2/3 cup Parmesan cheese, 3 Tbsp low-sodium soy sauce, 2 Tbsp basil, 2 Tbsp minced garlic and 1/2 tsp salt. Mix in bag, then add pork. On this recipe, it matters that you defrost the bag before putting in the slow cooker, since you want to be able to turn the roast to fully coat with the sauce. Cook on low 6-8 hours. I serve this over rice with a veggie on the side.

By doing this once a month, I have one pork meal a week ready to go, and if I forget to defrost, that’s okay (except for that last one). They just cook all day in the slow cooker and dinner is ready when we are. Easy peasy.

 

 What are some meals you like to freeze for later?

Linked up to Whatever Goes Wednesday at Someday Crafts, Fluster’s Creative Muster Party at Fluster Buster, Pinterest Foodie at Real: The Kitchen and Beyond, SITS Girls, Type A Parent Linkup and Yes Works for Me at We Are That Family.