Have you made anything tasty for dinner this week? Share! And if you want, share your recipe too.
I had frozen some meals for the crockpot because I knew how busy I would get once school started (i.e. I have three kids, go to school full time, and work a part time job = BUSY! LOL) so I cooked one of them for the first time the other day. It was a Ginger-Cranberry Pork Roast and it was so delicious! This coming from someone that doesn't care for pork much! The next evening, we had the cold pork roast on some bread with spinach and mayo and it was equally as good. I got the recipe from the MamaAndBabyLove Blog (click here for the ecookbook: Inspired to Sew) I purchased the ecookbook because it was super cheap ($5.99) and all the recipes I've made from it are really easy and very tasty! Here's the recipe for the roast:
2 pork roasts
2, 12 ounce package fresh cranberries or 2 cans of whole cranberries
1 cup peeled and sliced or minced ginger
2 tablespoons rapadura sugar
2 tablespoons of quick cooking tapioca or some other thickening agent.
1 cup filtered water
Dump all ingredients (except water) into two, one gallon bags. Label and put in freezer.
Day of cooking dump contents of bag into slow cooker, add the water, and cook on low for 4 to 6 hours, or until fully cooked. Remember each slow cooker is different, so the first time you make a recipe, really watch it so you don?t over or under cook it.
That sounds lovely Jamie!
We had this Rachel Ray chicken mac n cheese (with a little spice) the other night that was great! You can bake it or not (and just make the cheese sauce to serve if you're pinched for time) both are awesome.
Last night we had a keilbasa and pineapple bake that's really easy. You just chop up the keilbasa into 1/4 or 1/2 inch pieces, and place them in a 8x8 glass baking dish that's been lightly greased/sprayed. Add sliced/chunks of pineapple (save the juice in a separate bowl) and sprinkle it with brown sugar. Bake at 375 for about 45 minutes or until the keilbasa is crisp and reads at 160+. To make a glaze, combine the juice with some cornstarch (I add the cornstarch to water first and mix it so it doesn't just clump in the juice) add some brown sugar and boil down. We serve it over egg noodles or rice and have salad with it. Yum!
I haven't made anything specifically yummy this past week but we have been cooking every night with fresh veggies from the garden. Harvest is in full bloom and it's delicious!