Baked Pork Chops with Stuffing & Apples

We're back!

It's been a while, but we're still cooking!  We got together for a freezer swap in February and the meals have been delish!  It was a long week (anyone else?) so I knew I wanted to end the week on an easy note with a freezer meal.  I was excited to try Meg Loc's meal.  She's always pushing my food "comfort zone" and Andrea said her meal was amazing--and she was right!

I tend to shy away from food with fruit in it, but just like her Thai Mango Chicken, this meal blew me away and I'm already planning to make it for my freezer when pork chops go on sale!  I asked Meg Loc for the recipe right away and I was shocked  at how easy it was! You can't beat a yummy freezer meal with little prep!

Baked Pork Chops with Stuffing and Apples
recipe: Meg Loc
serves 2

2 pork chops, boneless
1 package of stuffing, prepared
1 can of apple pie filling

1. Prepare stuffing according to package, let cool
2. In foil tin, pour the apple pie filling on the bottom.
3. Layer the cooled stuffing on top.
4. Nestle the pork chops in the stuffing.
5. Cover with foil and label.

To EAT:
1. Thaw over night.
2. Bake for 1 hour at 350, covered.
3. Enjoy!

Stay full,

Sunday Funday: Draft Day Pulled Pork

Sunday Funday: Draft Day Pulled Pork

You.  Guys. 

Or should I say “yous guys” ‘cause I’m from Jersey?

Either way:  go out to the store and get a pork shoulder (also known as pork butt) right now.  GO!  This is a must make.  And, it was so super easy to boot.   I had to cook for a crowd this weekend (and when I say crowd…we’re talking 15+ loud, hungry, smack-talking fantasy football owners).  We had our fantasy football draft this Saturday and it was so much fun!!  We take football and football food pretty seriously around here, so I knew just throwing out some dips and chips wasn't going to cut the mustard.  I love pork.  I love pulled pork.  AND Beth and her husband Jeff make the most yummy homemade BBQ sauce. I love to smother my pork in it.  So I knew I wanted pork on the menu.  I don’t know about your stores, but pork shoulder is usually always on sale or a good price in my supermarket.  It was only 99 cents a lb this week! Which was nice, because I got about 16 lbs of pork! I got the idea to brine my pork from Kevinandamanda.com.  I don’t know why I've never thought of that before…I've brined chicken and turkey…I guess those wires just never crossed in my head.  Well, I did it and I totally suggest it! I used my own blend of herbs and spices for a dry rub then roasted the shoulders over night in the oven.  My word-did the house smell divine.  The best part about roasting over night is timing.  I was not rushing around at all before the draft and was able to clean up and keep the pork warmed in the oven until everyone arrived.   The best part was that it went! It went fast! I only had a few measly bites left over.  AND my friend Carla had made about 5 lbs of baked ziti which was all gone too.  And of course, we did have chips, dips and desserts. 

Draft Day Pulled Pork

8lb pork shoulder bone in and skin on (aka pork butt)

Garlic cloves

Brine:

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.

Place pork shoulder in a large pot or bag and pour the brine on top. Make sure that your shoulder is completely covered in the brine. Add bay leaves.  Allow to sit for at least 8 hours.

Recipe from: www.kevinandamanda.com

Dry Rub:

2 TBSP kosher salt

2 TBSP sugar

2 TBSP brown sugar

3 TBSP ground cumin

2 TBSP chili powder

1 TBSP black pepper

1 TBSP cayenne pepper

3 TBSP paprika

1 packet of Goya sazon seasoning

Combine ingredients and stir well. Set aside.

Instructions:

1.       Make dry rub and set aside.

2.       Make brine as directed and allow pork shoulder to sit in brine for at least 8 hours.

3.       Remove pork shoulder from brine and pat dry with paper towels.

4.       Place pork in a (disposable) roasting pan skin side up and rub liberally with dry rub (reserving some for later).  Really get to know your pork and get that dry rub in every nook and cranny.

5.       With a small sharp knife, cut slits and insert peeled whole garlic cloves (about 5-8 total) all over the top of the pork shoulder.

6.       Place the roast in a preheated oven (225F—slow and low, right?!) and allow to cook until an internal temp around, but not above, 200F is reached.  This will probably take anywhere from 10-12 hours, depending on the size of your roast.  Remember, this recipe is for a 7-8lb pork shoulder. 

7.       Allow to cool and come down to temp (170) and remove skin and any excess fat.  Pull meat off the bone (should practically fall off on its own!) and shred with two forks. 

8.       Sprinkle 1-2 TBSP of the dry rub on the pork until it tastes just right to you!

9.       PIG OUT (hahahah I have to laugh at my own jokes)

I served this pork on rolls with two choices of BBQ sauce for my guests. It didn’t last long! I hope you enjoy!

Go team!

On a Mission: Meal Planning!

Boy was I on a mission this week!  When I say our cupboard was bare, I mean we were out of even staples like olive oil, peanut butter, milk, etc.  Somehow my chores never really get done with a newborn around!

My hubby and I did two shopping trips to restock our empty shelves, fridge, and freezer (well, I had plenty of freezer meals).  We went to our local supermarket and wholesale club.  These are the meals I shopped for:

Pasta alla Norma - a tomato/eggplant pasta sauce
Italian Bangers and Beans - something I've adapted from Extra Virgin
Pork and Apples - one of my favorite combinations!
Hearty Black Bean Soup - we like to eat this for lunch!
Baked Chicken and Artichokes - my Aunt made this for me when Ben was born and I plan on making a lighter version

Up first, pork and apples!  I had a 2 1/2lb pork roast in the freezer that I've been dying to use.  I didn't want to use it for pulled pork so I remembered one of my favorite dinner combinations: pork chops and applesauce!  I also decided to plop everything in the slow cooker.  Yummo! 

Sweet and Smokey Pork and Apples
2lbs center cut pork chops or roast, trimmed of visible fat
3 gala apples, diced with skins on
2 tbsp brown sugar
3/4 cup water
2 tbsp dijon mustard
1 tsp cinnamon
1 1/2 tsp chipotle seasoning
1/4 tsp cayenne
2 tbsp apple cider vinegar

Mix sugar, water, mustard, cinnamon, chipotle, cayenne, and apple cider vinegar in a small bowl until sugar is dissolved.  Place fresh (or slightly frozen) pork roast or chops in slow cooker.  Pour mixture over the pork and top with 1/3 of diced apples.  Cook on low 6-8 hours (depending if you put pork in frozen or fresh).  In last 4 hours of cooking time add the remaining apples.  Serve pork with sauce and apples poured on top!
*I like to put some meats in the slow cooker frozen because they shred less and hold up their shape.

To make freezer friendly:
Place the pork in a freezer safe bag with sauce and diced apples.
To cook:
Follow directions above, but place all apples in slow cooker initially. 

Stay tuned for my next meal planning on a mission recipe!

Full of Flavor

I hope you have been enjoying our articles and recipes that we have been blogging lately!  I really am glad that Meg Loc encouraged me to start blogging again and to keep at it. (Thanks Meg!!)  Our cooking club only meets once a month, so if we only blogged about that it would be few and far between before we got to share our yummy recipes with you!

But we did just have a meeting and I sure do have some winners to share with you this month! Andrea suggested an Asian theme for our recipes and I am so excited to try them out!

Our menu this month includes:

*General Tso Meatballs

*Chicken Stir Fry

*Thai Mango Chicken

*Mongolian Shrimp

*Shrimp Lo Mein

I couldn't wait to dig into our meals, so last night Joe and I had Beth’s Mongolian Shrimp and it was yummy!  Beth made brown rice to go along with it.  Pretty healthy..full of veggies!  I made the General Tso meatballs this month (thanks to Angela for the save…I couldn't decide what to make!).  She found a recipe on pinterest and sent it my way…well it was what we like to call a, “PIN WIN!” Such a great recipe and it actually turned out like I thought it would.  Have you ever had those recipes that you've made and they  A. don’t look like the picture, or B. don’t taste at all like you thought it would? No..that’s just me?

Well…we didn't talk about it at our meeting, but Meg Loc mentioned a theme of healthy meals for our menu next month, since she just did that great article on FIGURE FRIENDLY freezer meals!  So keep a look out for that topic and those recipes!  We also have some other topics that we are excited to dive into like meal planning, shopping for your freezer cooking day and comparing prices for your recipes.  I’m also REALLY into fantasy football (I know I’m not the only lady who is!!) and I think a Sunday Funday recipe segment might be in our future as well!  

Scroll down for the recipes for our meals this month!  Thanks for reading and sharing our site!  We have a new pinterest account for you to follow: Freezer Friendly is our user name.  We also have a facebook page up and running, where you can see more pictures of our recipes this month and grab a sneak peak at what we’re cooking up in between blog posts!  We are also on instagram as freezerfriendly so check us out! 

General Tso Meatballs 

(adapted from: http://www.ibreatheimhungry.com)

Meatballs:

1 lb ground turkey

2 TBSP minced ginger (fresh is a must!)

2 scallions, chopped

1 tsp garlic powder

1/4 cup panko bread crumbs 

1 egg

Sauce:

1 tsp hot sesame oil

3 tbsp mirin

3 tbsp soy sauce

2 scallions, chopped

1/4 cup water

slurry: 1 tbsp cold water mixed with 1 tbsp corn starch

Combine all ingredients for the meatballs and mix well.  Form into balls and place in lightly oiled baking dish.  Bake about 30 minutes at 350 (checking internal temp).

Combine sauce ingredients in a sauce pan except for the slurry and bring to a simmer.  Add slurry to simmering mixture while stirring.  Reduce heat and allow to thicken.  

Serve over rice

TO FREEZE:

Follow directions above.  Allow both meatballs and sauce to cool.  In containers, add meatballs and pour over sauce.  Label and freeze.

TO EAT:

Thaw, reheat in a small sauce pan over low heat.  Serve over rice

Chicken Stir Fry 

(adapted from www.thepioneerwoman.com)

Ingredients

  1-1/2 lbs chicken breasts, sliced

  1/2 cup Low Sodium Soy Sauce

  3 Tablespoons Sherry

  2 Tablespoons Packed Brown Sugar

  2 Tablespoons Cornstarch

  1 Tablespoon Minced Fresh Ginger

  2 cloves Garlic, Minced

  1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)

  2 Tablespoons Canola Oil

  1 whole Medium Yellow Onion, Sliced

  2 whole Red Bell Peppers, Cored And Sliced Into Rings

  1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)

  

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.**

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

Serve over rice.

**TO FREEZE:

Slice chicken breasts and vegetables.  Make sauce mixture.

Flash freeze chicken breasts and vegetables.

Place vegetables in a small freezer bag.

Place chicken breasts into small freezer bag with sauce.

Place both small bags into a large bag that is labeled. 

*TO EAT*

Thaw ingredients.

Heat 1 tbsp oil in pan and cook onions and peppers.  Remove from pan.

Add additional tbsp of oil to pan and sauté chicken until golden brown.   Remove from pan.

Reduce heat and add meat, veggies and sauce to pan.  Allow to simmer to complete cooking the chicken and allow the sauce to thicken. 

Serve over rice!

Shrimp Lo Mein

(adapted fro www.jessfuel.com)

1 tbsp sesame oil

1 tsp red pepper flakes

1 1/2 cups shredded carrots

2 cups shredded cabbage

4 garlic cloves, minced

1/2 tbsp fresh ginger, grated

1/2 cup soy sauce

1 tbsp + 1 tsp cornstarch

8 oz chicken broth

4 green onions, sliced

1 lb cooked medium shrimp (peeled with tails removed)

1/2 lb (1/2 box) linguini, cooked and drained

Heat sesame oil in a large skillet or saute pan over medium heat. Add red pepper flakes and cook 1 minute. Add carrots, cabbage, garlic and ginger, and cook, stirring occasionally, until veggies begin to soften.

Add soy sauce and cook another minute. Dissolve cornstarch in the chicken broth, and add the mixture to the pan. Cook until slightly thickened, about 5 minutes. Add scallions and shrimp and continue cooking until everything is heated through. **Add linguini and toss.

Serve topped with extra green onions or sesame seeds.

**TO FREEZE:

Follow directions as stated.  Before cooking and adding to linguini (or noodles) allow mixture to cool and add to labeled freezer bags.

TO EAT:

Thaw mixture and reheat in sauce pan over low heat.  Cook noodles according to packaged and serve mixture on top.  

Thai Mango Chicken

(adapted from www.tarasmulticulturaltable.com/thai-mango-chicken/)

1 bag of defrosted (frozen) mango chunks

1 teaspoon chili sauce

1 tablespoon rice vinegar

1 1/2 tablespoons soy sauce

zest of 1 lime

juice of 1/2 lime

1 inch piece ginger, peeled and sliced

3 cloves garlic

1/4 teaspoon turmeric

Chicken:

1 cup flour

1/2 teaspoon salt

1 pound boneless, skinless chicken breasts, cut into thin 2 inch long slices

1/4 cup vegetable oil

1 red bell pepper, seeded and sliced

In a food processor, add sauce ingredients: chopped mangoes, chili sauce, rice vinegar, soy sauce, , lime zest, lime juice, ginger, garlic, and turmeric. Blend until smooth. Add a little sugar if too sour or more chili sauce to add spice.

In a large bowl, combine flour and salt. Add the chicken slices and coat well. In a wok or large pan, heat oil over medium high heat. Once thoroughly heated, fry coated chicken slices until cooked through, 3-5 minutes per side. Remove to plate.

Clean out wok and reheat to medium high heat. Add the red pepper slices and blended mango sauce. Bring the sauce to a low boil and reduce to medium low heat. If too thick, add 3-4 tablespoons coconut milk. Continue to simmer until red pepper just begins to soften, 3-4 minutes. Gently stir in chicken slices and add cubed mango if desired. Simmer until chicken is heated through.

TO FREEZE:

Follow directions and allow mixture to cool completely.

Place in labeled freezer bags.

TO EAT:

Thaw mixture completely

Reheat over low heat in a sauce pan.

Serve over jasmine rice.

Mongolian Shrimp

(adapted from www.food.com)

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

1/2 lb shrimp

8 oz frozen stir fry veggies

brown rice

Heat oil in sauce pan and add ginger and garlic.  Carefully add soy sauce and water.  Add brown sugar and stir until dissolved.  

Make brown rice according to package directions (cannot be minute rice).

TO FREEZE:

Cool sauce mixture and place into freezer bag.

Place shrimp and veggies into freezer bag.

Place cooled rice into separate freezer bag. 

Place all three bags into one large labeled freezer bag.

TO EAT:

Thaw completely.

Simmer sauce in sauce pan until slightly thickened.

Add shrimp and veggies and simmer until cooked.

Microwave rice for about 1 minute until hot.

Serve shrimp and veggies over rice!