Meal Ideas this Week.....

Breakfast:

• Instant Oatmeal (Harmon's)
• Cold Cereal (Harmon's, Macey's)
• Yogurt (Ream's)
• Cottage Cheese (Ream's) and canned fruit (Macey's case lot)
• Whole Wheat Pancakes (Baking items from Macey's case lot)

Lunch:

• Chili (Macey's case lot)
• Ham Sandwiches (lunch meat Macey's)  bread (Ream's)
• Leftovers

Dinner:

I made this last week and it was so yummy!  The orange juice does  not make it sweet at all.  It was so flavorful.  Even my most picky eater at it.

Slow Cooker Pork Carnitas

From a Year of Slow Cooking

2 pounds pork roast (Macey's)
1/2 cup freshly squeezed orange juice (about 1 large orange) (Fresh Market)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas (Could use flour tortillas for tacos on sale at Ream's)
sour cream, salsa, sliced avocado (optional) (Lots of topping items on sale this week at Ream's and Smith's)

The Directions.

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.  Shred meat fully and serve on warmed corn tortillas with desired toppings.  Serves six.


From Eat and Be Lean Cookbook

2 boneless, skinless chicken breasts (Fresh Market or Smith's)
2 Tbsp water
2 Tbsp fresh or frozen lemon juice
1 Tbsp oil
1 Tbsp soy sauce
2 tsp Dijon mustard
1 tsp lime juice
Dash cayenne pepper

Mix water, lemon juice, oil, soy sauce, mustard, lime juice and cayenne. Place chicken in shallow dish and pour marinade over chicken. Cover and refrigerate for several hours (I have forgotten and used chicken immediately and it still turned out okay). If possible turn chicken once while in marinade. Drain marinade into skillet and bring to a boil. Add chicken and let simmer 15 to 20 minutes or until tender. Remove chicken from marinade and serve. Serve with rice or baked potato.

Slow Cooker Italian Beef for Sandwiches
adapted from allrecipes.com & mykitchencafe.blogspot.com

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast (Macey's or S

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Okay no one had whole chicken on sale this week.  I bought mine last week with Winco's big sale.  But typically you can buy whole chickens for about 1.00 a pound.  So I still think it's a frugal meal.  Plus we LOVE this recipe.  It is delicious!

Crock Pot Rotisserie Chicken

From A Year of Slow Cooking

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

I have to be honest and say I have not tried this recipe before.  However I have a similar recipe for Cafe Rio Sweet Pork which calls for applesauce.  So I am going to be daring and try it.  

Crockpot Applesauce Chicken
From A Year of Slow Cooking

--4 frozen chicken breast halves or thighs (I used 2 of each) (Fresh Market or Smith's)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Serve with rice or quinoa.