Mealing Prepping Time! Part 2!

After having some of our favorites in the first one, its clear I need to continue! Here are a few more of our households favorites for dump-and-go meals!!

Slow-Cooker Pulled Pork

• 1 boneless pork loin roast (4 pounds)

• 1 can (14-1/2 ounces) beef broth

• 1/3 cup plus 1/2 cup Worcestershire sauce, divided

• 1/3 cup plus 1/4 cup Louisiana-style hot sauce, divided

• 1 cup ketchup

• 1 cup molasses

• 1/2 cup prepared mustard

  
  

• Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cook, covered, on low 8-10 hours or until tender.

• Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker.

• In a small bowl, combine ketchup, molasses, mustard and remaining Worcestershire sauce and hot sauce. Pour over pork. Cook, covered, on high 30 minutes or until heated through. Serve on rolls.

Mac and Cheese

• 1 lb. uncooked elbow macaroni

• Cooking spray

• 12 oz. processed cheese (such as Velveeta), cubed

• 2 cups whole milk

• 1 (12-oz.) can evaporated milk

• 1/4 cup (2 oz.) unsalted butter, cubed

• 1 tsp. kosher salt

• 3/4 tsp. garlic powder

• 3/4 tsp. black pepper

• 1/4 tsp. paprika

• 8 oz. sharp Cheddar cheese, shredded (about 2 cups)

1. Cook macaroni according to package directions; drain.

2. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Combine cooked macaroni, processed cheese, whole milk, evaporated milk, butter, salt, garlic powder, pepper, and paprika in slow cooker and stir until combined.

   Cover and cook until cheese is melted and coats macaroni well, about 2 hours on LOW, stirring halfway through.

3. Stir in 1 cup of the Cheddar cheese until well combined. Evenly sprinkle remaining Cheddar cheese on top.

   Cover and cook until cheese is melted, 15 to 20 minutes.

Steak Bites with Mushrooms

• 1 ½ – 2 lbs. stew beef

• 8 oz. white mushrooms

• 1/2 white onion chopped

• 6 Tbsp butter sliced

• 3 cloves garlic minced

• ¾ cup beef broth

• 1 tsp salt

• 1 tsp black pepper

• chopped parsley for garnish

• In a large skillet over medium-high heat brown the stew beef.  You do not need to worry about cooking the beef through, we are just looking for color. To your slow cooker add the stew beef, mushrooms, onion, butter, garlic, beef broth, salt, and pepper. Stir to combine.

• Cover and cook on low for 6 hours or high for 4 hours. You can serve this as is or you can use a slotted spoon to transfer the beef and mushrooms to a hot skillet to get some color on them.  Sprinkle with chopped parsley (optional) Serve!

Chicken Pot Pie

• 1 ½ lbs. chicken breast, cut into 1-inch cubes

• 1 tsp. dried thyme

• 1 tsp. dried oregano

• 1 tsp. salt

• ½ tsp. black pepper

• ¼ tsp. crushed red pepper flakes, optional, for a hint of spice

• 2 carrots, peeled and sliced

• 2 celery ribs, sliced

• 1 yellow onion, diced

• 10.5 oz. cream of chicken soup

• 10.5 oz. cream of celery soup

• 1 cup chicken broth

• ½ cup heavy cream

• 1 cup frozen peas

• Cooked homemade biscuits (or cooked canned biscuits, for serving

• fresh parsley, (for garnish)

• In the slow cooker, combine everything except for the frozen peas. Mix well to ensure the ingredients are fully incorporated.

• Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.

• Around 30 minutes before serving, stir the frozen peas into the slow cooker.

• Place cooked homemade or store bought biscuits on top of the chicken and vegetable mixture, brush the biscuits with melted butter if desired.

• Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!

Hope you enjoy these as much as we do!

Till Next Time!

Kayla