With a 40 hour work week my wife, Kathie, had to do her own shopping. I was off at 6 every evening but if I made dinner we would be eating too late.
Of course she is “clean eating” so the bulk of the shopping was done at Trader Joes.
Pork loin was on sale so I picked one up. There are two in the package. She vacuum sealed one and decided to make a crock pot meal as the oven heats up the house way too much.
She had to make adjustments because of what we had in the house.
Hasselback Apple Pork Loin
What you see on her board is tri-color carrots, Yukon gold potato, and minced garlic.
Slice almost through the loin, just so you can insert a thinly sliced apple.
Make a bed at the bottom of the crock pot of the carrots and potatoes. Lay the loin on top. Mixed together the seasonings and pour over the loin. Cover and cook!
Finished product. VERY tasty. A must make recipe.
- 2 pounds pork tenderloin
- 1 apple, thinly sliced
- 2 cups baby carrots (she used tri-color carrots)
- 2 cups baby potatoes (she used one Yukon gold potato)
- 3 cloves garlic, minced
- 3 tablespoons honey
2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/2‐1 tablespoon cinnamon
- Kosher salt and freshly ground pepper, to taste
Using a paring knife, make a series of small, parallel cuts across the length of the pork loin and fill each with an apple slice.
Place carrots and potatoes in the bottom of slow cooker, then place the apple‐filled pork loin on top. Whisk together honey, soy sauce, mustard, balsamic vinegar, cinnamon and minced garlic together in a small bowl, then pour over pork and vegetables.
Cover slow cooker and cook on high for 3‐4 hours, or on low for 6‐8. 5
Serve hot and enjoy!
I have talked before about learning the “method” of cooking then you can create meals with what you have in your fridge and pantry. You don’t need recipes to create an amazing dish. You can create the same flavors using items you have and not have to run to the store to get the ingredients on the recipe. Proof of this is in the way Kathie cooked the following recipe.
I had purchased ground chicken a few months ago. All organic and free range. I didn’t have a plan for it so there it sat in the freezer.
Kathie decided to make a big batch of White Bean Chili and seal up the remainder in individual portions for her “go-to” meals.
I have to say this dish was delicious!!!!
Of course she had to make adjustments. We did not have chilies so she used a can of Rotel which is tomatoes and chilies combined. She used one fresh organic tomato, diced, and the Rotel to achieve the same result. We only had red onions so she used that. We were out of spinach so she omitted it altogether. No Salsa Verde either so that was also omitted. We did have a small amount of frozen peas so she threw them in.
When it was done she added toppings of avocado and a dollop of Greek Yogurt.
One Pan White Bean Chili
First the chicken was cooked and removed from the skillet into a stock pot.
Everything chopped and ready to go.
Next in was the onion and zucchini – she added the spices here to “bloom” them. “Blooming” is where you heat the spices to bring out their oils and flavor. I find it is better to do it this way than have the spices floating in the broth.
Simmering on the stove. Looks pretty good, huh?
Served with avocado and a dollop of yogurt. She moved the ingredients to the side so you could see the broth and ingredients.
2 Tbsp avocado, or olive oil
2 small zucchini, chopped
1 yellow onion, diced
2 cloves garlic, minced
2 cups low sodium vegetable, or chicken broth
1 18-20 oz jar of high quality salsa verde
2 cups fresh, diced tomatoes, OR 1 (16 ounce) jar/can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
12 cups fresh baby spinach
2 ears fresh corn, removed from cob (optional) 1.5 lbs diced, COOKED chicken, or turkey (Can be ground, or shredded)
30 ounces white beans - which is two cans drained & rinsed, OR 4 cups home cooked.
Sea salt and freshly ground black pepper to taste
- Heat a large stock pot, or very large skillet over medium heat; add oil, and saute zucchini, onion and garlic for 34 minutes.
- Stir in broth, salsa verde, tomatoes, chilies, and spices.
- Bring to boil, then simmer on low for 5 minutes. Add spinach, corn, meat, and beans; simmer 15-20 minutes.
- Season with salt and pepper to taste.
The recipes I have chosen for your children are: Peanut Butter Hot Dogs and Very Hungry Caterpillar Sandwiches. These are great recipes for you younger children. No cooking and fun to make! Remember to go to http://cookingwithchris.com and click on Kids’ Corner for the recipes.