Tuesday, January 24, 2012

Cooking this week

Meatloaf (turkey), sweet potatoes, and vegetable- I used this recipe, but I accidently included 2 tsp. of Worcestershire sauce in the meatloaf itself and I used dried thyme instead of marjoram. I had low expectations of turkey meatloaf but I was very pleasantly surprised. It had great flavor and I will be making this again. I used my new Pampered Chef stoneware mini loaf pan. Because of my concern about the meatloaf actually tasting like much, I made this mushroom gravy to go with it. I sort of made 2/3 of the recipe, though I added onions as well. I used store brand Smart Balance instead of butter. It was very good, and really not terribly unhealthy.

Pizza and salad- dough from the freezer makes this an easy one, plus turkey pepperoni also from the freezer. I should have saved a few mushrooms for this but didn't.
*Edit: This morphed into a pizza roll type thing, with spinach inside of it.

Pulled pork- this recipe is one of our favorites and I haven't found a pork roast to make it for a while. I found a big 8 1/2 lb one today. I was tempted by the whole shoulder blade roast that was cheaper but it was too big. Now that I think about it I could have asked if the meat counter folks could cut it up for me, but maybe next time. I will make the whole thing at once in the crockpot. Then shred the meat and chill it with the juices, skim the fat, and freeze in smaller portions. The shredded pork absorbs the juices again when it's reheated and the flavor isn't too spicy but it is so good. We've eaten it on buns either with or without barbeque sauce (North Carolina, vinegar based, is our favorite) or on flour tortillas with salsa, and it's good by itself too.

There are also leftovers from last week for meals and lunches, and all of these will make leftovers for lunch and and some suppers.

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