Minimize Your Meal Prep–Slow Cooker Pork Three Ways

One easy protein prep.  Three dinners.  One happy mama!

One of my favorite ways to add protein into our dinners is to put a pork roast in the slow cooker with some water or broth and a few seasonings and let it cook all day until it shreds apart easily.  What makes this even better is when I can use the meat in several ways to create meals for all week.

Since I wanted to be able to do minimal meal prep last week, I bought about 2 pounds total of pork roast and I slow cooked it all day with water, chicken bouillon, cumin, salt and pepper.

Day 1
We started off on Monday with Pork Sandwiches on Homemade Wheat Rolls with Coleslaw.  This was my first time attempting coleslaw in the BlendTec, and I can’t say I’m happy with how it turned out, although it was tasty.  The pieces were a bit uneven and I think next time I’d just use a bag of preshredded cabbage and carrots for convenience’s sake.

I took some of the shredded pork and mixed in a sweet and tangy sauce made up of chili sauce and homemade red pepper jelly.  The creamy coleslaw was a nice and crispy addition to the sandwich, and the homemade rolls were so soft and tasty.  (I used the Light Whole Wheat Bread recipe from Artisan Bread in 5 minutes a Day)

Day 2
Tuesday we heated up some more of the pork with taco seasoning for Taco Tuesday.  I whipped up some guacamole and a corn and black bean mixture to add to the filling, along with Not So Cheese (totally yummy!) in the BlendTec.  Dinner accomplished.

Day 3
Wednesday I had planned to make Tortilla soup to use up the leftover corn, black beans and guacamole from the night before.  I again used the BlendTec, which made this dinner really quick and easy too.  I’ve included my recipe below, with a note about how to prepare it in a standard blender.

Quick and Easy Tortilla Soup
Add the following ingredients to your BlendTec or blender:
-1 hothouse tomato, quartered
-1/2 lg carrot (if you’re using a standard blender, omit the carrot, or cook until soft before adding)
-1/2 red bell pepper
-2-3 oz pepper jack cheese

-salt, to taste
-garlic powder, to taste
-2 c warm water
-leftover guacamole (or 1/4 avocado, 1 chunk of onion, handful cilantro)
-1/2 c corn
-1/2 c black beans, rinsed

Blend on the “Soups” setting in a BlendTec, or until the desired consistency (we like ours smooth).  Heat and serve with a dollop of sour cream, a few slices of avocado and some of the shredded pork.

This week I’m making Oven Roasted Tomato Sauce from scratch to work into several of our meals.  What methods do you use to minimize your kitchen prep but maximize your meals?

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