I love when things come together, especially after a day of the opposite happening. So I was tickled pink when last night I could pull of a truly successful dinner that was literally last minute. I’m not kidding about last and minute. It was 6:40, I’d just finished a project on the computer and no dinner started. I pulled out paper plates and threw the following together:
Baby spring salad mix
Baby spinach salad
Grated chedder cheese
Cooked, shredded pork
Fat free sun dried tomato dressing
It was splendid! It’s also very easy to customize with your favorite toppings or dressings. The key was already having the ingredients, especially the meat. Which brings me to the real purpose for this post.
Busy moms don’t have time to dilly dally in the kitchen or slave over Martha Stewart style dinners. This busy mom is always multitasking and thus needs all the help and tricks she can find to keep things moving smoothly. As a result, I’m a vigil simplifier. If there’s a way something can be simplified, I’ll find it. One of my favorite cooking and “mom chef” simplifications is using my slow cooker. Now before you go thinking I’ve put an entire recipe of multiple ingredients together for a scrumptious dinner, remember I’m a vigil simplifier and multitasker. We’re talking throw in a frozen roast before checking morning e-mail here. One of my favorites is pork loin roast with a small can of green chilies. After several hours it will start to break apart. This is the point when you can easily start shredding and pulling it apart with two forks. The meat can easily stretch through multiple meals all week long for my family of four. It seems that there’s always leftovers for quick lunches too. Here’s a few of my family’s favorite ways to make meals with the cooked meat:
Pork Tacos with corn salsa
BBQ pulled pork sandwiches
Cheesy tomato sauce with egg noodles and pork
Pork and avocado sandwiches
All this comes from one pork roast thrown in a slow cooker with a small can of green chilies. There’s no prep time, no babysitting or slaving over a stove. Yet the results yield several “instant” meals later just by mixing and matching ingredients. A little BBQ sauce and you have a whole new venue, same with spaghetti sauce, and of course you can always leave it totally plain like in the tacos or on a salad.
Other things I’ve tried with success is throwing in a seasoning packet with a roast, like Lipton’s onion soup mix, etc. For a Sunday roast I’ll take the time to cut some veggies to cook with the roast, but during the week it’s a simple soup mix or more often a can of chilies, etc. The point is that once the meat is cooked you can stretch it so many ways with success and less stress.