Crock Pot Pulled Pork with Homemade Balsamic Glaze
Nearly every meal I prepare consists of foods I have cooked or baked in bulk and frozen. I thaw items in a plastic shoe box to prevent condensation dripping onto my shelves (I’ve learned from experience). Then I shop my freezer from my freezer inventory, to see what goodies I can thaw and serve to my family and others. I write these items down on a seven-day menu plan and post it on my refrigerator as a reminder to thaw my food 24 hours ahead of time. Typically right after the dishes are done, I check my menu plan and put new items into my thawing box and slash them off my freezer inventory. Here’s what I’m thawing this week…
We rotate the same breakfast items each week:
- Freezer waffles with fresh/frozen seasonal fruit
- Homemade Crock pot yogurt with homemade granola
- Oatmeal with cranberries, walnuts and raw sugar
- Cheerios with bananas and milk
- Scrambled eggs and quick bread like banana or zucchini
We rotate leftovers, wraps, sandwiches and salads for lunch.
Dinner this week:
- Navy Beans with ham, healthy mac and cheese
- Pork Tenderloin with Balsamic glaze, leftover healthy mac and cheese, green beans, shoebox flatbread
- Red beans and rice with sausage, spinach salad
- Spaghetti with freezer meatballs, spinach salad, Carrabbas Artisan bread with dipping sauce
- Black beans and corn quesadillas, pico de gallo, carrots, tortilla chips
- Beef tostadas, leftover pico de gallo, carrots, tortilla chips
- Italian Chicken on flatbread, salad