by Ruth Ann -

Cranberry Pork Roast

Cranberry Pork Roast

Batch cooking and freezer meals are my favourite meal prep strategies. 

Over the years I have tried many meals that you prepare ahead and freeze, some you prep partially and mix together when cooking and others you simply combine ingredients in a freezer bag and dump into a slow cooker for an easy flavorful meal.

I have shared a few Chicken Freezer Meal recipes before, but this one is a simple dump Pork meal.

Ingredients

  • 2 1/2 pound bone-in pork shoulder (or pork tenderloin)
  • 15oz can whole berry cranberry sauce (or 1 1/2 to 2 cups homemade cranberry sauce)
  • 1/4 cup honey
  • 1 Tbsp orange zest (optional)
  • 1/2 cup onion, diced

Directions

  1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours.
  2. Remove any bones and shred meat.
  3. Serve on buns, with tortillas, or with a salad or other side.

**Freezer Meal: Combine all ingredients in freezer bag and freeze. When ready to cook, dump into slow cooker and cook 8 hours on low.

 

by Ruth Ann -

5 Awesome Smoothie Recipes

 

Smoothies are not just for those wanting to lose weight. In fact, smoothies are great for everyone who is busy and needs a portable breakfast or snack. Getting up early to get the kids off to school, or maybe your kids have early morning sports practices? Smoothies are a super option to kick start their day and yours. Why not add a smoothie drink or smoothie bowl to your breakfast routine. They can pack a punch of protein, nutrients and you can add veggies and fruit that maybe the kiddos wouldn't normally try!

Early morning swim practices will give me a chance to get Lorne eating healthier during the week. Our smoothies will be prepped and frozen, some made up already, and some in smoothie packs (all the ingredients except liquid, in a freezer back to just pop in the blender).

Smoothies are something I have always wanted to be able to make well, and for some reason, I have had a hard time getting them to turn out. So I have compiled a few that are awesome and my goal for the New Year is to have smoothies on our menu on a regular basis!

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Kale-Strawberry-Banana Smoothie Recipe - Everything Unscripted


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Lunch Box Smoothies- East Coast Mommy

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Strawberry Kiwi Smoothie Bowl - Older Mommy Still Yummy

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Green Goddess Smoothie Bowl - Older Mommy Still Yummy

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Persimmon Smoothie - Country Parent

Do you need some more inspiration for easy make ahead breakfast options? 

Click Here for Make Ahead and Freeze Ahead Breakfast Ideas!

by Ruth Ann -

Ground Turkey Sauce & Spaghetti Squash

 

Ground Turkey Sauce with Spaghetti Squash

This recipe is delicious, healthy & easy on the budget. With being on a weight loss and healthier lifestyle journey, finding options to replace my starchy and carb loaded meals is high on my list. Replacing pasta with vegetables is one way to go.

If you have never tried Spaghetti Squash, you should give it a shot. It is light and a great substitute for pasta in any dish. I also LOVE Zoodles (zucchini noodles). Both spaghetti squash and zucchini are quite bland in flavour and that means the sauce you choose is going to make the dish.

We eat more ground chicken or turkey than any other ground meat, but you can certainly substitute any ground meat in this recipe.

Turkey Spaghetti Sauce

  • 1 lb Ground Turkey or Chicken
  • 1 ml can Diced tomatoes (796)
  • 1/2 Onion (diced)
  • 2 cloves garlic (minced)
  • 1 Pepper (red, green, yellow...etc) (chopped)
  • 1 Tbsp Oregano
  • 1/2 Tbsp Basil
  • 2 Tbsp Sugar
  • 1 tsp Salt
  1. In skillet, brown turkey or chicken until cooked through.
  2. Remove from pan and without draining, add Onion, garlic and peppers (optional ). Stir and cook on medium heat until softened.
  3. Place turkey in a large pot, add onion, garlic and pepper mixture.
  4. In pot, add remaining ingredients and stir well. Simmer for 20 minutes.
  5. Serve over pasta, spaghetti squash or zucchini noodles.

by Ruth Ann -

Twice Baked Taco Potatoes

Twice Baked Taco Potatoes

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These are one of my family's favourite twice baked potatoes.

About a year ago I tried making twice baked potatoes for the first time. It seemed like a daunting task to cook, remove, blend, replace the potato in skins then bake again. Now they are something we eat often.

Here's why:I make them in bulk and freeze them! Yes, it's as simple as batch cooking 25 to 30 potatoes and freezing for future meals.

Once potatoes are baked, let them cool to warm. Cut in half and scoop out potato into a large bowl. Depending on the recipe, add your ingredients to season the potato stuffing.

In the case of these Taco Potatoes, I added ground meat, corn, taco seasoning, cheese, sour cream, butter and milk.

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Fill the potato skins with filling and top with a little extra cheese. Bake only to reheat, as they are already cooked.

Twice Baked Taco Potatoes are a super easy option for freezing as well. Make up a double batch and freeze for future meals. Simply take out of freezer in the morning (into fridge), bake to heat through at meal time!

Twice Baked Taco Potatoes

These twice baked potatoes are a meal in themselves. I try to get the largest russet potatoes I can find to make these. Serve with a side of salad.

  • 10 Large Baking Potatoes (Russet)
  • 1/4 cup Milk
  • 1/4 Butter (Melted)
  • 1 packet Taco Seasoning
  • 1 lb Ground Beef
  • 1 small container Sour Cream
  • 1/4 cup Corn ((canned or frozen kernels))
  • 1 cup Cheddar Cheese (grated)
  1. Bake 10 Russet or other large Potatoes in oven at 400° for 45 minutes or until tender. Remove from oven and let cool.
  2. While Potatoes are baking, Brown Ground Beef in a frying pan with Taco Seasoning. Add container of Sour Cream and Corn to beef and stir well.
  3. Once Potatoes are cool, cut in half and scoop potato out into a large bowl.
  4. Mash potatoes with Milk and melted Butter.
  5. Combine Beef mixture with the mashed potatoes potato. Add grated cheese to mixture. Stir well.
  6. Fill potato skins with mixture  then bake at 400° for 15-20 minutes.

FREEZER METHOD:

Once filled DO NOT bake. Wrap individually and freeze in freezer bag. To serve, thaw in fridge overnight and bake at 400° for 15-20 minutes.