I have been meal planning like a madwoman and I’ve been trying my very best to stay within our grocery budget while sampling new meal ideas. I attempted Pulled Pork today and it was Hubby approved and I thought I would give you the recipe. Easy to make, not time-consuming, delicious and budget friendly.
2 lbs Pork Roast
3 Onions, 2 sliced and 1 chopped
1 16 oz BBQ Sauce
Salt & Pepper
Brown Sugar & Paprika
3/4 cup Apple Juice, divided
Slice 1 onion and spread on the bottom of the slow cooker.
Rub the Pork Roast with salt, pepper, brown sugar and a little bit of paprika
Place on top of the bed of onions and top with 1 sliced onion.
Add 1/2 cup of Apple Juice.
Fill the slow cooker with water until it is 2/3 the way full.
Cook on low for 8-12 hours on low or 4-6 on high.
Once the time is up, strain the slow cooker and remove the water, onions, fat and roast.
Shred the pork with forks.
Dice 1 onion and add the roast, onions, BBQ Sauce and 1/4 cup of Apple Juice to the slow cooker.
Of all the days in the week, Sunday is our relaxing day. We very rarely plan anything to do but stay in a spend quality time as a family. Between work, school and extracurriculars, the week can get crazy, with Saturday left for errands, the big clean and going out. But Sunday is family day.
We usually start our day with a big breakfast. Whether its bacon and eggs, or pancakes and peamale, or my favourite, BLT’s, breakfast is a big deal on Sundays. After that its pretty easy-going. We usually stay in our pj’s for a majority of the day. Hubby likes to take this day to makes his soups and sauces, but today he is making Patyczki and Kapusta, delicious Polish dishes that I ate for the first time while visiting his grandparents when we first started dating. When he is in the kitchen, that means that Princess and I are either at the park, watching a movie or doing crafts. Today, it was crafts. While I made Christmas cards, the Princess made her herd of dinosaurs.
It’s Cinco De Mayo and here is my favourite Fajita recipe. I found it in a health magazine and added my own ingredients and toppings.
Tried Tested and True Fajitas
2 Whole Chicken Breasts, boneless & skinless
2 Tbsp of olive oil, divided
2 Cloves of Garlic, diced
1/4 Red Onion, thinly sliced
1/2 cup of Red & Green Peppers, thinly slices
1 Cup each of diced Broccoli and Cauliflower
1 Cup of Salsa
Hot sauce to taste (optional)
Large Tortilla wraps and assorted toppings
Heat 1 Tbsp of olive oil in 1 frying pan and 1 wok over medium heat
Brown chicken breasts in frying pan until cooked through
While the chicken is cooking, add garlic and onions in the wok
Then add peppers, broccoli and cauliflower to the wok, saute until tender
Remove cooked chicken breasts from pan, let rest for 5 minutes, then slice into strips
Before adding the chicken to the veggies, add a few dashes of hot sauce, saute for 2 minutes
Mix in chicken and salsa in with the veggie medley, mix together until heated through
While I know that broccoli and cauliflower are not traditional fajita ingredients, but this way the Princess gets a variety of veggies in her meal and when it’s all wrapped up in a tortilla, she doesn’t even notice and I personally enjoy the added crunch. I like to put out a spread of fajita toppings like iceberg lettuce, grated cheddar cheese, con queso, sour cream and refried beans and we all make our own. This is one of our family favourites and I hope that you enjoy it too!