Pulled Pork (Crockpot) Wraps

Cover Boston Butt with Cajun seasoning.  Place 1 chopped onion into crockpot and place roast on top of that.  Then pour one can of Coke over the roast.  Cook on low (8-10 hrs).  30 minutes before serving, take roast out of crockpot and shred.  Empty juices, with the onions, out of crockpot, saving about 1 cup.  Place shredded pork back into crockpot, adding some of the saved juices, as needed.  In a bowl, mix 2 c BBQ sauce and 1 c apricot jam.  Then add that to the pulled pork along with 1-2 c sliced sweet peppers and simmer for 30 more minutes.  Serve on tortillas.  Save the leftover pork for Friday night’s supper.

Tuesday (prepare the turkey burger mix the night before and refrigerate)

Turkey Burgers and Alexia Sweet Potato Fries

Sauté 1/2 oz of scallions (save the other scallions for tomorrow night’s supper), 1/4 c celery (save the rest for tomorrow too) and 2 granny smith apples in 1 Tbsp canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items with 2 tsp tabasco sauce, 1 lemon , juiced and grated zest, and ½ bunch parsley , finely chopped. Shape into eight 8-ounce burgers.  Cover and refrigerate.

When ready to cook, season the turkey burgers with salt and pepper. Place in a hot, lightly oiled pan. Cook each side for 7 minutes until meat is thoroughly cooked, making sure not to over cook. Let sit for 5 minutes. Serve with a side of mango salsa and a French hamburger bun. Prepare Fries according to package.


Poppyseed Chicken Pasta Salad **Great Leftovers!!

Consider making double!  Place Valley Fresh Chicken in a large bowl.  Bring a pot of salted water to a boil.  Add the one box of penne pasta and cook until tender – about 8 minutes.  While this is boiling, chop 1 bunch of green onions and 4 stalks of celery.  Add the onions, celery, and one bag of craisins into the bowl with the chicken.  Once pasta is done, drain and also add to the bowl.  Then add one bottle of Brianne’s Poppy Seed Dressing over the pasta salad and stir.  You may serve this warm or cold.


Sole Fillets with a bag of Bird’s Eye Vegetables

Sprinkle the fillets with 2 tablespoons of the lemon juice and set aside for 5 minutes. Pat dry with kitchen towels. Dip the fillets in ½ c seasoned flour (add salt and pepper to taste), shaking off any excess. Melt 6 tablespoons of butter in a large frying-pan. Add the fillets, a few at a time, and cook them for 4 to 6 minutes on each side, or until the flesh flakes easily. Arrange the fillets in a warmed, shallow serving dish. Wipe the pan clean and add 1 Tbsp lemon juice and 2 Tbsp butter. Place over low heat and simmer until the butter melts, stirring constantly. Remove from the heat and pour the butter over the fillets. Garnish with thin lemon slices and 6 parsley sprigs.  Serve at once with veggies.


“Nacho Work Week Anymore”

Cover a baking sheet with tortilla chips.  Generously add shredded cheddar cheese to the chips and top with pulled pork from Monday and a sliced jalepeño.  Bake at 350 until cheese bubbles.  Add diced tomatoes, sour cream, guacamole, etc.

*These recipes come from  Thank you, Brooke, for providing these!