Tag: recipe

Recipes to make in bulk and freeze

Bulk cooking is such a great way to save money. Making big batches of your family’s favourite meals and storing them a Tupperware box for another day’s dinner will save you time and energy, especially on the busy after school evenings.

From lasagne to casseroles, there are plenty of hearty, family meals that can you cook up and store for another day when you haven’t got the time to cook.

Having a stash of healthy homemade dinners will also mean you never have to reach for the ready meals – and you also know exactly what’s in the meals you and your family are eating.

Once your meals have been made in bulk, it’s just a case of storing them properly in the freezer and allowing them to defrost before eating – it’s that simple!

There are plenty of ingredients that are great for buying in bulk and freezing too. Have a look through our how to freeze food: goodtoknow’s money-saving guide to get freezer savvy this month.

Click through our recipes that you can make in bulk and freeze and start stocking up your freezer…

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Crock Pot Balsamic Pork Roast

I love making pork in the slow cooker, it’s so easy and literally falls apart once cooked. Here it’s cooked with balsamic and honey which gives it a slight tang that I thought was lovely.

Whenever I happen to see a small pork roast in the supermarket, I always pick one up because I know it’s an easy dinner. I usually find myself gravitating to the Slow Cooker Kalua Pork^[1] each and every time because it’s so good and easy to make, but I wanted to switch things up and came across a slow cooker recipe for this balsamic pork recipe on Add A Pinch^[2].

I met Robin just a few months ago while I was in Oregon so I was happy to try one of her recipes. This was so easy to make, and although my husband generally isn’t much of a balsamic fan, my toddler and I thought it was great! This recipe is slightly modified from her original but for the most part I followed it pretty close.

I served this with Broccoli and Cheese Twice Baked Potatoes^[3] but this would also be great with Roasted Parmesan Green Beans^[4].

Crock Pot Balsamic Pork Roast
gordon-ramsay-recipe.com
Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt
Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g
Sodium: 196 mg • Cholest: 72 mg

Ingredients:

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt, to taste
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

Directions:

Season the pork with salt, garlic powder and red pepper flakes and place it into the slow
cooker. Mix together the broth and vinegar and pour it over the pork,
then pour the honey over and set the timer for 4 hours on High or 6-8
hours on Low.

Once the pork is cooked and tender (it should shred easily with a fork),
remove from slow cooker with tongs into a serving dish. Break apart
lightly with two forks and put back into the slow cooker and ladle 1/2
cup sauce over the pork and keep warm until ready to eat.

Adapted from Add A Pinch^[5].

References

^{^} Slow Cooker Kalua Pork (www.gordon-ramsay-recipe.com)
^{^} Add A Pinch (addapinch.com)
^{^} Broccoli and Cheese Twice Baked Potatoes (www.gordon-ramsay-recipe.com)
^{^} Roasted Parmesan Green Beans (www.gordon-ramsay-recipe.com)
^{^} Add A Pinch (addapinch.com)

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Thai Crunch Salad with Peanut Dressing

by Pam on January 16, 2014

I saw this recipe on Once Upon a Chef ^[1]and thought it would pair nicely with the Honey, Lime, and Sriracha Chicken Skewers^[2] and the Sesame Garlic Wilted Spinach^[3] I was making for dinner. I adapted it a bit by using what I had on hand and we all loved it. It was simple to prepare and it tasted fantastic. We all, especially my kids, loved the peanut dressing – it was so delicious! I will be making this salad again and again.

Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it’s creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.

Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton stirps, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.

Print^[4]

Save^[5]

Thai Crunch Salad with Peanut Dressing

Yield: 6

Prep Time: 15 min.

Ingredients:

Thai Peanut Dressing:

2 tbsp creamy peanut butter
1 tbsp unseasoned rice vinegar
1 tbsp fresh lime juice
1 1/2 tbsp vegetable oil
1/2 tbsp soy sauce
1 tbsp honey
1 garlic clove, chopped
1 tsp fresh ginger, peeled grated
Pinch of crushed red pepper flakes

Salad:

4 cups chopped cabbage
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
2 green onions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Wonton strips, if desired

Directions:

Combine the peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and crushed red pepper flakes together in a bowl. Blend with an immersion blender until it’s creamy and smooth. Taste and season with salt or more honey, if needed. Cover and set aside to let the flavors mingle.

Combine the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and wonton stirps, to taste, together in a large bowl. Drizzle the peanut dressing on top, to taste, then toss to coat evenly. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Once Upon a Chef

References

^{^} Once Upon a Chef (www.onceuponachef.com)
^{^} Honey, Lime, and Sriracha Chicken Skewers (www.gordon-ramsay-recipe.com)
^{^} Sesame Garlic Wilted Spinach (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)