Make Dinner Happen Friday is a series where I share with you what I am planning on cooking next week – plus recipes and tips! So come and join me in making dinner happen!
It has been another quiet week in our home on the meal planning frontier. We have gotten into a better groove for our family’s routines, although we are still tweaking our weekly schedule 😉
This week I am including two different types of barbecue: a chicken Korean barbecue (a new recipe for us) and a more traditional pulled pork barbecue recipe – check out the recipe at the end! (Yes, I know that is not actually a picture of BBQ Pork!)
Recap from Last Week
We followed our meal plan very closely this week, except that we did not make the crepes – it turned out that I ended up using up most of my gigantic sourdough starter before then. Instead, I made Buffalo Chicken Wraps (big hit!).
The Black Bean Lime Rice was not so good, so I don’t recommend it. The Chicken and Rice Skillet turned out really good, so hopefully I will post that recipe soon. The Garlic Roast Pork was also good, but nothing very special :).
Lentil Barley Stew and Rolls
We had some leftover Lentil Barley Stew in the freezer, so we had that with some homemade rolls for supper. So easy and delicious!
Friday Meal Prep: Make rolls
Friday Prep for Saturday: Pull down the chicken to thaw.
Korean BBQ Chicken and Rice
We are trying out this new Korean BBQ Chicken recipe. I am going to be using bone-in chicken legs and thighs (about 1.5lb), so we will have enough left over to put into the fried rice for Sunday. I will also cook extra rice to use for that (btw, if you are planning on saving rice, be sure to only save it for one day so that it doesn’t make you sick).
Saturday Meal Prep: Make rice (+ 1 cup for Sunday), make bread (rolls + loaf for Sunday)
Saturday Prep for Sunday: Prep the French Toast Casserole for the morning
Brunch: Apple French Toast and Hash Brown Cups
We enjoyed the Apple French Toast casserole so much last week, that we are having it again this week! We’re adding the Hash Brown Cups again make it last longer!
Dinner: Chicken Fried Rice
We will be using the leftover chicken and rice from Saturday to make a basic fried rice similar to this vegetable fried rice recipe. I always use a similar “formula” for making fried rice every time and just throw in whatever meat or vegetables that I have on hand. This week, I will put some peas in.
Sunday Prep for Monday: Pull down pork to thaw
Slow Cooker Pulled BBQ Pork Sandwiches with Coleslaw and Chips
Check out the recipe for the BBQ Pork below (you could also use chicken). I am going to be trying this coleslaw recipe – I have never found a coleslaw recipe that my mayonnaise-hating husband will eat, so hopefully this will be the ticket!
Monday Meal Prep: Get the food in the slow cooker early! Make the coleslaw at lunchtime to give it time to chill (save half of the cabbage for tomorrow). Make buns (man, I’m going to be cooking this day!).
Kenyan Cabbage Casserole with Applesauce
I’ll be using the rest of the cabbage to make a baked cabbage with sausage and peppers. The seasonings of it remind me of another dish that I had when was in Kenya. Super tasty, lots of vegetables, and, best of all, the kids love it!
Tuesday Meal Prep: Cut up peppers.
Apple Pork Curry and Rice
I have some leftover curry in the freezer as well, so we will be eating that up this week! I love freezer cooking!
Wednesday Meal Prep: Make rice
Spaghetti, Salad, and Bread
We have a busy evening this day, so we are keeping it simple with some spaghetti (with sauce from the freezer), salad, and bread.
Thursday Meal Prep: Make bread (if needed)
There you have it – our plan for this week! Help me out – anyone have a good coleslaw recipe for those who don’t like mayonnaise? Share it on Facebook or Twitter with #makedinnerhappen!
Slow Cooker Pulled BBQ Pork
Needs Fulfilled: Slow Cooker, Gluten Free, Allergy Friendly
Serve As: Sandwiches, Salad, Loaded Baked Potato
Serve With: Coleslaw, Potato Chips, Carrot and Celery Sticks, or Fruit Salad
Prep: 15 minutes Inactive Cook: 3-8 hours Active Cook: 10 minutes
Time to Table: 10 minutes
Needed Equipment: Slow cooker
- Thaw pork (in the fridge overnight or in the microwave).
- If you need to save time in the morning, mix together the spices (not the wet ingredients) the night before in a bag.
1 lb boneless pork roast
1/2 cup (8 Tbsp) tomato sauce
1/2 cup water
2 Tbsp apple cider vinegar
3 tsp molasses
3 tsp brown sugar
1 tsp chili powder
1 bay leaf
3/4 tsp paprika
3/4 tsp salt
3/4 tsp soy sauce (see substitutions below)
3/4 tsp Worcestershire sauce
1/2 tsp dried mustard
1/4 tsp red pepper flakes
1/4 tsp pepper
Pinch each of cloves and cinnamon
Place the pork in the slow cooker. If the slow cooker is too big (you want the sauce to come up at least half way), place a casserole dish inside and place the pork in that (this will ensure that your food cooks thoroughly without getting dried out or burned). Combine the remaining ingredients in a bowl and pour over the pork. Cook on low for 6-8 hours or on high for 3-4 hours.
When you are ready to serve, use two forks to pull the meat apart and mix into the sauce.
MAKE IT YOUR OWN:
Soy sauce substitutions: tamari sauce (gluten free but contains soy), Braggs aminos, and coconut aminos (those last two are harder to find) – as always, check the label before using if you have food allergies!
Adjust the amount of sugar in the recipe – you can reduce the sugar significantly (down to maybe 1 Tbsp?) without compromising the dish. You can also substitute the types of sweetener that you prefer.
Use a similar amount of chicken, adjusting the cooking time to 5-6 hours for high.
As with all recipes, adjust the seasonings to fit your family!