Part two of this week’s pre-made meal makeover was pulled pork in the crockpot, served twice (and counting!) with quinoa and veggies. It started with my recipe for taco-ready crock pot pulled pork, which basically consists of a pork tenderloin, a large can of diced tomatoes, frozen corn and taco seasoning in the crock pot.
I served mine two ways with quinoa as a base: accompanied by spinach and tomatoes on the first night…
On the second night, I melted a slice of pepper jack cheese over quinoa in the microwave, then topped it with leftover pork and sliced avocado…
And there is still plenty of leftover pork!
I came home to chaos in the kitchen, and had to quickly make dinner while keeping an eye on my cone-headed puppy. It took me two minutes to throw get this into the oven, so I could get back to juggling all the other balls in the air.
Throw a couple of lasagna noodles in a buttered square casserole dish, add a layer of diced tomatoes and some parmesan; repeat twice, and pour almond milk over the final noodle layer until it was soaking. Finish with parmesan, cover with foil and bake at 350 degrees until noodles are swollen and tender.
- Butter to grease casserole dish
- No-bake lasagna noodles
- Can of diced tomatoes
- Shredded parmesan
- Almond milk
Normally we have pizza on Friday nights, but we’ve yet to find a place that will deliver to Redwood Shores (minus Roundtable which is always a half hour late or more). So tonight, I was a lazy gourmet.
I started with one can of diced tomatoes in a large saucepan, with three cloves of garlic, brought to a boil. Next I added 3/4 bottle of old chardonnay (hey, why not it’s Friday after all).
In went the pork, and I covered and simmered it on medium for about 30 minutes. Meanwhile I cooked the rice in the rice cooker. When the pork was done. I shredded it with forks and returned it to it’s sauce.
Serving the pork in bowls over rice with plenty of broth added lots of juiciness and a decent amount of flavor. Et voila.