Sweet and Sour Pork

50 SERVINGS

¹⁄2 cup Canola oil  

10 lb Raw boneless pork loin, lean, ¹⁄2" cubes

¹⁄4 cup Garlic powder

¹⁄4 cup Ground ginger

¹⁄4 cup Onion powder

1 Tbsp + 1 tsp White pepper (Black pepper can substitute)

3 qt Low-sodium chicken broth

2 cups Rice vinegar

8 oz + 1 cup Brown sugar

1 cup Low-sodium soy sauce

1¹⁄2 cups Ketchup 

1 qt + 1 cup Pineapple juice

1¹⁄3 cups Cornstarch

2¹⁄4 cups Fresh green bell peppers, chopped

3 cups Fresh red bell peppers, chopped

2 cups Fresh celery, diced

1 lb Fresh carrots, shredded

3 lb 6 oz OR 1 qt 2¹⁄4 cups 1 Tbsp (¹⁄2 No. 10 can) Canned pineapple tidbits in 100% juice, drained

Heat oil in a large stock pot.   Add pork and spices. Cook uncovered over medium–high heat for 5–7 minutes or until brown. Set aside. 

In a medium stock pot add chicken broth, vinegar, brown sugar, soy sauce, and ketchup. Simmer uncovered over medium heat for 20 minutes. 

Combine pineapple juice and cornstarch in a small bowl. Stir well. Add to stock pot. Simmer uncovered over medium heat for 15 minutes or until sauce has thickened. 

Add bell peppers and celery. Simmer uncovered for 8 minutes or until vegetables are tender.    

Add carrots, pineapples, and pork. Simmer uncovered over medium heat for 8–10 minutes or until heated through. Serve on rice.

Transfer 1 gal 1 qt 3 cups (about 12 lb 11 oz) sweet and sour pork to a steam table pan (12″ x 20″ x 2¹⁄2″). Use 2 pans. Each portion with 6 fl oz spoodle (³⁄4 cup). 

5 Minute Marinara Sauce

2 tablespoons extra-virgin olive oil

3 cloves garlic crushed

1/2 teaspoon crushed red pepper flakes

1TB tomato paste (You can leave this out, if you don't have it on hand.)

1 32-ounce can crushed tomatoes

Salt and pepper

1 teaspoon Italian dried seasoning

1 handful flat-leaf parsley leaves, chopped, optional

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

To this basic Marinara sauce you can add cooked ground beef, onions, sweet peppers, mushrooms or whatever you like to make a sauce for spaghetti.

Menu

Sunday
Dinner: Roast with potatoes, onions and carrots

Monday
Breakfast: Overnight Oats made with milk and yogurt, cinnamon, brown sugar
Lunch: Beef Barbecue Sandwich with Red Cabbage Slaw and Sweet Potato Fries
Dinner: Chili with Fries and Slaw

Tuesday
Breakfast: Muffins
Lunch: Egg Salad
Dinner: Beef Fajitas, Spanish Rice

Wednesday
Breakfast: Overnight Oats
Lunch:Veggie Burgers made from leftover Chili, rice, egg, breadcrumbs and cheese
Dinner: Sheetpan Chicken and Vegetables

Thursday
Breakfast: Muffins
Lunch: Chicken and Vegetables Rice Bowl
Dinner: Chicken, Cheese and Rice Casserole

Friday
Breakfast: Overnight Oatd
Lunch: Chicken Sandwiches
Dinner: Spaghetti, Garlic bread, salad

Saturday
Breakfast: French Toast
Lunch: Panzanella and Bean Salad made from leftover garlic bread
Dinner: Stuffed Peppers

Sunday
Dinner: Barbecue Chicken with a dry rub and then sauce under the broiler, coleslaw and Mashed Parmesan Cauliflower (or potatoes)

Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions, 3 meals

3 lbs sausage, chopped
6 sweet potatoes, chopped
3 bell pepper, sliced (any color)
3 onion, sliced
1 tsp salt
1/2 tsp pepper
1 Tab. olive oil
1 sprig fresh rosemary
1 loaf French bread

Place meal in a single layer on three cookie sheets. Spread as thinly as possible.
Bake at 375 degrees for 35-40 minutes.

Meal 1: Sausage Sandwiches with peppers and Onions, Sweet Potatoes on the Side

Serve one tray for dinner. Use half the bread as rolls for the sausage.

Cut the remaining sausage into rounds and divide it and the rest of the vegetables

into two bags and put in the fridge.

Recipe 2: Sausage,  Sweet Potato and Kale Soup with Bread

Take out of the fridge one bag of Italian sausage with peppers, sweet potatoes and sausage.

4 cups half-and-half

4 cups chicken broth

2 cups whole milk

1 sprig fresh rosemary o)1/2 teaspoon dried Italian Seasoning)

1/2 teaspoon red pepper flakes, or more to taste

1/2 teaspoon ground black pepper

2-4 cups torn kale leaves (bite-size pieces)

1/4 loaf French bread

Heat sausage and vegetables in large soup pot over medium-high heat. Once warm, stir in half-and-half, broth, milk, rosemary, and red pepper flakes. Bring to a boil, and reduce heat to low. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

Meanwhile slice half of what is left of the bread and serve with butter along side the soup.

Recipe 3: Sausage, Sweet Potato, Red Pepper and Onion Frittata, Kale Salad, Toasted Bread

Take out of the fridge one bag of Italian sausage with peppers, sweet potatoes and sausage.

6-8 eggs

1/2 tsp. Italian seasoning

1/4 tsp. salt

Black pepper to taste.

1/2 cup grated Parmesan cheese

1 bunch kale, ribs removed and discarded
1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1 tbsp freshly squeeze lemon juice, from 1/2 lemon
1/3 cup grated Parmesan cheese

1/4 loaf French bread 

Butter

hot pepper flakes

Preheat the oven to 425 degrees F. In a large bowl whisk together eggs, Italian seasoning, salt, and pepper to taste. Add the bag of sausage and vegetables to a 10-inch cast-iron skillet and heat until warm. Add the egg mixture and then sprinkle with Parmesan cheese. Transfer to the oven and bake until set, about 8 minutes. 

Meanwhile, slice or tear the kale into bite sized pieces. In a large bowl combine the kale with oil and salt. Using your hands, massage the kale for 3 minutes until the kale softens. Toss with the lemon juice and grated cheese and serve with frittata.

Slice the rest of the loaf of bread. Butter slices and sprinkle with hot pepper flakes. Toast bread in the hot oven when the fritatta comes out. Serve fritatta with Kale salad and bread as sides.

Menu Two

Island Pork Roast	Coconut Korma	Honey Garlic Chicken	Stuffed Shells	Meatloaf	Spaghetti and Meatballs	Tuna Cakes
Pork Carnitas	Cauliflower Curry	Coconut Lime Chicken	Lasagna	Shepherd's Pie	Swedish Meatballs	Tuna Noodle Casserole
Pork Barbecue	Zucchini Quiche	Sesame Orange Chicken	Baked Tortellini	Burrito Pie	Teriyaki Meatballs	Sausage and Peppers Bake
Moo Shu Pork	Mushroom Moo Shu	Chicken Teriyaki	Teriyaki Mushrooms	Stuffed Peppers	Barbecue "Kabobs"	Pineapple and Kielbasa
		Lemon Garlic Chicken	Baked Ziti	Tacos	Sweet and Sour Meatballs	Wendy's Chili/Ranch Beans

Quick & Easy BBQ Kabobs Dinner 🍍

Meatballs, precooked (chicken or turkey are particularly good for this)
Sweet teriyaki or pineapple barbecue sauce
pineapple, preferably fresh
Sweet peppers, any color
red onion
any other veggies of your choice.
metal or wooden skewers

First prep by cutting up the pineapple, bell peppers, onions and other vegetables of your choice. Then thread the meatballs, the assorted veggies and pineapple onto the skewers.
When skewers are all put together, brush on some sauce of your choice. Grill until kabobs are heated and the veggies of your choice are cooked.

Serve with brown rice and/or tossed salad.

Source: modified slightly from the recipe at FruElegence

5 Minute Homemade Marinara Sauce, Large Family Style

1/3 olive oil
9 cloves garlic crushed
1 teaspoon crushed red pepper flakes
16-oz. can tomato paste (You can leave this out.)
104-ounce can Don Pepino Ground Tomatoes
2 14.5 oz. cans diced tomatoes
Salt and pepper, tt
1 Tablespoon Italian dried seasoning
1/4 cup dried parsley flakes, optional

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

To this basic Marinara sauce you can add cooked ground beef, onions, sweet peppers, mushrooms or whatever you like to make a sauce for spaghetti 

Wendy's-style Chili

2 1/4 pounds ground beef, browned and drained
1 large yellow (sweet) onions, chopped
3-4 large green bell peppers, chopped
2 celery stalks, chopped
1 heaping tablespoons minced garlic
15 ounce Ranch Style Beans, with liquid
1 can dark red kidney beans, drained (15 ounce cans)
1 can Original Rotel Diced Tomatoes and Green Chili (10 ounce cans)
1 can stewed tomatoes (15 ounce cans)
2 cans plain tomato sauce (15 ounce cans)
1 package McCormick Mild Chili Seasoning (1.25 ounce packages) or 1 1/3 tbsp (1 Tab. +1 tea.) your own spice mix  or tt

Combine all ingredients in a large stock pot or in a large crockpot.
Simmer for at least three hours up to all day long.

Serve with corn bread or French fries.

Makes enough that you can freeze half for a future meal.

Estimated Cost: $16.02/$1.33 per serving
2 1/4 pounds ground beef, $6.93
1 large yellow (sweet) onions, .74¢
3-4 large green bell peppers, $2.76
2 celery stalks, .20¢
1 heaping tablespoons minced garlic, .08¢
15 ounces Ranch Style Beans, .89¢
1-15 ounce can dark red kidney beans, .89¢
1-10 oz. can Original Rotel Diced Tomatoes and Green Chili, .99¢
1-15 oz. can stewed tomatoes, $1.00
2-15 oz. cans plain tomato sauce $1.00
1 package McCormick Mild Chili Seasoning (1.25 ounce packages) or 1 1/3 tbsp (1 Tab. +1 tea.) your own spice mix  or tt, @.54¢

source: Mama Loves Food!

🍍 THAI PINEAPPLE VEGETARIAN CURRY

1 can coconut milk
3 Tbsp curry powder (I used red curry powder)
1 ½ tsp salt
1 tsp crushed red pepper
1 ½ tsp granulated garlic
1 fresh pineapple, cut into 1” pieces
1 pound of sweet potatoes, peeled and cut into 1” pieces
2 green bell peppers, cut into 1” pieces
2 onions, cut into 1” pieces
2 cans of garbanzo beans, drained and rinsed three times (or 3-4 cups of homemade beans)
Cooked white or brown rice, for serving (optional)
Cashews, for topping (optional)
Cilantro or green onions, chopped, for topping (optional)

Whisk together the coconut milk, curry powder, salt, crushed red pepper and garlic in a slow cooker.
Add the remaining ingredients and cook on high for 3-4 hours, or on low for 6-8 hours. If you want your sweet potato to be more firm, aim for a shorter cooking time.

NOTES
**Turn this into a freezer meal by adding all the ingredients to the freezer bag, removing as much air as possible, labeling and freezing. To cook, thaw the freezer meal in the refrigerator overnight and then cook as directed!

Source: Don't Waste the Crumbshttps://dontwastethecrumbs.com/2019/03/slow-cooker-thai-pineapple-vegetarian-curry/