It’s a family tradition to have pork and sauerkraut for our New Year’s dinner. My father-in-law would make a big pot of it and family members would eat the sauerkraut so that they would have good luck for the new year. Since he died two weeks ago, I offered to make it this year.
I made some changes to how it was cooked. First of all I made it in my slow cooker instead of in a big stock pot. I also roasted potatoes instead of cooking the potatoes in the slow cooker with the meat and sauerkraut. Hubby loved it and was impressed because it didn’t have the bitter/sour taste you usually associate with sauerkraut. He even took some to work with him to share with his co-workers.
The boys did taste the sauerkraut so they would have good luck but being kids didn’t really like it. At least they tried it which is better than on New Year’s Eve. I made fish for supper. The fish was cooked with olive oil and a seasoning mix from one of my Foodie Pen Pals. Hubby loved it but the boys wanted to give me excuses on why they could not eat it. They still had to eat it but it was interesting on what excuses they came up with. The best one is their brain was going to explode since I told them fish is brain food.
Now onto the recipe:
Pork and Sauerkraut in the Slow Cooker
Stars of the recipe:
- 1 -2 lbs. pork roast
- 16 – 32 oz. of sauerkraut (depending on how much pork you have)
- 1 big carrot or 2 small carrots, peeled and cut into small pieces
- 1 apple, peeled and cut into small pieces
- 1 – 2 Tbsp. brown sugar
- Salt and pepper to taste
- Drain and rinse the sauerkraut several times to remove the brine.
- Place the pork roast in the bottom of the slow cooker. (Mine is 5 qt.) Sprinkle salt and pepper on the pork roast.
- In a small mixing bowl, combine the rinsed sauerkraut, apple pieces, carrot pieces, and brown sugar.
- Place the sauerkraut mixture on the pork roast.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Shred the pork and combine with the sauerkraut.
- Enjoy with boiled potatoes, mashed potatoes, or roasted potatoes (just serving suggestions)!
I’ve seen this idea floating around but had never tried to it. I always have issues with figuring out what I want to eat for lunch. Even though I love salads, my salads for lunch are often lacking. So this week I decided to try this.
In a quart size Mason jar, I put dressing, shredded carrots, broccoli slaw, celery, bell peppers, tomatoes, raisin, dried cranberry, almond pieces, kale, spinach, and Swiss chard. As I get ready for school, I also pack some bacon bits and Feta cheese to top the salad. This past weekend, I got myself a plate to stay in my room so when I dump the salad onto the plate, the dressing distributes over the salad.
I made them last Saturday and ate the last one yesterday. A few pieces were thrown away but the majority was still yummy!
Stars of the recipe:
- Quart sized Mason jar
- Your favorite dressing (2-3 Tbsp.)
- Harder skin veggies (celery, carrots, etc. . .) – cut into bite sized pieces
- Softer skin veggies (tomatoes, bell peppers, etc. . .) – cut into bite sized pieces
- Favorite nuts and/or dried fruit like cranberries or raisins
- Lettuce or greens
- Put the dressing in the Mason jar.
- Next you place the harder skinned veggies. (These can stand being next to the dressing for an extended amount of time.)
- Place the softer skinned veggies next.
- Then you would put the nuts and/or dried fruit.
- Finally pack in the greens/lettuce making sure it’s packed to the top.
- Screw in the lid tightly.
- Place in the fridge making sure not to tilt the jar.
- When it’s time to eat, dump the salad on a dinner sized plate.
- Place any other toppings on top.
This smoothie looked interesting so I decided to try it. At first, I was skeptical because it contained carrot juice but it ended up being delicious! It’s a wonderful way to get fruits and veggies you need!
Side note: I took it to work one day. Some students asked me what was in it. When I said carrot juice, they all gave me a look of disgust. (They had thought it looked good until I told them carrot juice.)
Carrot Tropical Smoothie
Stars of the recipe:
- 1/2 c. carrot juice, either juice it yourself or get a brand like Bolthouse Farms
- 1/2 c. orange juice
- 3/4 c. frozen mango
- 3/4 c. frozen pineapple
- juice of 1/2 of a lime (Stick in microwave for 10 seconds before juicing it. That maximizes the amount of juice you get.)
- If you want to you, you could add nonfat Greek yogurt for added protein. I haven’t tried it yet but I bet it would be delicious.
- Put all of the ingredients in your blender.
- Blend away until desired consistency. If need be, add water if it doesn’t blend.