Creamy Coleslaw

Pulled pork and coleslaw go hand and hand for me.  I personally prefer  a creamy coleslaw over a vinegar coleslaw.  I love the crunchy sweetness with all the creamy goodness.  It's just the perfect combination for me :)

Coleslaw is super simple to make especially if you buy the bag of coleslaw mix.  I don't usually buy them, but they were on sale so it made it worthwhile.  It saved me time and money so heck yeah...the bagged stuff it is!

Creamy Coleslaw
16 oz bagged coleslaw mix (or your combo of shredded cabbage and carrots)
2 tsp dried minced onion
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp poppy seeds
1 TBS apple cider vinegar
1/3 cup sugar
3 TBS vegetable oil
2/3 cup creamy salad dressing (ie. miracle whip)

• Whisk everything except the coleslaw mix in a small bowl until well combined
• Pour dressing mixture over coleslaw mix
• Toss to coat everything well and refrigerate for at least 2 hours

There you have it!  Creamy coleslaw in no time.  The perfect pairing for my carolina pulled pork sandwiches tonight!

Below is the nutritional value per serving.  This recipe yields approximately 8 servings.

Nutrition Facts

Serving Size 93 g

Amount Per Serving

Calories 124 Calories from Fat 71

% Daily Value*

Total Fat 7.9g 12%

Saturated Fat 1.0g 5%

Trans Fat 0.0g

Cholesterol 7mg 2%

Sodium 254mg 11%

Total Carbohydrates 14.6g 5%

Dietary Fiber 1.2g 5%

Sugars 9.8g

Protein 0.6g

Vitamin A 0% • Vitamin C 0% Calcium 1% • Iron 0%

Nutrition Grade D

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol

Bad points

• High in sugar

Carolina Pulled Pork Sandwiches

This is by far my favorite freezer meal so far.  Definitely a keeper!  Everyone loved it, even the picky little one.  You could serve with a side of juice or some extra BBQ sauce.  Super simple and the pork just melts in your mouth.  You have to try this one!  I promise you won't be disappointed!

Carolina Pulled Pork Sandwiches recipe source Saving You Dinero

1.5 lbs pork shoulder roast

1/2 TBS paprika

1 tsp pepper

1 tsp salt

1 TBS brown sugar

1/2 cup apple cider vinegar

1/3 cup ketchup

1 TBS worcestershire sauce

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Cook in a slow cooker on low for 8-10 hours, remove pork, shred, and place back in juices

Serve with some creamy coleslaw and corn and you have a meal!  Delicious!

Below is the nutritional value per serving.  This recipe yields approximately 8 servings.

Nutrition Facts

Serving Size 115 g

Amount Per Serving

Calories 239 Calories from Fat 157

% Daily Value*

Total Fat 17.4g 27%

Saturated Fat 6.0g 30%

Trans Fat 0.0g

Cholesterol 60mg 20%

Sodium 484mg 20%

Total Carbohydrates 4.6g 2%

Sugars 3.9g

Protein 14.6g

Vitamin A 6% • Vitamin C 5% Calcium 1% • Iron 6%

Nutrition Grade D-

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• High in saturated fat

Baked Sausage Pancakes

Tonight is a free night from freezer meals.  We don''t have many leftovers since everyone has been eating them for lunch so I decided to do breakfast for dinner tonight.  Everyone loves breakfast and for some reason having it for dinner makes it better.  Not to mention it is cheap and I had everything I needed on hand.  So no extra shopping trips...YAY!!!

Mmmmm....look at that fluffy goodness and soaked in syrup...Yum!

Fluffy golden pancakes wrapped around sausage :)

Baked Sausage Pancakes

2 - packages pre-cooked sausage links (about 16 cooked links)

3 eggs

1-1/2 cups milk

3 TBS vegetable oil

1 tsp vanilla

1-3/4 cups flour

4 tsp baking powder

1 tsp salt

2 TBS sugar

• In a medium bowl beat eggs until fluffy
• Add milk, oil, and vanilla and mix
• In a small bowl combine flour, baking powder, salt, and sugar
• Gradually stir in flour mixture 1 cup at a time until blended and smooth
• Pour batter into a 15x11 jelly roll pan and top with sausage links
• Bake in a preheated 450 degree oven for 15 minutes or until pancakes are cooked

You can top them with some powdered sugar or maple syrup.  Serve with some scrambled eggs and fresh fruit on the side and you have a wonderfully easy breakfast meal for dinner!

Below is the nutritional value per serving.  This recipe yields approximately 8 servings.

Nutrition Facts

Serving Size 107 g

Amount Per Serving

Calories  257 Calories from Fat  149

% Daily Value*

Total Fat  16.5g 25%

Saturated Fat  4.9g 24%

Trans Fat  0.1g

Cholesterol  83mg 28%

Sodium  594mg 25%

Total Carbohydrates  18.6g 6%

Sugars  5.2g

Protein  8.5g

Vitamin A 3% • Vitamin C 0% Calcium 16% • Iron 8%

Nutrition Grade C-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in phosphorus
• High in selenium

Bad points

• High in cholesterol
• Contains alcohol

Pork Chop Casserole

Pork chop casserole is an old family favorite.  We used to eat it all the time when we lived with my grandma.  The veggies are always easily changed and you can make it with chicken instead of pork for a totally different recipe.  We always used whatever we had in the garden for the veggies or what we had the most from the canning season.  Sometime asparagus, corn, or even green beans.  Today I used what I had in my freezer.  Broccoli, peas, and pork chops.  It's the perfect one dish meal.  Everything you need is in one dish.

Pork Chop Casserole
4 pork chops (or chicken breasts or thighs)
1 can cream of mushroom soup (cream of celery or chicken work good too)
1 packet onion soup mix
1 cup rice
2 cups water
1/2 cup frozen peas
1 cup broccoli pieces
paprika
seasoning salt
garlic powder
black pepper

• Mix the mushroom soup, onion soup, water, and rice in a small bowl
• Pour mixture into a 9x13 glass baking dish
• Add your vegetables and mix to combine
• Place pork chops on top of rice mixture and season with paprika, seasoning salt, garlic powder, and black pepper then cover with aluminum foil
• Bake in a preheated 350 degree oven for 60 minutes, or until pork chops are cooked through
• Remove foil and return to the oven to bake for about 15 minutes just to brown the top a bit

The perfect comfort meal.  And the best part is you can use whatever you have in your freezer or fridge or find whatever is on sale to make this a frugal one pot dish.  Can't beat that :)

Below is the nutritional value per serving.  This recipe yields 4 servings.

Nutrition Facts

Serving Size 437 g

Amount Per Serving

Calories 519 Calories from Fat 221

% Daily Value*

Total Fat 24.6g 38%

Saturated Fat 8.5g 43%

Cholesterol 69mg 23%

Sodium 988mg 41%

Total Carbohydrates 47.8g 16%

Dietary Fiber 2.9g 12%

Sugars 2.9g

Protein 24.3g

Vitamin A 17% • Vitamin C 18% Calcium 6% • Iron 23%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• High in selenium
• High in thiamin

Corn and Potato Chowder

Today was a perfect fall day. I don't think it ever reached 60 today.  The leaves are changing and falling, the wind is brisk and refreshing, and we spent the day with friends at a wonderful park.  After being outside in the chilled air the perfect meal for me something warm, comforting, and filling.  When I think of those things I think of soup.  So tonight I made Corn and Potato Chowder.

This recipe is so simple and delicious.  All you need is some bread and butter to help sop up the warm, creamy, sweet chowder.  You can't beat it!  Meals like this are another reason I love fall :)

Corn and Potato Chowder  adapted from Mimi's Cafe

1/4 cup butter

3 TBS flour

1 medium onion, diced

 3 cups chicken stock

8 medium red potatoes, chopped into 1 inch cubes (you can peel them to, but I left the skin on)

1 can cream style corn

16 oz frozen corn kernels

2 TBS sugar

2 tsp sea salt

1/2 tsp black pepper

2/3 cup + 7/8 cup non fat dry milk

3/4 cup + 1/3 cup water

(the last two ingredients can be omitted and you would use 1 cup milk + 1 can evaporated milk)

• Melt butter over medium heat
• Mix in flour and whisk until smooth and a roux forms, about 2 minutes
• Add onions and saute for 5 minutes until soft, but not browned
• Add broth, potatoes, cream corn, corn kernels, sugar, salt, and pepper and stir to combine
• Cover and simmer until potatoes are tender, about 30 minutes
• Meanwhile if using powdered milk mix your dry milk and water
• When potatoes are tender pour in your milk mixture (or milks) and cook uncovered for about 15 minutes or until soup has thickened and reached a creamy consistency

Easy and delicious!  Perfect for a fall night like tonight :)

Below is the nutritional value per serving.  This recipe yields approximately 10 servings.

Nutrition Facts

Serving Size 373 g

Amount Per Serving

Calories 330 Calories from Fat 50

% Daily Value*

Total Fat 5.5g 8%

Saturated Fat 3.1g 15%

Trans Fat 0.0g

Cholesterol 17mg 6%

Sodium 887mg 37%

Total Carbohydrates 59.1g 20%

Dietary Fiber 4.9g 20%

Sugars 17.2g

Protein 12.7g

Vitamin A 5% • Vitamin C 30% Calcium 27% • Iron 9%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol

Bad points

• High in sodium
• High in sugar

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