That’s right! 

This week is National Eat Together Week!

Eating together as a family is very important to us!

So when I heard about how the folks from The Other White Meat set out to encourage families to eat together AND to help fight hunger by partnering with Feeding America (a hunger relief charity), I had to share with you all!

Here’s how you can help…and it’ll just take a few secs!  And you just might find a super cool new pork recipe while you’re at it! 

For every recipe printed or shared via email from the special recipe on the list of National Eat Together Week recipes (on this page), America’s pork producers will donate five pounds of pork (or about 25 meals) to a food bank in need!!!  Think of the number of people that could be fed just by you printing out a few pork recipes that you’d like to try!

So what meal are you going to be eating together?  What works best for your family?  Breakfast, lunch or dinner???

Did you find a new pork recipe to try?  I’d love to know which one!

I’m off to print some recipes!

Pork chops smothered and baked with seasoned diced tomatoes, served with brown rice and corn cobs. I wasn’t sure how I’d like the tomatoes with the pork chops…I think of tomatoes working better with chicken and beef dishes. I was pleasantly surprised at how delicious this was…

Best sale price for pork chops that I’ve seen recently…$1.49/lb. I try to pay less than $1.99/lb!

Ingredients
1 cup brown rice ($.40)
4 pork chops (about 1.2 lbs.) ($2.38)
1 15 oz. can of diced tomatoes ($.59) *New Hunt’s diced tomatoes coupon available here
1 tsp Italian seasoning ($.05)
Salt and pepper, few dashes each
4 corn cobs ($1.33) NOT on sale this week
Butter for corn ($.25) Use dairy-free margarine if necessary!

Directions
1. In medium saucepan, cook brown rice according to package directions. Brown rice takes 40-50 minutes to cook!
2. Place pork chops in glass baking dish (I used an 8 x 8-inch baking dish and the 4 pork chops fit perfectly.).
3. In small bowl, mix together diced tomatoes, italian seasoning and salt and pepper. Pour over the pork chops.
4. Bake pork chops at 350 for 35-45 minutes, or until cooked through.
5. Boil corn in saucepan for 4-5 minutes, or microwave in microwavable dish with 1/2 cup of water, covered in plastic wrap, for 7-9 minutes. Serve hot with butter.
6. Serve Italian Pork Chops with Brown Rice and Corn Cobs.

Cost $5.00!!!

Monique shared this recipe with me.  Hello, scrumptious!

I couldn’t bring myself to buy the $2.49  jar of peach salsa.  So I compromised and used the peaches I bought last week and the red onion from this week to make my own peach salsa.  And ended up grilling it alongside the pork chops!

I also grilled up some zucchini and tomatoes in the grilling basket! 

Ingredients
3 large (or 4 smaller) pork chops ($2.19) I used a little more than 1 lb.
4 small peaches ($.75) About 1 lb.
1/2 red onion ($.35)
Bunch parsley (from the garden)
1 tsp canola oil ($.03)
1 zucchini ($.50) From the farmer’s market this afternoon
3 small tomatoes (from the garden)
2 garlic cloves ($.10)
4 basil leaves, chopped (from the garden)
1 tsp olive oil ($.03)
1 cup white rice ($.20)
Salt/Pepper

Directions
1. Grill pork chops for 6-8 minutes on each side, or until no longer pink in the middle. Cooking time will vary depending on heat of the grill and thickness of the chop.
2. Cut peaches and red onion into 1 inch-ish size pieces. Add to bowl with chopped parsley and canola oil. Toss well. Add to grilling basket and grill for 8-10 minutes, or until peaches soften and onions become translucent. Stir occasionally. Remove from grilling basket.
3. Slice zucchini into thin circles. Cut tomatoes into 1 inch-ish cubes. Add to bowl with minced garlic and chopped basil leaves and olive oil. Toss well. After the peach salsa has cooked, use the same grilling basket to grill the zucchini and tomatoes. Stir occasionally. Grill for 8-10 minutes, or until all the zucchinis have turned golden and the tomato skins have started to peel away. Season with salt and pepper, to taste.
4. In medium saucepan, add 1 cup rice with 2 1/4 cup water. Bring to a boil and then reduce heat and summer for 20 minutes. Fluff with fork before serving.
5. Serve Grilled Pork Chops over Rice with Grilled Peach Salsa and Grilled Zucchini/Tomato Medley.

Cost $4.15

I just love breakfast for dinner!  Maybe because it breaks up the meal planning monotony I sometimes feel…or because it seems to be quicker and easier to prepare!

Tonight we had Tricia’s (Once A Month Mom) Ham and Hashbrown Bake…(original recipe from Shannon at Rocks in My Dryer).  Remember our trade.

Hello, delicious! 

The boys ate earlier than we did.  It sorta happened by accident.  But I liked it!  We let them go from the table after they had finished eating…since they started before we did.  We did eat part of the meal together (’cause that is important!), but it really was nice to just sit with the Hubs and talk…while the kids played in the playroom.  Like a mini 10-minute dinner date!

The boys ate scrambled eggs, toast and fruit salad (this week’s version consists of watermelon, cantaloupe, pineapple and peaches).  We also had some scrambled eggs, fruit salad and the Ham and Hashbrown Bake. 

I encourage people to add 1 “breakfast for dinner” meal into their weekly meal plan to help reduce overall weekly meal costs!  Eggs seem to be cheap everywhere these days…so base your meal around the protein packed egg and you’re set!

Ingredients
4 pork chops (free!) Remember this coupon!
1 cup apple juice ($.15)
1/2 cup salt ($.10)
Water
4 corn cobs ($1)
1/2 bag of lettuce ($1.50)
1/2 cucumber ($.25)
2 Roma tomatoes ($.58) Big sale last week!
Balsamic Vinaigrette Dressing ($.25)

Directions

1. Place apple juice, salt plus 1 cup of water into shallow dish.  Place pork chops into the brine in single layer and pour enough water over the top so the pork chops are covered.  Cover with foil and refrigerate for at least 4 hours.
2. Grill pork chops for 4-5 minutes on each side, or until they have cooked through.  Cooking time may vary depending on thickness of each pork chop.
3. Grill corn, or boil in large saucepan for 4-5 minutes.
4. Prepare salad with tomatoes, sliced cucumbers and balsamic vinaigrette dressing.
5. Serve Grilled Pork Chops with Salad and Corn Cobs.

Cost $3.83

Note: There is a print link embedded within this post, please visit this post to print it. (this is a test link…ignore for the moment!)

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Please leave your link in the comments. I still don’t have the latest Mr. Linky up and running yet!

A strategic way to use up your leftover pork…and spice up the traditional pulled pork sandwich!  We’ll save the leftover cole slaw for our BBQ this weekend.  I only used a small portion of the slaw on the sandwiches!

Ingredients
1 lb. leftover pork roast ($2)
1 cup BBQ sauce ($.05) Got it nearly free with coupon and sale last week!  Sign up for Kraft foods newsletter for offers, coupons, etc!
1 12 oz bag of cole slaw mix ($2.18/2=$1.09)
1/2 tsp salt
1/2-1 tsp garlic pepper ($.02)
2 Tbsp sugar ($.02)
1 tsp lemon juice ($.05)
1 tsp vinegar ($.02)
1 cup of mayonnaise or Miracle Whip ($.25) Kraft Coupons still available at Coupons.com!!!
4-6 buns ($.60) On sale for $.79 a bag this week at Walmart!
1/4 Watermelon ($.75)

Directions
1. In microwavable bowl, combine leftover shredded pork roast with BBQ sauce. Microwave until hot. Time will depend on how much meat you use!
2. Prepare homemade cole slaw using the cole slaw, salt, garlic powder, sugar, lemon juice, vinegar, mayonnaise or miracle whip.
3. On hamburger buns, add BBQ pulled pork and top with cole slaw.
4. Cut watermelon into slices or diced pieces.
5. Serve North Carolina Pulled Pork Sandwiches with fresh Watermelon.

Cost $4.85

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I snatched up this pork roast for just $1.25/lb! We will not eat all 4.5 lbs in one meal, so I’ll cook it in the crockpot, each some tonight and then use the rest of the meat to make North Carolina Pulled Pork Sandwiches on Thursday, and another meal using shredded pork in the future.

Ingredients
1/2 cup of water
1 4.5 lb bone-in pork roast ($5.88 div. by 3 = $1.96)
1/2 – 1 bottle of Kraft BBQ sauce (free) At Walmart this week…on sale $.98 and used $1 coupon!
1 lb carrots, shredded ($.08) Used $.75 coupon on a $.88 bag of carrots!
1 cup raisins ($.50)
1/2 cup of mayonnaise ($.25)
2-3 Tbsp sugar ($.05)
1 15 oz can of pork and beans ($.97)

Directions
1. Place 1/2 cup of water in the base of the crockpot. Add 1 cup of BBQ sauce and whisk.
2. Add pork roast to crockpot and cover with BBQ sauce. Set on low and cook for 10 hours.
3. Peel carrots and then shred in food processor.
4. In large bowl, combine shredded carrots, raisins, mayonnaise and sugar. Mix well.
5. Warm pork and beans in small saucepan or in the microwave.
6. When roast is finished cooking, remove it carefully and cut into slices for dinner. Shred the remaining pork and place in tupperware. Add any leftover BBQ sauce to the pork for the upcoming sandwiches and other meal.
7. Serve BBQ Pork Roast with Carrot Raisin Salad and Beans.

**P.S. I’m not a huge fan of canned beans, but I’m craving pork and beans lately!!!

Cost $3.81

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I wanted to post this recipe because it is a great way to use up leftover pork roast. I had about 1/2 – 3/4 lb pork roast leftover from Thursday night’s Bacon Wrapped Pork Roast.

We have a Sunday night tradition in the summer to have dinner outside with Grandma. She brings part of the meal and we have the other part. We eat outside and enjoy the beautiful weather and each other’s company.

Here is the recipe from tonight’s pork and beans.

Ingredients
2 cups dried beans, I used small red, large red and pinto beans
1/2 onion, minced
1 cup ketchup
3-4 Tbsp mustard
1/4 cup brown sugar (or maple syrup)
1 Tbsp cider vinegar
1 tsp garlic powder
Salt/pepper
Leftover pork roast

Directions
1. Soak beans for at least 2 hours in HOT water. Rinse and add to large sauce pan with at least 2 inches of water covering the beans. Cook on medium heat for about 2 hours, or until soft.
2. As beans are finishing cooking, whisk together ketchup, mustard, brown sugar, vinegar, garlic powder and salt and pepper. Set over medium-low heat and let bubble. Add shredded leftover pork roast.
3. Drain and rinse beans. Add to pork and sauce. Let cook about 5 minutes and serve warm.

No cost breakdown tonight. But I will say it was cheap!

Ingredients
1 2.5 lb pork roast ($4.05) I used half or less than half for tonight’s meal, so we’ll call it $2 for this meal! I’ll show you later in the week what I do with the other half!!!
Salt, pepper and garlic powder ($.05)
6 red potatoes ($.79)
1/4 cup low fat sour cream ($.10) Recently on sale matched with Cellfire.com coupon
1/4-1/2 cup fat free milk ($.10)
1-2 cloves fresh garlic, crushed ($.20)
Salt and pepper to taste
2 cups organic frozen peas ($1)

**Check here for the GFCFSF version of mashed red potatoes.

Directions
1. Place pork roast in crockpot with 1/2 cup of water (or you can spray crockpot with cooking spray). Season with salt, cracked pepper and garlic powder. Cook on low for 8-10 hours.
2. Scrub and cut red potatoes into quarters. Boil for about 10 minutes, until soft and “mashable.” Drain water and place in bowl to mash.
3. Mash cooked red potatoes with potato masher. Add sour cream and milk (I’m all out of butter, but 2-3 Tbsp butter would be good too!). Add more milk for creamier potatoes or less milk for chunkier potatoes. Add crushed garlic. Season with salt and pepper to taste.
4. Cook frozen green beans according to package instructions.
5. Remove pork from crockpot when it’s finished. Slice into 1/3-1/2 inch slices.
6. Serve sliced pork roast with gravy and a side of mashed red potatoes and green beans.

Cost $4.24

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