Foodie Fridays: Sauerkraut and Applesauce Pulled Pork

Welcome to Foodie Fridays, where I share a new recipe I’ve tried recently. Most of them are Pinterest finds, or inspired by one of those viral videos. Sometimes, it might be a collab with my dad (if we remember what we created/put in it).

To start off this series, I made a mild pulled pork recipe in the crock pot earlier this week. It’s super kid friendly, and is an easy way to introduce sauerkraut to them, as it’s not as bold of a taste.

Why did I make this, when St Patrick’s day was last weekend? Well because I had other plans, and my guy has been battling the stomach bug that’s been floating around. I even had to cancel his dentist appointment, because of it.

Okay, so I don’t land up like those food bloggers (no shame, but you know what I’m talking about), let’s get into the recipe, so you can get to cooking and eating yourself! This is too easy to prep, plus it’s crockpot, so you can leave it on low for the workday, or put it on high, to have something easy to meal prep, while you meal prep other things. Or you can just go to sleep at 3 am, and wake up to lunch.

All it needs, is a decent sized pork roast for your family’s size, a can of sauerkraut (even for the larger families…for 2 people plus leftovers, I used about half, and I have generous leftovers), and all the applesauce (okay, like 2 cans or small jars).

Throw it all in the crockpot, for 8 hours on low, shred, put the pork back in the juices, and let it soak up for about 10 more minutes, with a tablespoon or so of butter, and serve. Make it with mashed potatoes, a veggie mix, or whatever else. I’m sure putting it on a bun with swiss cheese would be great too, to use the leftovers.

Make it Monday (Well, ReMake it Monday): Tomato, Spinach, and Parmesan Chicken

As a part of my make it Mondays program, which I’m recreating some dishes that I know, love, and have tweaked over time to personal liking (which the man approves nearly all of the time), I’m making the dish that got Dave into spinach: the tomato, spinach, and cheese baked chicken.

Now you can pair this dish with nearly any side, like mashed potatoes, baked potatoes, green beans, or carrots and peas, or over noodles (I’d add a not-too-sweet red sauce, but not too much to overpower the taste from the chicken). It’s a very nice stand alone dish as well, supplying that you give your men (and boys) enough chicken. I would suggest 1 good sized chicken breast for every adult, or growing kid about pre-teen age and older. If needed, they can have 2. Only you know your family’s needs, so judge for yourselves here!

Let’s get to the cooking, am I right?!

 

To start off, you’ll need these ingredients:

-A chicken breast for every person you’re feeding (I only need 2, so I picked up some clearanced Perdue Chicken breasts, with no added hormones, and no antibiotics for $4-$5 at WalMart)

-Tomato(es). You’ll need 2 slices per chicken breast, and you can cut them however thin or thick you like…I would recommend the larger tomatoes instead of the salad/snack ones,

-shredded cheese of choice (parmesan and mozzarella are a good match…I switch it up, or use a mix of the two)

-Spinach (I just get the ones in a bag, for salads)

-salt and pepper to taste (or not. I like using hymilaan pink salt, but for this recipie I used regular salt because I was running low)

 

Now here comes the prep-work. Past this, it’s easy breezy Covergirl (literally just baking).

-If using a regular oven, preheat oven to 350 (sometimes I use the toaster oven, which I just heat up after putting it in, since it’s tinier than the “big oven”

-Take your chicken breast and cut it in half, then cut it down that new middle on each half, stopping just before you cut it entirely (you’ll want it like a book, so you can put the top layer of chicken back over. It’s okay if you cut it all the way through, just lay it on top)

-put chicken on baking sheet/pan. Grease with whatever you want to (pam/spray, butter/margarine, or not)

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-Salt and pepper to taste each chicken breast.

-Slice your tomatoes, and put on each chicken breast. I like to slice, then cut that slice in half. It just works better for me for some reason, while eating.

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-grab a little handful of spinach, and put on top of tomatoes.

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-Fold over chicken top (or put the “top” on)

-put cheese on top, to desire.

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-bake about 45 minutes, until the chicken is white and cooked through, and the cheese is browned.

-cook up whatever sides you want, let cool, and eat up!

I recommend potatoes and rolls as a side, and for adults, a crisp/medium bodied white wine (or just your go-to wine). Don’t go for a super sweet white wine though, just a little juicier.
Original Recipe Pinterest board