Healthy lunch options can get pretty boring and new ideas are often hard to think of, spice up your lunch hour with this pulled pork salad!
- 8 oz. cooked pulled pork (warm or room temperature)
- 3 Tbs. rice vinegar
- 1½ Tbs. canola oil, or other neutral-flavored oil
- 2 Tbs. brown sugar, light
- 1 tsp. ground ginger
- 1⁄8 tsp. ground allspice
- Salt and pepper
- 5 oz. mixed salad greens (10 cups lightly packed)
- 1 large peach, pitted and thinly sliced
- ½ cup red onion, halved and thinly sliced
- ½ cup fresh cilantro, coarsely chopped
- 2 Tbs. almonds, sliced and toasted
- In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.
- In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.
Recipe Courtesy of The Iowa Food & Family Project.
2016 has arrived, which means for many of us that its time to set or stick to a New Year’s resolution. The thought of this is often intimidating, that’s why we suggest breaking down 2016 by day, week or month to make your goals seem more achievable. Watch your progress- or easily hold yourself accountable- with the free printable charts we found on onegoodthingbyjillee.com
- 2 1/2 to 3 lbs boneless beef chuck roast
- 2 tbsp cooking oil
- 1/2 cup beef broth
- 1 large onion, quartered
- 1 tbsp Worcestershire sauce
- Preheat oven to 325 degrees
- Trim fat from roast
- In a 4 to 6 quart Dutch oven, brown roast on all sides in oil. Drain off fat and add onion into pan. Stir together broth and Worcestershire sauce then pour over roast. Bring to a boil.
- Cover and bake in the oven for 2 to 3 hours, until meat is very tender.
- Remove from oven, let cool, enjoy!
The perfect appetizer for a New Year’s Eve party or any gathering!
Keeping Leftovers: Leftovers can be kept in the fridge for 1 week, with the exception of highly perishables (fish, seafood, etc.) that should only be kept refrigerated for 2-3 days.
Freezing Mashed Potatoes: Scoop cooled potatoes into a freezer bag in meal-sized proportions. Can be kept frozen for up to 6 months. **Tip- If you know you are going to have leftovers make your mashed potatoes with plenty of cream or butter to help with reheating.
Freezing Dinner Rolls: Place cooled rolls on aluminum foil, then tightly wrap and put in a freezer bag. Can be kept frozen up to 1 month before freezer burn starts.