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Newbie here!
Hi everyone! I am new to TN and I LOVE to cook! My husband is a very picky eater, so what I can make for him is somewhat limited... also I am very busy (work full-time and go to the gym 4 times a week), and DH is in school, so is not home until 9 or 10 twice a week- feeding us is certainly a challenge. I also try not to have a lot of junk in the house, as I am trying to lose weight (thus, the gym 4 times a week), so it's like buying groceries and preparing/cooking meals for two completely different people at two completely different times. I have an odd diet, in that my doctors want me to eat MORE red meat than most people- 4 times a week! Meaning our groceries are a little more expensive than I wish they were (why does chicken and fish have to be the cheap and easy stuff!??)
I hope I can offer you guys yummy recipes and cooking tips and can also get some in return!
Re: Newbie here!
Hello, welcome! You sound like one busy lady! If you don't already, I'd suggest looking into a club membership so you can buy beef in bulk and freeze it- should help save money.
I have some beef recipes on my blog if you want to check them out under my "beef" tag: http://adventuresofmini-martha.blogspot.com/
Thanks! I am sooo busy! But I love it. We get a free membership to Costco from DH's company, and I go there once a month to stock up on meat, fruits, veggies, and bread. BJ's also sends us a free 30-day trial to their club once a year, so we use that, too, while we have it, to shop around for better prices.
I will definitely check your blog out later tonight! Thanks again!
Hi Welcome!
This recipe is AWESOME! Plus, it makes a ton, so the cost per serving goes down a bit even though beef is more expensive.
Pioneer Woman Beef and Snow Peas
I also love cooking a huge Chuck Roast or something similar in the crockpot with pretty standard flavorings (garlic, thyme, beef broth, s&p) plus onions, celery, carrots, and maybe a few potatoes. I eat it with the veggies the first night, then re-use it the rest of the week in other recipes which also helps mitigate cost. So maybe one night it will become shredded beef for tacos (just pan-fry with olive oil, cumin, jalapeno), or another it will be french dip sandwiches. If neither of those seem appetizing, you can make a quick chili with it plus some canned fire roasted tomatoes, black beans, and frozen corn. Or use it to add to a salad to "beef" it up (pardon the pun!), maybe with an Asian dressing.
Sorry, went a little overboard. I love to re-use leftovers so I can get more expensive cuts of meat!
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Sadly, I am challenged when it comes to cooking pork. I jsut can't do it!
Thank you! I'll check that out later for sure. We need to get better with using leftovers. DH comes from a well-to-do family, and never heard of eating leftovers before we were married! He still isn't used to it even after three years- eerrrg!
hi and welcome. i saw you mentioned that you arent great at cooking pork, I have an excellent crockpot pulled pork recipe you could try, its really easy!!! Its a big favorite in our family.
Pulled Pork
3-4lbs pork loin roast
1 large onion sliced
2 Tbsp vinegar
1/2 cup water
2 Tbsp lemon juice
1 cup ketchup
3 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp mustard (Gouldens or something spicy brown)
1 tsp chili powder
1 tsp salt
1 tsp pepper
Mix all ingredients into the crockpot. Cook on low 8-10 hours. Use two forks to shred meat before serving. Give it a good mix, serve on hamburger buns, plain or over rice.
I hear you...my DH was the same way! They actually fed lots of their leftovers to their poor (overweight) puppy. Anyway, that's why I focus on repurposing leftovers instead of just eating the same thing again.
As for cooking pork, I suggest grabbing a meat thermometer so you can do pork tenderloin in the oven. I do whatever rub or marinade I feel like, the put it in at 425 for about 25 min or so. As long as the thermometer shows 160 you should be good. I would seriously overcook it before I got a thermometer, which is a shame bc pork tenderloin is actually really lean and yummy if you cook it right.
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