Make ahead: Shredded Pork

Like I mentioned here, I have tried to make dinner-making an easier task by preparing things ahead of time.  Can I just say, this worked fabulously?  Being able to just reach into my freezer the morning of and set out food for that night is a good feeling (especially when its your hubby doing the cooking ;]) 

To see other make ahead options, go here.

Ingredients:

 2 boneless pork shoulder roasts (about 3 lbs. each)

6 cloves garlic

2 lemons

Salt and pepper

Directions:

Oven to 450 degrees . Cut pork into 2- to 3-inch chunks and discard excess fat.  This may take a while...I had no idea how fatty pork is!

Finely chop garlic and zest the lemons. 

Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. 

 Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove the pan from the oven and lower the oven temperature to 325 degrees 

Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes.  Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. 

Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

When you're ready to used the pork, thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. 

<3 Saleena

To see the original recipe from Rachael Ray, go here

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Make Ahead: Shredded Chicken & Rice Pilaf

This semester, all of my classes are in the evening so I have had to get creative with planning dinners for the week.  Rachael Ray has a list of One Month of Make-Ahead Meals, and instead of making enough for the full month, I made some modifications to the recipes because I am only feeding two mouths.  Below are my changes, and if you want the original recipes, go here.

Ingredients:
4 pounds skinless boneless chicken breasts
1 TBSP EVOO
1 Lemon, cut into wedges
1/2 tsp paprika
1/2 tsp dried thyme
Salt and Pepper

Directions:

Oven at 325 degrees.

Place chicken on baking sheets, drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.

Roast until cooked through and juices run clear when the pieces are pierced with the tip of a small, sharp knife, 30-35 minutes. Let cool for 15 minutes.

Once its cool enough, use two forks to shred the chicken.

Rice Pilaf Ingredients:

3 tablespoons EVOO

1 onion1, cut into 1/2-inch pieces (about 4 1/2 cups)

3 Jalapeños, minced

Salt and pepper

3 1/4 cups long-grain rice

2 1/4 cups chicken broth

4 bay leaves

16 ounces frozen peas

Directions:

In a 7-qt. dutch oven or large skillet, heat the EVOO over medium-high heat. Add the onion, jalapeños, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.

Add the rice and cook, stirring, for 1 minute. 

Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. 

Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

Once the chicken and rice has cooled, divide into 1-cup portions and transfer to resealable plastic sandwich bags or containers and place in freezer. When ready to use, thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day.

And when it comes to making dinner, the hard work is done!  How easy is that!

Let me know if you decide to do this, and how it works out for you!  I loved it and will definitely be doing it again :]

<3 Saleena

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