Cook Once Eat Thrice!
After a long day, many parents don’t feel like cooking! Instead of hitting up the local drive-thru, Shari Steinbach has some quick and easy recipies that will have you cooking once and eating three times. This week she showed us how to cook a peppered pork roast and “recycle” the leftovers into two more meals.
Peppered Pork Roast
1 (4-pound) pork loin roast or 2 (2-pound) roasts
6 T. pepper blend seasoning
Rub all surfaces of roast(s) with seasoned pepper. Place pork in shallow roasting pan and roast in 350º F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature (measured with a meat thermometer) reads 150º F. Remove from oven and allow roast to rest for 10 minutes. Slice and serve.
Makes a meal with garlic mashed potatoes and mixed vegetables.
Mediterranean Pasta Salad
Makes 4 servings
¾ pound cooked Peppered Pork Roast, cut into thin strips
12 ounces Meijer penne or ziti pasta, cooked and drained
1 small cucumber, diced
6 ounces crumbled feta cheese
1 cup grape tomatoes, halved
½ cup chopped fresh mint leaves
½ cup Greek vinaigrette dressing
In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates. Makes a meals with sesame seed dinner rolls.
