Tortilla Pizzas

4 burrito size tortillas
8 tbsp tomato basil or garlic alfredo pizza sauce
2 C shredded mozzarella
Dash of italian seasoning
Any desired topping, pepperoni, zucchini, peppers, roasted garlic, onions, mushrooms, etc










1. Preheat oven broiler to 400
2. Crisp tortillas one at a time in a pan on the stove
3. Remove tortilla and place on cookie sheet
4. Spread 2 tbsp of sauce on each tortilla
5. Place desired toppings on top of sauce
6. Cover with 1/2 C Cheese
7. Sprinkle a dash of italian seasoning
8. Place under the broiler until cheese is melted and brown

Pulled Pork Sandwiches

1 lb pork shoulder

1 bottle of BBQ sauce

1 onion, finely diced

½ C brown sugar

1 tsp ground mustard

1 tsp paprika

1 tsp ground pepper
1/2 tbsp garlic powder
1 tsp onion powder
2 tbsp Worcestshire sauce

8 hamburger buns

1. Cook on low for 8 hours or high for 4 hours in a slow cooker

2. Remove pork, shred and return to slow cooker for 15-30 minutes

3. Pile about a 1/2 C on each hamburger bun and enjoy!

To Freeze:

1. Place all ingredients in a freezer safe bag

2. When ready to make, dump all ingredients into the slow cooker 

3. Cook on low for 8 hours or high for 4 hours in a slow cooker

4. Remove pork, shred and return to slow cooker for 15-30 minutes

5. Pile about a 1/2 C on each hamburger bun and enjoy!

Sausage, Pepper and Onion Stew

6 smoked sausage links
2 tbsp olive oil
1 red pepper, cut into chunks
1 onion, cut into chunks
4 cloves garlic, minced
Dash of cayenne pepper
2 tbsp tomato paste
1/2 C white wine
3 C tomato sauce
1 1/2 C chicken stock

1. Place whole sausages in a stock pot with an inch of water and 1 tbsp olive oil. Bring to a boil and let water cook off allowing the sausages to fully cook and get a little crispy on the outside.
2. Remove the sausage once water and oil is cooked off and them set aside.
3. Place 1 tbsp olive oil, pepper, onion, garlic, and cayenne pepper in the same stock pot and cook for 10 minutes on medium or until veggies are soft and onions are translucent.
4. Add tomato paste, wine, tomato sauce and chicken stock. Stirring to incorporate the tomato paste.
5. Cut sausage at an angle into large chunks and add to boiling soup
6. Let boil for 2 minutes and serve.

(Inspired by Sausage, Pepper, Onion One Pot, by Rachel Ray)

Pork Chops and Gravy

3/4 C flour

1/2 tsp ground mustard

1/2 tsp garlic powder

1/8 tsp seasoning salt

1/8 tsp pepper

4 boneless pork loin chops

2 tsp vegetable oil

1 (14.5oz) can chicken broth

In a gallon freezer bag, combine 1/2 C flour, mustard, garlic powder, seasoning salt and pepper. Add chops, one at a time, and shake to coat. In a large skillet, brown meat in oil on each side. Transfer to a slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 31/2 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.

To Freeze: Place 1/4 C flour and broth in a gallon freezer bag and shake well to mix. add cooked pork chops.  When ready to eat, place in slow cooker on low for 3 to 3 1/2 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.

(inspired by Slow Cooker Pork Chops, by Taste of Home)

Easy Breaded Pork Chops

1/4 C fat free milk

1/4 C grated parmessan cheese

1/4 C seasoned bread crumbs

1/8 tsp salt

1/4 tsp garlic powder

1/8 tsp pepper

4 boneless pork loin chops

Preheat oven to 375. Place milk in a small bowl. In another small bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture. Bake for 9-11 minutes or until juices run clear.

To Freeze: Place coated pork chops in a gallon freezer bag.  When ready to eat, defrost in fridge and cook at 375 for 9-11 minutes or until juices run clear.

(inspired by Busy Day Pork Chops, by Taste of Home)

Cranberry Pork Roast

3 lb. pork loin roast
1 tsp  ginger, ground
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
1 (16-ounce) can whole berry cranberry sauce
1 clove garlic, minced
1/3 cup cranberry juice
3 tbsp lemon juice

Place all ingredients in one gallon freezer bag, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Cranberry Pork Roast, by A Year of Slow Cooking)

Apple Pork Chops

6 apples, peeled & sliced
¾ C sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
½ tsp gound cloves
½ tsp ground allspice
1 1/2 lb. pork chops

Place pork chops in the bottom of a slow cooker. In a separate gallon zippered bag place all of the ingredients except the pork chops. Mix. Once mixed, dump on top of pork chops in the slow cooker. Cook on low 6-8 hour or high 3-4 hours.

To Freeze: Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on low 6-8 hour or high 3-4 hours.

(inspired by Apple Pie Pork Chops, by Once a Month Mom)

Orange Glazed Pork Chops with Sweet Potatoes

2 boneless pork chops
1 medium sweet potato, peel and cut into 1/4 slices
1 tsp vegetable oil
2/3 C orange juice
2 tsp brown sugar
1/4 tsp ground ginger
Dash of salt and pepper
Dash garlic powder
1 tsp cornstarch
1/3 C water




Preheat oven to 350. Sprinkle pork chops with salt, pepper and garlic powder. In a small skillet, brown pork chops on both sides (in oil if you choose). While pork chops brown, microwave sliced sweet potatoes for 2 minutes. Remove pork chops from skillet and place in a sprayed 8 inch baking dish. Combine orange juice, brown sugar, ginger, pepper in skillet. Bring to a boil stirring constantly. Layer sliced sweet potatoes on top of the pork chops. Pour orange sauce over sweet potatoes. Cover and bake for 45 minutes. Pour pan juices into the skillet and bring to a boil. Combine cornstarch and water until smooth and slowly stir into juices. Continue to boil for about a minute. Drizzle over plated pork chops and sweet potatoes.

(Inspired by Pork Chops with Sweet Potatoes at AllRecipes.com)

Apple Stuffed Pork Chops

1 tbsp chopped onion
2 tbsp butter
1 cup hearb bread crumbs
2 cups chopped apples
1/4 C chopped celery
1/4 tsp salt
6 thick cut pork chops


Preheat oven to 350 degrees. In a large skillet, saute onions and celery until tender. In a medium bowl mix bread crumbs, apples, onions, celery and salt all together. Cut a large pocket on the side of the pork chops and spoon in stuffing mix. In the same skillet, brown pork chops on each side. Place browned pork chops in 9x13 baking dish. Cover with aluminum foil and bake for 20 minutes. Remove cover and bake for an additional 20 minutes.

(inspired by Apple Stuffed Pork Chops  at AllRecipes.com)