So as many of you know I have a meat grinder and I like to grind my own meat. Oh you didn’t know that? Aww well then you’ll want to read The Step by Step Guide to Grinding Meat .
This week I pulled a Pork Roast out of the freezer. I stared at it for a while trying to think of what to do with this roast. You see there’s only the two of us and neither one of us wants to eat the same thing every day until it’s all gone..
Well a quick trip to the grocery store for some staples and ideas. 30 minutes later I had it.
The 7 meals I came up with include lunches for work because try as hard as we could we just couldn’t eat it all in one setting.. LOL.
I bought a 7.35 Pound Pork Roast. For the rest of the ingredients , I already had everything in the fridge or pantry. On day one prepare the roast for the week cutting what needs to be cut in advance. you’ll see just keep reading..
Spinach and Feta Meatballs with Quinoa and Brown Rice
7 ounces Feta with Mediterranean herbs
4 ounces Baby Spinach
1 tsp Red Pepper Flakes
1 tbsp Garlic Powder
1 tsp Salt
1 tsp Pepper
1/2 cup Plain Bread Crumbs
First things first. Break out the Meat Grinder and grind 2 pounds of your Pork Roast. When I’m mixing seasonings and other ingredients for my meatballs I like to run the meat through twice. The first time I run the meat through using the largest grinding plate. Then I mix everything except the bread crumbs in a bowl.
Now I run everything through the meat grinder again using the next size down grinding plate. This will incorporate the ingredients into the meat..
Yum.. Aww it smells so good at this point.
The last time I made meat balls I made colossal size meatballs using an ice cream scooper. This time I wanted them to be a bit smaller so I used my tablespoon.
I was able to get 24 meatballs on my pan.
I preheated my oven to 400 and cooked the meatballs for 30 minutes.
In the meantime I made Quinoa and Brown rice. Just followed the instructions on the side of the box for that one.
I made a brown sauce from scratch to put over my meatballs once I had them on the plate.
Sorry I couldn’t help myself.. lol. Ok on a serious note Day two’s Dinner is Chops that I cut from the Pork Roast.. I sliced these when I cut the 2 pounds off the roast for the meatballs we had. Then placed them between wax paper, put them in a gallon size ziplock bag and into the fridge they went. Now a couple of things.. One I’m not a Butcher so no I didn’t cut these perfectly like a Butcher would.. Two.. It was free to do..
For this dinner I simply made sure that my meat was completly dry. It makes for better cooking and if you pan fry this you dont want a lot of stuff popping back onto you while your cooking.. trust me…
2 tbsp Light Brown Sugar ( I like how it caramelizes the meat)
1 tsp Cumin
1 tsp Garlic Powder
Pinch of Red Pepper Flakes ( more if you really like it spicy hot)
Pinch Salt and Black Pepper
Mix this together in the bowl and coat both sides of the chops
I like to do a 2 step cooking method with chops especially when I’m making more than one chop and cant fit them all in the pan at the same time.
I pan fried the chops using of course my Compound Butter and a tiny bit of plain Butter.
I know it looks like a lot of butter … but I used this for 4 chops.
I pan fried these for 3 minutes on each side. In the meantime I pre-heated my oven to 350.
After frying for a total of 6 minutes I placed the chops in the oven for an additional 20 minutes making this about a total of just under 30 minutes to cook them entirely.
Now my chops are cut about 1/4 to 1/2 inch thick. Again I’m not a professional and as of yet do not own a meat cutter so my cutting isnt perfect. If yours are cut thicker then of course cook them longer. I would say to still use the same time on top of the stove only let them cook longer in the oven..
And this is how they looked when they were done…..
Yes they taste as good as they look… Ok let’s move on to day three and the half of pork roast we still have left..
Time to cook the half Roast we have.
So what I did the day that I cut all this up was to add seasonings that I really like into a gallon size ziplock, put the roast into it and added water.. If I had stock I probably would have used that instead of water..
In my ziplock I have Salt, a mix of Black and Red Peppercorns, Garlic powder, Minced Onions, Cumin,and Steak seasoning. I didn’t measure these out just put them into the palm of my hand and into the bag they went.
That got put into the fridge to hang out for a couple of days.
This morning I took it out and poured everything into my crockpot. The marinade and all. Set that puppy for an 8 hour cook… sit back or whatever for 8 hours…
When your roast is finished cooking, cut some slices for tomorrow nights dinner.. We are making Panini’s!! Also you might be tempted to get rid of all that good juice your roast was cooking in… Don’t… We will use some of that for the final dinner. Oh yea this is a no waste Roast.. lol
Today we are going to take those slices that were cut up and make Panini’s !!
Panini’s are so simple to make. You can really put anything you like on them. I’m currently baking some bread for tonight’s Panini’s.
Once the bread is cooled some I’ll cut slices and top with my roast and some Pepper Jack cheese, some mayo and Romaine lettuce.
I’m making a very simple Panini. Stick them into my Panini press and vola we have Panini’s.
Tiffany will probably make a veggie as a side.. She insist on eating a veggie with every dinner.. lol
No worries I’m not in distress.
It’s what’s for dinner tonight.. lol
You know those Patties we made days ago and put away? The ones we made when we made our meatballs? Yea those.. Well they are going to be tonight’s dinner..
Pan fry them for minutes on both sides.
While they are cooking we are going to make a quick pan gravy with the juices we kept from Day Fours dinner.
2 Tbl butter
2 Tbl All Purpose Flour
Melt the butter in a pan then add the flour. Cook this for at least one minute stirring occasionally. Once the flour taste has been cooked out instead of adding water or stock add 1 -2 cups of the juices that was saved from the crockpot. stir this until thickened.
Now for the assembly. Unless someone snuck into the kitchen overnight and ate the rest of the bread you should still have some left over.. Slice some pieces, top with a patty and ladle your gravy on top of that.. S.O.S Serve..
We are finally at the end of our Roast.
I know the title says 7 meals and it’s right.. I’m a HUGE fan of Ramen. For two of my lunches during the week I cut up some of the cooked roast and added it to a bowl of Ramen.
Now while I’ve really enjoyed all the ways I’ve cooked and served my Roast this week… I think next week we are eating chicken.. lol
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