Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Saturday, September 12, 2009
BBQ Pork Sandwiches (shredded)
2 1/2 lb boneless pork roast*
1 (18 ounce) bottle Bullseye Brand BBQ Sauce**
sandwich rolls (we like potato rolls, but any sandwich roll will work great. We've even used regular bread in a pinch.)
Place pork roast in dutch oven and add water just to cover. Cover with lid and bring to a boil. Reduce heat and simmer over low heat until fork tender and meat can easly be shredded with a fork. Remove from heat; drain, reserving 1/2 cup broth. Using 2 forks, shred meat and add back to dutch oven. Add the entire bottle of BBQ sauce, and the reserved broth. Return to heat and cook over medium/low heat until thoroughly heated.
Yeild: This recipe is enough for two meals for the average family and would freeze well and re-heat easily for a later "time crunch" meal.
*Chicken may be substituted for pork. The cooking time for chicken will be much shorter. Just cook it until no longer pink, then continue as directed for the pork.
**Do not substitue with a "tangy" sauce like Kraft Original. You want that sweet, smokey flavor.