dinnerWith summer coming to a fast close, it is time to start getting back into the routine of early and sometime chaotic mornings filled with “Where are my shoes?!” and followed by afternoons at the baseball or soccer field. Here are some of my favorite go-to recipes for busy weeks:

Slow Cooker Pulled Pork

Ingredients

– 1 (2 lb) pork tenderloin
– 1 (18 ounce) bottle of your favorite BBQ sauce
– Water
– Buns
– Slaw

Directions

  1. Place the pork tenderloin  in a slow cooker; pour enough water  to halfway cover the pork in the crockpot. Cover and cook on low for 7 to 8 hours.
  2. Once cooked, shred the pork with two forks.
  3. Pour BBQ sauce over the shredded pork.
  4. Serve on hamburger buns with slaw.

Sides to Put with the Pork

– Broccoli
– Chips
– Salad
– Baked Beans
– Sweet Potato Fries
– Grilled Corn

White Chicken Chili

Ingredients

– 1 tablespoon canola oil
– 1 large green pepper, chopped
– 1 large jalapeno pepper, chopped
– 1 medium onion, chopped
– 1 tablespoon chopped garlic
– 1 tablespoon ground cumin
– 1 ½ teaspoon ground coriander
– 2 lbs chicken breast
– 2 cans (15.5 oz) Cannellini beans, drained and rinsed
– 1 cup low sodium chicken broth
– ½ teaspoon salt
– ½ cup reduced fat sour cream
– shredded cheese

Directions

  1. Heat oil in skillet over medium high heat. Place peppers, onion, garlic, cumin, coriander in skillet, cover and sauté for 6 minutes.
  2. Transfer vegetables to slow cooker. Add chicken, beans and broth.
  3. Cover and cook on high for 4 hours or low for 6 hours.
  4. Remove chicken with a slotted spoon. Shred chicken and put back into the crock pot.
  5. Serve with sour cream and cheese on top.

Time Saving Tips

– I always chop up the vegetables and sauté the vegetables the night before so all I have to do is dump everything into the crock pot in the morning.

French Onion Soup

Ingredients

– 2 large Sweet Onions, thinly sliced
– 1 cup dry red wine
– 1 (14.5 ounce) cans low sodium beet broth
– 1 (5 ounce) bag seasoned croutons ( I use Parmesan garlic seasoned)
– 1 pack thick sliced swiss cheese

Directions

  1. In a deep skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the onions and cook, stirring occasionally until they are translucent and soft, about 15 minutes.
  2. Add the wine and bring to a broil.
  3. Pour in the beef broth, lower the heat to low and simmer for 10 minutes. Season with salt and pepper.
  4. Preheat the broiler.
  5. Divide soup among ovenproof bowls. Top each with croutons and 2 slices of swiss cheese.
  6. Set the bowls on a baking sheet and broil until the cheese is bubbly and golden.

Sides to go with soup

– Grilled Cheese
–  Salad

Time Saving Tips

– Buy the pre-chopped onions at the grocery store or chop the onions the night before.