Teacher Week: Make Ahead Meals

Hi!
Welcome to Teacher Week Tuesday's topic, Make Ahead Meals!

So, I really do love to cook...when I have unlimited time.  Fall tends to be the most stressful time for me, because 1- Back to School and 2- My husband has football practice til 6:30 every night.  Meal time falls completely on me.  Needless to say, it can be a little challenging to get dinner prepared with a 1 and 3 year old clinging to my legs running around.

I plan out a list of meals most weeks, but it's nothing fancy.  Just a list with four or five dinner ideas on a notepad.  One of these days, I'm going to make a month long plan with shopping lists...Goals!

Today I'm going to share two of my favorite Crock Pot recipes, which is ironic, because I actually hate using the Crock Pot.  The clean up is gross (thank God for those liner bags), and I think that the meal tastes muddy when it has many ingredients.  It just gets a weird Crock Pot-ish flavor...I don't know, maybe I'm the weird one.

 

(Photo c/o Emily Bites)
Shredded Buffalo Chicken- Crock Pot Meal  

• 2 lbs boneless chicken breasts (about 6-8 breasts)
• 1 c. buffalo hot sauce
• 2 c. chicken broth
• 1 packet of dry Hidden Valley Ranch dressing mix
• 2 Tbsp. butter

 Put the chicken on the bottom of the Crock Pot.
Sprinkle it with the ranch mix.  Pour buffalo sauce on top.
Add butter and chicken broth.
Cook on low for 6 hours, 7.5 if chicken is frozen.
Remove the chicken from the Crock Pot, and discard the juices.
Shred the chicken and mix in about 1/2-1c. more of buffalo sauce.
Serve on buns.  I like to add blue cheese dressing to my sandwich. Yummmy!

I love to use the leftovers mixed with pasta, on salads, nachos, or to make a dip.  There are so many things you can do with this recipe.  My family loves it!

(Photo c/o Table for Two)

BBQ Pulled Pork

• 2-3 lb. pork tenderloin
• 1 c. cola (not diet) Dr. Pepper works well, too.
•  4 Tbsp. apple cider vinegar, divided
• 1 large onion
• salt, pepper, garlic powder, brown sugar
• 1 c. BBQ sauce

Mix the spices together, and rub them into the tenderloin.
Chop the onion and lay on the bottom of the Crock Pot.
Lay the roast on top of the onions.
Pour the cola over top of the roast.
Add 2 Tbsp. of vinegar.
Cover, and cook on low for 5 hours.
Remove roast from the Crock Pot, and pour the juices into a large, liquid measuring cup.  Remove the onion- Discard or save to top sandwiches.
Shred the pork, and return to the Crock Pot.
Stir in the BBQ sauce and the remaining 2 Tbsp. of vinegar.
Add 1/2 c. of the roast juices.
Keep warm until serving.  

Sweet Baby Rays is our favorite BBQ sauce.  I tend to like sauces that are spicier, and my husband likes sweet.  I love this pulled pork on crusty rolls. 

My family loves both of these recipes, and they are such time savers.  They're both really versatile and can be prepped quickly at night or before you leave for work in the morning.

I'm so glad that you stopped by!  Thanks to girls over at Blog Hoppin' for hosting Teacher Week!