Slow-Cooker Braised Pork Loin

Pork loin is perfect for slow cooking on a busy day!

So, I am including this in my menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have Fresh Whole Bone-In Pork Loin Roast on sale for $0.99 lb. (normally $1.66/lb.). I grabbed a bunch to make my featured recipe today:

Slow-Cooker Braised Pork Loin
Ingredients:
1 4 lb pork loin roast, trimmed
4 cloves garlic, sliced
•salt and pepper
1 tsp poultry seasoning
1 1/4 cup chicken broth
1/4 cup flour

Directions:
Brown pork roast on all sides in a large skillet to remove excess fat. Make cuts in roast with a small knife and insert garlic slices; place in slow cooker and season with salt, pepper, and sage and thyme or poultry seasoning. Add broth and wine, if used. Cover and cook on low for 10 to 12 hours. Remove roast and skim excess fat from juices; combine flour with about 3 tablespoons cold water and whisk until smooth. Turn the slow cooker to high and stir in the flour mixture. Cook and stir until thickened (this may be done on the stovetop). Serve sauce over pork, with rice or potatoes.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 12 hours
Total Time: 12 hours and 10 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (3.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 174.67
Calories From Fat (17%) 30.39
% Daily Value
Total Fat 3.37g 5%
Saturated Fat 1.1g 6%
Cholesterol 35.72mg 12%
Sodium 165.3mg 7%
Potassium 443.47mg 13%
Total Carbohydrates 19.78g 7%
Fiber 1.18g 5%
Sugar 0.52g
Protein 16.86g 34%

Recipe Type
Girl Scout Recipe, Main Course, Pork, Simple Supper, Slow Cooker

Source
Author: Diana Rattray
Source: About.com
Web Page: http://southernfood.about.com/od/crockpotporkandham/r/bl62c7.htm

Recipe Cost: $5.71 (on sale $4.68)
Serving Cost: $0.71 (on sale $0.59)



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Organizing Your Calendar Part 5

This is the fifth and final installment of my time management series. Today, we are going to put it all together for a complete comphrensive time management system.

1. We started off with Part 1 writing or typing everything we did to gain awareness on how we spend our time.

2. Part 2 looked at lining our time up with our values.

3. In Part 3, we broke down our calendar into usable chunks and

4. Part 4, we talked about the difference between our calendar and our to do list.

Now, that you have all those piece in place, we have to put it all together. Remember that picture of my calendar I posted in the first post?



If you look closely, you will see that each piece of my advice is in play on this calendar. I have everything I do listed on the calendar. I have different colors for each family member and for the different things that I am involved in. I know when and where I can fit in to do list items. The last thing that takes it to another level...

You can import calendars into yours too! You don't want to schedule that romantic dinner right in the middle of the Super Bowl. So, import your favorite sports team calendar. Vacation planning helps when you know the National Holidays with a holiday calendar. And, if you are planning on gardening outside, wouldn't it be nice to know if it is going to rain that day or not? Import a weather calendar for your area to help with this. Keeping track of these details will prevent you from getting double-booked and you will use your time wisely:-)

I hope you found this series to be useful. If you have any questions about managing your time better, feel free to leave a comment here and I will get back to you as quick as I can. Better yet, I started a thread in my Blog Frog Community so that everyone can benefit from the answers to your questions.

Playing along with Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

New Blog Design

As you can see, I spent the weekend redesigning my blog. What do you think? I am kind of digging it:-)

Since I was tackling this, I didn't have time to write my last installment of Organizing Your Calendar. So, stay tuned for tomorrow:-) It is definitely a necessity and a happy Tackle It Tuesday with 5 Minutes for Mom !

Chicken with Pomodoro Sauce

My bumper crop of tomatoes suspended in home cans is the start of this fresh and deep flavored dish.

I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have chicken on sale for $1.88 lb. (normally $4.79/lb.) which makes it a perfect time to update my classic recipe:

Chicken in Pomodoro Sauce
Ingredients:
1 lb chicken
1/2 lb spaghetti
1 pint Pomodoro Sauce

Directions:
1. Prepare spaghetti according to package instructions.

2. Saute chicken.

3. Pour sauce over chicken. Heat until warm and serve.

Servings: 6

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 256.05
Calories From Fat (9%) 22.9
% Daily Value
Total Fat 2.61g 4%
Saturated Fat 0.48g 2%
Cholesterol 43.85mg 15%
Sodium 96.95mg 4%
Potassium 388.19mg 11%
Total Carbohydrates 33.73g 11%
Fiber 1.75g 7%
Sugar 0.97g
Protein 23.38g 47%

Recipe Type
Chicken, Harvest, Italian, Main Course, Simple Supper

Source
Author: Susan Ewing

Recipe Cost: $5.80 (on sale $3.00)
Serving Cost: $0.97 (on sale $0.16)



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I Am Testing

I am testing my seeds today to make sure they are viable for sowing.


If you want to know how to test your own seeds, check out this post:

http://susieshomemade.blogspot.com/2010/01/testing-garden-seeds.html

My Little Star

This week, my youngest was star of the week in her classroom. She played her keyboard for the other children and they loved it! She played every song she knows and they were still asking for more:-)

Playing along wit Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Organizing Your Calendar Part 4

We are winding down our series on organizing your calendar. Today, I would like to talk about the dreaded, To Do List! If you are anything like me, it is a mile long. The common question that I get is, "Where do you find time in your busy schedule to even make a dent in your to do list?" My answer is that if your calendar is organized, you will know exactly when you can get stuff done.

Let me start by saying that the words calendar and to do list are not interchangable. Your calendar holds the events of your life and things that you have to complete daily. Your to do list is a collection of tasks that you do periodically or not often like cleaning out a closets or doing your taxes.

As with my calendar, I have my to do list separated into different categories. I have a different list for cleaning, family, gardening, baking, volunteering and business. Then, it becomes a matter of priorities. In the spring, my cleaning to do list takes center stage. Conversely, fall is a big baking time and summer has a lot of gardening. For these priority times, I usually set aside a day to knock those jobs off. For the other items, I fit them in where there are gaps in my calendar. That's why it is important to know when you have time and what you are going to do when those times come.

Lastly, be realistic about how long things take. If you have to completely dig out the mess in your basement, it isn't something you can fit into the 5 minutes before you pick up the kids from school. Set aside a day to knock some of that project off. Be aware of the things that you can get done in 5 minutes. There is nothing more satisifying then marking something off that list but know what you can do and when.

As you can see, tackling your calendar isn't an exercise in futility. It is definitely a necessity and a happy Tackle It Tuesday with 5 Minutes for Mom ! Next week, I am going to finish my series with an advanced class. If you want to take your calendar to the next level, come back then:-)

Pot Roast for a Small Family

A family classic and a great meal for busy week nights. I have posted this recipe a couple times however, I have found that 3 lbs of meat is way to much for the four of us. Also, when you buy the roast, you get carrots, potatoes and celery for free!! So, I adapted to meet our needs and get two recipes for the price of one by cutting the roast in a half and freezing the other for later.

I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have Chuck Roast on sale for $2.99 lb. (normally $3.69/lb.) which makes it a perfect time to update my classic recipe:

Pot Roast of Beef
Ingredients:
1.5 lb. Chuck Roast
1/2 cup water
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 tsp salt
1/2 tsp ground black pepper

Directions:
1. Put vegetables in bottom of stoneware.

2. Salt and pepper meat, then place in pot on top of vegetables.

3. Add liquid.

4. Cover and cook on LOW 10–12 hours (HIGH: 5–6 hours).

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 12 hours
Total Time: 12 hours and 10 minutes

Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 319.28
Calories From Fat (60%) 190.93
% Daily Value
Total Fat 21.16g 33%
Saturated Fat 8.79g 44%
Cholesterol 63.6mg 21%
Sodium 446.93mg 19%
Potassium 533.79mg 15%
Total Carbohydrates 14.61g 5%
Fiber 1.74g 7%
Sugar 2.16g
Protein 17.21g 34%

Recipe Type
Beef, Main Course, Published, Simple Supper, Slow Cooker

Source
Author: Susan Ewing

Recipe Cost: $6.23 (on sale $4.49)
Serving Cost: $1.04 (on sale $0.75)



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Speaking of Blow...

My transformer on my giant grow light in my nursery blew!!! I hope my plants can wait for the new one to get here!!

I Blow!!

First time unsupervised with the snowblower...succcess!!! I don't blow, I rock!!

Playing along wit Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Organizing Your Calendar Part 3

Last week, I talked about changing your perception of your calendar to help with those emotional barriers to good time management. This week, I want to get back to the practicalities and expand your calendar a little bit to include all that you are responsible for.

Part 1 of this series showed you how to add everything that you do to your calendar. Now, let's break that calendar down into manageable parts. Here is the week view of my basic calendar:



Any events that I share with the family like meals, I put into a family calendar. Simply click "Add Calendar", name it Family and click ok. Then, go into those shared events and change it to the Family calendar. It will look like this:



(If you are doing this with pen and paper, you can highlight the shared events in a different color.)


Now, you are probably asking yourself, what is the point of this exercise? I am an extremely visual person. Therefore, having the different events for different things in different colors, really hits it home with me that certain things take a certain amount of time. When a task is done, it is time to shift gears and do something else. The biggest time highjacker is not letting go and not moving on to the next thing.

So, I guess the message here is make sure that whatever method you use, allows you to see a start AND a finish to all your events and tasks.

As you can see, tackling your calendar isn't an exercise in futility. It is definitely a necessity and a happy Tackle It Tuesday with 5 Minutes for Mom ! Next week, we will tackle the To Do List portion of your calendar.

Vanilla and Black Pepper Pork Loin

This roasted pork loin with green apple and celery that is served with a savory vanilla-scented gravy is perfect for a Sunday dinner or your next dinner party. And, it's light enough so, it won't wreck your resolution to lose weight! Head's Up: This recipe requires a full 24-hour brine so, plan ahead:-)

I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have Whole Boneless Pork Loin on sale for $1.99 lb. (normally $2.93/lb.) I have been waiting for these to go on sale every since I saw Aarti Sequeira make it on the Food Network. I didn't have vanilla beans so I used vanilla extract instead. Also, I didn't try the celeriac that the recipe required and used celery instead. So, here is my adaptation in full:

Vanilla and Black Pepper Pork Roast
Ingredients:
9 cups water
2 tsp vanilla extract
2 (2-inch) cinnamon sticks
5 whole cloves
1/4 cup black peppercorns
1/2 cup granulated sugar
1/2 cup kosher salt
1 (2 1/2 to 3-pound) boneless pork loin
2 Tbs canola oil
1/4 cup butter, divided
3 medium Granny Smith apples, cored and sliced into 1/2-inch wedges
1 celery stalks, chopped
Kosher salt
1/4 cup apple cider vinegar
2 cups apple cider, divided
1 Tbs light brown sugar
1 tsp vanilla extract
1/4 to 1/2 tsp freshly ground black pepper

Directions:
1. For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).

2. When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.

3. Preheat the oven to 325 degrees F.

4. Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.

5. Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celery. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.

6. Nestle the pork loin in the apples and celery and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).

7. Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.

8. Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celery. Drizzle the sauce over the meat.

Servings: 6

Cooking Times
Preparation Time: 35 minutes
Cooking Time: 1 hour
Inactive Time: 24 hours
Total Time: 25 hours and 35 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (29.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 575.52
Calories From Fat (28%) 160.12
% Daily Value
Total Fat 18.1g 28%
Saturated Fat 6.91g 35%
Cholesterol 145.08mg 48%
Sodium 1883.71mg 78%
Potassium 1400.31mg 40%
Total Carbohydrates 49.01g 16%
Fiber 4.45g 18%
Sugar 31.64g
Protein 51.75g 104%

Recipe Type
Apples, Light Meal, Main Course, Pork

Source
Author: adapted from Aarti Sequeira
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/aarti-sequeira/vanilla-and-black-pepper-pork-loin-recipe/index.html

Recipe Cost: $14.81 (on sale $11.99)
Serving Cost: $2.47 (on sale $2.00)



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Winter Parsley?

Riddle me this...

Why is all my indoor parsley dead while my outdoor garden has parsley alive and well under snow?

Out with the Old, In with the New

Don't forget, now is a perfect time to do your year-end filing. I did mine this weekend and I am all ready to start chomping away at this year's bills:-)

Here is what I do:

• I empty all my files into one big folder and label it with the year that just past.
• This folder gets placed in an archive box with the last 6 years of documents.
• Then, I remove the oldest file in that box and shred it.

Now, I have all the documents that I need to retain for the IRS-required amount of time and a filing system that works:-)

This was not so Wordless Wednesday at 5 Minutes for Mom today but more Wordful Wednesday on parenting By dummies:-)

Organizing Your Calendar Part 2

Inspired by my friends, I started this series with Part 1 last week with a look and a start to your calendar. Today, is Party 2 and I would like to focus looking at your calendar in different way. Often, we perceive our schedule as restrictive and something that is just to hard to maintain. However, by just shifting our perception a little bit, time management can actually be freeing and help you to get you what you really want. A well organized calendar will:

1. Show you inconsistencies between your values and how you actually spend your time. Just like other areas of your life (i.e. losing weight, budgeting, etc.), your calendar is all about awareness. That is why I had you go through the exercise of recording everything you do. Once it is laid out in black and white (or in colors:-), you can see where your priorities lie. The key is getting your calendar in line with your values. If a clean house is your priority, that is what will show up on your calendar. If you value your job, your time will be consumed by your career. If your kids are number 1, guess who will be on your agenda? The problem with those who are unsatisfied with their time management is that their values do not line up with how they are actually spending their time.

2. Help you with emotional barriers. Often times, I will sit down at the end of the day and feel guilty about everything that I didn't get done that day. By having a well-organized calendar, you can reflect on your day and really see that you didn't waste a day in your life. Maybe, you planned to clean the basement but instead, cruised the net all day. What a waste, right? Maybe not. Go back and look at what you really did. Maybe you really needed to brainstorm a project for work. Or maybe you had an idea that you really needed exorcised. Or maybe, just maybe...you needed a break. Which leads me to my next point...

3. Ensure that you show up in your life. A well-organized calendar will show you how much you do for others but, what about you? Make sure that you are on your calendar. A work out, a mani and pedi, or lunch with a friend are great ways to refuel your mind and spirit. I can hear the objections right now. "Yeah, I wish I had time for a mani! I have to many responsibilities" As a wife, mother, sister, friend, caregiver, volunteer, businesswoman, gardener, baker, I am completely in touch with that emotion. However, may I suggest that you cannot afford NOT to make time for yourself? Along with all of your other responsibilities, you are also charged with keeping yourself going. So, look at your calendar and find a pocket of time for you and DO NOT feel guilty about it! It is your responsibility:-)

4. Empower you. If knowledge is power, then a well-organized calendar is a turbo blast to your life. If you know how you spend your time, you can confidently turn down requests that do not line up with your values. The next time your neighbor asks you (the stay-at-home-mom) to pick up her kids for the third time this week during your afternoon meditation, you can say, "I am sorry. I would love to help but, that just doesn't work for me." You can say that confidently because you know that you aren't just "lying around doing nothing". You are honoring your body's request for rest and it is your responsibility to take care of yourself!

As you can see, tackling your calendar isn't an exercise in futility. It is definitely a necessity and a happy Tackle It Tuesday with 5 Minutes for Mom !

Shrimp Pesto with Whole Wheat Pasta

This light dish is perfect for New Year's resolutions that revolve around weight loss! You won't feel deprived with this one:-)

I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.88 lb. (normally $2.93/lb.) I bought a bunch to make my spaghetti and to freeze for later.

But my recipe has nothing to do with beef. I picked up some shrimp when it was on sale over the holiday and made this little number:

Shrimp Pesto with Whole Wheat Pasta
Ingredients:
1 lb Whole-wheat spaghetti
1 ladle cooking water
1 tbs olive oil
1 cloves garlic
1/2 lb Shrimp
1/4 cup Pesto

Directions:
1. Make the pasta per the package directions. Reserve 1 ladle of the cooking water for the sauce.

2. Add 1 tablespoon of olive oil and 2 cloves of garlic to a large skillet over medium high heat for one minute. Add shrimp and sauté until pink.

3. Add the reserved ladle of water and the pesto to the shrimp. Toss with pasta and serve.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 236.79
Calories From Fat (31%) 73.01
% Daily Value
Total Fat 8.28g 13%
Saturated Fat 1.31g 7%
Cholesterol 58.37mg 19%
Sodium 86.06mg 4%
Potassium 229.47mg 7%
Total Carbohydrates 28.95g 10%
Fiber 4.14g 17%
Sugar 0.88g
Protein 13.83g 28%

Recipe Type
Harvest, Light Meal, Main Course, Pasta, Published, Seafood, Simple Supper, Summer

Reviews
5 stars - This is a family favorite. - Susan Ewing 6/21/2010

Source
Author: Susan Ewing

Recipe Cost: $5.26
Serving Cost: $0.88



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