The Christmas season brought lots of baking and cooking to our house, and it also brought pneumonia So we didn't do much of anything except hold sick kiddos. But everyone is well now and the eating of all that food is commencing!
The first thing we had was some yummy cranberry pork with sweet potatoes, green beans and Udies GF rolls. While the rolls aren't completely allergen free they are free of gluten, soy, nuts and dairy so they are a nice treat every once in awhile, or, when I am in a hurry, since corn isn't life threatening for us. I wouldn't rate this as an exceptionally toddler happy meal, but since the kids were still sick they may not have liked anything I served.
Cranberry Pork (this was a FREEZER MEAL)
You will need
1 1/2lbs pork
1 can cranberry sauce, or one bag of cranberries that you have boiled and mashed.
1/2cup orange juice
1/2 small onion, sliced. or a couple shakes of dried onion.
If you are making the freezer meal of this than put things in a freezer bag instead of crockpot!
Mix your cranberry sauce and OJ then add in your sliced or dried onion. Pour over pork. Cook on low 8 or 10 hours depending on when you want to put it in.
A few days later it was becoming apparent that the sweet potatoes were not going to get eaten. So instead of just throw them out I decided to try and incorporate them into my normal Chili recipe. It worked so well I will be hard pressed not to make it this way every time, because adding in extra nutrition unnoticed is always a great way to go!
What I did differently was instead of just adding the tomato paste to the pot I poured the sweet potatoes and 2 cups of water into the blender and pureed them, then added the tomato paste to the blender and transferred that mix to the Chili pot.Viola! Not ONE member of my family ever new what they were eating and the sweet potato added a very rich, slightly creamy, thickening texture to the dish!
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