House Works: Food for a Week

Sometimes when you get home from work, or you are at the end of a long day, it can be hard to come up with a good, wholesome meal for your family. And meals cooked at home are typically more nutritious and lower in fat, sodium and calories than prepackaged foods or takeout.

So what about planning meals in advance? Have a casserole ready and put it in the oven! In this House Works, we meet a Lincoln mom who makes food for a week...all in one day.

Mexican Pork

2 - 3 lbs. pork loin or pork shoulder, trimmed of fat and cut into bite-sized pieces
1 C. salsa
1 can diced green chilies

Cook in the crock pot on low for 8 hours. About 30 minutes before serving, add:

1 can pinto beans
Stir the beans in and allow it to heat through.

Serve over brown rice topped with shredded cheddar cheese. Other optional garnishes include diced avocado, green onions and sour cream.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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