Day 3: Stretching the dollar... re-using ingredients and a crock pot

Day 3: Wednesday:

Pork roast with snap peas and baked potato

Crock Pot Pork Roast

• 2LB pork loin or pork roast
• 1 cup chicken stock

Place pork roast in crock pot with chicken stock and season with salt and pepper. Cook on low for 8 hours or on high for 4 hours.


Baked potato (or can substitute for roasted white potatoes)

• 1 russet potatoes (for each person)

Preheat oven to 350 degrees. Wash potatoes, poke with fork (to prevent potato from exploding in oven) and wrap in aluminum foil. Place in oven and bake for 1 1/2 hrs. When ready open potato up, and serve with your favorite toppings (sour cream, cream cheese, butter, cheese, bacon bits, chives...)

Snap peas and dinner roll

• left over snap peas
• 1 dinner roll per person

Wash snap peas and place in a steam basket. Steam until soft, but still crisp (1-2 min). Serve rolls hot by putting them in warm oven for 2-3 min. Serve hot with butter.