Sausage & Beans

Ingredients in each freezer bag:

1 lb sausage thinly sliced or crumbled
1 onion diced
1 celery stalk chopped
1 TBSP worcestershire
1.5 teaspoons dried mustard
1/4 cup honey
1 can tomatoes w/ diced chilis
1 can butter beans (drained and rinsed)
1 can black beans (rinsed and drained)
1 can garbanzo beans (rinsed & drained)

Freeze.  When ready to cook add to crock pot for 4 hours stirring occasionally.  Serve with shredded cheese and tortilla chips over rice.

Pork Satay

This really might be the absolute best meal I've tasted in years.  It is so so good, I could eat this once a week.  The recipe is for a marinade for pieces of pork (you could use chicken) but we took the marinated meat and turned them into shish ka bobs with the marinated pork, bell pepper, pineapple and red onion and then grilled them.

Marinade:
1 pound boneless stir-fry pork strips (NOTE: This amount of meat fed 3 of us with no leftovers--increase the amount of meat for more people)
3 TBSP lemon juice
2 TBSP peanut butter
2 TBSP soy sauce
1 TBSP brown sugar
1 TBSP vegetable oil
2 cloves minced garlic
1/4 tsp crushed red pepper flakes

Arrange meat in shallow dish.  Combine all ingredients and pour over meat.  Refrigerate for 4-12 hours, turning occasionally.  Thread meat onto skewers, brush with remaining marinade and grill or broil as desired.  Serve with the warm peanut dipping sauce (below).

Peanut Dipping sauce:
in small sauce pan combine
1/2 cup coconut milk
3 TBSP peanut butter
2 TBSP lemon juice
2 TBSP soy sauce
1/4 tsp red pepper flakes (I thought this was a bit too spicy, so maybe reduce the amount of red pepper if you don't like spice)

Mix well, cook and stir until peanut butter melts.  Simmer 5 minutes stirring occasionally.

Apple Butter Pork Loin

INGREDIENTS:
1 2-pound boneless pork loin roast
1 1/2 cups apple butter
1 teaspoon cayenne pepper
1 cup long-grain rice
1 1/2 cups unsweetened coconut milk

DIRECTIONS:
Preheat the oven to 350°. Season the pork with salt. In a large ovenproof skillet, heat 1 tablespoon olive oil over medium high heat, then brown the pork. In a small bowl, combine the apple butter and cayenne; slather the mixture onto the pork. Roast until a thermometer inserted into the center registers 145°, about 45 minutes. Meanwhile, in a medium saucepan, bring the rice, coconut milk, 1/4 cup water and 1/2 teaspoon salt to a boil. Cover and cook over low heat for 25 minutes. Fluff the rice with a fork and serve with the pork.