Game Plan: Start by setting up the crockpot BBQ pork chops and make a batch of pickled red onions. Get the bread pudding in the oven. Bake croutons and make hard boiled eggs for the chef salad. Prep the pesto pasta bake. Assemble the chef salads and the corn salad to serve with the pork chops.

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Crockpot BBQ Pork Chops with Corn Salad

20 Minutes Hands On | 6 Servings | Store in Fridge up to 4 Days

Ingredients:

• 2.5 – 3lb boneless pork chops
• 2 tsp kosher salt
• 2 tsp garlic powder
• ½ tsp black pepper
• 1 (16oz) jar barbecue sauce of choice
• 12oz frozen sweet corn – cooked and cooled
• ½ of a large english cucumber
• 5oz cherry tomatoes
• 4 green onions
• Half of the batch of pickled red onions *recipe below*

Instructions:

1. Place 2.5 – 3 lb boneless pork chops into the slow cooker. Pour 2 tsp kosher salt, 2 tsp garlic powder, ½ tsp black pepper and the 16oz bottle of barbecue sauce into the slow cooker. Toss to combine everything.
2. Close the lid and set the slow cooker for low for 4-6 hours or high to 2-3 hours.
3. Prep the pickled red onions as instructed below.
4. Just before serving, prep the corn salad and cook some rice to serve with the pork.
5. To prepare the corn salad, chop ½ an english cucumber, quarter 5oz cherry tomatoes and cut 4 green onions into thin slices.
6. Combine 12oz cooked and cooled frozen sweet corn, cucumber, cherry tomatoes, green onions half of the batch of the pickled red onions and a little of the pickling liquid. Toss to mix thoroughly.
7. Serve cooked pork chops with sauce from the slow cooker, rice, and corn salad.

Store any leftover salad and pork chops in the fridge separately. Reheat pork chops in microwave or on stove top until warmed through.

Pickled Red Onions

10 Minutes

Ingredients:

• 1 red onion
• ¾ cup vinegar – I used rice vinegar
• ¾ cup water
• 2 tsp granulated sugar
• 1 tsp kosher salt

You can use any kind of vinegar

Instructions:

1. Thinly slice 1 red onion and place in a 2 cup glass jar or small glass bowl.
2. Pour ¾ cup vinegar, ¾ cup water, 2 tsp sugar and 1 tsp salt into a small sauce pan. Heat over medium high heat stirring to dissolve the salt and sugar.
3. As soon as the liquid starts to simmer, remove from heat and carefully pour warm liquid over the onions.
4. Set aside to cool – we will use these in the corn salad and chef salads.

Breakfast Bread Pudding

55 Minutes | 6 Servings | Store in Fridge up to 5 Days

Ingredients:

• 15oz sliced italian bread – we will use the rest of the loaf for the chef salad
• 12oz frozen mixed berries
• 6 eggs
• 1 cup whole milk
• 2 (5.3oz) vanilla yogurt containers (or 1 cup vanilla yogurt)
• ¼ cup granulated sugar

Instructions:

1. Preheat oven to 350F and grease a 9×13 baking pan.
2. Cut 15oz italian bread into bite sized cubes and pour into baking pan. Pour 12oz frozen mixed berries on top of the bread and evenly spread out.
3. In a small mixing bowl whisk together 6 eggs, 1 cup whole milk, 1 cup vanilla yogurt, and ¼ cup granulated sugar.
4. Pour liquid mixture into baking pan over bread and berries. Push bread down with a spatula to make sure that it really soaks up the liquid.
5. Place in the oven to bake at 350F for 40-45 minutes.
6. Cool and cut into 6 rectangles. Reheat for 2 minutes in the microwave.

Turkey Pesto Pasta Bake

55 Minutes | 8 Servings | Store in Fridge up to 5 Days

Ingredients:

• 8oz chickpea pasta or regular pasta
• 1 lb ground turkey
• 1 tsp kosher salt
• 1 tsp italian seasoning
• 1 zucchini
• 1 cup whole milk
• 6.7oz jar pesto
• 8oz fresh sliced or shredded mozzarella cheese

The chickpea pasta texture isn’t for everyone SO you can also use 8oz regular pasta

Instructions:

1. **If eating immediately: preheat oven to 350F. Cook 8oz pasta in salted water according to package instructions. Drain and set aside
2. Heat a skillet over medium heat and add 1 lb ground turkey to the skillet. Brown and crumble until cooked through. Season with 1 tsp salt and 1 tsp italian seasoning.
3. While the ground turkey cooks, finely dice 1 zucchini and whisk 1 cup whole milk with 1 jar of pesto.
4. Grease a 9×13 casserole dish. Add cooked pasta and cooked ground turkey to the casserole dish along with the finely diced zucchini. Pour milk and pesto mixture into the casserole dish and toss to combine.
5. Top with mozzarella cheese
6. If eating immediately: cover casserole dish with foil and bake at 350F covered for 30 minutes, uncover and bake for another 5-10 minutes. If eating later: cover casserole dish and place in the refrigerator. When ready to bake, bake covered at 350F for 40 minutes, uncover and bake for another 5-10 minutes

Bake within 3 days of prepping because the cooked turkey is only good for 5 days.

Chef Salads

30 Minutes | 6 Servings | Store in Fridge up to 5 Days

Ingredients:

• 6 eggs
• 7oz italian bread – cut into cubes
• 2 tbsp olive oil
• Salt
• 3 heads of romaine lettuce (22oz)
• ½ an english cucumber
• 5oz cherry tomatoes
• 4 green onions
• 1 lb turkey lunchmeat
• 4oz sliced american, swiss or cheddar cheese
• Half of the batch of pickled red onions *recipe above*
• Small jar of dressing of choice – I used Bolthouse Farms Avocado Green Goddess, but I also like their honey mustard or ranch with this salad

Instructions:

1. Boil a small pot of water and gently lower 6 eggs into boiling water. Boil for 10 minutes. Remove from pan and place directly in an ice bath for at least 5 minutes before peeling. Cut each egg into quarters
2. Make croutons: place 7oz bread cubes on a sheet pan and toss in 2 tbsp olive oil and season with salt. Place in the oven to bake at 400F for 10 min – set aside to cool
3. Clean and chop 3 heads romaine lettuce, dice ½ an english cucumber, cut 5oz cherry tomatoes into quarters and thinly slice 4 green onions.
4. Create 4 sets of turkey and cheese roll ups with 4oz turkey and ½ oz of cheese in each set. Roll up the meat and cut into rounds.
5. Assemble the salads with lettuce, cucumbers, tomatoes, eggs, meat and cheese roll ups sliced green onions and pickled red onions.
6. Store croutons and dressing separately from salads. Before eating, toss with dressing and top with crispy croutons.