Meal Stacking - Feb. 14, 2005

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Ingredients

  • Sugar
  • Soy sauce
  • Water
  • Black pepper
  • Dry sherry
  • Garlic cloves
  • Butter
  • Flour
  • Milk
  • Bouillon cubes
  • Salt
  • Salad dressing
  • Salad fixings
  • 6 lb. pork roast
  • ginger root, grated
  • green onions
  • 1 can Cream of Mushroom soup
  • 2 lbs. macaroni
  • 1 onion, chopped
  • 2 c. cheese, grated
  • refrigerated pie crust
  • frozen vegetables, mixed peas, carrots, potatoes
  • onion gravy mix
  • brown gravy mix
  • 1 can beef stock
  • 1 jar peaches (opt. side dish)
  • 1 bags of salad (opt. side dish)
  • 1 bag frozen broccoli (opt. side dish)
  • 1 box mashed potato (opt. side dish)

Let’s Start Stackin’:

  1. Prepare pork roast as directed in Meal Stack #1.
  2. When prepared reserve 2 cups of pork roast for Meal #3.
  3. Reserve 4 cups of pork roast for Meal #2.
  4. Place in well marked freezer bag until time to prepare.

Directions

Meal #1: Slow Cooked Pork Roast

  • ½ c. Water
  • Black pepper
  • 2 cloves garlic, crushed
  • ½ t. ginger root, crushed
  • ½ c. soy sauce
  • salad dressing
  • salad fixings
  • 6 lb. Pork Roast
  • 1 can Cream of Mushroom, soup
  • 2 chopped green onions
  • 1 bag frozen broccoli (opt. side dish)
  • 1 bag of salad (opt. side dish)
  • mashed potatoes (opt. side dish)


  1. Mix all ingredients except pot roast.
  2. Place roast in crock-pot and cover with mixture.
  3. Cover with lid and slow cook 6-8 hours.
  4. Serve with mashed potatoes, side salad and broccoli.
  5. Reserve gravy from roast, spoon over mashed potatoes.



Meal #2: Pot Pie

  • Salad dressing
  • Salad fixings
  • 2 c. reserved pork roast, diced
  • 1 bag frozen peas, carrots and potatoes
  • 1 package onion gravy mix
  • 1 package beef gravy mix
  • refrigerated pie shell
  • 1 bag salad (opt. side dish)
  • peaches (opt. side dish)


  1. Prepare gravies as directed on package. Combine gravies.
  2. Prepare frozen vegetables as directed on package.
  3. Mix vegetables, meat and gravies.
  4. Place one of the pie shells in the bottom of pie tin.
  5. Pour meat mixture over pie shell.
  6. Top with remaining pie shell.
  7. Bake as directed on package for pie shells.
  8. Serve with side salad and chilled peaches.




Macaroni Casserole

  • ½ c. butter
  • 6 T. flour
  • 5 c. milk
  • 3 ½ t. salt
  • dash of pepper
  • salad dressing
  • salad fixings
  • 2 lbs. macaroni
  • ½ c. chopped onion
  • 2 bouillon cubes
  • 2 c. cheese, shredded
  • 4 c. leftover meat, cubed
  • 1 bag of salad


  1. In large saucepan sauté butter and onions until lightly browned.
  2. Add flour, milk, bouillon cubes, salt and pepper, cheese and meat.
  3. Pour over cooked macaroni.
  4. Bake at 350° for 30 minutes.


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