Meal ideas at your speed.

Image Courtesy of @mjroper

Mary’s Pork Roast Empanadas

Ingredients

• 1, AdapTable® Meals Smokey Mesquite Cooker Ready Pork Roast
• 1 Tbsp garlic powder
• 1 tsp cumin
• 1 tsp seasoned salt
• 1/2 tsp chili powder
• 1 C orange juice
• 1, package empanada dough discs (10 discs), thawed
• 1/2 C diced and cooked potatoes
• 1/2 C diced and cooked carrots
• 1/2 C sliced green olives
• 1/3 C diced yellow onion
• 2 Tbsp drained canned chopped green chilies
• 1 egg mixed with 1 tsp water
• 2 packages of yellow rice mix

Directions

1. Place roast in slow cooker or pressure cooker with the orange juice. Sprinkle garlic powder, cumin, and chili powder on top. Either slow cook for 4 hours on low or pressure cook on high for 45 minutes (natural release).
2. When cooled enough to handle, shred or dice the meat (depending on how tender the meat is) into small pieces and place in a large mixing bowl. (You can also cook it, covered, in a 350° oven for 2 1/2 hours.)
3. Once the meat is cooled, mix in the veggies and olives. Taste to see if it needs any additional seasoning.
4. Keeping the disc on its cellophane wrapper, slightly roll out the dough discs on a flat surface, keeping them round (I like to work with 2 at a time, keeping the remaining covered so they don’t dry out.)
5. Be mindful that you need to have enough filling for 10 dough discs, moisten the edges of the disc with a little water, place some of the filling over half, then carefully fold it over (removing the cellophane as you fold it, ), crimping the edges with a fork to seal.
6. Set aside on a parchment-lined cookie sheet until all are done. Brush with a little of the egg/water wash and cut 2 small holes on the top of each empanada. Allow to chill for 15 minutes.
7. If using an air fryer, have your oven at 250° to keep empanadas warm as you cook in batches.
8. Preheat air fryer at 370° for 4 minutes. How many empanadas you can fry at a time will depend on the size of your air fryer. Cook in batches at 370° for 8 minutes. (Turn over halfway through if desired. I do not.)
9. Remove and place on pan in oven to keep warm as you finish the others. (You can also bake the entire batch on the sheet pan in the oven at 400° for 20-25 minutes until golden.)
10. Meanwhile, make the rice according to package directions.
11. To serve, place 2 empanadas on a plate with some of the rice. Salsa, beans, and/or plantain chips are good sides, too!

Meal ideas at your speed.

Image Courtesy of @eatingwitherica

Erica’s Grilled Cheese Sandwich with Fries

Ingredients

• AdapTable® Meals Smokey Mesquite Pork Roast
• 4 C of beef broth
• 1 onion, medium
• 2 Tbsp of salt
• 2 Tbsp of pepper
• 2 Tbsp of garlic powder
• 1/2 C spicy barbecue sauce
• 8 slices of sweet Hawaiian bread
• 8 slices of sharp cheddar cheese
• 8 slices of mozzarella cheese
• 2 Tbsp of mayo
• Sliced pickles

Directions

1. In a slow cooker, add beef broth, onion, salt, pepper, pork roast, and garlic powder. Add barbecue sauce one hour before removing pork roast.
2. Slow cook on low for 6-8 hours, or until meat is tender. Remove meat and shred with fork.
3. While the meat is resting, turn the stove on low heat.
4. Apply mayo to each side of the bread and layer bread with mozzarella, pork roast, and cheddar cheese.
5. In a large non-stick skillet, toast sandwiches in batches over medium-low heat, until golden brown and cheese is melted. This should take 2-3 minutes per side.
6. Serve with French fries and enjoy.

Meal ideas at your speed.

Cooker Ready Pork Roast, Mac ’N’ Cheese

Ingredients

• 1 AdapTable® Meals Smokey Mesquite Pork Roast
• 2 C. Mac n’ Cheese
• 1 C. Barbecue Sauce
• ½ C. Chives

Directions

1. Place the AdapTable Meals Smokey Mesquite Pork Roast in a slow cooker for 4 hours.
2. Once the roast is finished cooking, shred the meat.
3. Once shredded, pour in your favorite barbecue sauce and mix well.
4. Prepare your mac n’ cheese accordingly and place it into a small dish.
5. Top your mac n’ cheese with the barbecue meat and garnish with chives.