So many deals, so little time! This weeks meal plan is made from deals found in the Kroger ad. Check the April 4-April 10, 2018 Kroger ad here (Consult your local ad, as prices may vary.).
Make sure to use the Kroger app or go to Kroger.com to load your digital coupons onto your Kroger Card to utilize the 4 Days Only Digital Deals that we have used to create this menu and save a lot of money. These digital coupons can be used up to 5 times per transaction so make sure to stock your freezer full of cheese, ground turkey, Italian sausages and Brats.
- Monday – Crockpot Pork Roast (pork shoulder roast – $1.69/lb) Shred leftover pork to use in Wednesday’s Pork Tacos.
- Tuesday – Italian Sausage Links with Pasta and Veggies (download digital coupons to shop Wednesday, April 4-Sunday April 8 to get Kroger Italian Sausage for $1.99/18oz package, $.99 Prego Pasta Sauce, and $.99 Kroger Shredded Cheese)
- Wednesday – Barbecue Pork Tacos with Honey Mustard Slaw (use leftover Pork Roast from Monday, download digital coupons to shop Wednesday, April 4-Sunday April 8 to get $.99 Kroger Shredded Cheese) See recipe below.
- Thursday – Ground Turkey Taco Soup (serve with Kroger’s Private Selection Tortilla Chips and Salsa – each 2/$5 and download digital coupons to shop Wednesday, April 4-Sunday April 8 to get Kroger Ground Turkey for $1.99/lb and $.99 Kroger Shredded Cheese) Click for Taco Soup Recipe (just skip the freezer part).
- Friday – Brown Sugar Pork Chops with Veggies and Mashed Potatoes (bone-in Pork Loin Chops – $1.69/lb, Kroger’s Private Selection Frozen Vegetables – $1.99/package, Red or Gold Potatoes – $2.99/5lb bag) See recipe below.
*If you like saving money (Who doesn’t?!), Browse and Print FREE Grocery Coupons for all your Favorite Brands at CouponSurfer.com. Start Saving Today! You save money, and, as an affiliate, we may receive a small fee for your free participation in CouponSurfer.
Enjoy this tangy slaw mixed with shredded pork!
Barbecue Pork Tacos with Honey Mustard Slaw
A flavorful mix of barbecue pork and honey mustard slaw.
Ingredients
- 1 3-5 pound bone in or boneless pork roast
- salt and pepper
- Your favorite barbecue sauce (I used Sweet Baby Ray’s)
- 1 bag corn tortillas
- Chihuahua cheese (you can substitute queso cheese or a Mexican Blend)
- 1 bag slaw mix
- 4 tablespoons dijon Mustard
- ¾ cup mayonnaise
- 3 tablespoons honey
- ¼ teaspoon plus ⅛ teaspoon salt
- a few pinches back pepper
- 2 tablespoons milk
- Red onion
- cilantro
- green onion
- scallions
Honey Mustard Slaw
Other optional toppings
Directions
- Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours. (Since we are using leftover pork, it should already be cooked.) Once cooked, remove pork shoulder and slightly shred – discard any fatty parts. Careful no to shred the pork too much – you want nice chunks of pork in your tacos. Add about ½ cup to 1 cup of your favorite barbecue sauce depending on how big your pork shoulder was.
- To make the slaw, whisk the mayo, dijon, honey, milk, salt and pepper in a bowl. Add the slaw to the honey mustard dressing and mix.
- To prepare tacos, place a skillet over medium heat. Add one corn tortilla to the skillet then place a handful of cheese on top of it, then place another corn tortilla on top of the cheese so the tortillas are “glued” together with cheese. Warm through for about a minute or two then flip and warm through on the other side. Add pork to the tortillas then top with slaw and any additional toppings as you wish.
A quick, easy, and tasty pork chop recipe!
Brown Sugar Pork Chops
Seared pork chops bathed in a garlic, butter, and brown sugar sauce.
Ingredients
- 4 bone in pork chops
- 2 teaspoons olive oil
- salt and pepper to taste
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons brown sugar
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley
- lemon wedges and parsley sprigs for serving optional
Directions
- Preheat the oven to 400 degrees F. Heat the olive oil in a large pan over medium high heat.
- Season the pork chops on both sides with salt and pepper to taste.
- Add the pork chops to the pan in a single layer. Cook for 5-6 minutes on each side or until browned.
- Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
- Add the butter to the pan and melt. Add the garlic, brown sugar and Italian seasoning and cook for 30 seconds, stirring constantly.
- Place the pork chops back in the pan and spoon the sauce over the top.
- Place the pan in the oven and bake for 10-15 minutes or until pork is cooked to desired level of done-ness.
- Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve, garnished with lemon wedges and parsley sprigs if desired. Recipe Notes – If you don’t have Italian seasoning, you can substitute equal parts of dried oregano, dried basil and dried thyme. – Make sure your pan is oven safe to 400 degrees.
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