This is a recipe from one of twenty meals made from my How to Start Freezer Cooking 5 Bulk Recipes to Create 20 Meals post. This meal utilizes frozen Item 1 and Item 2 – pulled lemon pork and pasta sauce. I popped mine into the fridge the night before and both items were defrosted when I got home to cook dinner. You will also use 4 more bags of frozen vegetables, which I left in my fridge overnight to defrost.
I really enjoyed this recipe! It is full of a wide variety of vegetables and makes a colorful spread. We served it with buttered bread and had plenty for leftovers to take to lunch the next day. One thing I will say is that I had a hard time finding 10 ounce bags – most were 14 or 16 ounces, so I mixed a portion back into a freezer bag and popped them in the freezer to use the next time I make this recipe. It is a keeper!
1 medium onion, chopped
2 cups pasta sauce, defrosted
2 cups lemon pulled pork, defrosted
10 ounces frozen corn
1 cup beef broth
salt and pepper
splash of olive oil
Saute onion in a large pot until tender, about 5 minutes. Add pork, cook one more minute. Add thawed vegetables tomato sauce and broth. Cover and simmer until vegetables are tender. Season with salt and pepper. Serve with bread.