We do things similar to this every so often. We will take one protein and stretch it over the course of several dinners during one week. 

 This time we are doing it with a pork roast.  I picked up a large, bone in pork roast, and will put it in the crockpot with diced onion, green bell pepper, garlic, root beer and green onion.  

Normally when I want to do pulled pork I will julienne the onion and pepper.  However; in a case like this where I am using the same protein across 3 dinners I dice them.  

The idea here is to save time and money; therefore, I will use the roast to make pulled pork sandwiches, nachos and with whatever is left a large batch of chili.  I love pickled onion on pulled pork so I went ahead and sliced up some red onion and put them in a container with red wine vinegar, salt, sugar, pepper  and garlic.  

Sometimes when I do this “stretch the protein” plan I will cook multiple chicken breasts or a whole chicken; however, this chili recipe gets me every time.  It gives me something to look forward to at the end of week. 

Being a native of New Orleans, I always used left over pork to in things like jambalaya, red beans or any number of other classic Cajun dishes.  Chili was always something we did for just hotdogs.  My wife, who is a native of Ohio, turned me onto this recipe; and I absolutely love it. 

In normal circumstances I will add in several fresh jalapeños or Serrano pepper to my pulled  pork; however, those peppers looked terrible at the grocery store.  I will be subbing those with bell pepper this time. 

For the nachos, I will add in some pickled jalapeño, cumin and chili powder.  I’ll basically be making a nacho bar and let the family setup their own nacho plates with an assortment of toppings: Pork, jalapeño, nacho cheese, fresh shredded cheese, sour cream, green onion, salsa and pico de Gallo.  For myself I will be using a baked potato instead of the nachos; I’m trying to get some of the covid lockdown weigh off. 

When I go to make the chili, I will also add in some more diced onion, fresh cilantro,  a can of sweet corn, a can of red beans, a can of pinto beans, a can of hormel, and chili mix kit.  It sounds like a lot; but, it’s one of those things that you just have to try. 

 I’ve eaten it plain out of the bowl, on a baked potato and on pasta, in any form it is absolutely delicious and a ridiculously simple way to stretch an inexpensive cut of meat into a great family dinner.  

How do you stretch your meals when you’re looking to to do so? 

Chili topped with cheddar cheese
pulled pork sandwich on toasted brioche bun with pickled red onions