I don’t know about you, but my go-to carb meal is always pasta. Always. Even though I’m Italian (and should be okay with eating pasta 24/7), I get tired of having it
several days in a row sometimes. This week was jam-packed with projects, tests, and all of that other end-of-they-year-stuff. How do I de-stress? As I mentioned yesterday, eating is mandatory- so we might as well make it a study break. 🙂
Wednesdays are my long mid-week run, so Tuesday’s dinner needed to be filled with carbs. Because I was also going through a crazy-busy week, I needed to have a dinner that was filled with comfort foods. I had pulled pork in the fridge and, because I’ve loved pulled pork & BBQ ever since I can remember, it seemed like the perfect choice.
So Tuesday was pulled pork night. I turned it into pulled pork sliders, served with a side of roasted sweet potatoes and an asparagus salad.
This dinner was perfect for a busy night- it involved hardly any work. Here’s what I did:
Pulled Pork Sandwiches
Pulled pork (as much or as little as you want for a sandwich)
Sweet Baby Ray’s BBQ Sauce
Brownberry Sandwich Thin
The pulled pork was already cooked and came from Q-BBQ in LaGrange, IL. I love this place and highly recommend that everyone in the area check it out! Unfortunately, it’s too far for me to go to while I’m at school (3+ hour drive with no car = impossible) buttttt buying it and freezing it definitely makes enjoying this a possibility 🙂 Because it was already cooked (and fully thawed) I only had to heat it up in the Sweet Baby Ray’s for a few minutes. Put that on a toasted Sandwich thin and… you’re good to go 🙂
1 Cup Diced Sweet Potatoes
2 TB of olive oil
Salt, Pepper (to taste)
Heat oven to 375. Put diced sweet potatoes, salt, pepper and olive oil in a ziplock bag and seal. Shake until sweet potatoes are evenly covered in oil and seasonings. Take sweet potatoes out of the bag (hang on to the bag- don’t throw it away yet!) and place sweet potatoes on cookie sheet. Bake for around 25 minutes, or until slightly brown.
Asparagus Salad– definitely the highlight of my night!
1 Cup Chopped Asparagus (about 1 inch pieces)
1 tsp olive oil
1/8 cup dried cranberries
1 Mozz Cheese Stick
Heat oven to 375. Put chopped asparagus and olive oil into ziplock bag (use same one the sweet potatoes were in!- take advantage of that leftover olive oil in there 🙂 ). Shake until asparagus is well coated in olive oil. Bake for about 5 minutes, or until a fork can easily enter the asparagus. While this cools slightly, slice mozz cheese stick into small slices (about 1/2 cm thick). Add cheese stick slices and cranberries to asparagus. Squeeze juice from 1/8 of a lemon over salad. Enjoy!
Hopefully my comfort dinner helps give you ideas for your next carb-night…or whenever you’re craving tasty, comforting (and quick!) food.
Gotta go run! Later ‘gators 🙂