Hoisin Pork Wraps

I'm digging my meal plan this week so I have lots to post I guess?! Some weeks are better than others :) This is another recipe from my Taste of Home Simple & Delicious magazine!

 

I wasn't going to post this recipe {even though I thought it was delish!} but when I put together my wrap, I couldn't resist snapping a picture of these beautiful colors! I hope you enjoy!

 

 

 

Ingredients:

• 1 boneless whole pork loin roast (3 pounds)
• 1 cup hoisin sauce, divided
• 1 tablespoon minced fresh gingerroot
• 6 cups shredded red cabbage
• 1-1/2 cups shredded carrots
• 1/4 cup thinly sliced green onions
• 3 tablespoons rice vinegar
• 4-1/2 teaspoons sugar
• 15 flour tortillas (8 inches), warmed

Directions:

1. Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender.
2. Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving.
3. Shred meat with two forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

As expected my husband didn't care for this one as much as I did. But luckily if the red cabbage cole slaw isn't your style you can easily just throw some cheese on the tortilla and adapt it for a whole different flavor!

Have I ever mentioned my go to website for wine pairings is

www.winedin.com? I love it! But tonight it recomended a Reisling which is not my cup of tea, maybe it's yours?! Enjoy!

 

 

Meal Plan #13!

June 13th - 19th

Well well well... all settled in and meal planning again :) Last week worked out perfectly {and everything was oh so yummy!} I posted the French's Onion Chicken {with a twist} here - oh it's one of our absolute favs. And the Angel Chicken Pasta was absolutely mouth watering as well.  

So on to week 13! In case you are wondering... I got my new Taste of Home Simple & Delicious magazine this week and am using it to it's full extent. There are so many yummy looking summery recipes! I'm excited for this week!

Monday: Baja Chicken Taco Pizza {We'll probably make a 2nd normal pizza as well... just in case this one's "not" for Adam} :)
Tuesday: Hoisin Pork Wraps
Wednesday: Turkey Bacon Burgers... cause they sound good :) The Kirkland brand are delish!
Thursday: Crabby Alfredo --> I'm a little leery of this but Adam said he'd like a pasta recipe each week... and I wanted to switch it up?! We'll see...
Friday: Creamy Chicken Enchiladas
Saturday: I'll be out of town at the Tim McGraw concert at the Gorge Amphitheater {jealous?} So for once, Adam & Landon are on their own :)
Sunday: Since it's Father's day and I won't be back in town until midday {worst wife of the year award!} I think I'll let Adam pick what he'd like to do or have for dinner. Stay tunned! :)

The Grocery List:

1 cup ranch salad dressing

1/4 cup salsa

1 tablespoon lime juice

3 tablespoons minced fresh cilantro

2 cups cubed cooked chicken breast

1 envelope taco seasoning

1 prebaked 12-inch thin pizza crust

1/2 cup chopped tomato

1/2 cup finely chopped red onion

2 cups (8 ounces) shredded part-skim mozzarella cheese

2 cups shredded lettuce

2 medium ripe avocados, peeled and thinly sliced

1 boneless whole pork loin roast (3 pounds)

1 cup hoisin sauce, divided

1 tablespoon minced fresh ginger root

6 cups shredded red cabbage

1-1/2 cups shredded carrots

1/4 cup thinly sliced green onions

flour tortillas (8 inches)

4 kirkland brand Turkey burgers

Bacon

Whole wheat burger buns

4 cups cooked egg noodles

1 package (16 ounces) imitation crabmeat, chopped

1 jar (16 ounces) Alfredo sauce

1 rotisserie chicken

2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 package (8 ounces) cream cheese, cubed

4 cups shredded Mexican cheese blend